This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!
This gluten free cinnamon coffee cake takes 90 minutes to bake. So, I like to make the cake the day before I want to serve it. This allows the cake to cool completely overnight. Then in the morning I make the simple icing and pour it over.
How do I make gluten free coffee cake?
The key to gluten free coffee cake is getting it rise while also being dense and moist. Since you are cutting out gluten that would normally give the coffee cake these traits you need to make sure you are using xanthum gum.
Xanthum gum replaces the gluten in the recipe and helps you get the correct texture. The gluten free flour you use will likely have some xanthum gum in it, but I like to add extra to achieve the coffee cake texture.
Gluten Free Cinnamon Coffee Cake Supplies
Why should I use sour cream in my coffee cake?
The sour cream is what makes this cake so moist. I like to use full fat, thick sour cream. If you don't have sour cream on hand you could also use plain yogurt.
Gluten Free Cinnamon Coffee Cake Ingredients
- Brown Rice Flour
- Potato Starch
- Tapioca Flour
- Xanthan Gum
- Baking Powder
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Sour Cream
- Vanilla Extract
- Pecans
If you like this recipe you might also enjoy:
Gluten Free Double Chocolate Bundt Cake
Gluten Free Gingerbread Bundt Cake
Gluten Free Hummingbird Bundt Cake
Gluten Free Angel Food Cake
Gluten Free Cream Cheese Pound Cake
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Gluten Free Cinnamon Coffee Cake
- Total Time: 1 hour 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!
Ingredients
2 ½ cups Brown Rice Flour
⅔ cup + 3 Tbsp. Potato Starch
⅓ cup + 1 Tbsp. Tapioca Flour
2 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
5 tsp. Ground Cinnamon
1 cup Unsalted Butter, softened
1 ½ cups Granulated Sugar
1 cup Brown Sugar
4 large Eggs
2 cups Sour Cream
2 tsp. Vanilla Extract
1 cup Pecans, chopped
Instructions
Preheat oven to 300 degrees.
Grease a bundt pan with butter or coconut oil.
Whisk together the rice flour, potato starch, tapioca flour, xanthum gum, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the bowl of a stand mixer blend the softened butter, granulated sugar and brown sugar until creamed. Add the eggs, sour cream and vanilla. Blend until all ingredients are combined. Add the dry ingredients and blend until just combined.
Add the chopped pecans to the batter and blend until just combined.
Pour the batter evenly into your greased bundt pan.
Bake at 300 degrees for 1 ½ hours (90 minutes).
Let the cake stand for 10 minutes before removing it from the bundt pan to a cooling rack.
Notes
I like to make the cake the day before I want to serve it and then put the icing on the next day right before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, gluten free cake, bundt cake, cake, coffee cake, gluten free coffee cake, cinnamon, easy, recipe, sour cream, moist, best, from scratch, with icing
Coffee Cake Icing
- Total Time: 5 minutes
- Yield: 1 cup 1x
Instructions
Place milk, vanilla and powdered sugar in a bowl. Beat with a hand mixer or whisk until completely combined.
If the glaze is too thin you can add powdered sugar 1 tablespoon at a time until you get the right consistency.
If the glaze is too thick you can add milk 1 tablespoon at a time until you get the right consistency.
- Prep Time: 5 minutes
- Category: Icing
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