Super-Moist Gluten Free Coffee Cake

One way or another, everything I bake turns into a muffin.

Yes, I know…what’s wrong with muffins?  Well, here’s the thing.  I was trying to put together a dependable dairy-free birthday cake recipe for you.  After all, my birthday is coming up and this is something I still haven’t mastered.  Perhaps, then, you can understand my irritation when I ended up with a giant muffin.  After all, no one wants a “birthday muffin.”  Not to mention that this blog is already bursting with good things for tea.

I served this gluten free coffee cake at  last night’s dinner gathering anyways, and was surprised to receive rave reviews.  Seriously, people dig this cake.

So…while it may not be a birthday cake, I’ve made this gluten free coffee cake a few times now, both with and without sliced peaches on top, and it made an excellent breakfast or snack each time.  You could also serve it at a dinner party, like a weirdo. (cough)


{Gluten-Free & Dairy-Free} Super-Moist Coffee Cake
I think I love muffins & coffee cakes because they’re so forgiving and substitutable. (And not dry like sweet cakes often can be.) You can use any kind of oil, or swap sour cream for the coconut milk. One thing I’d recommend keeping the same are the flours, as almond meal and especially coconut flour have some rather unique properties when it comes to moisture absorption. I’m dying to get some blueberries and transform this recipe into streusel-topped muffins. Tell me how it went in the comments if you go this route!
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
  1. 90g (1/2 c.) coconut oil*
  2. 3 eggs (150g)
  3. 190g (1 c.) brown sugar
  4. 2 tsp. vanilla
  5. 1 tsp. baking soda
  6. 1 1/2 tsp. baking powder
  7. 1/2 tsp. salt
  8. 80g (1/2 c.) coconut flour
  9. 70g (1/2 c.) tapioca starch
  10. 60g (1/2 c.) almond meal
  11. 85g (1/2 c.) brown rice flour
  12. 1 tsp. xanthan gum
  13. 460g (2 c.) full-fat canned coconut milk (1 can + a few Tbsp. of water to make up the difference.)
  14. Fruit, optional (1 1/2 sliced peaches or apples, or 1 c. berries)
  1. Preheat oven to 350F and line the bottom of a 10″ springform pan with parchment. Oil the sides with a bit of coconut oil and set aside.
  2. Beat coconut oil, eggs, sugar, and vanilla together. Add in baking soda, baking powder, and salt, and mix until combined. Alternately add 1/2 c. flour and 1/2 c. coconut milk, mixing thoroughly between additions. It should be relatively thick like a muffin batter. If you’re adding berries, mix them in now.
  3. Pour batter into prepared pan and top with peaches or apples, if you like. Sprinkle coarse sugar over the top if you want. Bake for 50-60 minutes, or until a toothpick inserted in the center only comes out with a few crumbs sticking to it. (If you put fruit on top, prepare to bake a bit longer to dry out the top.)
  4. Remove from oven and allow to cool for at least 10 minutes. Use a sharp knife to loosen the ring around the pan and remove it. Allow cake to cool completely before slicing into it. If you can, wait a day to eat it, as it gets even moister with time.
  1. Use 76F melt point coconut oil. It should be liquid at room temp.
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