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Looking for a delicious and easy-to-make holiday breakfast or dessert? Meet my coffee cake with streusel crumb topping! This coffee cake is sweet, moist, and melts in your mouth. It’s gluten free, dairy free, and refined sugar free, and just so tasty.
How many servings does this recipe make?
This recipe makes one round 8-inch coffee cake. You can cut it into 8-16 slices, depending how big you want the slices to be!
What ingredients will I need to make this coffee cake with streusel crumb topping?
You’ll need just several simple ingredients to make this coffee cake. They are:
- gluten free 1-1 baking flour (or oat flour, see below)
- almond flour
- cinnamon, nutmeg & ginger
- baking soda & baking powder
- coconut sugar (or other sugar, see below)
- coconut oil (or other oil, see below)
- unsweetened applesauce
- pure vanilla extract
- eggs (flax or regular eggs)
- coconut butter (optional, for the glaze)
- pure maple syrup (optional, for the glaze)
What kinds of flour can I use in this recipe?
I used Bob’s Red Mill gluten free 1-1 baking flour in this recipe, but you can use oat flour instead if you prefer! I recommend using Bob’s Red Mill gluten free oat flour or making your own oat flour with Bob’s Red Mill certified gluten free oats. I also used Bob’s Red Mill almond flour!
How do I make homemade oat flour?
To make homemade oat flour simply blend gluten free quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!
Do I have to use coconut sugar?
No, you don’t! If you don’t want to use coconut sugar in this recipe, you can substitute the coconut sugar with brown sugar or raw cane sugar. I haven’t tried any of these substitutions in this recipe, but they should work.
What if I don’t want to use coconut oil?
If you don’t want to use coconut oil in this recipe you can replace the coconut oil in the streusel with regular or dairy free butter and the coconut oil in the cake with olive or avocado oil!
Can I make a glaze without coconut butter?
Yes! If you don’t want to use coconut butter and pure maple syrup for a glaze, simply mix together some powdered sugar and water!
How should I store this coffee cake?
I recommend storing this coffee cake in the fridge for up to 5 days, but it can also be stored on the counter for several days.
Looking for more holiday recipes that work for both breakfast and dessert?
Try some of my favorites!
- Pumpkin Coffee Cake with Streusel Crumb Topping
- Cream Cheese Frosted Cinnamon Rolls
- Peppermint Mocha Donuts
Ready to make this delicious coffee cake? The full recipe is below!
Coffee Cake with Streusel Crumb Topping
For the Coffee Cake
- 2 cups gluten free 1-1 baking flour (or oat flour)
- 1/2 cup almond flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- 3/4 cup coconut sugar
- 2 eggs (flax or regular eggs)
- 1/3 cup coconut oil, melted (or olive or avocado oil)
- 1 1/4 cups unsweetened applesauce
For the Streusel
- 3/4 cup gluten free 1-1 baking flour (or oat flour)
- 3/4 cup coconut sugar
- 1/3 cup coconut oil, melted (or dairy free butter, melted)
- 1 tsp cinnamon
For the Optional Glaze
- 2 tbsp coconut butter, warmed
- 2 tbsp pure maple syrup
- Preheat the oven to 350°F and line an 8-inch cake pan with parchment paper.
- While the oven is heating up, add the dry ingredients for the coffee cake to a large mixing bowl and whisk together. Then add all of the wet ingredients, one at a time. Once the wet ingredients are added, whisk everything together until the batter is smooth and well combined. Set aside.
- Next, make the streusel. Add all of the streusel ingredients to a medium sized bowl and mix until well combined.
- Next add half of the coffee cake batter to the bottom of the lined cake pan. Smooth it out and top with half of the streusel. Spread out the streusel and top with the remaining coffee cake batter. Smooth out the batter and top with the remaining streusel.
- Place the coffee cake in the oven and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for about 30 minutes in the pan. After 30 minutes, move the coffee cake to a cooling rack to finish cooling.
- While the coffee cake is cooling, make the optional glaze. Mix the warmed coconut butter and maple syrup in a small bowl until smooth. Add a little bit of water to thin it out as needed. Once the coffee cake has cooled, drizzle the glaze, slice, and serve!
- See the body of the blog post above for notes on how to make the recipe coconut free.
- See the body of the blog post above for notes on how to make the recipe sugar free.