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5 from 10 votes

Gluten Free Cinnamon Cake

This Gluten Free Cinnamon Coffee Cake is moist, sweet and delicious.  It makes a great breakfast for guests or an afternoon snack with coffee.  {gluten free}
Course Dessert
Cuisine American
Keyword coffee cake, gluten free, cinnamon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 483kcal
Author Karen Kelly

Ingredients

Topping

Cake

  • 3 cups Bob's Red Mill 1 To 1 Gluten Free Baking Flour
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 3 room temp. eggs
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 3/4 cup full fat yogurt I used Greek
  • 8 tbsp unsalted butter melted
  • 1 tsp vanilla

Glaze

  • 1 cup powdered sugar
  • 1-2 tsp milk
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees. Generously butter 2 9-in round pans.
  • Topping - In a small bowl combine the topping ingredients. Work in butter with a fork, pastry cutter or your clean fingers. It should resemble course crumbs.
  • Cake - Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, sugars, yogurt and butter.
  • Make a well in the center of the dry ingredients and add wet ingredients. Mix gently, do not over mix. Batter will be on the thick side.
  • Pour into pans and smooth tops with a spatula. Sprinkle the tops with the cinnamon topping.
  • Bake for 20-30 minutes rotating halfway through. Check the center with a toothpick. Do not over cook or it will dry out.
  • Glaze - Mix the powdered sugar and cinnamon in a small bowl. Add milk until you reach desired consistency. Drizzle over cake when cool. Don't put too much as this is a very sweet cake already!

Nutrition

Calories: 483kcal | Carbohydrates: 83g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 197mg | Potassium: 212mg | Fiber: 3g | Sugar: 58g | Vitamin A: 480IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 1.8mg