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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




  • 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


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


  • 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!


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