Go Back

gluten free coffee cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people


Wet Ingredients

  • 2 flax eggs
  • 1/3 cup coconut oil (melted)
  • 1/4 cup strong coffee (cooled)
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup non-dairy milk
  • 1/2 cup unsweetened applesauce

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt


  • 1/4 cup vegan butter melted
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon

Icing (optional)

  • 1/2 cup powdered sugar
  • 1 tbsp soy milk


  • ┬áPreheat the oven to 350┬░F.
  • Prepare the flax eggs by adding 2 tbsp of flax meal to 6 tbsp of water. Let sit for roughly 5 minutes or until a yolky consistency forms.
  • Melt the coconut oil. Set it aside to cool.
  • Once cooled, add all the wet ingredients together (including the flax eggs). Combine all the dry ingredients together in a separate bowl and mix thoroughly. Add the wet ingredients to the dry ingredients and combine. (I used my Kitchen Aid mixer for this part but you can do it by hand).
  • Prepare the topping. Melt the vegan butter in a saucepan over low heat. Once melted, remove from the stove, add the coconut sugar and cinnamon.
  • Pour the cake batter into a greased 9" springform pan (most likely a 9 x 9 cake pan will do the job too.) Add the topping mixture and swirl it around the top of the cake batter with a spoon, so that it evenly coats the top of the cake.
  • Bake in the oven for 35-40 minutes. I found mine was perfect at 38 minutes. Remove from the oven and test with a toothpick. It should come out clean.
  • Let cool for 5 minutes, then remove from the pan.
  • Prepare the icing (if using). Add the sifted powdered sugar and milk into a bowl and whisk until smooth. Drizzle on the cooled cake.