Cinnamon Coffee Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Cinnamon Coffee Cake

©Jessica Caracciolo


  • 2 cups brown rice flour
  • 1.25 cups sugar
  • 1 cup rice milk
  • 2 teaspoons baking soda
  • 2/3 cup oil
  • 1.5 tablespoons vanilla extract
  • 2 heaping tablespoons ground cinnamon
  • 2 large eggs plus 1 egg white or vegan egg replacer for 3 eggs


  • 1/2 -3/4 cup light brown sugar
  • 1/4 cup oil
  • 2 tablespoons brown rice flour
  • 1 heaping tablespoon ground cinnamon

*Crumble should be just moist, not too oily.*


  • Preheat oven to: 365 degrees.
  • Combine all wet ingredients together in a large bowl. Combine all wet ingredients together and then combine wet and dry ingredients together. Blend well until mix is smooth. It isn’t going to be very dense because it is gluten free but it will bake well. Pour mix (without crumble) into a cake pan. While this bakes put the crumble together in a small bowl. Bake 12-15 minutes for a bunt pan (bake half way).
  • After the cake is half baked take it out and drop little teaspoons of crumble around the partially baked cake. Then put the cake back in the oven to bake for the remainder of the time.
  • Bake until butter knife or toothpick inserted comes out clean.


Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.


  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.