Gluten-Free Coffee Cake











Tender, spiced, and subtly sweet, this coffee cake boasts a quintessential crumble topping with a delightful brown sugar swirl running through its center. Deceptively gluten-free, it rivals any of the best bakery coffee cakes. The perfect balance of cinnamon and a hint of cardamom adds a subtle floral note to the sweetness of the cake. Quick to assemble, it’s an ideal treat for a brunch get-together or afternoon tea.

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Yield: Serves 9

Est Prep Time: 20 minutes

Est Cook Time: 40 minutes

Special Equipment:

Stand mixer or hand mixer

8” x 8” baking dish

Indicators of doneness: When a cake tester or skewer comes out clean when tested in the center of the cake


Preheat the oven to 350°F. Grease and line an 8” x 8” baking dish with parchment.

In a medium bowl, whisk together your dry ingredients: Ivory teff flour, rice flour, potato starch, tapioca flour, baking powder, xanthan gum, salt, and baking soda. Reserve.

Add the sugar and butter to the bowl of a stand mixer fitted with a paddle attachment, or into a large mixing bowl using a handheld mixer. Beat the sugar and butter together on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time; add the first egg and mix on medium until fully incorporated. Using a rubber spatula, scrape down the side of the bowl. Add the second egg, and mix until fully incorporated.

Add the yogurt and vanilla extract to the bowl, and mix on medium until just combined. The mixture may look a little curdled at this point, but that’s ok. Scrape the sides of the bowl down.

Add the dry ingredients to the bowl, and mix on the lowest speed until just combined and a thick batter has formed.

Before transferring to a baking dish, make the brown sugar swirl and crumble topping.

To make the brown sugar swirl:

In a small bowl, combine the brown sugar, cinnamon, and cardamom.

To make the crumb topping:

In a small bowl, combine the Ivory teff flour, cubed chilled butter, brown sugar, cinnamon, salt, and cardamom. Using your hands or a pastry cutter, combine the mixture until pea-sized crumbles form; make sure there are no large pieces of unincorporated butter.

To finish the cake:

Place half of the batter into the bottom of the baking dish. Smooth it out into an even later using an offset spatula.

Evenly sprinkle the brown sugar swirl mixture on top of the first layer of batter.

Dollop the remaining half of the batter evenly over the top of the brown sugar layer. Carefully spread it out evenly into the pan.

Sprinkle the crumb topping evenly over the cake.

Bake for 35-40 minutes, or until a cake tester or skewer comes out clean when the cake is tested in the center. Allow the cake to cool for at least 30 minutes before serving.

This coffee cake tastes best the same day that it is baked.

To make ahead, you can freeze it once it has cooled, and defrost and reheat it in a 350°F oven when ready to serve.


For the cake:

1 cup (135 g) Ivory Teff flour

½ cup (80 g) potato starch

½ cup (50 g) white rice flour

¼ cup (25 g) tapioca flour/starch

2 teaspoons baking powder

¾ teaspoon xanthan gum

½ teaspoon salt

¼ teaspoon baking soda

¾ cup sugar

½ cup unsalted butter, at room temperature

2 large eggs

¾ cup plain yogurt or sour cream

2 teaspoons vanilla extract

For the brown sugar swirl:

¼ cup light or dark brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground cardamom (optional)

¼ teaspoon salt

For the crumb topping:

½ cup Ivory Teff Flour

¼ cup light or dark brown sugar

¼ cup unsalted butter, straight from the fridge, cubed small

1 teaspoon ground cinnamon

½ teaspoon ground cardamom (optional)

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