Gluten-Free Apple Coffee Cake (Dairy-Free)

Easy Coffee Cake Filled with Apples!

There’s nothing quite like the combination of sweet apples, warm cinnamon, and a buttery crumb topping!

Moist and filled with tender apple pieces, with a delicious cinnamon streusel topping that makes every bite irresistible, this gluten-free apple coffee cake is great for an easy breakfast, or just an afternoon sweet treat with a cup of your favorite hot beverage.

Why You’ll Love this Recipe:

• Soft & Moist: Thanks for the fresh diced apples and almond flour, this delicious gluten-free coffee cake is moist and tender.
• Crunchy Topping: A cinnamon-flavored streusel topping contrasts beautifully with the moist cake texture.
• Packed with Apple Flavor: Fresh apple pieces are distributed throughout the cake, adding natural sweetness that’s perfect for the fall season (or throughout the year!). Combined with cinnamon, this gives the coffee cake a fall-like flavor.
• Simple Ingredients: The ingredients needed for this gluten-free apple coffee cake recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this coffee cake is just a matter of mixing the dry ingredients with the wet ingredients, folding the apple cubes into the batter, sprinkling the streusel topping over and baking! Drizzle on a glaze if you feel like it.
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free apple coffee cake.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 baking flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) for a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Blanched Almond Flour: Make sure to used blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour), as opposed to almond meal (whole almonds processed with their skins on).
• Light Brown Sugar: I used light brown sugar, but you may also use white sugar, or dark brown sugar if you prefer.
• Spices: I used ground cinnamon and ground nutmeg because they go well with the flavor of apples.
• Leavening Agents: To help the batter to rise, I used a combination of both baking powder and baking soda. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder and baking soda.
• Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular Greek yogurt instead.
• Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular butter instead. Make sure that the butter used for the crumb topping is cold and work quickly so that the crumbs stay chunky and crisp.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use storebought almond milk. Alternatively, you can use other types of unsweetened dairy-free milk.
• Vanilla Extract: I like adding vanilla extract for extra flavor. Alternatively, you can also use almond extract if that’s what you prefer.
• Apples: Make sure to dice the apples into small pieces so they can be evenly distributed among the cake batter and don’t create soggy pockets.
• Pecans: I like adding chopped unsalted pecans for crunch, but you can also use unsalted chopped walnuts or almonds if you prefer.
• Powdered Sugar: Make sure to use powdered sugar (sugar that has been processed into a very fine powder) you need the sugar to be very fine to dissolve well to make a smooth glaze.

How to Make Gluten-Free Apple Coffee Cake:

Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free 1:1 flour, xanthan gum (if using), blanched almond flour, brown sugar, ground cinnamon, ground nutmeg, baking powder, baking soda and salt. Break up any almond flour clumps with a fork.

Add Wet Ingredients: Add the yogurt, eggs, melted dairy-free butter, almond milk and vanilla extract.

Dish by Dish Tips:

• Types of Apples to Use: I recommend using firm apples (such as Granny Smith, Honeycrisp, and Pink Lady) as they hold their shape during baking.
• Cut the Apples Evenly: Make sure to cut the apples in small, evenly sized apple pieces so that they distribute more consistently throughout the cake.
• Keep Some Larger Streusel Crumbs: A variety of crumb sizes creates a more interesting texture.
• Let Cool Before Drizzling Glaze: Allow the apple coffee cake to cool down before drizzling the cinnamon glaze over (so the glaze doesn’t melt from the residual heat and can set properly).
• Prefer a Round Cake? If you prefer, you can also use a round springform pan to bake a round apple coffee cake and cut into slices instead.

Other Gluten-Free Apple Recipes:

• Apple Crumble (Gluten-Free, Vegan)
• Moist Apple Cake (Gluten-Free, Dairy-Free)
• Applesauce Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Apple Cake (Gluten-Free, Dairy-Free)

Gluten-Free Desserts You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Apple Coffee Cake (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Diet: Dairy-Free, Gluten-Free

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Description

This gluten-free apple coffee cake is soft, moist, and filled with tender apple pieces, with a delicious cinnamon streusel topping that makes every bite irresistible. It’s completely making it great for breakfast, weekend brunch, or an afternoon treat with a cup of coffee or tea. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• For the Cake Batter:
• 1 1/3 cups gluten-free 1:1 flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 cup blanched almond flour
• 1/2 cup + 2 tablespoons packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dairy-free Greek yogurt
• 2 large eggs
• 4 tablespoons unsalted dairy-free butter, melted and cooled
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 medium apples
• For the Cinnamon Crumb Topping:
• 3 tablespoons gluten-free 1:1 flour
• 1 tablespoon blanched almond flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 1/2 tablespoons cold unsalted butter, cubed
• 3 tablespoons chopped unsalted pecans
• For the Glaze:
• 1/4 cup powdered sugar
• 1 teaspoon unsweetened almond milk
• 1/4 teaspoon ground cinnamon

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C). Line a 9×9-inch baking pan with parchment paper.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free 1:1 flour, xanthan gum (if using), blanched almond flour, brown sugar, ground cinnamon, ground nutmeg, baking powder, baking soda and salt. Break up any almond flour clumps with a fork.
3. Add Wet Ingredients: Add the yogurt, eggs, melted dairy-free butter, almond milk and vanilla.
4. Mix to Get Batter: Stir just until a smooth batter forms, without overmixing.
5. Fold in Apples: Gently fold in the diced apples.
6. Transfer Batter to Pan: Spread the batter evenly in the prepared pan.
7. Prepare Crumb Topping: For the crumb topping, mix the flour, almond flour, brown sugar and cinnamon. Add the cold butter. Cut the dairy-free butter into the flour mixture with a fork or your fingertips until coarse crumbs form. Stir in the pecans.
8. Sprinkle Topping Over Batter: Sprinkle the crumb topping evenly over the batter.
9. Bake Until Golden Brown: Bake for 35 to 38 minutes, until a toothpick inserted in the center comes out clean. Start checking at 30 minutes. If the top browns too quickly, loosely cover with foil. Let the cake cool completely before glazing.
10. Prepare Glaze: Whisk the powdered sugar, almond milk and cinnamon until smooth.
11. Drizzle Glaze Over Cake: Drizzle over the cooled cake and cut into 9 equal squares.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 baking flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) for a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. Alternatively, if you are Celiac or gluten-intolerant, go ahead and use regular wheat flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Blanched Almond Flour: Make sure to used blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour), as opposed to almond meal (whole almonds processed with their skins on).

Light Brown Sugar: I used light brown sugar, but you may also use white sugar, or dark brown sugar if you prefer.

Spices: I used ground cinnamon and ground nutmeg because they go well with the flavor of apples.

Leavening Agents: To help the batter to rise, I used a combination of both baking powder and baking soda. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder and baking soda.

Yogurt: I used dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular Greek yogurt instead.

Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not dairy-intolerant, go ahead and use regular butter instead. Make sure that the butter used for the crumb topping is cold and work quickly so that the crumbs stay chunky and crisp.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use storebought almond milk. Alternatively, you can use other types of unsweetened dairy-free milk.

Vanilla Extract: I like adding vanilla extract for extra flavor. Alternatively, you can also use almond extract if that’s what you prefer.

Apples: Make sure to dice the apples into small pieces so they can be evenly distributed among the cake batter and don’t create soggy pockets.

Pecans: I like adding chopped unsalted pecans for crunch, but you can also use unsalted chopped walnuts or almonds if you prefer.

Powdered Sugar: Make sure to use powdered sugar (sugar that has been processed into a very fine powder) for the glaze as you need the sugar to be very fine to dissolve well.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Cake
• Method: Baking