Sugar: I used light brown sugar, but you may also use dark brown sugar, cane sugar or coconut sugar instead (just bear in mind that the darker the color of the sugar used, the darker the color of the batter and the final cake). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Coconut Oil: I prefer using refined coconut oil (because it has a more neutral taste), as opposed to extra virgin coconut oil (which has a stronger coconut smell and flavor). You may also use vegan butter. Alternatively, you may also use melted butter instead.

Egg: The egg helps to bind the ingredients better together. I personally have not made this recipe without the egg, but if you are allergic to eggs or would simply prefer to keep this recipe egg-free, you may try using acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to hear!)

Almond Milk: I like using my homemade almond milk, but you may also use another non-dairy milk (such as cashew milk, walnut milk, rice milk, soy milk, tigernut milk, coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, so make sure to include it in if your flour blend does not already have it.

Baking Powder: Baking powder is the only leavening agent in this gluten-free coffee cake recipe, so make sure you include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Cinnamon: Adding ground cinnamon adds a beautiful flavor to this coffee cake. You may add more or less cinnamon depending on how strong you prefer the taste.

Storing/Freezing: To store, place the cooled gluten-free coffee cake in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cinnamon coffee cake in a few layers of plastic wrap and store in the refrigerator for up to 2 months.

Adapted from: Mindy’s Quick Coffee Cake in Issue 8 of Edible DC

This recipe was originally published in 2015, but has since been republished to include clearer step-by-step instructions, ingredient notes and substitutions.