Easy Gluten Free Coffee Cake is a classic coffee cake recipe made with gluten free flour and topped with a buttery cinnamon pecan streusel topping, ready in 45 minutes!
Preheat oven to 350°F. Grease a 9x13" baking dish and set aside.
In a stand mixer, cream together butter and white sugar until just combined. On medium-low speed, add the brown sugar and vanilla extract. Then add one egg at a time until just combined. Be careful not to over-mix the wet ingredients.
In a separate medium bowl, whisk together the dry ingredients until evenly combined. Then, while mixing, slowly add the dry ingredients to the butter mixture. Then add sour cream, and slowly pour in milk.
Stop the mixer and use a spatula to scrape the sides and bottom of the bowl, then mix again until everything is just combined.
Pour the batter into the baking dish, using a spatula to spread it evenly. In a separate bowl, mix together all of the topping ingredients until everything looks wet. Sprinkle topping evenly over the batter.
Bake uncovered for 30-35 minutes, or until a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageStore at room temperature in an air-tight container for 2-3 days. Freeze coffee cake in an airtight container for 2-3 months. How to Make This Dairy Free
Substitute 1 egg with 1/4 cup of unsweetened applesauce.
Replace the milk with a milk substitute, like unsweetened almond milk (or your favorite dairy free milk).
Replace the butter with vegan butter or vegetable oil.
For the cinnamon streusel topping, use a few tablespoons of vegan butter or add vegetable oil until just wet.