Gluten Free Sour Cream Coffee Cake recipe to enjoy with your next cup of coffee or tea. This is how to properly begin a brunch.
(Gluten-Free, Dairy-Free, Vegan friendly)
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Ooooo I’m excited to bring a gluten free coffee cake to you guys this week. Coffee cake is a way to my heart. Over the years I’ve found that I really love a hefty slice of coffee cake to go with a cup of tea.
I know I should enjoy coffee with this since it is a COFFEE CAKE… I’m a tea drinker though. Ha!
We made our applesauce spice cake to close out on the holidays and it brings me back to my childhood just like this Gluten Free Sour Cream Coffee Cake.
My mother would buy these pre-made coffee cakes every single weekend when growing up. That coffee cake would vanish in one day because of me. My love of coffee cake goes back decades.
So when my grandmothers recipe book came in my possession I couldn’t resist and HAD to make sure Sour Cream Coffee Cake, of course with a few dietary modifications. 😉
Which would not be possible at all to make a perfect gluten-free version of this recipe without Bob’s Red Mills help.
The 1-1 Gluten Free Baking Flour is absolutely amazing for cakes and cookies. It is hands down my favorite gluten free flour to use. I’ve even had luck using it in our No Yeast Gluten Free Cinnamon Rolls as well!
How to make this Gluten Free Coffee Cake ALSO Vegan
This cake can easily be made vegan by swapping the eggs for Bob’s Red Mill Egg Replacer. I found that it makes the cake just a bit more denser but definitely still an enjoyable cake.
This gluten-free sour cream coffee cake is already a little dense of a cake with the oil but the sour cream helps make it tender and moist. So do keep that in mind it is not going to be a light airy and fluffy cake like our Gluten-Free Chocolate Cake.
Couple Recipe Notes for our Gluten Free Sour Cream Coffee Cake
The batter is VERY thick. Don’t be put off by that, you haven’t done anything wrong. It’s just a thick batter.
How to Make the Coffee Cake Crumble
The crumble is definitely one of my favorite things about this cake.
You’ll want to combine the brown sugar and cinnamon together. My favorite thing to do is pour half the batter into the bundt pan and sprinkle half of the crumble in and then pour in the remaining batter.
Can’t go wrong with a little brown sugar cinnamon surprise in the center of each bite.
Is there a difference between a bundt cake pan and tube pan?
- Tube Pans generally have no grooves, feature a flat bottom and larger circle in the middle. It is designed for dense cakes like pound cake and in this case, our Gluten-Free Sour Cream Coffee Cake.
- Bundt Cake Pan has a few grooves to it and a smaller circle in the middle and designed for light and airy desserts, like angel food cake.
Note: I have attempted to make this in a 9×13 pan and the results were a bit of a struggle. I have trouble with the cake cooking through.
Gluten Free Sour Cream Coffee Cake Recipe
Breakfast
Gluten-Free, Dairy-Free, Nut-Free
American
Yield: 12
Prep Time:10 min
Cook Time:75 min
Total Time:85 min
Ingredients:
- 1/2 cup sugar
- 3 eggs (if vegan use Bob's Red Mill Egg Replacer)
- 1/2 cup extra light olive oil
- 1 cup sour cream (or plain greek yogurt works as well or dairy-free yogurt alternative)
- 2 teaspoons vanilla extract
- 3 cups Bobs Red Mill gluten free 1-1 baking flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup brown sugar
- 2 Tablespoon ground cinnamon
Directions:
- 1. Preheat oven to 325 degrees F.
- 2. Prepare a tube pan by liberally greasing with butter or cooking spray.
- 3. In a small bowl mix together brown sugar and cinnamon. Set aside.
- 4. In a medium bowl beat together sugar, eggs, oil, sour cream and vanilla extract.
- 5. In a separate bowl mix together flour, salt and baking soda.
- 6. Combine wet ingredients with dry ingredients.
- 7. Pour half of batter into tube pan. Sprinkle half of the cinnamon brown sugar mixture into the center, pour remaining batter into pan. Smooth batter out with a spoon. Sprinkle remaining cinnamon sugar mixture on top.
- 8. Bake for 1 hour to 1 hour 15 minutes. Or until toothpick comes out clean. Allow coffee cake to fully cool at least 30 minutes before removing from the pan.
- 9. Enjoy with a cup of coffee or tea!
Author: Linnie
Nutrition Information:
Calories: 239
Other nutrition information: Total Fat: 11.4g , Saturated Fat: 3.1g , Cholesterol: 41mg , Sodium: 61mg , Potassium: 69mg , Total Carb: 36g , Dietary Fiber: 2.7g , Sugars: 16.3g , Protein: 3.9g
How much did you love this recipe?
Click a star to let me know:
(54 votes, average: 3.94 out of 5)
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You have your pans backwards — tube pans are for angel food cake, bundt pans are for heavier/denser bundt cakes
i agree, i used the tube pan and mine seemed to heavy
mine turned out to dry. I’m thinking maybe because I did use the tube pan instead of the bundt pan as before when i made this with regular flour I always used the bundt pan. Also I cut back a tad on the sour cream, as I used dairy free sour cream and didn’t quite have a full cup. I also think this recipe has way too much sugar in it, that could be cut back to at least a 1/2 – 3/4 cup on the brown sugar.