Lykkers, ready for a cozy, cinnamon-swirled adventure that fills the kitchen with bakery aromas and leaves even gluten-lovers reaching for seconds?
This one-bowl coffee cake delivers cloud-like crumbs, a sweet-spice swirl, and a buttery crumble — all without dairy or gluten.
Whether you're planning a celebratory brunch, a mid-morning snack, or a comforting afternoon pick-me-up, this recipe promises café-quality results with minimal fuss. Let's dive in!
Why You'll Love This Cake
- Effortless Cleanup – Everything mixes in one bowl, so there’s no mountain of dishes when you're done.
- Unbelievably Fluffy – A clever combo of almond flour and a reliable 1:1 gluten-free blend keeps the crumb tender instead of gritty.
- Dairy-Free Delight – Coconut yogurt adds moisture and tang, while plant-based butter lends richness.
- Customizable – Need it egg-free? Applesauce works. Watching sugar? Coconut sugar substitutes seamlessly, though cane sugar gives the lightest crumb.
- Make-Ahead Friendly – The cake stays soft for 2-3 days on the counter, or freeze slices up to a month for breakfast on demand.
Ingredient Spotlight
- Cane Sugar (¾ cup) – Provides sweetness and structure; organic if vegan.
- Plant-Based Butter (½ cup, softened) – Choose a stick variety for the best aeration.
- Eggs (2 large) – Room temperature for maximum lift; sub 6 Tbsp unsweetened applesauce if egg-free.
- Thick Coconut Yogurt (⅔ cup) – Culina or a similar Greek-style coconut yogurt keeps the batter lush.
- Gluten-Free 1:1 Flour Blend (1 ½ cups + ½ cup for topping) – Ensure it contains xanthan gum for binding.
- Almond Flour (¾ cup) – Adds buttery flavor and tender crumbs; finely ground versions like Wellbee's work best.
- Baking Powder (2 tsp) – Gives sky-high lift.
- Sea Salt (1 tsp total) – Heightens flavors.
- Brown Sugar (1 ½ Tbsp for swirl + ¼ cup for topping) – Creates caramel-like notes.
- Ground Cinnamon (1 ½ tsp for swirl + 2 tsp for topping) – The star spice.
Tools & Prep Tips
- 8 × 8-inch (20 cm) metal baking pan for even browning.
- Parchment paper sling — overhang the sides so you can lift the cake out cleanly.
- Hand mixer or stand mixer fitted with the paddle for quick aeration.
- Preheat oven to 350 °F / 176 °C 15 minutes before baking to ensure consistent heat.
Step-by-Step Directions
1. Cream & Fluff
- In a medium bowl, beat ¾ cup cane sugar with ½ cup softened plant-based butter on medium-high (about 2 minutes) until pale and airy.
- Scrape the bowl. Add 2 eggs one at a time, beating 30 seconds after each until the mixture looks light lemon-yellow.
- Mix in ⅔ cup coconut yogurt just until combined.
2. Dry Blend & Batter Finish
- Sprinkle 1 ½ cups GF flour blend, ¾ cup almond flour, 2 tsp baking powder, and ¾ tsp sea salt over the wet mixture.
- Beat on low until no streaks remain. Batter will be thick — closer to cookie dough than cake.
3. Pan & Swirl
- Spread half the batter into the lined pan; wet fingertips help nudge it into corners.
- Stir 1 ½ Tbsp brown sugar with 1 ½ tsp cinnamon; sprinkle evenly over the surface.
- Dollop remaining batter on top and gently spread to cover the cinnamon layer.
4. Crumb Topping
- In the now-empty bowl, combine ½ cup GF flour, ¼ cup plant-based butter, ¼ cup packed brown sugar, 2 tsp cinnamon, and ¼ tsp salt.
- Mix on low until sandy clumps form.
- Sprinkle the crumble across the batter, pressing lightly so it adheres.
5. Bake & Cool
- Bake on the center rack for 38–42 minutes. A toothpick inserted should emerge with a few moist crumbs, not wet batter.
- Cool in pan 15 minutes. Lift out using parchment, then cool another 15 minutes on a wire rack. Slicing warm is tempting, but waiting ensures clean cuts.
And there you have it, Lykkers — a gluten-free, dairy-free coffee cake so light and flavorful that nobody will guess it skips the wheat and butter. Bake it for weekend brunch, birthdays, or simply because Wednesday deserves something special. What twists did you try, Lykkers? Share your flavor experiments and serving photos below; your creativity keeps our kitchen buzzing!
