This Soft Gluten-Free Apple Cinnamon Coffee Cake Might Ruin Regular Cake For You (In the Best Way)

Imagine a slice that’s tender like a bakery muffin, smells like a cozy fall morning, and pulls apart with buttery crumbs that practically flirt with your fork. That’s this Soft Gluten-Free Apple Cinnamon Coffee Cake—sweet, spiced, and dangerously snackable. No chalky texture, no weird aftertaste, no “gluten-free disclaimer” necessary.

It’s the kind of bake that makes you wonder why you ever put up with dry coffee cake. Share it at brunch and watch it disappear faster than gossip.

What Makes This Recipe So Good

• Soft, not sandy: A smart combo of gluten-free flour, almond flour, and sour cream keeps the crumb plush and tender instead of gritty.
• Layers of flavor: Fresh apples + cinnamon-sugar swirl + a buttery crumble topping = maximum coffee-cake payoff in every bite.
• No mixer required: Whisk, fold, bake. Your arm gets a humble workout; your sink stays uncluttered.
• Works for brunch or dessert: Pairs with coffee in the morning or vanilla ice cream at night.

  We love versatility.

• Gluten-free without compromise: Balanced moisture and structure mean you won’t miss the gluten for a second, promise.

What You’ll Need (Ingredients)

• For the cake:
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream (or full-fat Greek yogurt)
  • 1 1/2 cups peeled, chopped apples (Honeycrisp, Pink Lady, or Granny Smith)
  • 1 tablespoon lemon juice (to toss with apples)
• For the cinnamon swirl:
  • 1/3 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon gluten-free flour
• For the crumble topping:
  • 1/2 cup gluten-free all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cubed
• Optional glaze:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk (dairy or non-dairy)
  • 1/4 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting, and lightly grease.
2. Make the crumble: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or fingers until pea-sized clumps form.

   Chill while you prep the batter.

3. Mix the cinnamon swirl: Stir together brown sugar, cinnamon, and flour in a small bowl. Set aside.
4. Toss the apples: Peel and chop apples into 1/2-inch pieces. Toss with lemon juice to prevent browning.
5. Whisk dry ingredients: In a medium bowl, whisk gluten-free flour blend, almond flour, baking powder, baking soda, salt, and cinnamon.
6. Whisk wet ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy.

   Whisk in eggs one at a time, then vanilla. Stir in sour cream until smooth.

7. Combine: Add dry ingredients to wet and stir just until no dry streaks remain. Fold in apples gently.

   The batter will be thick—good sign.

8. Layer: Spread half the batter into the pan. Sprinkle all the cinnamon swirl mixture evenly. Dollop the remaining batter over top and spread gently to cover.
9. Top: Crumble the chilled topping evenly over the batter, pressing some clumps together for those bakery-style nuggets.
10. Bake: 40–48 minutes, until a toothpick in the center comes out with a few moist crumbs.

    If the top browns too fast, tent with foil for the last 10 minutes.

11. Cool: Let cool in the pan at least 30–40 minutes. Lift out using parchment and cool another 10–15 minutes. Patience equals clean slices (I know, rude).
12. Glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth.

    Drizzle over the cooled cake. Slice and serve.

How to Store

• Room temperature: Keep covered airtight for up to 2 days. The crumb stays soft thanks to sour cream and apples.
• Refrigerator: Store up to 5 days.

  Warm slices in the microwave for 10–15 seconds to revive the bakery vibe.

• Freezer: Wrap individual slices tightly, then place in a freezer bag for up to 2 months. Thaw at room temp and rewarm briefly.

Nutritional Perks

• Gluten-free friendly: Designed for those avoiding gluten without sacrificing texture or flavor.
• Better fats: Almond flour adds vitamin E and a touch of protein for a slightly more satisfying bite.
• Real fruit: Apples bring fiber, natural sweetness, and that juicy bite. Your taste buds and your conscience can both be happy.
• Reasonable sugar: Sweet, but not “crash at 2 p.m.” sweet.

  Pair with protein (hello, Greek yogurt) for balance, IMO.

Pitfalls to Watch Out For

• Overmixing the batter: Gluten-free blends can still toughen up if you stir like you’re training for arm day. Fold gently until just combined.
• Skipping the almond flour: It’s key for tenderness and moisture. If you must skip, expect a slightly denser crumb.
• Too-wet apples: Extra-juicy apples can water down the batter.

  Pat them dry if they’re super juicy and keep pieces small and even.

• Oven guesswork: All ovens lie a little. Start checking at 40 minutes. You want moist crumbs on the tester, not wet batter.
• Cutting too soon: Hot cake crumbles.

  Give it time to set or accept rustic slices, your call.

Different Ways to Make This

• Dairy-free: Swap butter for plant butter, sour cream for thick coconut yogurt, and milk in the glaze for almond or oat milk.
• Nut-free: Replace almond flour with 1/3 cup gluten-free flour plus 2 tablespoons cornstarch. Texture won’t be identical but still soft.
• Maple twist: Replace 1/4 cup of the granulated sugar with pure maple syrup and reduce sour cream by 2 tablespoons to balance moisture.
• Apple-pear duet: Use half apples, half ripe pears for a softer, fragrant filling.
• Streusel remix: Add 1/3 cup chopped pecans or walnuts to the crumble for crunch (unless nut-free, obviously).
• Spice it up: Add 1/4 teaspoon cardamom or a pinch of nutmeg to the batter for café-level complexity.

FAQ

Which apples are best for this coffee cake?

Firm, flavorful apples that hold shape are ideal. Honeycrisp, Pink Lady, or Granny Smith are reliable.

Mix varieties if you want sweet-tart contrast—highly recommended.

Can I make this without xanthan gum?

If your gluten-free blend lacks xanthan gum, add 1/2 teaspoon to the dry ingredients. Without it, the cake may crumble more and feel drier. If your blend already includes it, you’re good.

How do I know it’s done without overbaking?

Look for a set center, lightly golden edges, and a toothpick with moist crumbs (not batter).

The cake should spring back gently when pressed near the center. Start testing at 40 minutes.

Can I bake this in a round pan?

Yes—use a 9-inch round springform or deep cake pan, lined and greased. Bake time should be similar, but start checking a few minutes earlier since edges may brown faster.

What if I don’t have sour cream?

Full-fat Greek yogurt is the best swap.

Avoid low-fat options; they can make the cake drier and less rich. For dairy-free, use thick coconut yogurt.

Is the glaze necessary?

Not at all. The cake is sweet and moist as-is.

The glaze adds a pretty finish and a touch of extra sweetness if you’re feeling fancy (or on Instagram).

Can I double the recipe?

Yes. Bake in a 9×13-inch pan and increase bake time to 45–55 minutes. Keep an eye on the center and tent with foil if the top browns too quickly.

The Bottom Line

This Soft Gluten-Free Apple Cinnamon Coffee Cake delivers bakery-level tenderness, cozy spice, and a crumble that means business.

It’s easy enough for a weekday bake and impressive enough for guests who “don’t usually like gluten-free.” One slice with coffee and you’ll get it—comfort food, upgraded. FYI: leftovers won’t last long, so maybe hide a slice for future you.