This super easy and delicious Gluten-Free Cinnamon Nut Coffee Cake takes about 10 minutes to create, 30 minutes to bake, and serves three teenage boys… or probably six to eight ‘regular’ people.

Cake Ingredients

  • 4 T melted butter
  • 3 eggs
  • ¾ C white sugar
  • ¾  C white rice flour
  • ¾  C tapioca flour
  • ½ C potato starch
  • ½ C cornstarch
  • 3 t baking powder
  • ½ t xanthan gum
  • ½ C milk

Swirl and Topping Ingredients

  • 2 T melted butter
  • 3/4 C chopped nuts (walnuts or pecans)
  • 1/3 C brown sugar
  • 1 T cornstarch
  • 1 t cinnamon

Preheat oven to 350 degrees.

Cake Batter: Mix melted butter, eggs, and sugar until smooth.  Whisk together all dry in a separate bowl and then add to butter mixture all at once. Mix until combined.  Finally, gradually add milk while mixing until thoroughly combined. Pour into greased 9 x 13 glass baking dish.

Swirl and Topping:  Mix 2 T of melted butter, brown sugar, cinnamon, nuts, and cornstarch.  Sprinkle half of the mixture over the cake batter. Use a fork or knife to swirl it into the cake batter.  Sprinkle the rest of the mixture on top.

Bake your Gluten-Free Cinnamon Nut Coffee Cake at 350 degrees for 26 – 28 min or until edges start to brown and a toothpick inserted in the center comes out clean.

Enjoy!

P.S. Looking for another breakfast treat? Try my recipe for Gluten-Free Cinnamon Rolls.

Recipe originally published on this website in April, 2020. Photo has been updated. Method and ingredients also updated slightly.