Delicious Gluten-Free Cinnamon Pecan Coffee Cake Recipe

Are you on the lookout for an indulgent yet healthy treat to satiate your sweet cravings? Look no further than this Gluten Free, Casein Free Cinnamon Pecan Coffee Cake Recipe. This easy recipe is bound to leave you and your loved ones craving for more.

The coffee cake has a soft, buttery texture that is loaded with cinnamon filling, dotted with crunchy pecans, and topped with sugar crumb streusel that makes each bite heavenly. It’s a perfect accompaniment to your morning cup of coffee or an afternoon tea party snack.

Not just that, this cake recipe is gluten-free, dairy-free, and vegan-friendly, so it’s a perfect dessert choice for people with dietary restrictions. With this recipe on hand, you can enjoy freshly baked goods with healthy and wholesome ingredients whenever the craving strikes.

So roll up your sleeves and get ready to whip up a delicious cake that tastes better than what they serve at Starbucks.

Why You’ll Love This Recipe

Gluten Free, Casein Free Cinnamon Pecan Coffee Cake
Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

Are you looking for a gluten-free and dairy-free coffee cake that tastes buttery, nutty, and full of cinnamon flavor? Look no further! This Cinnamon Pecan Coffee Cake Recipe is the answer to all your cravings.

There are plenty of reasons why you’ll love this recipe. First, it’s made with natural ingredients like pecans, brown sugar, and tapioca starch. Second, the cake is moist, fluffy, and has a tender crumb. And third, it’s easy to make and can be customized to your liking.

Not to mention, this recipe is perfect for those with dietary restrictions or allergies. The gluten-free flour blend used in this recipe is a combination of tapioca starch and guar gum, making it an excellent alternative to regular flour. It’s also completely dairy-free as the sour cream can be substituted with coconut cream yogurt. So you can enjoy this cake without worrying about any unpleasant side effects.

And let’s talk about the flavors for a second – this coffee cake has a rich cinnamon filling that swirls inside the soft buttery cake. Topped with a crispy pecan streusel crumb topping that adds crunch and nuttiness to each bite. It’s lightly sweetened and baked to perfection.

This easy recipe is perfect for breakfast, dessert or afternoon snack. It pairs perfectly with tea or coffee, making it an excellent option for any time of day. You can even make it the day before since it stores well if wrapped tightly in plastic wrap.

In conclusion, if you’re in search of a delicious coffee cake recipe that is guilt-free, easy-to-make, healthy, and mouth-watering- then try out the Cinnamon Pecan Coffee Cake Recipe today!

Ingredient List

 A slice of happiness with cinnamon and pecan goodness!
A slice of happiness with cinnamon and pecan goodness!

Ingredients You Will Need

  • 2 cups Gluten-Free Flour Blends (I use King Arthur Gluten-Free Flour)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Guar Gum (omit if your flour blend has it already)
  • ¼ teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ⅓ cup Canola Oil (or light-tasting oil of choice)
  • 1 cup Granulated Sugar
  • 2 Eggs
  • 1 cup Sour Cream (or nondairy yogurt, or coconut cream if dairy-free)
  • 1 tablespoon Vanilla Extract

Optional Add-in:

  • 1 cup Pecans, chopped

Topping Ingredients:
Cinnamon Streusel Crumb Topping

  • ½ cup Brown Sugar (or coconut sugar for healthier option)
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Salt
  • ½ cup Gluten-Free Flour Blend *
  • ¼ cup Lightly Sweet Almond Flour * (optional for a better Starbucks-worthy texture)
  • ½ cup Cold Butter, cut into small pieces

Cinnamon Swirl Filling

  • ⅓ cup Brown Sugar
  • 2 teaspoons Ground Cinnamon

The Recipe How-To

 This gluten-free and casein-free coffee cake is perfect for those with dietary restrictions.
This gluten-free and casein-free coffee cake is perfect for those with dietary restrictions.

Now it’s time to get baking! You’ve got all your ingredients and you’re ready to turn them into a delicious gluten-free, casein-free Cinnamon Pecan Coffee Cake.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (180°C). While the oven is preheating, grease a 9-inch square baking dish with nonstick cooking spray or butter.

Step 2: Make the Topping

In a bowl, mix together 1/2 cup of pecans, 1/2 cup of brown sugar, 2 teaspoons of ground cinnamon, and 2 tablespoons of melted butter until combined. Set aside.

Step 3: Mix Together Dry Ingredients

In a separate mixing bowl, whisk together the following dry ingredients:

  • 2 cups of gluten-free flour blend
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of guar gum
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt

Step 4: Mix Together Wet Ingredients

In another large mixing bowl, whisk the following ingredients until smooth:

  • 2 eggs at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil (or other neutral oil)
  • 1 cup of unsweetened almond milk or rice milk (or substitute regular milk if not dairy-free)
  • 1 tablespoon of vanilla extract

Step 5: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the wet ingredients in three parts, alternating with the almond milk, beginning and ending with the dry mixture. Mix thoroughly but do not overmix.

## Step 6: Assemble and Bake

Pour half of the batter into the prepared baking dish, then smooth it with a spatula. Add half of the cinnamon-pecan crumb mixture on top, spreading it evenly. Repeat with the remaining batter and topping.

Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Cool the cake in the pan for 10-15 minutes. Then slice and serve warm with coffee or tea.

Enjoy your gluten-free, casein-free Cinnamon Pecan Coffee Cake!

Substitutions and Variations

 The aroma of cinnamon and pecans will make your kitchen smell amazing!
The aroma of cinnamon and pecans will make your kitchen smell amazing!

There are a few substitutions and variations that you can make to adapt this gluten-free, casein-free cinnamon pecan coffee cake recipe to your dietary needs or preferences. Here are some options:

– Flour blend: If you don’t have a gluten-free flour blend on hand, you can use a 1:1 gluten-free all-purpose flour instead. You can also make your own blend by mixing together almond flour, coconut flour, and arrowroot or tapioca starch in equal parts.

– Nuts: Pecans add a nice crunch and flavor to this coffee cake, but you can use other nuts such as walnuts, almonds, or hazelnuts if you prefer.

– Sugar: The recipe calls for brown sugar and granulated sugar, but you can use coconut sugar or any other natural sweetener of your choice. You can also reduce the amount of sugar if you prefer a less sweet cake.

– Oil: Canola oil works well in this recipe, but you can substitute it with melted coconut oil or any other neutral-flavored oil such as grapeseed or avocado oil.

– Eggs: This recipe calls for two large eggs, but you can use flax eggs or chia eggs instead to make this recipe vegan-friendly. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes until it thickens. Repeat the process for the second egg.

As for variations, you can add fresh blueberries to the batter before baking to make a gluten-free blueberry coffee cake. You can also make cinnamon roll-inspired variations by adding a cinnamon swirl or topping to the cake. And if you’re feeling adventurous, why not try making a vegan cinnamon streusel coffee cake using vegan sour cream and butter substitutes? The possibilities are endless!

Serving and Pairing

 Whether for brunch or dessert, this coffee cake is always a hit.
Whether for brunch or dessert, this coffee cake is always a hit.

Serving and pairing is an essential part of making the most of any coffee cake recipe. Once you’ve baked your delicious cinnamon pecan coffee cake, there are a few ways to serve it for maximum enjoyment!

For a casual breakfast or brunch, slice the coffee cake into thick pieces and serve it warm with some whipped cream or a dollop of your favorite dairy-free yogurt. It’s perfect for snacking, and pecans provide sufficient energy kick to start the day.

If you’re entertaining guests and want to impress them with something special, try cutting the cake into smaller pieces and arranging them on an elegant serving platter alongside some fresh berries, apple slices, or orange segments. The bright colors of these fruits contrast with the deep cinnamon flavors of the cake and provide a perfect burst of freshness.

Coffee is the natural pairing for any coffee cake recipe, and this gluten-free cinnamon pecan coffee cake is no exception. Try brewing up a pot of your favorite dark roast coffee or espresso to accompany the heavenly flavors in every bite.

A tall glass of iced tea or lemonade also makes a great pairing for this sweet treat on hot summer days. The smooth texture and crumbly toppings combine exquisitely well with the refreshing flavors in drinks to give an excellent summery taste delight.

You can also think outside the box when serving your cinnamon pecan coffee cake. Why not try this delicious concoction as an amazing dessert treat after dinner? Serve it with a scoop of vanilla ice cream or top with caramel drizzle to satisfy people who love indulging in sweet treats!

Ultimately, how you serve and pair your gluten-free cinnamon pecan coffee cake depends on the occasion and what best suits your taste!

Make-Ahead, Storing and Reheating

 The perfect combination of fluffy cake and crunchy pecans.
The perfect combination of fluffy cake and crunchy pecans.

The beauty of this gluten-free, casein-free cinnamon pecan coffee cake recipe is that it can easily be made ahead of time and stored for later. It’s the perfect option for a busy morning or a special occasion breakfast.

To make the most of your time, consider making the batter the night before and storing it in an airtight container in the refrigerator. You can also prepare the crumb topping beforehand and store it in a separate container.

When you’re ready to bake, simply pour the batter into your baking dish and sprinkle with the crumb topping. Pop it in the oven and bake as directed.

If you happen to have leftovers, no problem! This cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to 5 days or freeze it for up to 2 months.

To reheat, simply pop it in the microwave for a quick warm-up or reheat slices in the oven at 375°F for 5-7 minutes. This cake tastes just as delicious reheated as it does fresh out of the oven.

Tips for Perfect Results

 One bite of this coffee cake and you'll be hooked!
One bite of this coffee cake and you’ll be hooked!

When it comes to baking a gluten-free and dairy-free coffee cake, there are a few things you want to keep in mind to make sure your cake comes out perfect every time. Here are some tips that will help you achieve success with this recipe.

First, it’s important to measure the ingredients carefully. Gluten-free baking requires precision, and even small measurement errors can ruin the texture or consistency of your baked goods. Use measuring cups and spoons to make sure you get the right amount of each ingredient.

Secondly, be sure to mix the batter thoroughly but don’t overmix it. Blend until all ingredients are well-incorporated but don’t continue blending after that point – otherwise, your coffee cake is likely to become tough and dense.

Thirdly, preheat the oven before you start mixing the ingredients. Gluten-free flour tends to take longer to bake than regular flour because of its denser texture, which means it can benefit from being in the oven for a longer period of time. Also remember to test your oven temperature as it may vary.

Fourthly, make sure not to open the oven too soon or too often whilst baking the cake as sudden temperature changes will make the cake sink in the middle. Check for readiness only when it’s closer to done and not too often during baking.

Lastly, let the cinnamon pecan coffee cake cool completely before slicing it. This gluten-free coffee cake recipe produces a soft, buttery cake with cinnamon filling and sugar crumb topping. It needs time after taking out from oven for its structure to set. Letting the cake cool also avoids crumbling or breaking after slicing.

By following these tips, you’ll end up with a delicious gluten-free and dairy-free coffee cake that everyone can enjoy!

Bottom Line

So, there you have it- the gluten-free, casein-free cinnamon pecan coffee cake recipe that is sure to get your taste buds singing. Not only is this cake moist and buttery, but it also won’t cause any digestive issues that some people experience with dairy products or gluten.

And if you’re looking for a healthier spin on this classic dessert, you can always substitute coconut sugar for brown sugar and use almond flour instead of all-purpose flour. Plus, it’s easily customizable for vegans by swapping out eggs for an eggless substitute and sour cream for a vegan alternative.

In closing, not only is this cinnamon pecan coffee cake recipe delicious, but it’s also a guilt-free dessert choice that everyone can enjoy. So the next time you want to indulge in something sweet, skip the store-bought pastries and whip up a batch of this irresistible coffee cake instead. Trust me; it will be better than the ones you buy from Starbucks or King Arthur!

Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

Gluten Free, Casein Free Cinnamon Pecan Coffee Cake Recipe

Even friends who don't like coffee cake ask for second helpings! Cake batter can be poured into prepared pan and refrigerated overnight; just sprinkle topping before putting in oven and bake an additional 10 minutes.
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Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine Fusion
Calories 311.5 kcal



  • 2/3 cup canola oil
  • 1 1/2 cups sugar
  • 2 eggs, lightly beaten
  • 2/3 cup rice milk, unsweetened
  • 1 1/3 cups brown rice flour
  • 2/3 cup tapioca starch
  • 1 teaspoon guar gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 cup brown sugar, firmly packed
  • 1 cup pecans, finely chopped
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 350*F and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
  • Combine topping ingredients in a small bowl; set aside.
  • In medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
  • Sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
  • Gradually add egg mixture to dry ingredients; blending well after each addition.
  • Spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
  • Bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow to cool slightly on a wire rack before cutting and serving.

Add Your Own Notes


Serving: 69gCalories: 311.5kcalCarbohydrates: 44gProtein: 2.4gFat: 15gSaturated Fat: 1.4gCholesterol: 23.2mgSodium: 76.1mgFiber: 1.7gSugar: 32.5g
Keyword < 60 Mins, Breads, Breakfast, For Large Groups, Free Of...
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