Ingredient Notes for Your Perfect Gluten-Free Coffee Cake

Crafting this gluten-free sour cream coffee cake requires simple, easy-to-find, and mostly pantry-friendly ingredients. However, a few key components and specific qualities are essential for achieving that perfect texture and flavor:

Gluten-free 1-to-1 flour: This is the cornerstone of our gluten-free cake. I highly recommend using Bob’s Red Mill 1-to-1 Baking Flour. This blend consistently yields excellent results, providing a fine crumb and good structure. Any other high-quality cup-for-cup (or 1-to-1) all-purpose GF flour blend that explicitly states it includes xanthan gum should work. Xanthan gum is crucial in gluten-free baking as it mimics the elasticity and binding properties of gluten, preventing a crumbly texture. For more in-depth information on selecting the best gluten-free flours, you can refer to my comprehensive post on gluten-free flours.

Cornstarch: A secret weapon for delicate gluten-free bakes! Adding cornstarch to the flour blend helps to achieve a light, fluffy, and exceptionally fine crumb consistency, directly contributing to the cake’s tender bite.

Butter: For the best flavor and texture, use unsalted butter at room temperature for the cake batter and cold butter for the crumb topping. If you’re aiming for a dairy-free version, good-quality vegan butter sticks can be used as a direct substitute. Ensure it’s a stick-form vegan butter, as tub margarine can alter the consistency.

Milk: Whole milk will undoubtedly impart the richest flavor and most luxurious texture to your coffee cake. However, unsweetened non-dairy milk (like almond or soy milk) will work perfectly fine, maintaining the moisture content without significantly impacting the overall outcome.

Sour cream: This ingredient is a true game-changer in coffee cake recipes. Its acidity plays a vital role in activating the leavening agents (baking soda and baking powder), resulting in a higher rise and a lighter texture. Furthermore, the fat content in sour cream contributes significantly to the cake’s tenderness and rich moisture. If you don’t have sour cream, an equal amount of plain Greek yogurt (full-fat for best results) or even your favorite mayonnaise can be used. While mayonnaise might sound unusual, its fat and acidity create a similar tenderizing effect without any noticeable flavor in the final baked cake!

Expert Baking Tips for Gluten-Free Coffee Cake Success

Achieving a perfect gluten-free coffee cake is entirely possible with a few insider tips. These expert recommendations will help you avoid common pitfalls and ensure your cake is nothing short of amazing:

• Don’t rush the resting step: This is arguably one of the most critical steps in gluten-free baking. Gluten-free flour blends, particularly those without vital wheat gluten, need adequate time to properly hydrate. Allowing the batter to rest for at least 30 minutes gives the starches in the flour blend a chance to fully absorb the liquid, preventing a grainy or gritty texture in the final cake. If you try baking the batter immediately, it will likely result in a less pleasant texture. Patience truly pays off here!
• Let the cake cool completely: This tip applies to most cakes, but it’s especially important for gluten-free varieties. Gluten-free cakes continue to “cook through” and set as they cool. If you slice into the cake prematurely while it’s still warm, you’ll find it mushy or seemingly underbaked in the center. Furthermore, the precious moisture we worked so hard to create will steam away through the cuts, leaving you with a dry cake once it fully cools. Allow it to cool on a wire rack for several hours, or even overnight, for the best possible texture.
• Measure ingredients accurately: Precision is paramount in baking, and even more so with gluten-free recipes. Always weigh your dry ingredients, especially flour, using a kitchen scale for the most accurate results. Volume measurements can vary greatly depending on how the flour is scooped. If you don’t have a scale, gently spoon flour into your measuring cup and level it off with the back of a knife, rather than scooping directly from the bag.
• Avoid overmixing: While gluten-free batters are less prone to toughness from overmixing compared to wheat-based batters, it’s still best to mix until just combined. Overmixing can incorporate too much air, which can then escape during baking, leading to a less stable and potentially dry cake.
• Check your oven temperature: Ovens can vary wildly in temperature. Using an oven thermometer to ensure your oven is accurately preheated to 340°F (170°C) is a simple step that can significantly impact baking success. Consistent heat is key for an even bake.

For this recipe, my top recommendation is Bob’s Red Mill 1-to-1 Baking Flour. I consistently find that it provides the most moist cake and superior texture compared to other blends. King Arthur Measure for Measure is another excellent, reliable gluten-free flour blend that generally performs well in a variety of baked goods. The key is to use a “cup-for-cup” or “1-to-1” blend that already contains xanthan gum, as this is essential for replicating the structure and elasticity lost when removing gluten.

The name “coffee cake” refers to the fact that it’s traditionally served alongside coffee or tea, often as a breakfast pastry or afternoon snack. While some variations or regional recipes might incorporate coffee or coffee flavoring, this particular recipe does not include any coffee, coffee extract, or coffee grounds in its ingredients. It’s the perfect companion for your morning brew, not a coffee-infused cake itself!

A dense or gummy gluten-free cake can often be attributed to improper measurement of ingredients, especially flour. Over-measuring flour is a common culprit. To avoid this, I strongly recommend using a kitchen scale to measure out dry ingredients by weight, as this is the most accurate method. If a scale isn’t available, use the “spoon and level” method: gently spoon the gluten-free flour into your measuring cup until it overflows, then level the top with the back of a straight knife without pressing down or compacting the flour. Overmixing the batter can also sometimes lead to a slightly tougher texture, so mix until just combined.

Absolutely! To adapt this recipe for a dairy-free diet, you can easily substitute the dairy components. Use equal amounts of high-quality vegan butter sticks for regular butter. For the milk, unsweetened non-dairy milk (such as almond, soy, or oat milk) works perfectly. For the sour cream, an equal amount of mayonnaise is an excellent, surprising substitute. While mayonnaise sounds unconventional, its fat content and acidity are perfect for providing structure, richness, and activating the baking soda, resulting in a wonderfully fluffy cake without any discernible mayonnaise flavor!

Unfortunately, this specific recipe is not suitable for vegan adaptation. The eggs are a crucial structural component in this cake, providing lift, binding, and moisture that are difficult to replicate adequately with typical vegan egg substitutes without significantly altering the cake’s texture. Without eggs, you would likely end up with a mushy or overly dense cake that lacks the desired lightness.

If you wish to make a larger coffee cake using a 9×13-inch pan, you will need to double all the ingredients in the recipe. Follow the instructions as written, assembling the layers in the larger pan. The baking temperature remains the same at 340°F (170°C). However, the baking time will increase. Start checking for doneness after 60 minutes, and continue baking until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached, typically around 70-80 minutes.