Gluten-Free Streusel Coffee Cake

featuredAs I continue to play with gluten-free baking–something I do out of interest rather than necessity–I’ve accrued a large number of flours. You name it, I’ve got a little bag of it somewhere. Fava, millet, garbanzo, rice, potato, and on and on… A recent tidying of the cupboards motivated me to put a few of them into action. I recently posted a recipe for GF flour that works really well, but it uses mostly rice flour and I wanted to experiment with some of the other flours. To date I haven’t had any success with bean flours in baked goods–they’ve been too heavy in flavor and texture. Millet and sorghum worked really well in this recipe. I also chose to use coconut palm sugar to bring the glycemic load down a bit. Overall the cake was well received and I would definitely make it again.

Gluten-Free Streusel Coffee Cake (serves 10-12)

Note: You want to use a cake pan with a removable bottom. Gluten-free cakes can be delicate and too much handling might lead to breakage. I used a tube pan, but you could also use a springform cheesecake type pan.

You should be able to find the sugar, flours, starch and xanthan gum in any health food store. Xanthan gum is often used in gluten-free baking to help hold things together.

1 cup (226g or 2 sticks) unsalted butter, softened
3/4 cup (180ml) coconut palm (not date palm) sugar
3 large (EUmed) eggs, room temperature
1/3 cup (80ml) plain yogurt
2 teaspoons (10ml) vanilla extract
1 cup (240ml) millet flour
1 cup (240ml) sorghum flour
1/4 cup (50ml) tapioca starch
1 teaspoon (5ml) xanthan gum
1 teaspoon (5ml) baking soda
1 teaspoon (5ml) baking powder
1/2 teaspoon (2.5m) salt

For the streusel:

6 Tbsps. (3/4 stick) unsalted butter, cold but not frozen
2/3 cup (160ml) coconut palm sugar
1-1/2 (7.5ml) teaspoons cinnamon
1/4 cup (60ml) millet flour
1/4 cup (60ml) sorghum flour
1/2 cup (120ml) nuts, toasted and chopped (I used walnuts–pecans, almonds, hazelnuts would also work well)

To make the cake:

Preheat the oven to 350F/175C degrees.

Make the streusel first by combining all ingredients in a bowl and either working them together with a fork, pastry cutter, or your fingers. Keep in the refrigerator until ready to use.

Whisk or sift together the flours, tapioca starch, baking soda, baking powder, xanthan gum, and salt. Set aside.

In a standing mixer or with a hand mixer, beat the butter and palm sugar together on high speed until they’re well combined and the butter has lightened a bit–a few minutes.


Reduce the speed to medium, add the eggs one at a time, and mix until well combined.

Add the vanilla and ditto.

With the mixer on low, add the flour mixture a cup at a time, mixing well after each addition.


In a greased tube pan, add half the batter, using a spatula to spread it evenly around the base.


Sprinkle the streusel evenly over the batter.


Top with the second half of the batter and do your best to spread it evenly over the streusel. Don’t worry if bits of streusel are peeking out here and there.


Bake the cake in the preheated oven on the middle rack for 30 minutes. It will cook a lot faster than a regular cake which usually takes more like an hour.

Let the cake cool completely in the pan. Run a knife around the edges and lift it out. If you’ve used a tube pan I think it’s best to cut the pieces and lift them off the middle platform one by one, rather than try to lift the whole cake at once as it might fall apart.

The cake will keep for several days.


One thought on “Gluten-Free Streusel Coffee Cake

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