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The entire cake in a Pyrex pan, hot out of the oven.
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Gluten Free Cinnamon Coffee Cake For Two

A very simple, egg free coffee cake made with ingredients you probably already have on hand. Perfect for fika!
Prep Time10 minutes
Baking Time25 minutes
Total Time35 minutes
Course: Baking, Cakes
Cuisine: American
Keyword: Comfort Food, Egg free, Gluten free

Materials

  • 1 cup flour (250ml)
  • ½ tsp. xanthan gum if your blend doesn't already have gums
  • ½ cup sugar (125ml)
  • ½ tsp. vanilla extract or vanilla sugar
  • 1¼ tsp. baking powder 1 tsp. if it's double-acting
  • pinch of salt
  • ½ tbsp. melted butter (around 10g)
  • ½ cup milk (125ml)
  • ½ tsp. vanilla extract or vanilla sugar

For The Pan

  • ½ tbsp. butter (around 10g)

For Topping

  • 3-4 tbsp. brown sugar loosely packed
  • 3 tbsp. butter (around 40g)
  • ground cinnamon to taste

Instructions

  • Preheat the oven to 350℉/180℃.
  • Gather your dry ingredients. This cake will go together quickly.
    I used a combination of around 25% each by volume of oat and sorghum flours, mixed with 50% of a starch-based commercial white flour blend here. Any multipurpose blend not specifically made for bread should work here. Only include the extra xanthan gum if your blend doesn't already contain it.
    The baking powder here isn't double-acting, so I use a little extra in a lot of things. Use the smaller amount if yours is.
    A collection of dry baking ingredients including flour, white and brown sugars, baking powder, and xanthan gum
  • I decided to use vanillin sugar today, since it's just to add a hint of flavor to a cake where that's not the main note. You can use extract instead, and this should go in with the wet ingredients.
    A container of vanillin sugar next to a bottle of vanilla extract
  • Gather your liquid ingredients including all the butter. Reserve about ¾ of the butter for your topping.
    Chunk up the butter, and use a small portion of it to grease your baking pan well. I used a 1L capacity IKEA "oven to table" Pyrex storage container, which comes with a handy lid to clamp on top once your baked goods have cooled down.
    Set aside another small portion of butter to melt for the batter.
    A liter capacity Pyrex pan sits next to a carton of milk and butter cut into smaller pieces on its paper wrapper
  • Stir your dry ingredients together in a bowl. This batter is simple enough that I just mixed the whole thing with an eating tablespoon.
    Stir in your liquid ingredients, and pour the batter into the pan.
    The bowl of combined dry ingredients next to the greased pan, the measured milk, and a small dish of melted butter.
  • Sprinkle on a good amount of cinnamon, and top with the brown sugar. I used a mix of light and extra dark for flavor, but choose whatever you prefer.
    Arrange cubed butter around the top, pushing it partway down into the batter.
    Batter in the pan topped with cinnamon and brown sugar, with cubes of butter arranged around the top
  • Bake for 20 minutes, then check for doneness by poking a skewer or toothpick into the middle. It's done when the stick comes out clean. Mine took 25 minutes in that pan in our oven.
  • Enjoy! This is particularly good while it's still warm, with a nice cup of coffee or tea.
    A finished piece of warm cake on a small plate.