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Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)

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Gluten-Free Cinnamon Streusel Coffee Cake

Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!  

Gluten-Free Cinnamon Streusel Coffee Cake

This gluten-free coffee cake recipe so easy to make and such a perfect breakfast or brunch recipe on the weekend. Serve a big slice with a hot cup of coffee for a breakfast treat!

While there are a few different parts to this recipe — the coffee cake, streusel, and filling — they are all very quick to make.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Streusel Coffee Cake

  • 1:1 Baking Flour – I used Bob’s Red Mill 1-to-1 Gluten Free Baking flour in this recipe.

  • Butter – I used non-dairy butter. Consider using unsalted butter to control the salt content in this recipe.

  • Eggs – A common pantry item, you only need 3 large eggs for this.

  • Milk – I used non-dairy, but any milk can work with this.

  • Vanilla Extract – I use this in almost all my baked goods recipes because it enhances all the other flavors in the recipe.

  • Cinnamon – This wouldn’t be a cinnamon streusel coffee cake without the cinnamon!

  • Brown Sugar – This will be used for the streusel topping.

ADJUST THIS RECIPE TO YOUR DIET

  • Add dairy: I used non-dairy butter and milk, but it’s totally fine to use regular dairy products too.

  • Add Gluten: You can try using all purpose flour instead of the gluten-free version. However, flours like almond flour or coconut flour have not been tested in this recipe.

TIPS FOR MAKING Gluten-Free Cinnamon Streusel Coffee Cake

  • I like to line my baking dish with parchment paper for easy removal of the coffee cake from the pan after baking. 

  • You can make the filling and streusel ahead of time. Just store in the refrigerator until ready to use.
Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)
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Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!  

Ingredients

  • For the cake:

  • 3 cups gluten-free 1:1 baking flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 ½ cups sugar

  • 1 cup butter, melted (I used non-dairy butter)

  • 3/4 cup milk (I used non-dairy milk)

  • 3 eggs

  • 1 tablespoon vanilla extract

  • For the filling:

  • ¼ cup sugar

  • 1 tablespoon gluten-free 1:1 baking flour

  • 1 teaspoon cinnamon

  • For the streusel topping:

  • 1 cup gluten-free 1:1 baking flour

  • 1 cup brown sugar

  • ½ cup butter, softened (I used non-dairy butter)

  • 1 teaspoon cinnamon

Directions

  • Preheat oven to 350° Fahrenheit and grease a 9×9-inch cake pan.
  • In a large bowl, mix together the gluten-free flour, baking powder, and salt.
  • In a separate bowl, whisk together the sugar, butter, milk, eggs, and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined.
  • Add all filling ingredients to a bowl and mix together.,
  • Then, add all streusel topping ingredients to a bowl and mix together until crumbly.
  • Transfer half of the batter to the cake pan, then evenly pour the filling over the top.
  • Follow that layer with the remaining cake batter before topping the whole thing off with an even sprinkling of the streusel topping.
  • Bake for 45-50 minutes or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire rack before slicing and serving.

Recipe Video

Notes

  • Storage: Store cooled coffee cake covered at room temperature up to 2 days.
  • Be sure to cool this one at least 30 minutes to let it set and be easier to cut and serve.

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Breakfast

Zucchini Hash Browns (Gluten-Free, Dairy-Free)

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two zucchini hash browns on a plate with a fried egg on top

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

two zucchini hash browns on a plate with a fried egg on top

Hash browns have always been and always will be my favorite part of a breakfast plate. I love my hash browns extra crispy, with just the right amount of flavor. These zucchini hash browns hit the spot while being low-carb and super healthy. And the best part? They require a whopping four ingredients to make! You can catch me throwing together these super easy zucchini hash browns all zucchini-season long. I also plan on prepping a big batch for my freezer to reheat and enjoy in the winter months.

If you’re like me and have difficulty finding time to throw together a complete breakfast for yourself in the morning, then you need this recipe in your life. I highly recommend doubling or even tripling it ahead of a long week and keeping them in the fridge or freezer as a quick grab-and-go breakfast all week or month long.

What You Need To Make Zucchini Hash Browns

Zucchini – Peak zucchini season runs from May through August, but can usually be found at grocery stores year round. If you own a zucchini plant, you know how fruitful these plants are (like zucchini for daysssss). To prepare zucchini for this recipe, start by trimming off one end of the zucchini and running that same end down a medium box grater. Immediately transfer the shredded zucchini to a dish cloth and get started with this recipe!

Egg – The egg not only adds protein to these zucchini hash browns, but holds them together while they cook. Most zucchini hash browns call for all purpose flour or cheese to help bind them together. Though I found that in order to keep them gluten-free and dairy-free you’ll just need one egg to hold these babies together.

Garlic Powder – I kept the seasoning light in this recipe as to not overwhelm this mild veggie. Feel free to add whatever other seasoning you’d like or even leave the garlic powder out altogether!

How To Freeze

  • Let the zucchini hash browns cool completely before transferring to a freezer-safe bag or container.
  • When ready to eat, remove from the freezer and heat in a 400° Fahrenheit oven for 5-8 minutes or until warmed through. Or you can pop them in the microwave for 1 minute – they won’t be as crispy but will still be delicious.
  • Either wrap them in a napkin to take with you and enjoy during your morning commute or top with a fried egg and fresh herbs for a complete breakfast!
Zucchini Hash Browns (Gluten-Free, Dairy-Free)
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Zucchini Hash Browns (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

3

hash browns
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

Ingredients

  • 2 zucchini, shredded

  • 1 egg

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon garlic powder

Directions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • Place shredded zucchini on a dish towel in a single layer, then sprinkle with 1/4 teaspoon salt. let sit for 30 minutes to draw out as much moisture as possible.
  • Wrap zucchini in towel and squeeze out as much liquid as possible, then transfer zucchini to a bowl.
  • Add in the remaining ingredients then mix until well combined.
  • Divide into 3 hash browns and transfer to the baking sheet.
  • Bake for 25-30 minutes or until golden brown, remove and let cool slightly before serving.

Recipe Video

Notes

  • Feel free to add or remove any seasoning you’d like, don’t be scared to make this recipe your own!

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30 Minutes or Less

One Pan Breakfast (Gluten-Free, Dairy-Free)

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All ingredients for one pan breakfast arranged on a plate with a cup of coffee on the side.

This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

All ingredients for one pan breakfast arranged on a plate with a cup of coffee on the side.

I’ve been making this exact breakfast for my boyfriend and I for a couple of months now. Well actually, I started with only cooking the eggs and bacon in the same pan while the potatoes baked in the oven. Then one day, I was short on time (and energy) so I decided to try cooking the potatoes in the same pan too. And voila! The world’s easiest/best one pan breakfast was born.

I actually have no good reason as to why I haven’t shared this breakfast hack earlier. It just became such a common part of my cooking routine that I failed to realize it was worth sharing. Which is crazy because it is by far one of the smartest, if not THE smartest recipe I’ve ever created. The entire breakfast-making process could literally not get any more efficient than this. I promise this one pan breakfast will change your breakfast game forever! Just like it changed mine.

What You Need To Make This One Pan Breakfast

Bacon – Ahhh beautiful, beautiful bacon – I just love you. No breakfast is complete without bacon or sausage. In my opinion, bacon reigns supreme, though sausage is OK too. Though the main reason I’d recommend you stick to bacon in this recipe, is because the fat rendered from the bacon will become the “cooking oil” we use for the rest of the recipe. If you find that your bacon renders too much fat, simply remove some from the pan before cooking the rest of your one pan breakfast.

Baby Potatoes – Any kind of white potato will work here. My recommendation is baby potatoes for their creamy, almost buttery interior. When pan-fried in this recipe, the outside gets deliciously crispy while the inside stays pleasantly soft. If you opt for using a different kind of white potato in this recipe, just make sure that it is chopped into similarly sized pieces.

Eggs – Another breakfast staple, eggs are the last item cooked for this one pan breakfast. I scrambled my eggs in this recipe, though you can cook your eggs however you’d like. I can image that fried eggs would also taste and work great here! However, if you do choose to scramble your eggs, do not forget to lower the heat of your pan, as scrambled eggs require a much lower temperature to cook.

Delicious Additions

Below are a few ideas of what you can serve with this one pan breakfast…

  • Avocado
  • Gluten-Free Toast
  • Fresh Fruit
  • Arugula/Lettuce
  • Fresh Tomatoes
  • Crunchy Carrots
  • Sweet Peppers
  • Fresh Herbs
  • Dairy-Free (or regular) Cheese
  • & Coffee (DUH!)

Tips and Tricks for This One Pan Breakfast

  • Choose a pan large enough to fit all potatoes in a single layer. If you overcrowd the potatoes in the pan, they’ll have less contact with the pan resulting in less crispy potatoes!
  • If you find that your bacon rendered a little too much fat, feel free to remove some bacon fat from the pan before cooking the potatoes! And if cooking this one pan breakfast in bacon fat isn’t your thing, simply remove all of the fat and use avocado oil instead.
  • Add as much salt, pepper, or any other spices you’d like! A dash of garlic powder and/or smoked paprika over the crispy potatoes is delicious.
One Pan Breakfast
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One Pan Breakfast

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

This easy one pan breakfast recipe has everything you need to start your day off right! Savory bacon, crispy potatoes, and fluffy scrambled eggs are all cooked in the same pan. Whip this one pan breakfast up on mornings when you need something quick, yet satisfying and delicious!

Ingredients

  • 4 bacon slices

  • 1/2 pound baby potatoes, quartered

  • 6 eggs, whisked

  • salt and pepper, to taste

Directions

  • Cook bacon in a large pan over medium heat for 4-5 minutes per side, then set aside on a paper towel-lined plate.
  • Increase the heat to medium-high and add in the potatoes in a single layer, sprinkle with salt and pepper, cover with a lid and cook undisturbed for 5-8 minutes.
  • Flip potatoes, cover again and cook undisturbed for 10 minutes, or until crispy. Remove potatoes from the pan, then reduce the heat to medium-low.
  • Pour in the whisked eggs, season with salt and pepper, and cook for 4-5 minutes sturring frequently. Serve eggs with bacon, potatoes, and whatever else you’d like!

Recipe Video

Notes

  • If you’re concerned about the bacon and potatoes getting cold while the eggs cook, I’d recommend leaving them in the oven on warm. Though I found that the eggs cook so quickly, the bacon and potatoes are still at an ideal temperate when served.

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Dairy-Free

Hummingbird Cupcakes (GF/DF)

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Straight on shot of hummingbird cupcakes sitting on a cutting board.

These hummingbird cupcakes are the perfect spring-time sweet treat! They taste incredibly decedent despite being grain, dairy, and refined sugar-free. These adorable cupcakes are chock-full of delicious crushed pineapple and shredded coconut. And in case you thought they couldn’t get any better, they’re also topped off with a dairy-free cream cheese frosting that is out-of-this-world good.

Hummingbird cupcake topped with pineapple and toasted coconut with a bite taken out.

It’s funny because I’m literally eating a hummingbird cupcake (and getting cream cheese frosting all over my keyboard) as I write this. I’m full-on addicted to the babies. They’re sweet, but not too sweet. Incredibly versatile – enjoy them as a snack, dessert, or heck you can even eat them for breakfast!

The first time I ever ate a hummingbird-anything was at this cute little muffin place by my parents house. My mom got me to try one of their hummingbird muffins and I’ve truly been hooked ever since. I then discovered hummingbird cake and was like – woahhhh, I didn’t know life could get EVEN better! And in case you’re like, Sam WTF is a hummingbird cupcake?! It’s similar to carrot cake, but has crushed pineapple and shredded coconut instead of carrots. It also features a cream cheese frosting, just like carrot cake. If you’re looking for a muffin instead of a cupcake, simply make these without the cream cheese frosting. My suggestion here is – take a plain cupcake, top it with a little crunchy almond butter, and enjoy it as a sweet afternoon snack!

What You Need To Make Hummingbird Cupcakes

Almond Flour – I chose almond flour as the base of these cupcakes for two reasons. One, it’s grain-free, making these cupcakes so light and healthy that you could literally eat them for breakfast if you wanted to. And two, it yields a soft, crumbly cupcake that doesn’t fall apart when bitten into, but also isn’t too dense.

Coconut Sugar – Just a 1/2 cup of coconut sugar is all you need in these cupcakes! This is what I mean by they’re sweet, but not too sweet. Coconut sugar is lower on the glycemic index than the usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

Mashed Bananas – You won’t find a single hummingbird recipe without mashed bananas in it. In conjunction with the pineapple and coconut, a little banana is truly magnificent. It adds a touch of sweetness and incredible flavor. You can use 1 cup of apple sauce instead, if you’d like.

Crushed Pineapple – Like I said earlier, crushed pineapple is a main ingredient in these hummingbird cupcakes. I buy canned crushed pineapple and rinse out the liquid before using in this recipe. Though you can use finely chopped fresh pineapple instead.

Shredded Coconut – Similar to the crushed pineapple, these wouldn’t be hummingbird cupcakes without a little coconut. My one thing when baking with coconut is to make sure it is unsweetened. Our cupcakes are sweet enough, we don’t need the coconut adding to that.

Adjust This Recipe To Your Dietary Needs

  • Make it Paleo – Leave out the dairy-free cream cheese frosting and you’ll have yourself delicious little paleo hummingbird muffins!
  • Make it Vegan – Use your favorite egg-substitute in place of the eggs in this recipe. I have not tested this recipe using flax eggs, though I can image that it will yield less-fluffy but still tasty cupcakes.
  • Make it Sugar-Free – Leave out the frosting and sub 1/2 cup of your favorite sugar-free sweetener for the coconut sugar. You can also leave out the coconut sugar altogether, if you’d like!
Hummingbird Cupcakes (GF/DF)
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Hummingbird Cupcakes (GF/DF)

4 from 3 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

12

cupcakes
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 2 Cups Almond Flour, see NOTES

  • 1/2 Cup Coconut Sugar

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1 Teaspoon Cinnamon

  • 2 Tablespoons Coconut Oil, melted, see NOTES

  • 1 Cup Mashed Banana, about 2 bananas

  • 2 Eggs, see NOTES

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup Crushed Pineapple, drained

  • 1/2 Cup Shredded Coconut, unsweetened

  • For the cream cheese frosting:

  • 1/2 Cup Dairy-Free Cream Cheese

  • 1/4 Cup Dairy-Free Butter, softened

  • 2 Cups Powdered Sugar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a cupcake tin with 12 cupcake liners.Hummingbird Cupcakes Process Photo 1
  • In a large bowl, mix together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon.Hummingbird Cupcakes Process Photo 2
  • In a small bowl, mix together the coconut oil, mashed bananas, eggs, and vanilla extract.Hummingbird Cupcakes Process Photo 3
  • Add the wet ingredients, crushed pineapple, and shredded coconut into the dry ingredients and mix to combine.Hummingbird Cupcakes Process Photo 4
  • Fill each cupcake liner with 1/4 cup of batter and bake for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean.Hummingbird Cupcakes Process Photo 5
  • Transfer cupcakes to a wire cooling rack to cool completely before frosting.DSC_0118Hummingbird Cupcakes Process Photo 6
  • Make the frosting by adding all ingredients to a bowl and beating with either a hand or stand mixer until combined. Dollop frosting onto cooled cupcakes and enjoy!DSC_0118Hummingbird Cupcakes Process Photo 7

Notes

  • Almond Flour: Be sure to use almond flour, not almond meal.
  • Coconut Oil: You can use 2 tablespoons of vegetable oil or melted butter instead.
  • Eggs: I like to remove my eggs from the fridge a couple hours before baking. If your eggs are too cold when added to the batter, they might cause your coconut oil to re-harden.

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Breakfast

Ultimate Gluten-Free and Dairy-Free Banana Bread

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Slices of gluten-free and dairy-free banana bread stacked on top of each other.

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Gluten-free and dairy-free banana bread with a slice removed.

Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

Gluten-Free Flour – I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour, it has truly never failed me. Though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

Cinnamon – While developing this recipe, I realized that no other banana bread recipes out there include cinnamon. To me, adding cinnamon was a no-brainer. I honestly thought it was one of those signature banana bread ingredients. When I realized no one else includes it in their recipes, I tried making this recipe without it. Oh man, never doing that again! Cinnamon adds incredible flavor and aroma to this recipe that it simply, to die for.

Mashed Banana – Make sure your bananas are SUPER ripe for this recipe. The more ripe your bananas are, the softer and sweeter they’ll be in this recipe. If you don’t have any ripe bananas but want to make this banana bread, use this trick! I use the quickly-ripen banana method often and can attest to its success. Now as far as mashing goes, remove the bananas from their peel, place them in a bowl and press down on them with the back of a fork. You’ll want to mash your bananas until you achieve a consistency similar to apple sauce. Measure out the 1 and 1/2 cups of banana once they are completely smooth.

Eggs – Remove your eggs from the fridge an hour or two before using them in this recipe. Room temperature eggs are always ideal in baking. If your eggs are too cold when mixed into the batter, they may cause the melted butter or oil you used to harden.

Non-Dairy Milk – Any non-dairy milk will work in this recipe. I used a homemade almond milk and has great results. If you’re not dairy-free, you can easily swap the non-dairy milk with cow’s milk.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
  • Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.
Ultimate Gluten-Free and Dairy-Free Banana Bread
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Ultimate Gluten-Free and Dairy-Free Banana Bread

0 from 0 votes
Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Ingredients

  • 2 Cups Gluten-Free Flour, see Notes

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1 1/2 Cups Mashed Banana (about 3 bananas), see Notes

  • 1/2 Cup Coconut Sugar, see Notes

  • 2 Eggs, see Notes

  • 1/4 Cup Coconut Oil, melted

  • 1/4 Cup Non-Dairy Milk, see Notes

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

Notes

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
  • Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
  • Eggs: Bring your eggs to room temperature before using in this recipe.
  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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Other Gluten-Free and Dairy-Free Snack Recipes You’ll Love

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