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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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OTHER GLUTEN-FREE DESSERTS

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30 Minutes or Less

Vegan Cashew Queso (Gluten-Free)

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Vegan Cashew Queso

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.
Vegan Cashew Queso (Gluten-Free)
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Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

300

kcal
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

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OTHER VEGAN MEXICAN DISHES

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Desserts

Vegan Peanut Brittle Recipe (Gluten-Free)

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Vegan Peanut Brittle Recipe

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

In case you’ve never had peanut brittle before, it’s a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. It’s definitely a family favorite during the holidays, but it can be enjoyed any time of year! The thing to keep in mind about making candy is that you need a good thermometer and to have all your ingredients ready ahead of time. 

WHAT YOU NEED TO MAKE VEGAN PEANUT BRITTLE

  • Roasted Peanuts & Peanut Butter – Not a peanut fan? You can substitute an equal amount of pecans or almonds for the peanuts.

  • Maple Syrup – Maple syrup is one of my favorite refined sugar-free sweeteners. It also contains a ton of antioxidant and a good dose of minerals. If you don’t have that, you can use agave nectar instead.

  • Baking Soda – This is a key ingredient! Without baking soda, the brittle will be hard and chewy.

  • Coconut Sugar – 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.

Tips When Making Vegan Peanut Brittle

  • Baking soda causes the brittle to bubble up. Those little bubbles are the key to a lighter, crispy consistency, so you don’t want to touch the mixture when you spread it.

  • Be patient when waiting for the mixture to come to temperature. It may seem like it’ll never make it to 290°F, but trust me, it will!

  • I recommend checking the temperature of the brittle mixture about every 5 minutes. I like to use this time to wash dishes/cleanup my kitchen, as to not be too far from the stove. Once the thermometer reads 280° Fahrenheit, then stay very close by until the brittle finally reaches its required temperature.
Peanut Brittle Recipe (Vegan, Gluten-Free)
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Peanut Brittle Recipe (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DessertsCuisine: American
Servings

16

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

35

minutes

This vegan peanut brittle recipe is a simple ingredient mix of sugar, maple syrup, water, peanuts and baking soda. The result? A deliciously crunchy, sweet, slightly salty, homemade peanut butter flavored candy that is a perfect for an afternoon snack or an after-dinner treat.

Ingredients

  • 1 cup coconut sugar

  • ½ cup agave nectar or maple syrup

  • ½ cup water

  • 1 cup roasted salted peanuts

  • 1/4 cup smooth peanut butter

  • ¼ teaspoon baking soda

Directions

  • Line a baking sheet with aluminum foil or parchment paper, then grease with a small
    amount of oil.
  • Stir together the coconut sugar, maple syrup, and water in a small saucepan over
    medium heat. Bring mixture to a simmer then add the peanuts, stir to combine but do
    not stir beyond that.
  • Use a thermometer to monitor the temperature of the candy mixture until it reaches
    290° Fahrenheit, this will take about 30 minutes.
  • Remove saucepan from heat and stir in the peanut butter and baking soda.
  • Quickly transfer the mixture to prepared baking sheet and let cool at room temperature
    until hard. Once hard, break apart into pieces and enjoy.

Recipe Video

Notes

  • Storage: Wrap tightly and store in an airtight container at room temperature. Proper storage should keep brittle fresh for up to two months!

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OTHER VEGAN AND GLUTEN-FREE DESSERTS

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Dinner

Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

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Vegan Spaghetti Squash Recipe

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

This vegan and gluten-free Spaghetti Squash Alla Puttanesca recipe is a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? Keep in mind that this dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you. (more pasta recipes here, though).

WHAT YOU NEED TO MAKE SPAGHETTI SQUASH ALLA PUTTANESCA

Spaghetti Squash – This is a fantastic substitute for pasta. It’s easy to cook, lower in carbs and calories, and high in fiber and other important nutrients.

Tomatoes –  Diced tomatoes in puree is best since they have a lot more flavor!

Capers – These green, pea-sized balls are actually pickled flower buds and they add a floral, tangy, and salty flavor to dishes.

Olives – Specifically Kalamata olives because it also adds a strong, tangy flavor to the dish.

Fresh Parsley or Basil – This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.

ADJUST THIS RECIPE TO YOUR DIET

  • Add vegan protein: add in some sautéed mushrooms, pan-fried tofu, or white beans.

  • Add meat: mix a pound of cooked ground turkey into the sauce before filling the squash.

  • Sprinkle on some cheese: If not dairy-free, add in any cheese you’d like to this recipe.
Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)
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Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Dinner, LunchCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

55

minutes

Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free!  Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!

Ingredients

  • 1 spaghetti squash

  • 2 tablespoons avocado oil

  • Salt, to taste

  • Black pepper, to taste

  • For the sauce:

  • ¼ cup olive oil

  • 4 garlic cloves, minced

  • ½ teaspoon red pepper flakes

  • ½ cup kalamata olives, pitted and halved

  • 2 tablespoons capers

  • 1 teaspoon caper brine*

  • 1 (28-ounce) can diced tomatoes (see notes)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit.
  • Slice spaghetti squash in half then scoop the seeds out. Drizzle the inside flesh with avocado oil then sprinkle with salt and pepper.
  • Transfer spaghetti squash to a baking sheet with the flesh-side facing down and roast for 30-40 minutes or until fork tender. 
  • While the squash cooks, heat olive oil in a large skillet over medium heat. Then add in the garlic and red pepper flakes, cook for about 1 minute or until fragrant.
  • Add in the olives, capers, and caper brine then stir and cook for about 2-3 minutes.
  • Pour in the can diced tomatoes, salt, and black pepper before leaving the sauce to simmer for 15 minutes. Taste and adjust any seasoning as desired.
  • Once squash is done, remove from the oven and let cool slightly before using a fork to scrape and fluff the inside strands. Fill each squash with puttanesca sauce and top with fresh chopped parsley.

Recipe Video

Notes

  • *Caper brine = liquid from the jar of capers
  • Diced tomatoes in puree is best since it adds a lot more flavor.
  • Storage: you can store this cooked dish in an airtight container for 3 to 5 days.

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MORE HEALTHY PASTA RECIPES

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30 Minutes or Less

Vegan Apple Crisp Without Oats Recipe (Gluten-Free)

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Apple Crisp Without Oats Recipe

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

One of the best things about fall is that it’s apple season! The key to this recipe is that there are no oats in the topping, just flour, brown sugar and pecans. Oats are great, but sometimes a simple streusel-like crumb texture is nice to have. Not only is this delicious recipe easy to prepare, but it’s also made with simple ingredients. Most of which are pantry staples!

WHAT YOU NEED TO MAKE APPLE CRISP WITHOUT OATS

  • Apples – Get apples that are best for baking. I used gala apples this time, but honeycrisp or good ol’ granny smith apples will work perfectly too!

  • Brown Sugar / Cinnamon – Brown sugar and cinnamon adds incredible flavor and aroma to this recipe. Wouldn’t be the same without it!

  • Pecans/Walnuts – Chopped nuts like walnuts and pecans adds a perfect crispness to the topping. You can also add raisins or dried cranberries.

  • Gluten-Free Flour – I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour, though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

ADJUST THIS APPLE CRISP WITHOUT OATS RECIPE TO YOUR DIET

  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.

  • Add Dairy: Use regular butter in this recipe if not vegan or dairy-free.

TIPS FOR MAKING APPLE CRISP

  • Slice the apples fairly thin. Anywhere around 1/4-inch to 1/2-inch thin will work perfectly in this recipe. Don’t overdo it though – you don’t want them falling apart during the baking process because they’re too thin.

  • Substitute pears for apples. If you want to try something different, or if you just aren’t a fan of apples, pears are a great substitute.

  • While this dessert is pretty sweet in and of itself, I love adding a scoop of ice cream on top. It makes an amazing addition to the cinnamon/brown sugar flavor.
Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)
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Apple Crisp Recipe Without Oats (Vegan, Gluten-Free)

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

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

This delicious Apple Crisp Without Oats recipe is a vegan and gluten-free take on a timeless classic. With a crumb topping that’s easy and quick to prepare and full of flavors from brown sugar and cinnamon, this makes for an irresistible fall dessert!

Ingredients

  • For the apples:

  • 4-5 Apples, chopped

  • 2 Tablespoons brown sugar

  • 1 tablespoon lemon juice

  • 1 Teaspoon Vanilla Extract

  • 1 teaspoon cinnamon

  • For the crumb topping:

  • 1 cup all purpose flour (I used gluten-free)

  • 1 cup brown sugar

  • ½ cup pecans or walnuts, chopped

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ cup butter, softened (I used vegan butter)

Directions

  • Preheat your oven to 350° Fahrenheit.
  • Add all apple ingredients to a large bowl, toss until apples are evenly coated, and transfer to a 9×13-inch baking dish.
  • Mix all crumb topping ingredients together in the same bowl as before and sprinkle over the top of the apple mixture.
  • Bake for 40-45 minutes, then remove from oven and let cool for at least 15 minutes before serving.

Recipe Video

Notes

  • Storage: You can keep it on the counter for a few days or in the fridge for 4-5 days. It’s also freezer-friendly – you can store it in an airtight container for 3-4 months (although this may affect the texture of the topping).
  • You can easily reheat a small dish in the microwave, however, if you want to reheat the entire pan, heat in the oven at 350°F for approximately 10-12 minutes.

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OTHER VEGAN AND GLUTEN-FREE DESSERTS

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