This Gluten-Free Sourdough Coffee Cake is soft, moist, tender, and packed with warm cinnamon flavor. A buttery cinnamon streusel sits on top of the cake, creating a delicious crunchy layer while the gluten-free sourdough starter adds a subtle tang and extra depth of flavor.

It’s a great way to use an active gluten-free sourdough starter or discard and makes a wonderful breakfast, brunch, or afternoon treat with coffee or tea.

Recipe Details

Prep Time: 20 minutes
Fermentation Time: 4–8 hours
Bake Time: 40–50 minutes
Total Time: About 5–9 hours
Servings: 9–12 slices
Course: Breakfast / Dessert
Cuisine: American
Diet: Gluten-Free

Ingredients

For the Cake

1 cup (240 g) gluten-free sourdough starter or discard
1 ½ cups (210 g) gluten-free all-purpose flour blend
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar
½ cup (113 g) unsalted butter, melted
2 large eggs, room temperature
½ cup (120 g) sour cream or plain Greek yogurt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon psyllium husk powder, only if your flour blend doesn’t already contain a binder

For the Cinnamon Streusel

¾ cup (105 g) gluten-free all-purpose flour
½ cup (100 g) brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons (70 g) cold unsalted butter, cut into small cubes
½ cup chopped pecans or walnuts, optional

Optional Glaze

½ cup (60 g) powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Instructions

1. Prepare the Sourdough Mixture

Add the gluten-free sourdough starter, gluten-free flour, and sour cream or Greek yogurt to a large mixing bowl.

Stir until combined.

Cover the bowl and let the mixture rest at room temperature for 4–8 hours.

This gives the sourdough time to ferment and develop flavor.

The mixture doesn’t need to double in size. You may notice a few bubbles and a slightly lighter texture.

Using Sourdough Discard

If you’re using mature sourdough discard rather than active starter, you can still ferment the mixture for several hours for additional flavor.

If you don’t want a long fermentation, you can proceed directly to the next step.

2. Make the Streusel

While the sourdough mixture is fermenting, prepare the cinnamon topping.

Add the following to a bowl:

Gluten-free flour
Brown sugar
Cinnamon
Salt

Mix well.

Add the cold cubed butter.

Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the chopped pecans or walnuts if using.

Place the streusel in the refrigerator while you prepare the cake.

Keeping it cold helps create a better crumb topping during baking.

3. Prepare the Cake Batter

Once the fermentation period is finished, add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the sourdough mixture.

Whisk until smooth.

Add:

Cinnamon
Baking powder
Baking soda
Salt
Psyllium husk powder, if needed

Mix gently until everything is incorporated.

Don’t overmix the batter.

The final batter should be thick but spreadable.

If it seems extremely thick, add 1–2 tablespoons of milk.

If it seems very loose, allow it to sit for 5 minutes so the gluten-free flour and psyllium can absorb more moisture.

4. Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Grease an 8 × 8-inch square baking pan.

For easier removal, line the bottom and two sides with parchment paper.

Pour the batter into the prepared pan.

Use a spatula to spread it evenly.

5. Add the Cinnamon Streusel

Take the chilled streusel from the refrigerator.

Sprinkle it evenly over the entire surface of the cake batter.

Don’t press it down too firmly.

A loose layer gives you that classic crumbly coffee-cake topping.

For an extra cinnamon flavor, you can sprinkle a little additional cinnamon over the top.

6. Bake

Place the pan in the preheated oven.

Bake for approximately 40–50 minutes.

Start checking around the 40-minute mark.

The cake is done when:

The top is golden brown.
The edges are slightly pulled away from the pan.
A toothpick inserted into the center comes out mostly clean.
The center feels set when gently pressed.

If the streusel starts browning too quickly, loosely cover the cake with aluminum foil during the final 10–15 minutes.

7. Cool

Remove the coffee cake from the oven.

Let it cool in the pan for approximately 15–20 minutes.

Then carefully lift it out using the parchment paper.

Allow it to cool for another 20–30 minutes before slicing.

The cake becomes easier to cut as it cools and the crumb continues to set.

8. Add the Optional Glaze

If you’d like a little extra sweetness, make a simple vanilla glaze.

Combine:

Powdered sugar
Milk
Vanilla

Whisk until smooth.

For a thinner glaze, add a few extra drops of milk.

Drizzle over the cooled coffee cake.

Tips for the Best Gluten-Free Sourdough Coffee Cake

Use a Good Gluten-Free Flour Blend

Choose a gluten-free flour blend designed for baking. A blend containing rice flour, tapioca starch, and potato or corn starch generally works well.

If your blend already contains xanthan gum, you usually don’t need to add additional xanthan gum.

Don’t Overmix

Gluten-free batter can become dense if aggressively mixed.

Once the ingredients are combined, stop mixing.

Don’t Skip the Streusel

The cinnamon streusel is what gives this cake its classic coffee-cake character.

The combination of brown sugar, butter, cinnamon, and gluten-free flour creates a delicious crumbly topping.

Let the Cake Cool

It’s tempting to slice the cake immediately, but giving it time to cool helps the gluten-free crumb become more stable.

Variations

Blueberry Gluten-Free Sourdough Coffee Cake

Fold 1 cup fresh or frozen blueberries into the batter before transferring it to the pan.

If using frozen blueberries, don’t thaw them first.

Apple Cinnamon Coffee Cake

Add:

1 cup peeled diced apple
½ teaspoon extra cinnamon

Toss the apple pieces with a tablespoon of the gluten-free flour before folding them into the batter.

Chocolate Chip Version

Add ¾ cup gluten-free chocolate chips to the batter.

Mini chocolate chips work especially well.

You can also add a handful of chocolate chips to the streusel.

Pecan Coffee Cake

Add ¾ cup chopped pecans to the batter and another ½ cup to the streusel.

The toasted pecans pair especially well with the cinnamon and brown sugar.

Storage

Once completely cooled, store the coffee cake in an airtight container.

Room Temperature

It will keep well for approximately 2–3 days at room temperature.

Refrigerator

For longer storage, refrigerate for up to 5 days.

Allow individual slices to come close to room temperature before serving, or warm them slightly.

Freezer

Cut the cake into individual slices.

Wrap each slice tightly in plastic wrap or parchment paper and place them in a freezer-safe container or bag.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature.

How to Reheat

For a warm, fresh-baked texture, microwave an individual slice for approximately 10–20 seconds.

You can also place it in a 300°F (150°C) oven for 5–10 minutes.

The streusel becomes slightly crisp again when reheated in the oven.

Frequently Asked Questions

Can I use gluten-free sourdough discard?

Yes. This recipe works very well with mature gluten-free sourdough discard. It is especially useful when you have extra starter that would otherwise be thrown away.

Does the sourdough starter need to be active?

Not necessarily. If you’re using the starter mainly for flavor, discard works perfectly. For a more fermented flavor, allow the flour and starter mixture to rest for several hours before finishing the batter.

Can I make this dairy-free?

Yes. Use a dairy-free butter alternative and unsweetened dairy-free yogurt or sour cream. Make sure your other ingredients are also dairy-free.

Why is my gluten-free coffee cake crumbly?

This can happen when the batter doesn’t contain enough moisture or when the cake is overbaked. Measure your flour carefully and avoid baking the cake much longer than necessary.

Can I use a different pan?

Yes. A 9-inch round cake pan can work, although the baking time may change. A larger pan will produce a thinner cake and may require less baking time.

Can I make this without psyllium husk?

If your gluten-free flour blend already contains xanthan gum or another binder, you may not need additional psyllium. If your flour blend contains no binder, psyllium helps improve the structure and prevent the cake from becoming crumbly.

Nutrition Information

Approximate nutrition per slice, assuming the cake is divided into 12 servings and made without optional nuts or glaze:

Calories: 300–340
Carbohydrates: 45–50 g
Protein: 4–5 g
Fat: 12–15 g
Fiber: 2–3 g
Sugar: 25–30 g

Nutrition will vary depending on the specific gluten-free flour blend, starter, butter, and toppings used.

Final Thoughts

This Gluten-Free Sourdough Coffee Cake is an easy and delicious way to use your gluten-free sourdough starter. The cake itself is soft and tender, while the buttery cinnamon streusel creates a crisp, sweet topping that makes every bite special.

Serve it slightly warm with a cup of coffee, tea, or milk for breakfast, brunch, or an afternoon snack. For an extra special version, add blueberries, apples, pecans, or chocolate chips to the basic recipe.