The Ultimate Gluten-Free Sour Cream Coffee Cake (Moist, Fluffy & Foolproof)

Dry, crumbly gluten-free cakes are frustrating. You take a bite, hoping for tender perfection, but it falls apart or feels dense. That ends here. This gluten-free sour cream coffee cake delivers everything you’ve been craving — moisture, fluffiness, rich cinnamon swirls, and a soft crumb that holds together beautifully. No fancy tricks. No obscure ingredients. Just the right blend of gluten-free flour, full-fat sour cream, and smart baking steps that work every time. If you’ve struggled with GF baking before, this recipe is your new go-to.

Why This Recipe is the Best (The 3 Secrets to Success)

The Magic of Sour Cream
Sour cream keeps the crumb soft and moist without becoming soggy.

The Right Flour Blend
A well-balanced gluten-free 1-to-1 flour with rice flour gives a wheat-like texture.The Importance of Temperature
Room temperature ingredients mix better and bake more evenly.

Ingredients and Baker’s Tools

Ingredient List

For the Cake Batter

• Gluten-free 1-to-1 flour blend (1 and 3/4 cups or 245 grams)
• Xanthan gum (1/2 teaspoon, omit if your flour already includes it)
• Cornstarch (2 tablespoons or 18 grams)
• Baking powder (3/4 teaspoon)
• Baking soda (1/2 teaspoon)
• Kosher salt (1/2 teaspoon)
• Ground cinnamon (2 teaspoons, optional)
• Unsalted butter at room temperature (6 tablespoons or 84 grams)
• Sour cream at room temperature (1 cup or 256 grams)
• Granulated sugar (3/4 cup or 150 grams)
• Milk at room temperature (2 tablespoons or 1 fluid ounce)
• Pure vanilla extract (1 teaspoon)
• Large eggs at room temperature (2 eggs or 100 grams, without shells)

For the Cinnamon Streusel Topping

• Unsalted butter, melted (8 tablespoons or 112 grams)
• Packed light brown sugar (1/3 cup or 73 grams)
• Granulated sugar (1/4 cup or 50 grams)
• Gluten-free 1-to-1 flour blend (1 cup or 140 grams)
• Xanthan gum (1/2 teaspoon, omit if your flour already includes it)
• Kosher salt (1/8 teaspoon)

Recommended Tools and Equipment

• Mixing bowls in two sizes
• Electric mixer (handheld or stand)
• Silicone spatula
• Measuring cups and spoons
• Small offset spatula
• 9×9 inch square baking pan
• Parchment paper
• Cooling rack

Expert Tip: Pan Showdown

A 9×9 inch square pan gives a thicker cake with more streusel per bite. Prefer a decorative shape? A bundt pan works too. Lower the oven temperature slightly and extend baking time by 5 to 10 minutes.

How to Make Foolproof Gluten-Free Coffee Cake (Step-by-Step)

Phase 1: The Perfect Cinnamon Streusel Topping

1. Melt the butter and let it cool slightly.
2. In a bowl, combine brown sugar, granulated sugar, flour blend, xanthan gum, and salt.
3. Pour in the melted butter and mix until crumbs form. Chill in the fridge while making the batter.

Phase 2: The Fluffy Cake Batter

1. Whisk together the dry ingredients in a medium bowl.
2. In a separate bowl, cream butter, sour cream, sugar, milk, and vanilla until smooth.
   Creaming builds air into the batter, which leads to a light texture.
3. Add eggs and mix until just combined.
4. Fold in dry ingredients gently.
   Mixing gently avoids knocking out air and prevents a dense cake.

Phase 3: Assembling and Baking

1. Preheat oven to 350°F. Line a 9×9 pan with parchment paper.
2. Spread half the batter evenly into the pan.
3. Add half the streusel on top.
4. Gently add remaining batter. Spread carefully with an offset spatula.
5. Top with the rest of the streusel.
6. Bake for 38 to 42 minutes. Check with a toothpick for moist crumbs.
7. Cool in the pan for 10 minutes, then lift out and cool fully on a rack.

The Baker’s Academy: Pro Tips and Science

Measure Flour Correctly
Use the stir, scoop, and level method for accurate results.

Don’t Overmix
Overmixing removes air and results in a heavy texture.

The Toothpick Test
Look for moist crumbs on the toothpick, not raw batter.

Cooling is Key
Letting the cake cool completely helps it firm up properly.

Customization Guide: Make It Your Own

Dairy-Free and Vegan Version

Use Forager Project Sour Cream or Kite Hill Yogurt. Replace butter with Earth Balance. Use flax eggs instead of real eggs.

Nut-Free Streusel

Just skip the nuts. No other changes needed.

Flavor Twists and Add-Ins

• Berry Burst: Fold in half a cup of berries.
• Autumn Spice: Swap cinnamon for pumpkin pie spice.
• Extra Sweet: Add a glaze made of powdered sugar and milk.

Storage and Make-Ahead Strategy

Storing at Room Temperature

Store in an airtight container for up to three days.

How to Freeze Coffee Cake Perfectly

Cool the cake fully, then slice. Carefully wrap each piece in plastic, then place in a freezer-safe bag. Freeze flat. Keeps well for two months. Let the slices come to room temperature before serving or heat them briefly in the microwave for a warm treat.

Make-Ahead Instructions

Streusel can be made three days ahead. You can also bake the whole cake a day before serving. Let cool fully and store tightly covered at room temperature.

Troubleshooting Guide: Solving Common Coffee Cake Problems

Dry and Crumbly
Caused by overbaking or mismeasuring flour.

Streusel Melted In
Butter was too warm or topping wasn’t chilled.

Dense Texture
Not enough creaming or overmixed batter.Greek Yogurt Substitute
Use full-fat Greek yogurt in the same amount.

The Ultimate Gluten-Free Sour Cream Coffee Cake

This gluten-free sour cream coffee cake is moist, fluffy, and foolproof—everything you’ve been craving in a gluten-free bake. With rich cinnamon swirls, a soft crumb, and a buttery streusel topping, it’s the perfect cake for breakfast, brunch, or a cozy snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 9 slices

Calories 503 kcal

Ingredients

  

Cake Batter

• 1.75 cups gluten-free 1-to-1 flour blend
• 0.5 teaspoon xanthan gum omit if flour blend includes it
• 2 tablespoons cornstarch
• 0.75 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon kosher salt
• 2 teaspoons ground cinnamon optional
• 6 tablespoons unsalted butter room temperature
• 1 cup sour cream room temperature
• 0.75 cup granulated sugar
• 2 tablespoons milk room temperature
• 1 teaspoon pure vanilla extract
• 2 eggs large eggs room temperature

Cinnamon Streusel Topping

• 8 tablespoons unsalted butter melted
• 0.33 cup light brown sugar packed
• 0.25 cup granulated sugar
• 1 cup gluten-free 1-to-1 flour blend
• 0.5 teaspoon xanthan gum omit if flour blend includes it
• 0.125 teaspoon kosher salt

Instructions

 

• Melt the butter for the streusel and let it cool slightly. In a bowl, combine brown sugar, granulated sugar, flour blend, xanthan gum, and salt. Pour in the melted butter and mix until crumbs form. Chill in the fridge.
• Whisk together the dry cake ingredients in a medium bowl. In a separate bowl, cream the butter, sour cream, sugar, milk, and vanilla until smooth.
• Add eggs and mix until just combined. Gently fold in the dry ingredients until the batter is smooth.
• Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
• Spread half the batter evenly into the prepared pan. Sprinkle half of the streusel topping over the batter.
• Add the remaining batter and spread gently with an offset spatula. Top with remaining streusel.
• Bake for 38 to 42 minutes, or until a toothpick inserted comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

To make dairy-free, use plant-based sour cream and butter. Substitute eggs with flax eggs. Add berries, glaze, or spices for customization. Store covered at room temperature for up to 3 days or freeze wrapped slices for up to 2 months.

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 121mg | Fiber: 1g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Keyword gluten-free brunch cake, gluten-free sour cream coffee cake, moist gluten-free cake

Conclusion

This gluten-free sour cream coffee cake isn’t just another recipe. It’s the fix to every dry, crumbly, disappointing cake you’ve tried before. With the right flour blend, the creamy richness of sour cream, and easy-to-follow steps, you’re guaranteed a moist, tender, and flavorful result every time.

Have you tried this recipe? Leave a star rating and a comment below. I’d love to know which gluten-free flour worked best for you.

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Frequently Asked Questions