Gluten Free Cinnamon Ripple Coffee Cake

This Gluten Free Cinnamon Ripple Coffee Cake has everything you love about a classic coffee cake. A soft, tender crumb surrounds a ribbon of cinnamon sugar while a buttery streusel topping bakes into the perfect golden finish. The combination of Greek yogurt, flaxseed, and psyllium creates a moist cake with excellent structure, making every slice light, flavorful, and perfect for breakfast, brunch, or an afternoon cup of coffee.

Cake Batter

Dry Ingredients

• 8 ounces (227 g) white rice flour

• 2 ounces (57 g) brown rice flour

• ¾ ounce (21 g) tapioca starch

• ¼ ounce (7 g) nonfat dry milk powder (omit for dairy free)

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

• ¼ teaspoon xanthan gum

• 2 teaspoons finely ground psyllium husk powder

• 4¾ ounces (135 g) granulated sugar

Wet Ingredients

• 10 tablespoons (140 g) unsalted butter, melted and cooled slightly (or dairy free butter alternative)

• ¾ cup full fat Greek yogurt (or dairy free Greek style yogurt)

• 3 tablespoons ground flaxseed

• 9 tablespoons warm water

• 2 teaspoons vanilla extract

• 2 large eggs (or an additional flax egg made with 3 tablespoons ground flaxseed mixed with 9 tablespoons warm water)

Cinnamon Ripple

• ½ cup (3½ ounces / 100 g) brown sugar

• 1½ teaspoons ground cinnamon

• ¼ teaspoon kosher salt

• 1 tablespoon white rice flour

• 1 tablespoon melted butter (or dairy free butter alternative)

Streusel Topping

• ¾ cup (3 ounces / 85 g) white rice flour

• ¼ cup (1 ounce / 28 g) brown rice flour

• ⅓ cup (2.4 ounces / 68 g) brown sugar

• 2 tablespoons granulated sugar

• 1½ teaspoons ground cinnamon

• Pinch kosher salt

• 5 tablespoons cold unsalted butter, cubed (or dairy free butter alternative)

Instructions

1. Preheat the oven to 350°F. Grease an 8 inch square, 9 inch square, or 9 inch round springform pan.

2. In a small bowl, combine the ground flaxseed and warm water. Let stand for 5 to 10 minutes until thickened.

3. In a large mixing bowl, whisk together the melted butter, Greek yogurt, vanilla extract, eggs, flax mixture, and psyllium husk powder. Let the mixture rest for 3 to 5 minutes so the psyllium can fully hydrate.

4. In a separate bowl, whisk together the white rice flour, brown rice flour, tapioca starch, nonfat dry milk powder, baking powder, salt, xanthan gum, and granulated sugar.

5. Fold the wet ingredients into the dry ingredients until no dry flour remains. Do not overmix.

6. If the batter becomes too thick after resting, stir in 2 to 3 tablespoons of milk until it reaches a thick, spreadable consistency.

7. In a small bowl, combine the brown sugar, cinnamon, salt, white rice flour, and melted butter for the cinnamon ripple. Mix until evenly moistened.

8. In another bowl, combine the white rice flour, brown rice flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel. Cut in the cold butter until coarse crumbs form. Refrigerate until ready to use.

9. Spread half of the batter evenly into the prepared pan.

10. Sprinkle the cinnamon ripple evenly over the batter, leaving about a ½ inch border around the edges.

11. Carefully spread the remaining batter over the cinnamon layer.

12. Sprinkle the streusel evenly over the top.

13. Bake for 40 to 50 minutes, or until the center reaches approximately 205°F or a toothpick inserted into the center comes out mostly clean.

14. Cool in the pan for at least 30 minutes before slicing.