As someone with gluten sensitivity, I understand the challenges of finding delicious baked goods that cater to dietary restrictions. That’s why I’m thrilled to share this mouthwatering recipe for a gluten-free gingerbread coffee cake. I’ve struggled to find a flour combo that isn’t super dense, and the one featured in this recipe is just the right consistency that my gluten-loving family couldn’t even tell the difference.

Whether you’re looking for a special breakfast treat or a delightful dessert, this gingerbread coffee cake is sure to satisfy your cravings and impress your taste buds. So, let’s dive into the recipe and get ready for a slice of pure gluten-free deliciousness!

Gluten-Free Whole Grain Flour Blend (from America’s Test Kitchen):

• 24 oz teff flour
• 8 oz brown rice flour
• 8 oz ground golden flaxseeds
• 5 oz sweet rice flour

**This flour works well for any recipe that calls for whole wheat flour.

Coffee Cake:

• 1.5 c whole milk (room temp)*
• 1/2 c sour cream (room temp)*
• 3 large eggs (room temp)
• 2 2/3 c GF whole grain flour blend (see above)
• 5 tsp baking powder
• 2 tsp ground ginger
• 1.5 tsp salt
• 1.5 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp xanthan gum
• 1 1/4 c granulated sugar
• 10 tbsp unsalted butter (room temp)*

Icing (optional; I actually prefer it without, but you decide):

• 3 tbsp whole milk*
• 1 tbsp instant espresso or instant coffee
• 1 3/4 c powdered sugar

How to make it:

Step 1:

FOR THE FLOUR:

1. Combine all teff flour, ground flaxseeds, brown rice flour, and white rice flour. Store in an airtight container.

Step 2:

FOR THE CAKE:

1. Preheat the oven to 350 degrees, and ensure the rack is in the middle. Give a warm welcome to your 12-cup bundt pan by greasing it up.
2. In a bowl, whisk together milk, sour cream, and eggs. In another bowl, do a happy dance as you whisk together the flour blend, baking powder, ginger, salt, baking soda, cinnamon, allspice, cloves, nutmeg, and xanthan gum.

Step 3:

1. Grab your stand mixer with the paddle attachment. Beat sugar and butter until they’re partying together and become light and fluffy (around 3 minutes).
2. Reduce the mixer’s speed to low and slowly add the egg mixture (takes about 1 minute). Give occasional scrapes to the sides of the bowl—it’s all part of the fun! Don’t worry if it looks a bit curdled.
3. Gradually add the flour mixture and mix until everything’s cozy and well incorporated.
4. Scrape down the bowl, crank up the speed to medium-high, and beat until the batter becomes a fluffy cloud (approximately 6 minutes). Then give the batter a hand stir to give it some extra love!
5. Pour batter into your prepared pan. Bake until a toothpick inserted comes out clean (between 45-50 minutes), then keep the celebration going for an additional 20 minutes in the oven.

Step 4:

1. Let the cake relax in the pan for 30 minutes. After that, gently escort it out and let it cool on a wire rack for an hour. (This step is crucial so your cake doesn’t get stuck in the pan!)

Step 5:

FOR THE ICING:

1. If you’re in the mood to jazz things up, whisk 2 tablespoons of milk and espresso until blended.
2. Add sugar to this mix and keep whisking until it’s as smooth as Beyonce’s dance moves. Gradually pour in the remaining 1 tablespoon of milk until the glaze is thick but still drizzly enough to pour.
3. Pour this glaze over the cool cake, let it cascade down the sides like a delicious waterfall, and then let it chill and set for 10 minutes.

Now, get ready to indulge in your delightful, homemade masterpiece! I make mine on December 23rd to serve on Christmas morning and store it under my cake dome, and it’s still delicious AF.

**NOTE: For my dairy-free friends, almond or soy milk works as a fine substitute for the whole milk in this recipe. Earth Balance vegan buttery sticks and dairy-free sour cream are also helpful substitutes for their dairy counterparts. Consider reducing the salt by 1 tsp when making the dairy-free option.