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Gluten-Free Cake Mix Coffee Cake
Transform a gluten-free cake mix into a moist, crumb-topped coffee cake in minutes—perfect for breakfast or dessert!
⏰ Prep Time: 10 mins | 🍳 Bake Time: 30-35 mins | 🍽️ Servings: 9-12
📝 Ingredients
For the Cake:
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1 box (15 oz) gluten-free yellow or vanilla cake mix (like King Arthur or Betty Crocker GF)
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½ cup sour cream or Greek yogurt (adds moisture)
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½ cup water or milk (dairy or non-dairy)
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⅓ cup vegetable oil or melted butter
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2 large eggs
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1 tsp vanilla extract
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1 tsp cinnamon (optional, for extra flavor)
For the Cinnamon Streusel Topping:
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½ cup gluten-free flour blend
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½ cup brown sugar, packed
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1½ tsp ground cinnamon
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¼ cup cold butter, cubed (or dairy-free alternative)
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½ cup chopped pecans or walnuts (optional)
For the Glaze (Optional):
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½ cup powdered sugar
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1-2 tbsp milk or lemon juice
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½ tsp vanilla extract
👩🍳 Instructions
1. Prep & Make the Batter:
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan (or 8×8 for a thicker cake).
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In a large bowl, whisk cake mix, sour cream, water, oil, eggs, vanilla, and cinnamon until smooth.
2. Make the Streusel:
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In a small bowl, mix GF flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Stir in nuts (if using).
3. Layer & Bake:
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Pour half the batter into the pan. Sprinkle with half the streusel.
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Repeat with remaining batter and streusel.
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Bake 30-35 mins until a toothpick comes out clean.
4. Glaze & Serve:
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Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
💡 Pro Tips:
✅ Extra flavor: Add ½ tsp nutmeg or apple pie spice to the streusel.
✅ Blueberry twist: Fold 1 cup fresh blueberries into the batter.
✅ Make ahead: Stores well at room temp for 2 days or freeze slices.
🌟 Why You’ll Love It:
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5-minute prep with boxed mix magic!
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Buttery streusel > plain cake.
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Pairs perfectly with coffee or tea.
Easy, cozy, and gluten-free! ☕😋
