gluten free coffee cake on a white plate

Gluten Free Coffee Cake with Chocolate Chips

  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


This gluten free coffee cake is dense, sweet and has a streusel topping loaded with chocolate chips for an extra decadent dessert.  Perfect for a spring time brunch or morning holiday!



For Cake:

For Topping:


For Cake:

  1. Preheat oven to 350 and lightly grease an 8×8 square baking pan.
  2. Whisk together flour, baking powder and salt in a medium sized bowl until fully incorporated.
  3. Using a stand mixer or hand mixer, beat together room temperature butter and sugar until creamy. Add in eggs and vanilla extract and mix further.  Then add sour cream and mix until all wet ingredients are fully combined.
  4. In 1/2 cup portions, add dry flour mixture to wet ingredient mixture until all dry mix is fully incorporated into a cake batter.
  5. Pour cake batter into greased 8×8 square baking pan.

For Topping: 

  1. Chop cold butter into squares and add to food processor along with flour, brown sugar and cinnamon.
  2. Pulse mixture until course crumbs are formed.  This can also be done with 2 forks or a pastry cutter. Be careful not to over warm the butter in mixture.
  3. Add topping into a bowl and toss with chocolate chips.
  4. Sprinkle topping evenly on top of cake batter in cake pan.
  5. Cook for about 40-45 minutes or until a toothpick comes out clean. Cake may be a little wobbly when first taking out of the oven and just needs to cool and settle.
  6. Let cool COMPLETELY before slicing and serving

  • Category: cake, coffee cake, dessert
  • Method: baking, oven
  • Cuisine: breakfast, brunch


  • Serving Size: 1 piece
  • Calories: 398

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