I love coffee cake, but I really wanted to find a gluten-free coffee cake recipe that used sour cream. I first tried searching for one, but I couldn't find one I loved. So, I tinkered until I created this Gluten-Free Sour Cream Coffee Cake.
This gluten-free sour cream coffee cake is easy to create using any gluten-free pancake mix you have on-hand.
It's important to use a pancake mix because it has a balance of flours as well as texturizing ingredients to achieve the right texture. This recipe won't work as well with a basic 1-for-1 gluten-free flour blend. I tried it, and it wasn't a great result.
I even tried it with a blended all purpose gluten-free flour and some xanthan gum and I didn't love that result either.
This sour cream coffee cake recipe is rich and decadent, you'll never guess it's gluten-free!
I made it with peaches here, but I've also tested it with blueberries and even a cooked-down strawberry mixture – any fruit works or none at all.
Brand recommendations: Bob's Red Mill Gluten-Free Pancake Mix & Josie's Gluten-Free brands both worked well.
If you want to make a traditional cinnamon-y topping to add to this coffee cake, here's a quick recipe for one. You can mix it up and top the coffee cake with it in place of the fruit:
- 1 cup gluten-free flour blend
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/2 cup melted ghee or butter
Combine the flour, sugar, and cinnamon in a mixing bowl, then add the melted ghee and form into a crumbly texture – large chunks are okay.
If you want to make this topping, I recommend that you mix it up before you make the main batter, so you can add it to the top immediately before baking.
Gluten-Free Sour Cream Coffee Cake
Ingredients
- 2 eggs
- 1/2 cup sour cream or yogurt or a combination of the two
- 2 tablespoons ghee or butter melted, but not too hot to scramble your eggs
- 1/2 cup + 2 tbsp granulated sugar, divided use regular, organic white sugar ideally
- 1 teaspoon vanilla
- 1.5 cups + 1 tablespoon gluten-free pancake mix I like Bob's Red Mill or Josie's best
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups chopped peaches, blueberries, or strawberries
Instructions
- Preheat oven to 350F.
- Line an 8x8” baking pan with parchment paper.
- In a large mixing bowl, whisk together all wet ingredients.
- In a small mixing bowl, whisk together all dry ingredients.
- Pour the dry ingredients into the wet, then stir until just combined. Don’t over mix.
- In a small bowl, toss the fruit with 1 tablespoon of the pancake mix to coat it.
- Pour the batter into the baking pan, then top with the fruit mixture. Sprinkle the top with 2 tablespoons sugar.
- Bake at 350 for 35-50 mins until cooked through and golden brown on the edges. The time will vary based on your pan and oven as well as the type of fruit you use.
Other baked goods you might enjoy:
- Gluten-Free Banana Bread (gluten-free, macro-friendly)
- Peanut Butter Granola (gluten-free)
- Lemon Blueberry Scones (gluten-free, nut-free)
After you make this coffee cake, be sure you comment below and post about it (and tag Balanced Bites & I!) on Instagram @balancedbites & @dianesanfilippo – I want to hear what you think!
For more recipe ideas and recipes that use Balanced Bites Spices, head to our recipes index page here.
Enjoy!
Comments 8
Yum! Can this be made with coconut sugar?
Author
I don’t recommend that swap but I haven’t tried it.
Can you use jon dairy?
Author
I haven’t tested a non-dairy option, but a reader made it with Forager cashew sour cream (I think not yogurt) and said it was great. I’d say try it!
I made this with Birch Benders Paleo pancake mix and blueberries because it was what I had on hand. It turned out delicious!
Author
So glad to hear that!
I made this for my husband and he likes it a lot. He requested it for his birthday treat this year, which is still a couple months away. I did the peaches as pictured. I would like to try it with coconut cream to see if that works to make it dairy free. I used the pancake mix from the easy Paleo meals book by Kelley Broznya.
Author
Hi Katie- I would try a coconut, cashew (Foreger brand) or almond-based yogurt or sour cream instead of just coconut cream. I think the coconut cream may be too heavy and fatty for this purpose. Others have commented using DF swaps with success.