Gluten-Free Buckwheat Coffee Cake
This gluten-free buckwheat coffee cake is easy and delicious. Coffee cake is one of my favorite treats so I knew I had to honor it with this recipe.
Why I love buckwheat
I love buckwheat because it’s gluten-free and thus, buckwheat is safe for people with celiac disease. Not only that but
- Buckwheat is grain-free – yeah, buckwheat isn’t a grain, it’s a seed.
- It’s a complete plant-based protein (meaning it has all 9 essential amino acids – a very rare feature of plant-based protein)
- Buckwheat has trace minerals like copper, zinc, and manganese.
- It’s packed with soluble fiber – the kind of fiber that’s good for the heart
What is coffee cake and why I love it
First, Wikipedia defines coffee cake as “any cake flavored with or intended to be eaten with coffee”.
However, the coffee cake I am used to is a buttery fluffy cake topped with a healthy layer of cinnamon sugar crumbs. This is the coffee cake I tried to recreate with the nutty flavors of buckwheat in this recipe.
I love coffee cake because it’s so delicious and it’s paired with my favorite drink. Honestly, what isn’t there to love?
About the Buckwheat Coffee Cake Ingredients:
Really quick, before we dive into this gluten-free coffee cake recipe, I want to talk about some of the ingredients.
Gluten-free All-purpose Flour
Sometimes you can get away with only using buckwheat flour in recipes (like in my Double Chocolate Buckwheat Cookies recipe). Other times, like in this recipe, you need to use it with an all-purpose flour blend.
Buckwheat is a pretty dense flour, using it with a blend of other flours helps keep whatever you’re baking fluffy. So I urge you, don’t just try to use all buckwheat flour in this recipe. Please add in the gluten-free all-purpose flour, the fluffy texture of this buckwheat coffee cake depends on it.
Using buckwheat flour in this recipe gives it a nutty flavor that elevates this coffee cake to a whole other level.
I used light buckwheat flour in this recipe because light buckwheat flour has a lighter flavor and I didn’t want the buckwheat flavor to overpower this coffee cake. I wanted the buckwheat to offer a subtle nice nutty flavor profile.
You can try dark buckwheat flour if you’d like in this recipe, but be ready for a stronger buckwheat flavor.
You can substitute the eggs for 3 mashed bananas, or 1/2 cup apple sauce but this will impact the texture a little bit. I like to use eggs in my recipe because I prefer them over plant-based options. That being said, I have been known to use apple sauce when I find out I’m out of eggs but still really want to bake.
Buckwheat Coffee Cake Toppings
The original coffee cake topping option in this recipe is for those who don’t have Drizzilicious snacks on hand or are looking for a more traditional coffee cake experience. It’s quick, easy, and delicious.
The Cinnamon Swirl Drizzilicious topping is an incredibly easy and delicious option. The frosting of the Drizzilicious snacks melts into the top of the coffee cake creating this delicious flavor, while the cinnamon rice cake on-top offers a delicious crunch to the soft texture of the cake.
Honestly, all bias aside (because yes, I do work for Drizzilicious), this would be my favorite option now that I have tried it.
Now that’s all out of the way. Let’s make some gluten-free buckwheat coffee cake!
Buckwheat Coffee Cake
For the Cake
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 tbsp baking powder
- 1 tsp salt
- 3 eggs
- 1/2 cup Agave
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 1/2 cup milk (of choice)
- 1/2 tsp lemon juice
For the Topping
- 1 tbsp sugar
- 1 tbsp butter melted
- 1 tsp cinnamon
- 1/2 cup Cinnamon Swirl Drizzilicious Snacks crushed
For the Cake
- Preheat the oven to 350F degrees
- Combine the flours, salt, and baking powder into a medium size bowl
- In a separate bowl, add the eggs, agave, and butter and mix until well-combined, then whisk in the milk and lemon juice.
- Slowly combine the flour mixture into the wet mixture
- Pour mixture into a lined loaf/bread pan
- Prepare the topping of your choice and place on top of the mixture in the loaf/bread pan
- Bake for 55 minutes (or until a toothpick comes out clean)
For the Topping
- Combine the cinnamon, sugar, and melted butter until well-combines
For the Alternative Topping
- Crush the drizzilicious cinnamon swirl snacks and they are ready (bonus if you're using the bottom of the bag where all of the icing crumbs are)