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Easy Gluten Free Pancake Mix Coffee Cake
Sarah Erickson

Gluten Free Pancake Mix Coffee Cake

This coffee cake is a favorite in our household. It's so easy to make and nobody will ever guess that it is gluten free.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 4 cups gluten-free pancake mix such as King Arthur
  • 3/4 cup sugar granulated
  • 1/2 cup milk dairy-free (e.g., almond or coconut milk)
  • 1/2 cup oil coconut oil recommended
  • 3/4 cup dairy-free sour cream e.g., coconut yogurt
  • 2 eggs
  • 2 tsp vanilla extract
For the Crumb Topping:
  • 1 cup pancake mix gluten-free
  • 1 cup brown sugar
  • 2 tsp cinnamon powder
  • 1/8 tsp salt
  • 1/2 cup melted dairy-free butter
For the Icing:
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 4 + tbsp dairy-free milk

Method
 

  1. Cake Instructions:
  2. Pre-heat oven to 350 degrees Fahrenheit and generously spray a 9x13 (or smaller) pan with non-stick spray.
  3. In a large bowl, beat together the wet ingredients using a wire whisk or or stand mixer: granulated sugar, dairy-free milk, oil, dairy-free sour cream, and vanilla extract.
  4. Next, combine pancake mix (4 cups) and mix until fully combined. Set aside.
  5. Crumble Instructions:
  6. In a medium bowl, combine 1 cup of gluten-free pancake mix, brown sugar, cinnamon, and salt. Stir to combine.
  7. Add the melted dairy-free butter and carefully stir until the ingredients are just barely combined. You want this texture to resemble coarse crumbs. Overmixing will turn this into a paste, and you will not have the crumbly streusel topping you want on top of the coffee crumb cake.
  8. Assembly Instructions:
  9. To your greased baking pan, scoop about half of the cake mixture into your pan. The cake batter mixture is thick, so put several scoops all over the pan and use the back of your spoon (or your hands and parchment paper) to spread it out evenly. It's okay if not every single inch of the pan is covered; it all melds together in the oven once the mixture gets hot and starts to rise.
  10. Sprinkle half of the crumble mixture on top of the cake mixture.
  11. Repeat the layers. If you had any bare spots in your first layer, focus on those first.
  12. Bake for 28-33 minutes or remove when the edges of cake turn golden brown or when an inserted toothpick or knife comes out clean.
  13. Icing Instructions:
  14. While the cake cools slightly, make your icing.
  15. In a small bowl, combine powdered sugar, vanilla extract, and 4+ tablespoons of dairy-free milk. Stir until fully combined. Adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.
  16. Drizzle the icing over the warm coffee cake, and it’s ready to eat!

Notes

This warm cake is best served with a hot cup of coffee or tea. Enjoy this delightful, easy-to-make, and utterly delicious gluten-free pancake mix coffee cake with family, friends, or whenever you crave a mouthwatering treat.
For any leftovers, cover with plastic wrap and keep on the counter for a day or two or in the fridge for 3-4 days.  
Notes:
1. For the oil, you could use vegetable oil, but I prefer the health benefits of coconut oil and I like the slightly nutty and sweet taste the coconut oil adds to baked goods.
2. There are a variety of gluten-free pancake mixes out there.  My preferred and recommended brand is King Arthur and that is the only brand I have tested with this recipe.  I would love to hear from you in the comments below what pancake mixes you like using with this recipe.
3. If you have any gluten free pancake coffee cake left over, I suggest you wrap it plastic wrap and keep on the counter for a day or refrigerate or freeze if storing longer.