Low FODMAP Coffee Cake Recipe

This tender Low FODMAP Coffee Cake is made with a soft gluten-free flour blend, rich butter, sweet brown sugar, and plenty of warm cinnamon. The recipe creates a moist, fluffy cake featuring a thick, buttery crumble layer that adds the perfect crunch to every bite. It is perfect for a cozy weekend brunch or a relaxing afternoon tea, making enough for 9 generous squares.

Low FODMAP Coffee Cake Ingredients

For the Cinnamon Crumble:

• 1/3 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed (or lactose-free butter)
• 1/2 cup gluten-free flour blend (ensure it has xanthan gum)

For the Cake:

• 1 1/2 cups gluten-free flour blend (with xanthan gum)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, softened (or lactose-free butter)
• 2 large eggs
• 1 cup lactose-free milk (or unsweetened almond milk)
• 2 teaspoons vanilla extract
• Optional: 1/2 teaspoon cinnamon (for the batter)

How To Make Low FODMAP Coffee Cake

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well with butter or oil spray.
2. Make the crumble topping: In a medium bowl, mix the brown sugar, cinnamon, salt, and gluten-free flour. Add the cold, cubed butter. Use your fingers or a fork to press the butter into the flour mixture until it creates chunky crumbs. Set this aside.
3. Mix the dry cake ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt (and the optional cinnamon if using).
4. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This usually takes about 1–2 minutes with an electric mixer.
5. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Combine the batter: Add half of the dry flour mixture to the wet bowl and mix gently. Pour in the lactose-free milk and mix again. Finally, add the remaining flour mixture and stir just until the batter is smooth.
7. Layer the cake: Spread half of the batter into the bottom of your prepared pan. Sprinkle about one-third of the crumble topping over this layer. Spread the remaining batter on top, then sprinkle the rest of the crumble evenly over the surface.
8. Bake the cake: Place the pan in the oven and bake for 30–38 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool and serve: Let the cake cool in the pan for 15–20 minutes. This allows the structure to set before you slice it.

Recipe Tips

• Use Cold Butter for Crumble: For the best texture, the butter for the topping must be cold. If it is too warm, it will melt too quickly and you will lose that distinct, crunchy crumb texture.
• Don’t Over-Mix: When combining the wet and dry ingredients, mix only until the flour disappears. Over-mixing gluten-free flour can sometimes lead to a gummy or dense texture.
• Room Temperature Ingredients: Make sure your eggs, milk, and the butter for the cake base are at room temperature. This helps them emulsify (mix) properly, creating a lighter, fluffier cake.
• Check Your Flour Blend: This recipe relies on xanthan gum to hold the cake together. If your gluten-free flour blend does not include it, add 1/2 teaspoon of xanthan gum to the dry ingredients.

What To Serve Low FODMAP Coffee Cake

Despite the name, coffee cake does not contain coffee, but it is best served with it. Enjoy a slice with a hot mug of black coffee or a lactose-free latte. It also pairs beautifully with hot tea or a cold glass of almond milk. For a fuller breakfast, serve it alongside a bowl of fresh low FODMAP fruit like strawberries and blueberries.

How To Store Low FODMAP Coffee Cake Leftovers

• Refrigerate: This cake keeps well at room temperature in an airtight container for 2 days. If you need to keep it longer, store it in the refrigerator for up to 5 days.
• Freeze: Slice the completely cooled cake into squares. Wrap each square tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before eating.

Low FODMAP Coffee Cake Nutrition Facts

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g

Frequently Asked Questions

• Does this cake taste like coffee? No. “Coffee cake” refers to a cake that is intended to be eaten while drinking coffee. The primary flavors in this recipe are butter, vanilla, and cinnamon.
• Is butter low FODMAP? Yes. Butter contains only trace amounts of lactose and is generally considered low FODMAP. However, if you are extremely sensitive to lactose or dairy proteins, use a lactose-free butter or a vegan butter alternative.
• Can I bake this in a round pan? Yes, you can use a 9-inch round cake pan. The baking time should be roughly the same, but start checking for doneness at the 30-minute mark.

Try More Recipes:

• Low FODMAP Carrot Muffins Recipe
• Low FODMAP Blueberry Pancakes Recipe
• Low FODMAP Blueberry Muffins Recipe

Low FODMAP Coffee Cake Recipe

Recipe by Sabrine HajriCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

320

kcal

This Low FODMAP Coffee Cake features a moist, vanilla-scented cake base and a generous layer of cinnamon streusel topping. It is gluten-free and perfect for a comforting breakfast or snack.

Ingredients

• For the Crumble:

• 1/3 cup brown sugar
  

• 1 1/2 tsp cinnamon
  

• 4 tbsp cold butter
  

• 1/2 cup gluten-free flour
  

• 1/4 tsp salt

• For the Cake:

• 1 1/2 cups gluten-free flour
  

• 2 tsp baking powder
  

• 1/2 cup sugar
  

• 6 tbsp butter, softened
  

• 2 large eggs

• 1 cup lactose-free milk
  

• 2 tsp vanilla extract

Directions

• Prep: Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
• Make Crumble: Mix brown sugar, cinnamon, salt, and flour. Cut in cold butter until crumbly.
  
• Make Batter: Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternatingly add flour mix and milk.
  
• Layer: Spread half the batter in the pan. Sprinkle 1/3 of the crumble. Top with remaining batter and remaining crumble.
  
• Bake: Bake for 30-38 minutes. Cool for 15 minutes before serving.