Cinnamon Swirl Coffee Cake (GF/Vegan/Top 9 Free)

This coffee cake is everything you could want — soft and fluffy with a gooey cinnamon swirl and a crunchy cinnamon-sugar topping. Perfect for brunch, dessert, or anytime you're craving something sweet and cozy!

Ingredients

Dry

• 2 1/2 cups + 2 tbsp pastry blend

• 3/4 tsp xanthan gum

• 1 1/4 tsp baking powder

• 1 tsp baking soda

• 1 cup + 2 tbsp granulated sugar

• 1 1/4 tsp salt

Wet Ingredients

• 1 1/2 cups alternative milk (I use original Rice Dream)

• 1 tsp apple cider vinegar

• 1/2 cup canola oil

• 1 1/2 tsp vanilla extract

Filling

• 2 cups light brown sugar

• 1 tbsp cinnamon

• 1/4 cup palm oil shortening (melted)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 10-inch cake pan and line the bottom with a parchment circle.

2. In the bowl of a stand mixer, combine all dry cake ingredients. Mix on low speed for one minute.

3. Slowly add all wet ingredients to the dry mix while the mixer runs on low. Once combined, increase the speed to medium-high and mix for 2-3 minutes.

4. In a separate bowl (I love these!), combine brown sugar, cinnamon, and melted palm oil shortening to create the filling.

5. Scoop (green scoop) 6 portions of cake batter into the prepared cake pan and smooth the batter out evenly.

6. Sprinkle half of the cinnamon sugar filling over the batter.

7. Add the remaining batter (6-8 scoops) on top of the filling. Use a fork or knife to swirl the filling through the cake batter.

8. Sprinkle the remaining cinnamon sugar filling over the top.

9. Bake for 45-50 minutes or until set. Cake may fall slightly in the center once cooled, because center tends to have more filling than edges.

10. Once cooled, run a knife around the edges to loosen the cake from the pan. Place a plate on top and carefully flip the cake out. Remove the parchment paper from the bottom, then flip it back upright onto a second plate.

Serving & Storage

• Slice into 7 large or 14 smaller portions. A pie cutter allows you to cut evenly or mark the cakes before using a knife.

• Wrap individual slices and freeze for up to one month.

Enjoy the gooey cinnamon layers meeting the fluffy cake — the perfect mix of vanilla cake and gooey cinnamon roll with a satisfying crunch on top!