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gluten free strawberry coffee cake

Gluten Free Strawberry Coffee Cake (Dairy Free Option)

by tw

Strawberry season is here and last week we got our first gallon of local berries for this year.  My mind is filled with ideas to use all these amazing berries, so prepare yourself for the onslaught of strawberry recipes.  First up, this amazingly moist gluten free and dairy free strawberry coffee cake.  It’s filled with a freshly made strawberry jam and topped with an awesome streusel topping mixed with chopped fresh berries. This would be a perfect treat to enjoy with a cup of coffee or tea on a Spring morning. 

strawberry coffee cake recipe

What ingredients are used in a coffee cake?

This cake is comprised on pretty simple ingredients.

Gluten Free Flour – I am using a 1:1 (or cup for cup) gluten free flour blend.  I typically use Bob’s Red Mill.  You can substitute your favorite brand, just make sure it has xanthan gum included.  Not all gluten free flours weigh the same, so make sure you’re using 222 grams of whichever blend you choose.

Sugar – what is cake without sweetener? 

Butter – I am dairy free, so I always use either Miyokos Plant Butter or Country Crock Plant Butter.  You can use another brand, but make sure you’re using stick butter and not margarine.  If you’re not dairy free, simple use dairy butter in the same quantity.

Eggs – Large size, fresh eggs are the protein that bind everything together and allow the cake to hold the rise.  I have not tried this recipe with egg replacer, if you do please comment below and let us know how it turns out.

Sour Cream – Again, dairy free.  I am currently loving Forager brand dairy free sour cream.  You can use your favorite brand of dairy free or dairy sour cream. 

Baking Powder & Baking Soda – Provide the air bubbles to make the cake light and fluffy. 

Vanilla, Salt & Cinnamon – providing all the flavors to balance the sweet berries.

Strawberry Jam – I make mine from scratch using fresh strawberries, but store bought will work just as well. 

strawberry coffee cake with streusel

What is the difference between cake and coffee cake?

Cake will typically have frosting and be pretty sweet.  A coffee cake is usually less sweet and topped with a streusel topping.  A crumb cake, which is similar to a coffee cake, usually has even more crumb topping.  If you want to make this recipe into a crumb cake, simply double the crumb topping recipe and bake as directed. 

How do you make quick strawberry jam from scratch?

If you want to make your own strawberry jam for this recipe you will need the following items:

  • 1 quart fresh Strawberries, chopped and mashed
  • 1/2 C Sugar
  • 1 Tbsp Lemon Juice
Combine all three into a heavy bottom saucepan.  Cook over medium high heat, stirring frequently to avoid burning.   Cook until the entire top jam is bubbling and cannot be stirred down (continues to bubble even when stirred).  This should take about 10 minutes.  

Cool completely before using in this recipe, preferably overnight.


strawberry streusel coffee cake

How do you store leftover coffee cake?

I found this cake stored best in an airtight container kept in the refrigerator.  The cake should last 2-3 days. 

strawberry coffee cake recipe

If you love strawberries as much as I do, check out these other great recipes!

gluten free strawberry coffee cake

Gluten Free Strawberry Coffee Cake

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 250kcal


For the cake

  • 1 ½ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 1 ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ¼ tsp Cinnamon
  • ½ C Vegan Butter room temperature (you can also use dairy butter)
  • C Sugar
  • 2 Eggs room temperature
  • 1 ½ tsp Vanilla
  • ½ C Vegan Sour Cream you can also use dairy sour cream
  • ½ C Strawberry Jam store bought or homemade, see note above

For the streusel topping

  • C Gluten Free 1-to-1 Flour Blend
  • 2 Tbsp Light Brown Sugar
  • 2 Tbsp Sugar
  • ¼ tsp Salt
  • ¼ C Vegan Butter
  • ½ C Strawberries hulled and chopped

For the icing

  • 1 C Powdered Sugar sifted
  • 2 Tbsp Non-Dairy Milk or Water


For the cake

  • Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
  • In a large bowl, combine 1 1/2 C flour, baking powder, baking soda, salt and cinnamon. Whisk until combined and set aside.
  • Add the butter to the bowl of an electric mixer. Beat on medium speed for 2 minutes until soft and smooth. Scrape down bowl.
  • Add the sugar and beat again on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
  • Add the vanilla.
  • Add the eggs one at a time, beating about 30 seconds between each addition. Scrape down the bowl.
  • Turn your mixer to the lowest setting. Add half of the flour mixture, followed by half of the sour cream. Repeat with remaining flour and sour cream. Stir just until the dry ingredients are incorporated.
  • Pour half of the batter into your prepared pan and spread into an even layer.
  • Dollop the strawberry jam on top of the cake batter and use an offset spatula to spread it into an even layer all the way to the edges of the pan.
  • Dollop the remaining batter on top of the strawberry jam. Carefully spread it into an even layer with the offset spatula.
  • Sprinkle the top of the cake with half of the streusel topping. Then add the cut berries and the remaining streusel.
  • Bake in preheated oven for 40-45 minutes. Cool completely before cutting. Store leftovers in an airtight container in the refrigerator.

For the streusel topping

  • Combine the flour, sugars and salt in a medium size bowl.
  • Add the butter and work it into the flour mixture with a fork or your fingers. It should resemble a coarse crumbly mixture that sticks together when pressed between your fingers.

For the icing

  • Combine the ingredients in a small bowl. Drizzle over the cake after it has cooled.


Sodium: 282mgCalcium: 43mgVitamin C: 4mgVitamin A: 439IUSugar: 25gFiber: 2gPotassium: 30mgCholesterol: 20mgCalories: 250kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 9gProtein: 3gCarbohydrates: 41gIron: 1mg
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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