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a top view of a gluten free coffee cake loaf
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5 from 1 vote

Gluten-Free Sour Cream Coffee Cake with Raspberries + Cinnamon Streusel Topping

A beautiful, easy, and delicious Gluten-Free Coffee Cake Loaf made with sour cream, raspberries and a cinnamon streusel (crumble) topping! Refined sugar-free!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Sweets
Cuisine: German, Gluten-Free
Diet: Gluten Free
Servings: 8 slices
Calories: 375kcal
Author: Kristen Wood


Coffee Cake Loaf

  • 1 cup milk of choice I use almond
  • 1/2 cup sour cream
  • 1 tbs ground flax seed
  • 2 tsp vanilla extract
  • 3 tbs coconut oil melted
  • 1 cup all purpose gluten free flour
  • 1 cup brown rice flour
  • 2/3 cups coconut sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 2/3 cups raspberries


  • 1/3 cup raspberries
  • 4 tbs butter or coconut oil softened
  • 1/2 cup all purpose gluten free flour
  • 1/3 cup coconut sugar
  • 2 tsp ground cinnamon


  • Preheat oven to 350 F. In a large mixing bowl, combine milk, sour cream, flax seed, vanilla extract & coconut oil. Whisk well. Set aside.
  • In a separate, large mixing bowl, combine all remaining ingredients except your topping ingredients, and mix well.
  • Pour your wet ingredients into dry ingredients, and stir until just combined.
  • Pour into your greased loaf pan.
  • Sprinkle raspberries on top, followed by the cinnamon crumble (mix topping ingredients together with fingers until a well mixed crumble forms.)
  • Bake 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean & the loaf seems solid.
  • Cool the loaf in the pan, then transfer to wire rack to cool completely.
  • Slice, and enjoy!


Serving: 1slice | Calories: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 7mg | Sodium: 628mg | Potassium: 130mg | Fiber: 6g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 2mg