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Copycat coffee cake that is gluten-free

Healthy Cinnamon Coffee Cake Copycat Recipe

Healthy Cinnamon Coffee Cake Copycat Recipe is the perfect gluten-free, dairy-free, plant-based, paleo and delicious alternative to traditional coffee cake!
5 from 9 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast


Ingredients for the oatmeal bake (aka "cake"):

  • 2 1/4 cups gluten-free oats quick oats would work too
  • 1 teaspoon cinnamon
  • 1 1/2 cup almond milk can substitute cows milk if desired
  • 1 egg
  • 1 teaspoon banana extract you can use vanilla instead if you don't like banana *OMIT FOR PALEO DIETS unless you make your own
  • 1/4 cup brown cane sugar regular brown sugar or brown coconut sugar would also work

For the crumble:

  • 1/4 cup cold butter I use Earth's balance dairy-free sticks but dairy butter will work just as well
  • 1/2 cup gluten-free flour yes, all-purpose flour will work too
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350
  • Spray 9x9 glass pan with olive or avocado oil (or any) non-stick spray
  • In a large mixing bowl, add all ingredients and stir until combined. Pour into greased baking dish and spread evenly.
  • Prepare the crumble topping by adding all ingredients into a bowl. Using a fork, combine by smashing the butter and folding. When the ingredients start to combine, I use my fingers to squish everything together until ingredients are combined and butter starts to form crumbles. Sprinkle on top of the oatmeal "cake".
  • Bake uncovered for 35 minutes.
  • Remove and allow to cool a bit before slicing.


This recipe can easily be made organic by using all organic ingredients. 
I refrigerate leftovers for about 2 days. Reheat in the microwave for about 15 seconds per slice. 
I have frozen batches of oatmeal bake for about 1 week and reheated in the oven when needed. I cut into slices first and wrap in parchment paper before freezing. When ready to eat, I heat in the oven on 275 for about 15 minutes or until the center is warm.