Gluten-Free Pecan Streusel Coffee Cake

Who doesn’t love a nutty, moist coffee cake with melt-in-your-mouth streusel topping? However, most contain a lot of flour (gluten!), butter and sugar that, while delicious, it doesn’t make for the healthiest choice. And, for those of you with a gluten intolerance they aren’t even an option. So, I reviewed a number of recipes and played with a few ingredient combinations to come up with this brunch favorite that is gluten-free, dairy-free and low in sugar! I just served it for Easter brunch and it was a hit! In addition, I paired it with a yummy spinach, chicken sausage and goat cheese frittata, plus a side of berries and mimosas, of course. Voila, a terrific, easy meal for brunch any time. To save time in the morning, I baked the coffee cake the day before and took it out of the refrigerator about 30 minutes before serving to bring it to room temperature. If you make it, please comment below and let me know what you think, or share a snap on Instagram and tag @momstylelab!

Pro tip: Use a pretty bundt cake pan to up the fancy factor. I bought the bundt pan I used on Amazon originally for the winter holiday season and have used it over and over again. (My olive oil cake is another favorite at our house and the bundt pan makes it look that much more special too.)

Gluten-Free Pecan Streusel Coffee Cake

3 eggs
1/2 c coconut oil (melted & lukewarm)
1/3 c unsweetened vanilla almond milk (I love Califia Farms)
2 tsp vanilla extract
2 c super-fine almond flour (I prefer Bob’s Red Mill brand)
1/3 c coconut flour
1/3 c coconut brown sugar
2 tsp baking powder
Dash of salt

Streusel Filling & Topping:
1 1/4 c almond flour
1/3 c coconut brown sugar
1 tbsp ground cinnamon
1/3 c coconut oil (melted & lukewarm)
3/4 c chopped pecans

Preheat oven to 350 degrees. Lightly coat 8-inch cake pan or bundt pan with olive oil spray.

First, make the streusel filling & topping. Starting by combining dry ingredients, then add coconut oil, followed by chopped pecans. Walnuts would be yummy too or crushed Dang brand coconut chips would be interesting to try if you have a nut allergy. Set aside.

With mixer, beat eggs for 30-45 seconds on medium speed. Reduce speed and add coconut oil, almond milk and vanilla. Next, add the dry ingredient mixture and mix on low speed or use mixing spoon until lumps are gone.

If using a bundt pan or regular cake pan, start by evenly spreading half of the streusel in the bottom of the pan. Then pour half of the batter on top of it and spread evenly. Sprinkle the rest of the streusel topping on top of the cake batter, and then pour the second half of the cake batter on top of the streusel. If you’re using a baking dish, simply reverse the order, since you won’t be turning it out of the pan onto a serving dish.

Bake for 30-35 minutes at 350 degrees or until toothpick comes out clean. Cool for 10 minutes before serving. Note that this is delicious served warm or cold.

Bon appétit!


Check out our Lifestyle section for more recipes and other dietary information (from Low FODMAP diet recipes to living with food allergies), as well as other lifestyle topics.

For tablescape inspiration, I love the blog, To Have + To Host ! My friend Lory does an incredible job of styling the perfect table for everything from everyday dinners to special events. Check it out!

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