Cozy, tasty, and allergy friendly, this Gluten Free Maple Pecan Coffee Cake is a delicious twist on a classic. The maple-infused cake is soft and tender, layered with a thick cinnamon-pecan crumble that bakes into a perfectly golden, crunchy topping. It's gluten free coffee cake that is also dairy free and refined sugar free, for indulgence without sacrifice. It's the perfect crumb cake to pair with coffee at breakfast or ice cream for dessert.

As the self proclaimed crumble queen, I LOVE a crumb topping and this recipe is another crumble to add to my repertoire. I've made it my life's mission to add a crumble topping to every dessert I can, which has included a number of variations on coffee cake and embraced seasonal takes. This recipe contains a sweet pecan crumble with crisp edges and crunch golden clusters.

Want more coffee cake recipes?

My Gluten Free Banana Coffee Cake, Gluten Free Coffee Cake Cookies, Gluten Free Coffee Cake Scones, and Paleo Coffee Cake Loaf are perfect year round.

Try my Gluten Free Pumpkin Coffee Cake in the fall.

​Or my Gluten Free Carrot Coffee Cake for Easter.

Why You’ll Love This Gluten Free Maple Pecan Coffee Cake

• Soft maple cake: a soft and moist maple flavored cake makes up the base of this coffee cake.
• Bakery style pecan crumble:​ the pecan crumble is thick, crunchy, and sweet for the perfect contrast to the soft cake underneath.
• Allergy friendly: this delicious pecan crumb cake is free of gluten, dairy, soy, and corn. Despite not containing butter, it has a rich flavor thanks to the yogurt and real maple syrup.
• Refined sugar free: made without refined sugar and half of the sugar of traditional coffee cake recipes, this cake is overall lower glycemic index without white sugar.
• Perfect for fall, spring, and holiday brunch: this maple pecan coffee cake is not only a great fall dessert, but perfect for spring and Easter celebrations. It's fantastic as part of a Thanksgiving, Christmas, Easter, or Mother's Day brunch.
• Make-ahead friendly: this can easily be made a day or two in advance.

Crumb Cake or Coffee Cake?

Honestly, I had no idea what to call this recipe because it's kind of in between a crumb cake and coffee cake. Despite the name, coffee cake does not contain coffee, but is simply a sweet, spiced cake with a buttery cinnamon-streusel topping. It often contains sour cream for moisture and richness. This recipe contains dairy free yogurt for the same purpose.

The cake layer in this maple pecan coffee cake is a little lighter and airier than I consider a traditional coffee cake to be and it has a crunchy, thick pecan crumb topping. Technically, the topping doesn't meet the ratio standards for crumb cake, though, which is defined as having a thick crumb-to-cake ratio of 1:1 (and generally doesn't contain nuts). So, this recipe is both a maple pecan crumb cake and pecan coffee cake... or somewhere in between. Either way, it's delicious and a must make!

Ingredients for Gluten Free Pecan Coffee Cake

For the Maple Coffee Cake

• Gluten free 1:1 flour blend: ​be sure to use a gluten free all purpose flour blend with xanthan gum for best results.
• Eggs: you'll need 2 large eggs for this recipe.
• Maple syrup: pure maple syrup (not pancake syrup) adds depth of flavor and moisture to this cake.
• Olive oil: olive oil yields a moist and tender crumb. See substitutions below for alternatives.
• Dairy free milk: your favorite dairy free milk variety will work whether that's coconut milk, almond milk, or another kind.
• Dairy free yogurt: any dairy free yogurt or regular yogurt will work. Opt for a Greek yogurt variety for a little protein boost.
• Baking powder, baking soda, cinnamon, salt, vanilla extract

For the Cinnamon Pecan Crumble

• Chopped pecans: stick to roughly chopped pecans so the crumble can cover the entire top of the cake.
• Tigernut flour or almond flour: ​tigernut or almond flour adds some natural sweetness that compliments the pecans perfectly. 
• Cinnamon
• Coconut oil or dairy free butter: either will work to form the crumb topping.
• Maple syrup: this not only adds sweetness, but helps hold the crumble together.

Optional Glaze

• Powdered sugar: make your own refined sugar free version, if desired.
• Dairy free milk

How to Make Gluten Free Maple Pecan Coffee Cake

• Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper and set aside.
• Make the pecan crumble topping by mixing everything together in a small bowl and set aside.
• Whisk the dry ingredients for the cake together in a medium bowl.
• ​Beat together the wet ingredients in a large bowl.
• Add the dry ingredients to the wet and mix until just combined.

• Pour the batter into the prepared pan then evenly sprinkle the pecan crumble over the top of the cake.
• Bake for 35-40 minutes until golden and set in the center. A toothpick should come out with just a few crumbs on it.
• Cool completely before slicing.
• Drizzle with glaze, if desired.

Substitutions & Variations

• Olive oil: olive oil provides a light and airy texture, but you can try using melted coconut oil or (dairy free) butter in the cake batter instead. This may result in a denser cake.
• Milk and yogurt: your favorite kind will work whether that is dairy full or dairy free.
• Maple syrup:​ I do not suggest substituting the maple syrup, as it's what adds the maple flavor to this cake that compliments the pecans so well. 
• Tigernut or almond flour: if you don't have either for the crumble topping, just use gluten free flour and add an extra 2 tablespoon of coconut sugar or brown sugar.
• Variations: fold some chopped pecans or chocolate chips into the batter. Feel free to add a cinnamon-sugar swirl into the batter before adding the crumble topping.

Tips for the Best Texture

• Use room temperature ingredients. Room temperature ingredients result in a smooth, emulsified batter and not one that curdles. 
• Measure dry ingredients properly. Spoon flour into your dry measure then level it off, don't scoop the flour directly into the measuring cup. You can end up with too much flour, resulting in a dry or dense cake.
• Don’t over mix gluten free batter. Over mixing can result in a tough or gummy texture. Fold in the dry ingredients until just combined.
• Check center carefully for doneness. You want to make sure a toothpick comes out with a few crumbs on it as the cake will continue to bake some as it cools.
• Let it cool fully before slicing. This is key with gluten free baked goods. Letting them cool completely before cutting allows the flavors to fully meld and the crumb to set.

How to Serve and Store Maple Pecan Coffee Cake

This maple pecan cake pairs well with your morning coffee or afternoon tea, but it's absolutely divine warmed up slightly with a scoop of vanilla ice cream!

Store this cake at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. You can also freeze individual slices in a freezer safe bag/container for up to 3 months. Thaw in the fridge before serving. Note: freezing may result in a softer crumble topping that isn't as crunchy once thawed (but will still be delicious!)

FAQ

More Gluten Free Crumble Recipes

If you love a crunchy nut topping, you'll love my Gluten Free Walnut Crumble Banana Bread or Gluten Free Zucchini Bread with Pecan Crumble.

Another great brunch option is my Gluten Free Raspberry Crumble Scones.

If you try this Gluten Free Maple Pecan Cake, I'd love to hear how much you liked it. Leave a rating and review below and drop any questions in the comments!