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Gluten-Free Coffee Cakes on white platter.

Gluten-Free Mini Coffee Cakes

Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 30 mini coffee cakes
Author GlutenFreeBaking.com


For the Topping

  • 1 cup white rice flour (4 ounces; 113 grams)
  • 1/4 cup cornstarch (1 ounce; 28 grams)
  • 1/4 cup granulated sugar (1 3/4 ounce; 50 grams)
  • 1/4 cup brown sugar (2 ounces; 56 grams)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted (3 ounces; 85 grams)
  • 1/2 teaspoon vanilla extract

For the Cake

  • nonstick cooking spray
  • 2 cups granulated sugar (14 ounces; 396 grams)
  • 1 3/4 cups finely ground white rice flour (7 ounces; 198 grams)
  • 3/4 cup sweet rice flour (3 ounces; 85 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups milk
  • 3 large eggs (about 5 1/4 ounces; 150 grams)
  • 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  1. Prepare the topping: In small bowl, stir together white rice flour, cornstarch, sugars, and ground cinnamon. Add melted butter and vanilla extract. Stir until mixture resembles fine crumbs. You don't want too make large crumbs---those can sink to the bottom of the cake during baking. Set aside.
  2. Prepare the cake: Preheat oven to 350 °F;. Spray 24 muffin cavities with nonstick cooking spray. In large bowl, whisk together granulated sugar, white rice flour, cornstarch, baking powder, salt, and baking soda. In small bowl, whisk together milk, eggs, oil, vanilla extract, and almond extract. Pour wet ingredients over dry ingredients. Whisk until smooth. Batter will be thin.
  3. Fill prepared muffin cups half full. Generously and gently sprinkle prepared topping over each cake, about one tablespoon each. Bake cakes until golden brown. They should spring back to the touch, about 18 minutes.
  4. Remove pan from oven. Allow cakes to cool in pan for five minutes before transferring them to a wire rack to cool completely. To remove cakes from the pan, run a metal spatula around the edges of the cake and use the spatula to lift the cake out of the pan. Store cakes in a covered container for up to three days on the counter or freeze cooled cakes for up to one month.