Quick Takeaway
Yes — this gluten-free nut-free coffee cake is a low oxalate recipe, built to stay in the Low tier so it fits a low oxalate diet. New here? Start with our Low Oxalate Foods List.
This low oxalate gluten-free coffee cake is light, fluffy, and topped with a generous layer of buttery coconut streusel — the kind of slice you want next to your morning coffee or alongside afternoon tea. It’s made entirely with rice flour, oat flour, and cornstarch, sweetened with monk fruit and a touch of maple syrup, and naturally low in oxalates. No refined sugar, no wheat, no compromise on flavor.
Why You’ll Love This Recipe
- Light, fluffy, and tender. The combination of rice flour, oat flour, and cornstarch produces a crumb that rivals traditional wheat-flour coffee cake.
- Naturally low oxalate. Every flour and sweetener in this recipe is on the safe list — no wheat, no almond flour, no ground cinnamon.
- Free of refined sugar. Sweetened with monk fruit, coconut sugar, and a touch of maple syrup.
- That streusel topping. Coconut, butter, and rice flour come together into a buttery, crumbly topping that bakes into the cake’s most-beloved layer.
- Make once, eat all week. Keeps beautifully covered at room temperature or in the fridge.
Two Smart Swaps That Make This Coffee Cake Low Oxalate
Most coffee cake recipes use two ingredients that rule them out for a low-oxalate diet: wheat flour and ground cinnamon. This recipe swaps both:
- Rice flour, oat flour, and cornstarch in place of wheat flour. All three are on the low-oxalate grains list and combine to give the cake its signature tender crumb.
- Cinnamon extract in place of ground cinnamon in the streusel. Ground cinnamon is high in oxalates; cinnamon extract delivers the same warm flavor without the oxalate burden.
Wondering if an ingredient is low oxalate? Check any food in seconds with our free Food Look-Up tool.
Ingredient Notes
- Oat flour and rice flour. Both low oxalate and they replace almond flour, which is the standard gluten free coffee cake base and very high in oxalate.
- Shredded coconut in the streusel. Gives you the nutty texture of a traditional streusel without nuts.
- Carton coconut milk, not canned. Canned is too heavy for the crumb here.
- Apple cider vinegar. Reacts with the baking soda for lift, which matters more in gluten free baking.
- Cinnamon extract. Standing in for ground cinnamon again.
Gluten-Free Nut-Free Coffee Cake
Print Recipe
Ingredients
For the Streusel Topping
- 2.5 tbsp butter room temperature, softened
- 1/2 cup white rice flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 tsp cinnamon extract
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
For the Cake
- 1 cup oat flour
- 1/2 cup rice flour
- 2 tbsp cornstarch
- 3 tbsp granulated monk fruit sweetener or xylitol
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup carton or refrigerated coconut milk not canned
- 2 eggs room temperature
- 2 tbsp avocado oil
- 1.5 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 335°F (170°C). The slightly lower temperature prevents the streusel and cake top from over-browning before the inside is fully baked.
- Grease an 8×8-inch square pan with butter, then line the flat bottom with an 8×8 piece of wax or parchment paper.
- In a small bowl, combine the softened butter, white rice flour, shredded coconut, coconut sugar, maple syrup, cinnamon extract, nutmeg, and sea salt. Use a fork to mash the ingredients together until the mixture has a crumbly consistency. Set aside.
- In a medium bowl, whisk together the oat flour, rice flour, cornstarch, monk fruit sweetener, baking powder, baking soda, and sea salt until evenly combined.
- Crack the eggs into a large bowl and whisk to combine. Add the carton coconut milk, avocado oil, apple cider vinegar, and vanilla extract. Whisk thoroughly to combine.
- Pour the wet mixture into the dry mixture. Using a spatula, fold the ingredients together until just combined. Use a whisk if needed, but be careful not to over-mix the batter.
- Pour half of the cake batter into the prepared pan. Sprinkle 1/3 of the streusel evenly over the batter. Pour the remaining cake batter on top, then cover the top layer with the remaining 2/3 of streusel.
- Bake at 335°F for 25–30 minutes. Test the center with a toothpick — it should come out clean (or with a few moist crumbs) when the cake is done.
- Cool the cake on a wire rack for 20–30 minutes before slicing. Serve and enjoy!
Pro Tips for the Best Coffee Cake
- Use carton coconut milk, not canned. This is the single most important ingredient detail. Canned full-fat coconut milk is too thick and rich for this cake — it will turn out dense and heavy.
- Soften the butter for the streusel. Cold butter won’t mash properly. Let it sit at room temperature for 30 minutes before starting.
- Don’t over-mix the batter. Fold just until the dry ingredients are moistened. Over-mixing develops too much structure and makes the cake dense.
- Layer the streusel correctly. 1/3 in the middle, 2/3 on top. The middle layer keeps the bottom moist and creates a beautiful streusel ribbon when you slice.
- Cool fully before slicing. Cutting too early gives you a gummy interior. The full 20–30 minutes is worth the wait.
Storage and Reheating
- Room temperature. Cover the pan with foil or store individual slices in an airtight container for up to 3 days.
- Refrigerator. Keep for up to a week — the cake firms up slightly when cold but warms back up beautifully.
- Freezing. Wrap individual slices and freeze for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
- Reheating. 10 seconds in the microwave or 5 minutes in a 300°F oven brings back that just-baked texture.
Substitutions and Variations
- Use xylitol in place of monk fruit sweetener — same 1:1 ratio.
- Add fresh blueberries to the batter just before layering — about 1/2 cup folded in adds bright pops of fruit.
- Use ghee in place of butter for a slightly nuttier flavor and a dairy-free option.
- Top with strawberry compote when serving for a sweet, fruity finish.
Frequently Asked Questions
Is coffee cake low oxalate?
Traditional coffee cake isn’t, because it relies on wheat flour and ground cinnamon — both high in oxalates. This recipe swaps in rice flour, oat flour, and cornstarch (all low-oxalate grains) and uses cinnamon extract instead of ground cinnamon, keeping the whole recipe well within low-oxalate limits.
Why carton coconut milk instead of canned?
Canned coconut milk is much thicker and higher in fat than carton coconut milk. Substituting it 1:1 in this recipe will throw off the batter consistency and produce a dense, heavy cake. The carton variety (the kind you’d drink in a glass) is the right liquid weight and fat content for the texture this cake needs.
Can I use a different sweetener?
Yes — xylitol works in place of monk fruit at the same 1:1 ratio. Both are low-glycemic and low-oxalate.
Where do I find cinnamon extract?
Most well-stocked grocery stores carry it in the baking aisle next to vanilla extract. If you can’t find it locally, online retailers carry several brands. It’s worth keeping a bottle in the pantry — it opens up a lot of low-oxalate baking.