This gluten free coffeecake is an easy and delicious treat to make for your family or friends. Great for a grab and go breakfast, or perfect as an afternoon snack with a cup of tea or coffee.
TIP: Feel free to swap out unsalted butter for vegan butter to make it dairy-free.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Utensils
Deluxe Reversible Rack (bottom layer only)
Bundt Pan (10-cup)
Medium Bowl
Step 1
Add 3 cups water to the pot. Spray the Bundt pan with nonstick cooking spray.
Step 2
To make the filling, add 5 tablespoons butter, cinnamon, flour, baking soda, and salt in a medium bowl and, with your fingers, mix until the filling looks like fine crumbs and holds together in bigger clumps when pressed. Set aside.
Step 3
To make the cake, use an electric mixer to beat 1/2 cup butter and oil together, then blend in 1/2 of the cake mix. On a low speed, add eggs one at a time, mixing until blended. Continuing to use the lowest speed, add milk, vanilla, and remaining half of the cake mix. Mix just until smooth.
Step 4
Pour 1/4 of the batter into the prepared pan and sprinkle 1/4 of the filling over the top of the batter. Repeat process, 1/4 at a time, alternating between batter and filling.
Step 5
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 290°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove rack with pan and let cool for 1 hour. If the toothpick comes out with moist crumbs stuck to it, continue to bake until toothpick comes out clean.
Step 8
Place cake on platter and sprinkle with powdered sugar.
Add 3 cups water to the pot. Spray the Bundt pan with nonstick cooking spray.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 2 of 8
To make the filling, add 5 tablespoons butter, cinnamon, flour, baking soda, and salt in a medium bowl and, with your fingers, mix until the filling looks like fine crumbs and holds together in bigger clumps when pressed. Set aside.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 3 of 8
To make the cake, use an electric mixer to beat 1/2 cup butter and oil together, then blend in 1/2 of the cake mix. On a low speed, add eggs one at a time, mixing until blended. Continuing to use the lowest speed, add milk, vanilla, and remaining half of the cake mix. Mix just until smooth.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 4 of 8
Pour 1/4 of the batter into the prepared pan and sprinkle 1/4 of the filling over the top of the batter. Repeat process, 1/4 at a time, alternating between batter and filling.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 5 of 8
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 6 of 8
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 290°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 7 of 8
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove rack with pan and let cool for 1 hour. If the toothpick comes out with moist crumbs stuck to it, continue to bake until toothpick comes out clean.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
3/4 cup
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (22 ounces)
gluten-free yellow cake mix
4
large eggs
2/3 cup
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
Step 8 of 8
Place cake on platter and sprinkle with powdered sugar.
720ml
water, for steaming
Nonstick cooking spray
17 tablespoons
unsalted butter, softened, divided
1 tablespoon
ground cinnamon
90g
gluten-free all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 tablespoons
coconut oil
1 box (624g)
gluten-free yellow cake mix
4
large eggs
160ml
whole milk
1 teaspoon
vanilla extract
TOPPINGS (optional)
Powdered sugar
3 cups
water, for steaming
Nonstick cooking spray
1/2 cup + 5 tablespoons
unsalted butter, softened, divided
