Low-FODMAP Starbucks ‘Copycat’ Coffee Cake with Cinnamon Swirl and Crumble Top; Gluten-free

Low-FODMAP coffee cake just like the one at Starbucks?!  Yes, but better.  And gluten-free.  Believe it.

This is a moist, sweet, cinnamon swirly, crumbly, low-FODMAP coffee cake recipe. You can enjoy this for a breakfast, brunch, dessert or anytime snack. This low-FODMAP gluten-free coffee cake tastes better than any coffee cake you’ve had before!

Also…check out over 400 low-FODMAP recipes on my blog, like my low-FODMAP Pecan Cinnamon Crumb Muffins and low-FODMAP Starbucks Copycat Iced Lemon Loaf.

Be healthy and happy,

Rachel Pauls, MD

 Low-FODMAP Starbucks ‘Copycat’ Coffee Cake with Cinnamon Swirl and Crumble Top; Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting

Serves 12

Bake 350 F

Prep time: 30 min

Bake time: 50 min

Total time: 80 min

Modified from recipes of Annalise G Roberts, “Gluten-free Baking Classics” Second Edition.

Ingredients

For the low-FODMAP cinnamon swirl middle:

• 1 tsp cinnamon
• ½ cup white sugar

For the low-FODMAP crumble top:

• 6 tablespoons butter or coconut oil (I used coconut oil; one tablespoon butter is one low-FODMAP serving)
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 tsp cinnamon
• 1/2 tsp xanthan gum (if not in your low-FODMAP flour choice already)
• 1 cup low-FODMAP gluten free flour (I used Authentic Foods GF classic blend- my preferred baking flour due to my bake-off blog results!)
• ½ to ¾ cup chopped pecans (optional)

For the low-FODMAP coffee cake:

• 2 cups low-FODMAP gluten free flour (I used Authentic Foods GF classic blend)
• 1 & 1/2 tsp baking powder
• 1 tsp baking soda
• ¾ tsp xanthan gum
• ½ teaspoon salt
• 1 & 1/2 cups granulated sugar
• 1 cup full fat (for best results) greek yogurt or lactose-free sour cream or lactose-free plain yogurt (note: greek yogurt contains some lactose, depending on brand used.  Test your tolerance to this prior to incorporating)
• 2 tsp vanilla
• 2 large eggs
• 1/3 cup oil (I used canola)

Directions:

• Preheat the oven to 350 F
• Grease a 9 inch tube pan with vegetable shortening (don’t change the pan type, it will affect results)

Prepare the low-FODMAP cinnamon swirl:

• Combine ½ cup white sugar and 1 tsp cinnamon in bowl

Prepare the low-FODMAP crumble:

• Combine all the ingredients EXCEPT the butter/coconut oil in a bowl or measuring cup
• Melt butter/oil in microwave for 30 seconds
• Add to the sugar mixture slowly and mix well, will be crumbly and in small clumps

Prepare the low-FODMAP coffee cake batter:

• Place flour, baking powder, baking soda, xanthan gum and salt in a bowl and mix together
• In a second bowl with stand or hand mixer on medium-high beat eggs
• Slowly add sugar to blended eggs until cream colored and light
• Add the combined flour mixture into egg/sugar mixture, then the low-FODMAP yogurt, vanilla, and oil, and beat with electric mixer on medium for 30 seconds
  • Careful not to over-beat
• Spoon half the low-FODMAP coffee cake batter into pan

• Add the cinnamon swirl mixture over top of half the low-FODMAP coffee cake batter
• Place the other half of the batter in the pan over the cinnamon swirl mixture
• Spoon prepared crumble mixture over top
• Bake for 50 minutes at 350F until cake tester is clean
  • (Do not check until 45 minutes pass!)

• Slice and enjoy!

• Super moist and sweet with that awesome low-FODMAP crumble top!