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

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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.


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)


  • 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!

low fodmap coffee cake

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

Comments Rating 5 (2 reviews)

12 Responses

  1. The ingredient list for the cake asked for yogurt, vanilla, salt, etc, but it was never used in the instructions. The batter without the yogurt was extremely dense. Should I have added the yogurt?

    1. Thank you so much! We are so sorry that this error has never been noticed.
      The salt IS mentioned early on when you combine the flour and other dry ingredients. However, you are correct, the low-FODMAP yogurt, vanilla and oil are intended to be mixed in the final step with the liquid ingredients. If you did not use yogurt or oil ingredients then the batter would lack a lot of fat and moisture, so it would not have the same result. We are very appreciative to be able to correct this recipe and hope you forgive the typo. Again, so sorry 🙁

    1. Caryn,
      We do not have the ability to provide nutritional data for our recipes. However, we do believe there are Lifestyle ‘apps’ that you can access if the information is essential for you. Apologies and good luck.

    1. Hi friend!
      We have not tried that (it wasn’t on the FODMAP app at the time we posted this blog), however we think it would work fine! Let us know how it turns out 🙂

      1. Worked like a Charm!

        Was careful to not overmix and batter was a little lumpy but I just followed your clear instructions and the cake’s just beautiful. Just had a cuppa with it and I’m a happy camper! Thanks so much for that! Will bake it again.

  2. Awesome coffee cake

    I made this cake for me and my sisters for a late lunch a few weeks ago. They were all raving about how light and moist the coffee cake was. They could not believe it was gluten-free and that I also could enjoy it! Thank you so much for this recipe.

    1. Hi MJ!
      Thank you so much for your review, it made our hearts warm to read it! Hope you have a lovely day and stay in touch!!

  3. Hi Dr Rachel, I haven’t made the cake yet but I’m wondering how long it keeps in an airtight container. And can it be frozen?

    1. Hi Claire,
      Thanks for the question!
      You can store coffee cake in an airtight container for 2-3 days at room temperature, and about a week in the fridge. However, we feel that the flavor and texture will start to lessen with time. Freezing does work well, wrap it tightly and you can freeze it for 1-2 months. Hope that helps!

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