Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free

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Gluten Free Maple Coffee Cake

Prep Time 10 minutes
Cook Time 45 minutes



  • 1 cup flour, all-purpose gluten-free
  • 1 1/2 cups chickpea flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup sugar, granulated
  • 1/2 cup maple syrup
  • 1/2 cup butter, unsalted; room temperature (1 stick is 1/2 cup)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups buttermilk


  • 1/2 cup chickpea flour
  • 1/4 cup sugar, brown
  • 1/4 cup butter, unsalted; at room temperature
  • 1/4 cup rolled oats, gluten-free
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  • Pre-heat the oven to 350 degrees and lightly grease and flour an 8x8 baking dish.
  • In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt.
  • In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes.
  • Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition.
  • Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined.
  • Pour the mixture into the prepared baking dish.
  • To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  • Allow cake to cool slightly before serving.