This gluten free raspberry coffee cake is so easy to make using gluten free yellow cake mix for the base and the incredible crumb topping. The final results are an impressive coffee cake perfect enough for guests!
If you are wanting to make a coffee cake that is super easy but looks extremely impressive then you have found your recipe.
And let's be honest, I would say most people make coffee cake because they are wanting to do some kind of impressing.
Even if it's your future morning self you want to impress, this is totally acceptable.
Most coffee cake recipes I have seen using a yellow cake mix are all the same flavor and I made sure to make this one different than the others. Why you ask?
Because a) I already have the most amazing cinnamon crumb top coffee cake on the blog (Vegan Coffee Cake).
And b) I like to be different.
In case you need a few more reasons to make this recipe, I have yet to bring to your attention that this breakfast beauty only needs 7 ingredients to make! 7 ingredients creates a breakfast that looks like you bought it from a bakery!
This yellow cake mix coffee cake also has a very generous crumb topping. And we aren't talking tiny crumbs either! Large clusters of crumb topping made right from the cake mix dry batter!
If raspberry preserve swirls, and generous crumb topping doesn't get you salivating, your mouth might be broken.
Does it taste like cake mix?
It actually does not taste like cake mix. In fact you can't even tell there is cake mix in there. This yeasted coffee cake has an airy and light texture with air pockets and a soft crumb. A mix between a brioche bread and a danish pastry.
Ingredients and substitutions
You are only going to need a handful of super easy to find ingredients to get this breakfast cake in the oven.
- gluten free yellow cake mix ( I used Aldi brand)
- gluten free flour (1-1 blend with xanthan gum)
- raspberry preserves
While I recommend this recipe as is, the following are safe approved substitutions. If you try other substitutions I would love to hear what works out so we can share with everyone!
- Cake Mix- You can use any gluten free cake mix that you would like. It doesn't even need to be yellow cake mix.
- Preserves- I chose raspberry because I love the flavor, but if you prefer a different one change it up!
- Gluten Free Flour- I do not recommend substituting an all purpose gluten free flour for this recipe. Use a 1-1 or measure for measure flour blend with xanthan gum.
How to store and make ahead
I would store this at room temperature in a sealed container or cake stand. I think the texture gets a little dry once refrigerated. Just like bread does when you put in the fridge.
I made this cake, and then froze the pieces to see how they did. My report is that they did mediocre. I felt it dried out a little. So while you can totally freeze after baking if you need to, it wouldn't be my first choice.
If you do decide to freeze to make ahead of time, I would leave the cake whole. Wrap really well in saran wrap, then foil, then a freezer safe bag or container.
Ready to get some brekky cake in the oven?Print
Gluten Free Raspberry Coffee Cake with Yellow Cake Mix
- Total Time: 47
- Yield: 8 1x
- Diet: Gluten Free
This easy 7 ingredient gluten free raspberry coffee cake is made from yellow cake mix. The end result is a delicious coffee cake, impressive enough for guests. The texture is similar to a danish and the crumb topping is thick and generous!
- 1 box of gluten free yellow cake mix
- 1 cup of gluten free 1-1 flour (spoon and level method)
- 2 ½ teaspoons rapid rise yeast
- 5 tablespoons of butter, melted
- 2 large eggs
- ⅔ cup + 2 tablespoons of warm water
- 1 cup of raspberry preserves
- Pre-heat oven 325°F and prepare a 9 inch spring form pan by lightly greasing. See notes about pans.
- In a large bowl combine 1 ½ cups of cake mix, yeast, flour, water and eggs together and beat for 2 minutes by hand or mixer.
- Once mixed, pour the batter into the prepared cake pan.
- Add the preserves by dolloping large tablespoonfuls over the top of the cake. It does not need to completely cover the top.
- Use a butter knife or toothpick to lightly mix the preserves in by swiriling the top of the batter and the preserves. Do not try to incorporate the swirl all way way to the bottom. Keep the swirl in the top half.
- To prepare the crumb topping, in a separate bowl combine the melted butter with the remaining box cake mix. Use a fork to combine and create a large crumble. Top the coffee cake by sprinkling this crumb topping evenly over the swirled batter and preserves.
- Bake for 35-37 minutes. A toothpick will come out clean when inserted into the center, the cake will be a deep golden, and the crumb topping will be a light golden in color. The cake will be firm to touch.
- Allow to cool for 5 minutes in the spring form pan. After 5 minutes, release the pan and remove. Cool the remainder of the way on a cooling rack or serve warm.
- If you do not have a 9 inch spring form pan you can use a 13x9 pan. A 9 inch regular cake pan can not be substituted. If you change the pan you will need to change the cooking temperature according to the box of the cake mix you use recommendations. The cooking time will also change.
- To ensure you do not use too much gluten free flour be sure to use the spoon and level method.
- Prep Time: 10
- Cook Time: 37
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free coffee cake, coffee cake yellow cake mix, cake mix coffee cake, raspberry coffee cake
So. Do you think I could take out the egg and replace with a chai egg or replacer in this recipe ?
I can't answer that with 100% certainty but think it would probably work. Your texture will be a little different, not as airy. You may need to add more liquid of the batter seems super dry or thick. Let me know if you give it a try would love to know how it works out! Thanks for visiting SRB Genet!