Gluten-Free Brown Sugar-Walnut Coffee Cake Bars

This delicious, lightly sweetened yellow cake with a topping made with brown sugar and walnuts topping is a wonderful (and quick) dessert.

Serves: 9Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 9


  • ½ cup plus 2 Tbsp. brown rice flour, divided
  • ½ cup arrowroot starch
  • ½ tsp. xanthan gum
  • ½ cup sugar
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 1 large egg
  • ⅓ cup melted butter
  • ½ cup almond milk
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2 Tbsp. brown rice flour
  • ⅓ cup chopped walnuts
  • 2 Tbsp. butter, softened


  • Preheat oven to 375°F. Grease an 8" × 8" baking pan with nonstick cooking spray and line with parchment paper.
  • In a large bowl, whisk together ½ cup brown rice flour, arrowroot starch, xanthan gum, sugar, salt, and baking powder. Make a well in the center of the dry ingredients and mix together egg, melted butter, almond milk, and vanilla extract. Stir into the dry ingredients and mix together into a thick cake batter. Pour batter into prepared pan.
  • In a small bowl, mix together cinnamon, brown sugar, remaining rice flour, walnuts, and softened butter into a crumbly mixture. Evenly sprinkle the topping over the cake.
  • Bake 20–25 minutes until the cake is golden-brown and a toothpick inserted into the middle comes out clean.