28+ Delicious Gluten-Free Bisquick Coffee Cake Recipes You Need to Try

If you’re someone who enjoys a warm, comforting slice of coffee cake but follows a gluten-free diet, you’re in for a treat! With the help of gluten-free

Bisquick, you can create a variety of mouthwatering coffee cakes that are as delicious as they are easy to make.

Whether you’re craving fruity, nutty, or even chocolatey flavors, these 28+ gluten-free Bisquick coffee cake recipes offer something for everyone.

From breakfast treats to dessert-worthy cakes, these recipes are perfect for any occasion—be it a cozy morning at home or a gathering with friends and family.

So, grab your Bisquick gluten-free mix and get ready to enjoy a variety of scrumptious coffee cakes that will leave everyone asking for more!

28+ Delicious Gluten-Free Bisquick Coffee Cake Recipes You Need to Try

Whether you’re a long-time gluten-free baker or new to gluten-free cooking, Bisquick’s versatile gluten-free mix provides a simple solution for creating scrumptious coffee cakes.

With these 28+ recipes, you’ll never run out of options for delicious, easy-to-make treats.

Each cake is a perfect blend of flavor, texture, and convenience, and the best part is that they all come together quickly—so you can spend less time baking and more time enjoying your creation. So, why wait?

Start baking and let these gluten-free Bisquick coffee cakes bring warmth, sweetness, and satisfaction to your home!

Gluten-Free Bisquick Cinnamon Coffee Cake

This gluten-free cinnamon coffee cake offers the perfect blend of sweetness and warmth, ideal for breakfast or a cozy afternoon treat.

Using Bisquick’s gluten-free version, you can enjoy a light and fluffy cake without worrying about gluten. The cinnamon swirl adds a comforting spice, while the cake itself remains tender and moist.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1/2 cup sugar
• 2 tsp cinnamon
• 1/2 cup butter, melted
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

For the topping:

• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine the Bisquick, sugar, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, mix together the brown sugar, cinnamon, and nuts (if using) for the topping.
7. Sprinkle the topping evenly over the cake batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool slightly before slicing and serving.

The gluten-free Bisquick cinnamon coffee cake is easy to make and is sure to please anyone looking for a delightful, gluten-free breakfast or dessert.

The cake’s soft texture pairs perfectly with the aromatic cinnamon topping, making it a great addition to any occasion.

The nuts add a nice crunch and flavor, but they are optional for those with nut allergies. Enjoy with a cup of coffee or tea!

Gluten-Free Bisquick Apple Coffee Cake

This gluten-free apple coffee cake is a comforting and fruity variation, bursting with tender apple chunks and a delicious crumbly topping. Bisquick gluten-free mix simplifies the process, creating a cake that’s just as easy as it is delicious.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups peeled and chopped apples (about 2 medium apples)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For the topping:

• 1/4 cup brown sugar
• 1/4 cup gluten-free oats
• 2 tbsp butter, cubed
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line an 8-inch square baking dish with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract and mix until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, and nutmeg. Gradually stir this dry mixture into the wet ingredients, mixing until fully combined.
5. Gently fold in the chopped apples until evenly distributed.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. For the topping, combine the brown sugar, oats, and cinnamon. Cut in the butter until the mixture is crumbly.
8. Sprinkle the topping over the batter.
9. Bake for 40-45 minutes, or until a toothpick comes out clean when inserted into the center.
10. Let the cake cool for about 10 minutes before serving.

This gluten-free Bisquick apple coffee cake is moist, full of flavor, and brimming with the natural sweetness of apples.

The crumbly oat topping enhances the cake’s texture and adds an extra dimension of flavor. Whether enjoyed for breakfast or as a snack, this cake is perfect for any season.

It’s especially comforting during cooler months when apples are in season, but can be enjoyed year-round. Serve it warm with a dusting of powdered sugar for an added touch of elegance.

Gluten-Free Bisquick Lemon Blueberry Coffee Cake

This refreshing gluten-free lemon blueberry coffee cake combines the bright, zesty flavor of lemon with the sweetness of ripe blueberries.

The gluten-free Bisquick mix ensures a light and fluffy texture, making it a delightful treat for any occasion.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 2 tsp lemon zest
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, if preferred)

For the topping:

• 1/4 cup sugar
• 1 tbsp lemon zest
• 2 tbsp butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
2. In a large bowl, beat the softened butter and sugar until light and fluffy.
3. Add the eggs, milk, vanilla extract, and lemon zest, mixing until smooth.
4. Gradually add the Bisquick, stirring until fully combined. The batter should be thick.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan, smoothing the top.
7. For the topping, mix the sugar and lemon zest together. Sprinkle this mixture evenly over the top of the cake.
8. Drizzle the melted butter over the topping.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool slightly before serving.

This lemon blueberry coffee cake is the perfect balance of tart and sweet, with the fresh burst of blueberries and a refreshing lemony zing.

The lemon topping adds an extra layer of citrus flavor that perfectly complements the cake’s moist texture.

It’s a great way to enjoy a gluten-free treat that’s both light and satisfying.

Serve this cake at your next brunch or family gathering for a burst of fresh flavor. It’s a delightful dessert that everyone, gluten-free or not, will love.

Gluten-Free Bisquick Pumpkin Coffee Cake

This gluten-free pumpkin coffee cake combines the richness of pumpkin with warm autumn spices to create a moist and flavorful treat.

Made with Bisquick gluten-free mix, this cake is easy to make and perfect for fall, but its delicious flavors can be enjoyed all year round.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1 1/2 cups pumpkin puree
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt

For the topping:

• 1/4 cup brown sugar
• 1/4 cup gluten-free oats
• 1/2 tsp cinnamon
• 2 tbsp butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line an 8-inch square baking dish with parchment paper.
2. In a large bowl, beat the softened butter and sugar until light and fluffy.
3. Add the eggs, milk, pumpkin puree, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, nutmeg, ginger, and salt. Gradually stir this dry mixture into the wet ingredients until fully combined.
5. Pour the batter into the prepared baking dish and spread it out evenly.
6. For the topping, combine the brown sugar, oats, and cinnamon. Cut in the butter until the mixture becomes crumbly.
7. Sprinkle the topping evenly over the batter.
8. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for about 10 minutes before serving.

This gluten-free pumpkin coffee cake is a perfect choice for anyone craving a comforting fall-inspired treat. The combination of pumpkin and spices provides a rich, moist cake that is not overly sweet but full of flavor.

The oat topping adds a slight crunch, complementing the cake’s smooth texture.

Whether you’re serving it for Thanksgiving or just enjoying a cozy breakfast, this cake is bound to be a crowd-pleaser. The use of Bisquick makes it so easy to prepare without sacrificing taste or texture.

Gluten-Free Bisquick Strawberry Shortcake Coffee Cake

This gluten-free strawberry shortcake coffee cake offers the best of both worlds: the richness of a coffee cake and the freshness of strawberry shortcake.

Using Bisquick’s gluten-free mix, it’s a quick and delicious dessert or breakfast option that’s perfect for a brunch or special gathering.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1/4 cup sugar (for macerating the strawberries)
• 1 tsp lemon juice

For the topping:

• 1/4 cup powdered sugar
• 1/2 cup whipped cream (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Let them sit for about 10-15 minutes to release their juices.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs, milk, and vanilla extract, mixing until smooth.
5. Gradually stir in the Bisquick until fully incorporated.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Gently fold the macerated strawberries into the batter, ensuring they are evenly distributed.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool slightly before dusting with powdered sugar and serving with a dollop of whipped cream if desired.

This gluten-free strawberry shortcake coffee cake is a perfect balance of light and fruity flavors with the warm, comforting texture of a traditional coffee cake.

The juicy strawberries, combined with the soft cake, create a deliciously sweet experience, while the powdered sugar and whipped cream add an elegant finishing touch.

Whether for a brunch or a light dessert, this cake offers a refreshing twist on the classic shortcake. Plus, the easy-to-follow recipe using Bisquick ensures that it’s both quick and tasty.

Gluten-Free Bisquick Chocolate Chip Coffee Cake

This indulgent gluten-free chocolate chip coffee cake is a decadent treat, ideal for chocolate lovers.

The cake itself is soft and moist, while the chocolate chips melt beautifully into the batter, creating gooey pockets of sweetness. It’s the perfect dessert for any occasion, from casual gatherings to special celebrations.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup brown sugar
• 1 tsp cinnamon

For the topping:

• 1/4 cup chocolate chips
• 2 tbsp butter, melted
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick until fully incorporated.
5. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle this mixture over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. For the topping, melt the butter and drizzle it over the cake. Sprinkle with the remaining chocolate chips and chopped nuts, if using.
10. Let the cake cool slightly before serving.

This gluten-free chocolate chip coffee cake is a chocolate lover’s dream. The combination of gooey melted chocolate chips and a soft, tender cake makes each bite a rich indulgence.

The cinnamon-brown sugar topping adds a nice contrast to the chocolate, enhancing the flavor. It’s an easy, impressive cake to make for a party, family gathering, or just to enjoy with a cup of coffee.

The Bisquick mix ensures the cake’s light texture, making it perfect for anyone seeking a gluten-free dessert without complicated ingredients.

Gluten-Free Bisquick Cherry Almond Coffee Cake

This gluten-free cherry almond coffee cake is a delightful combination of sweet, juicy cherries and the nutty crunch of almonds.

The light texture from the Bisquick gluten-free mix makes this cake perfect for breakfast or as a dessert to share at gatherings.

The cake’s fruity and nutty profile is sure to please anyone with a sweet tooth.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp almond extract
• 1 1/2 cups fresh or frozen cherries, pitted and halved
• 1/4 cup sliced almonds
• 1 tsp vanilla extract
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, almond extract, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully incorporated.
5. Gently fold in the cherries, ensuring they are evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, sprinkle the sugar and sliced almonds evenly over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool slightly before serving.

This gluten-free cherry almond coffee cake is a fantastic choice for brunch or as a special dessert.

The tartness of the cherries perfectly balances the sweetness of the cake, while the almond extract and sliced almonds give it a lovely nutty flavor.

Whether served warm or at room temperature, this cake will impress your guests with its vibrant flavor and simple elegance.

The use of Bisquick makes it incredibly easy to whip up, so you can enjoy a gluten-free treat in no time.

Gluten-Free Bisquick Mocha Coffee Cake

This gluten-free mocha coffee cake is perfect for coffee lovers, combining the rich flavors of coffee and chocolate into a moist, tender cake.

The addition of cocoa powder and brewed coffee brings out a deep, bold flavor, making this cake a must-try for any chocolate and coffee enthusiast.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1/2 cup butter, softened
• 1/2 cup brewed coffee (cooled)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 tsp salt
• 1/2 cup chocolate chips

For the topping:

• 1/4 cup sugar
• 1/4 cup cocoa powder
• 2 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, brewed coffee, vanilla extract, and sour cream, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, mix the sugar and cocoa powder together, then sprinkle over the batter. Drizzle with the melted butter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for about 10 minutes before serving.

The gluten-free mocha coffee cake is an indulgent treat for those who love the combination of coffee and chocolate.

It’s wonderfully moist, with a slight richness from the cocoa and the deep coffee flavor throughout. The chocolate chips add pockets of melted chocolate that make each bite a delight.

This cake is perfect for brunch, dessert, or as a coffee companion. The simplicity of the Bisquick mix makes it easy to prepare without sacrificing flavor, so you can enjoy a decadent, gluten-free treat in no time.

Gluten-Free Bisquick Orange Poppy Seed Coffee Cake

This gluten-free orange poppy seed coffee cake is refreshing and light, featuring the zesty brightness of orange and the subtle crunch of poppy seeds.

It’s an easy, citrusy dessert or breakfast option, and the Bisquick gluten-free mix ensures it comes together quickly without compromising texture.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup orange juice (freshly squeezed)
• 2 tsp orange zest
• 1 tbsp poppy seeds
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp orange juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, orange juice, orange zest, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully incorporated.
5. Fold in the poppy seeds, making sure they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, make the glaze by whisking together the powdered sugar and orange juice.
9. Drizzle the glaze over the cooled cake before serving.

This gluten-free orange poppy seed coffee cake is light, fragrant, and bursting with citrus flavor.

The poppy seeds add a fun texture, while the orange zest and juice provide a bright, refreshing taste. The glaze is the perfect finishing touch, giving the cake a sweet, glossy shine.

Whether served at breakfast, brunch, or as a light dessert, this cake is sure to brighten anyone’s day.

The Bisquick mix simplifies the process, making it a quick and easy option for those following a gluten-free diet.

Gluten-Free Bisquick Pear and Cinnamon Coffee Cake

This gluten-free pear and cinnamon coffee cake is a delightful combination of sweet, juicy pears and aromatic cinnamon.

The soft, fluffy cake made with Bisquick gluten-free mix is studded with tender chunks of pears and topped with a cinnamon-sugar crumble, making it a perfect breakfast or dessert option.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 ripe pears, peeled and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the topping:

• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, nutmeg, and salt. Gradually stir this dry mixture into the wet ingredients until just combined.
5. Gently fold in the diced pears, making sure they are evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, mix the brown sugar, cinnamon, and walnuts (if using) together. Sprinkle evenly over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool slightly before serving.

This gluten-free pear and cinnamon coffee cake is a great way to enjoy seasonal fruit in a soft, flavorful cake.

The cinnamon-sugar topping adds a crunchy contrast to the moist cake, while the pears provide natural sweetness and juiciness.

It’s an excellent choice for a cozy breakfast or a light dessert, and the simple use of Bisquick makes it a quick and easy treat to prepare.

Gluten-Free Bisquick Coconut Lime Coffee Cake

This gluten-free coconut lime coffee cake brings together tropical flavors of coconut and lime for a refreshing, zesty treat.

The Bisquick gluten-free mix ensures that the cake has a light and fluffy texture while the coconut adds richness, and the lime zest gives it a citrusy zing.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 tbsp lime juice
• Zest of 2 limes
• 1 tsp vanilla extract
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1/4 cup shredded coconut (toasted)
• 1 tbsp lime zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, lime juice, lime zest, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, shredded coconut, and salt. Gradually stir this dry mixture into the wet ingredients until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. For the topping, mix together the sugar, toasted coconut, and lime zest. Sprinkle evenly over the batter.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool slightly before serving.

This gluten-free coconut lime coffee cake is a tropical escape in every bite. The combination of lime’s bright flavor and the richness of coconut makes for a refreshing treat.

The toasted coconut topping adds an extra layer of texture and flavor, making this cake feel indulgent yet light.

It’s the perfect treat for brunch, dessert, or a light snack with your afternoon tea.

Gluten-Free Bisquick Raspberry Almond Coffee Cake

This gluten-free raspberry almond coffee cake is a delicious treat that pairs the tartness of fresh raspberries with the subtle nuttiness of almonds.

The soft, pillowy cake made with Bisquick gluten-free mix is easy to prepare and is perfect for any occasion, whether it’s a special breakfast or a casual dessert.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp almond extract
• 1 1/2 cups fresh raspberries (or frozen, if preferred)
• 1/4 cup sliced almonds
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1/4 cup sliced almonds
• 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and almond extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully combined.
5. Gently fold in the raspberries, making sure they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, mix together the sugar and sliced almonds. Drizzle the melted butter over the top and sprinkle with the almond mixture.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for about 10 minutes before serving.

This gluten-free raspberry almond coffee cake is a sweet, tangy treat with the perfect balance of flavors.

The raspberries bring a refreshing tartness, while the almonds offer a delightful crunch.

It’s ideal for a brunch gathering or an afternoon snack with coffee or tea.

The Bisquick mix ensures that the cake has a light, fluffy texture, making it easy to prepare while still delivering a delicious result.

Gluten-Free Bisquick Banana Walnut Coffee Cake

This gluten-free banana walnut coffee cake combines the sweetness of ripe bananas with the crunch of toasted walnuts for a deliciously comforting treat.

The soft, moist texture of the cake made with Bisquick gluten-free mix pairs perfectly with the banana flavor and nutty crunch, making it a perfect choice for breakfast or a mid-day snack.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup mashed ripe bananas (about 2 bananas)
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts (toasted)

For the topping:

• 1/4 cup brown sugar
• 1/4 cup chopped walnuts
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, mashed bananas, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, and salt. Gradually add the dry ingredients into the wet mixture until fully combined.
5. Gently fold in the toasted walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, mix together the brown sugar, chopped walnuts, and cinnamon. Sprinkle evenly over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool slightly before serving.

This gluten-free banana walnut coffee cake is a warm, hearty treat, full of rich banana flavor and crunchy walnut pieces.

The toasted walnuts in the batter and topping create a delightful crunch that complements the moist cake.

It’s the perfect option for a cozy morning or afternoon, and the simple Bisquick base ensures it’s easy to prepare.

Gluten-Free Bisquick Blueberry Lemon Coffee Cake

This gluten-free blueberry lemon coffee cake combines the burst of fresh blueberries with the refreshing zest of lemon.

The light, fluffy cake made with Bisquick gluten-free mix is complemented by the fruity and citrusy flavors, making this cake a bright and delightful option for breakfast or dessert.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 cups fresh or frozen blueberries
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1 tbsp lemon zest
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, vanilla extract, and lemon zest, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully incorporated.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, mix together the sugar and lemon zest, then sprinkle over the batter. Optionally, sprinkle sliced almonds on top for added texture.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 10 minutes before serving.

This gluten-free blueberry lemon coffee cake is a perfect balance of sweet and tangy.

The juicy blueberries burst in every bite, while the lemon zest adds a zesty freshness that makes the cake light and invigorating. T

he simple Bisquick mix makes it easy to prepare, and the crunchy almond topping gives it an extra touch of texture. It’s an ideal choice for breakfast or an afternoon treat with a cup of tea.

Gluten-Free Bisquick Cinnamon Roll Coffee Cake

This gluten-free cinnamon roll coffee cake is a decadent and comforting treat, combining the flavors of cinnamon rolls with the ease of a coffee cake.

Using Bisquick gluten-free mix, this cake is soft, cinnamon-swirled, and topped with a sweet glaze, making it the perfect option for breakfast, brunch, or dessert.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt

For the cinnamon swirl:

• 1/4 cup brown sugar
• 2 tbsp butter, melted
• 2 tsp ground cinnamon

For the glaze:

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, and salt. Gradually stir in the dry ingredients until just combined.
5. In a small bowl, mix the brown sugar, melted butter, and cinnamon together to make the cinnamon swirl.
6. Pour half of the batter into the prepared cake pan. Drizzle half of the cinnamon swirl mixture over the batter, then top with the remaining batter. Drizzle the rest of the cinnamon mixture over the top.
7. Use a knife to swirl the cinnamon mixture into the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract.
10. Drizzle the glaze over the cooled cake before serving.

This gluten-free cinnamon roll coffee cake has all the flavors of a classic cinnamon roll, but with a fraction of the effort.

The cinnamon swirl adds that warm, comforting flavor, and the glaze gives it a sweet finish.

Perfect for any occasion, whether you’re enjoying a lazy weekend morning or serving a crowd for brunch, this cake is sure to please.

The use of Bisquick simplifies the process, making this cake a quick and easy gluten-free option.

Gluten-Free Bisquick Strawberry Shortcake Coffee Cake

This gluten-free strawberry shortcake coffee cake brings the beloved flavors of strawberry shortcake into a moist, fluffy coffee cake.

With fresh strawberries folded into the cake and a sweet crumbly topping, this treat is perfect for summer gatherings or a delightful dessert any time of year.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and chopped
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1/4 cup chopped strawberries
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully incorporated.
5. Gently fold in the chopped strawberries, making sure they are evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, sprinkle the sugar and chopped strawberries evenly over the batter. Optionally, add sliced almonds for a bit of crunch.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for about 10 minutes before serving.

This gluten-free strawberry shortcake coffee cake is a perfect way to enjoy the bright, sweet taste of strawberries in a tender, fluffy cake.

The cake is soft and flavorful, with bursts of fresh strawberry flavor throughout, and the topping adds a delightful sweetness and texture.

It’s ideal for a spring or summer brunch, or as a light dessert for any occasion.

Gluten-Free Bisquick Chocolate Chip Coffee Cake

This gluten-free chocolate chip coffee cake is a decadent treat that pairs the rich taste of chocolate chips with the soft, buttery texture of a coffee cake.

The Bisquick gluten-free mix makes it quick and easy to prepare, while the chocolate chips melt beautifully into the cake, creating pockets of sweet chocolate goodness in every bite.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups mini chocolate chips
• 1/4 tsp salt

For the topping:

• 1/4 cup sugar
• 1/4 cup mini chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully incorporated.
5. Gently fold in the mini chocolate chips until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, sprinkle the sugar and mini chocolate chips evenly over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool slightly before serving.

This gluten-free chocolate chip coffee cake is an indulgent treat that combines the rich, gooey chocolate chips with the light, fluffy texture of a coffee cake.

It’s easy to prepare with the Bisquick mix, making it perfect for an afternoon snack or a dessert after dinner.

The chocolate chips melt beautifully, creating little pockets of chocolate that make each bite a little piece of heaven.

Gluten-Free Bisquick Pumpkin Spice Coffee Cake

This gluten-free pumpkin spice coffee cake is a seasonal favorite, bringing together the flavors of pumpkin, cinnamon, nutmeg, and cloves.

Perfect for fall, this moist cake is topped with a cinnamon streusel, adding a delightful crunch to each bite.

With the help of Bisquick, it’s quick and easy to make for a cozy breakfast or dessert.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

For the topping:

• 1/4 cup brown sugar
• 1/4 cup gluten-free oats
• 1 tsp ground cinnamon
• 2 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, pumpkin puree, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients into the wet mixture until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top.
6. For the topping, mix the brown sugar, oats, cinnamon, and melted butter. Sprinkle evenly over the batter.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool slightly before serving.

This gluten-free pumpkin spice coffee cake is the perfect fall treat, with warm spices and the richness of pumpkin creating a comforting, aromatic cake.

The cinnamon oat topping adds a delightful crunch that pairs perfectly with the soft, moist cake. It’s an ideal choice for breakfast on a chilly morning or a sweet addition to your fall gatherings.

The Bisquick mix makes it quick and easy to prepare, so you can enjoy a delicious, seasonal treat without the hassle.

Gluten-Free Bisquick Pecan Praline Coffee Cake

This gluten-free pecan praline coffee cake is a rich, indulgent treat with a buttery, nutty flavor.

The Bisquick gluten-free mix ensures a light and fluffy texture, while the pecan praline topping adds a sweet, caramelized crunch, making it perfect for a cozy breakfast or special occasion.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans

For the topping:

• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1 tbsp butter, melted
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. Gradually stir in the Bisquick and salt until fully combined.
5. Gently fold in the chopped pecans, ensuring they are evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, combine the brown sugar, chopped pecans, melted butter, heavy cream, and vanilla extract in a small bowl. Stir until the mixture is well combined.
8. Pour the pecan praline topping evenly over the batter.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool for 10 minutes before serving.

This gluten-free pecan praline coffee cake is a perfect balance of sweet and nutty flavors.

The pecan praline topping gives it a decadent, caramelized finish, while the cake itself is soft and light.

It’s an ideal dessert for a holiday gathering or a luxurious weekend breakfast.

The Bisquick mix makes preparation quick and easy, while the rich flavors make it feel like a special occasion.

Gluten-Free Bisquick Maple Cinnamon Coffee Cake

This gluten-free maple cinnamon coffee cake is a deliciously warm and comforting dessert that features the rich flavor of maple syrup paired with the warm spice of cinnamon.

The Bisquick gluten-free mix creates a light, fluffy texture that complements the sticky sweetness of the maple glaze, making it the perfect treat for any time of the year.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the maple glaze:

• 1/2 cup maple syrup
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, and salt. Gradually stir in the dry ingredients into the wet mixture until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the maple glaze by whisking together the maple syrup, powdered sugar, and vanilla extract in a small bowl.
8. Once the cake has cooled for about 10 minutes, drizzle the maple glaze evenly over the top.
9. Allow the cake to cool for another 10 minutes before serving.

This gluten-free maple cinnamon coffee cake has a lovely balance of warm spices and sweet maple syrup, making it a perfect treat for a cool morning or an afternoon snack.

The Bisquick mix ensures a soft, fluffy texture, while the maple glaze adds a decadent sweetness. This cake is sure to become a favorite for its comforting flavors and simple preparation.

Gluten-Free Bisquick Apple Cinnamon Coffee Cake

This gluten-free apple cinnamon coffee cake is a delicious, spiced treat with tender chunks of apple and a sweet, cinnamon-flavored swirl.

The Bisquick gluten-free mix ensures a light, fluffy cake that pairs perfectly with the warm apple and cinnamon, making it a perfect dessert or breakfast option for fall.

Ingredients:

• 2 cups gluten-free Bisquick mix
• 3/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the topping:

• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/2 tsp ground cinnamon
• 2 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs, milk, and vanilla extract, mixing until smooth.
4. In a separate bowl, combine the Bisquick, cinnamon, and salt. Gradually stir in the dry ingredients until fully incorporated.
5. Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, combine the brown sugar, oats, cinnamon, and melted butter in a small bowl. Sprinkle this mixture evenly over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for about 10 minutes before serving.

This gluten-free apple cinnamon coffee cake is a comforting treat with a perfect balance of sweetness and spice.

The soft, moist cake is packed with tender chunks of apple, and the topping adds a delightful crunch and sweetness. It’s ideal for a cozy fall breakfast or a dessert that pairs well with a hot cup of tea or coffee.

The Bisquick mix makes it easy to prepare, while the flavors make it feel like a special occasion.