These Coffee Cake Swirl Bars remind me of the cakes I used to enjoy at my favorite coffeehouse. If you’re more into vanilla cake versus chocolate ones (or you want to branch out), make this one and I’m sure you’ll love it at first bite!
I swirled a coconut sugar-cinnamon mixture into the cake batter before baking it to create this cinnamon-y treat.
Bob’s Red Mill’s gluten-free mixes have been pretty much my go-to because all their mixes are super easy to use.
There’s no need to buy a dozen ingredients to make one recipe!
Just grab the basics (eggs, milk of your choice and butter/ghee) and you can make something that will easily impress anyone. I used the gluten-free White Cake Mix for these Coffee Cake Swirl Bars and they were easy peasy!
Coffee Cake Swirl Bars
For the cake:
For the swirl:
- 1 tbsp cinnamon powder
- 1/2 cup coconut sugar
For the topping:
- 1/4 cup powdered sugar
Preheat oven to 350F.
In a large bowl, combine all the cake ingredients.
In a small bowl, combine all the swirl ingredients.
Pour half of the cake batter evenly into two 8"x8" baking pans.
Sprinkle half of the swirl mixture in top of each baking pan.
Use a butter knife or fork to gently mix it into the batter. Just give it a few swirls so it doesn't completely get mixed in.
Pour the remaining batter on both pans and top with the remaining swirl mixture.
Gently mix it into the batter.
Bake both pans in the oven for 30-35 minutes or until a toothpick inserted in the center runs clean.
Let it cool for 15-20 minutes.
Sprinkle powdered sugar on top.
Slice into square pieces before serving.
You can also use a baking sheet if you don't have the 8"x8" baking pans.
Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view. Check out my other recipe using their products – Double Chocolate Sheet Cake, Brownie Stuffed Chocolate Chip Cookies, Sheet Pan Pizza, Pepper Steak, Goat Cheese and Green Chile Cornbread Muffins and Cinnamon Roll Pancakes.