Gluten Free Bear Claw (Almond) Coffee Cake

A bear claw is a yeast-raised Danish pastry, often shaped like a bear’s claw, filled with a delicious almond filling. This moist coffee cake is layered with that same filling. The filling layer is added prior to baking, saving you time. All test-bakers rated this cake 10 out of 10 in flavor, texture, and moistness.

Gluten Free Bear Claw (Almond) Coffee Cake – FOR COOKBOOK

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: Makes one 9 x 9-inch coffee cake

Gluten Free Bear Claw (Almond) Coffee Cake – FOR COOKBOOK

This coffee cake, has the same strong notes of almond that bear claw pastries have. However, this coffee cake is richer.


    For the Coffee Cake:
  • 1 recipe Copycat Betty Crocker® Gluten Free Yellow Cake Mix
  • Almond Filling
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup milk
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • For the Glaze and Garnish:
  • 1 cup confectioners' sugar
  • 2 tablespoons cream or milk
  • 1/8 teaspoon almond extract
  • 1/3 cup sliced almonds, for garnish (toasted in an ungreased skillet for 3 minutes, optional)


  1. Make the dry cake mix and almond filling as instructed at the above links in the ingredient list; set them both aside.
  2. Preheat the oven to 350°F. Oil the bottom only of a 9 x 9-inch glass dish; set aside. (Alternatively, you can use a metal pan, but preheat the oven to 325°F.)
  3. In the large bowl of your high-powered stand mixer (hand mixers are not recommended), add cake mix, butter, milk, eggs, vanilla, and almond extract. Mix on low speed just until moist. Increase speed to medium, and beat for 2 minutes, scraping bowl as needed.
  4. Pour half the batter into the prepared dish. Spread the filling over the batter, leaving about 1/2-inch border plain. Add the remaining batter and evenly distribute. Bake 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool 10 minutes on a wire rack. Run a knife around the inside edges of the pan. Cool 30 minutes longer.
  6. In the bowl of your mixer, combine confectioners’ sugar, cream, and almond extract until smooth. Immediately drizzle glaze over cake, and immediately sprinkle with sliced almonds. (Once the glaze sets, the almonds will not adhere to the cake.) Store leftovers, covered, at room temperature.

Makes one 9 x 9-inch coffee cake

3 Replies to “Gluten Free Bear Claw (Almond) Coffee Cake”

  1. Holy cow, this recipe is ridiculously good! It’s got all the rich almond flavor I was craving, but it’s somehow not too sweet. It also holds together very well— so many gf cakes just crumble to pieces. My husband isn’t gluten-free like I am, but he’s also in love with this cake. I will definitely make this again in the future!

  2. The recipe is confusing. The list states the cake mix and then the filling. There is no other ingredients in the list to form the actual cake batter but the ones that are listed in the directions are exactly the ones that are listed as the filling ingredients. Please clarify.

    1. Roz,

      Please click on the link in the ingredients for the 1 recipe Copycat Betty Crocker® Gluten Free Yellow Cake Mix Recipe as well as the filling. I have a re-worded step one of the instructions to reflect where the links are.

      If you don’t know what the link is, you can go directly to the recipes from the following link:

      I hope this helps.


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