If you miss a moist and delicious crumb cake since going gluten free, this decadent Gluten Free Crumb Cake recipe is for you! It is topped with a thick brown sugar cinnamon crumb topping. It has both refined sugar-free and regular crumb cake options!
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Grab a cup of your favorite coffee or tea because you are going to want that on hand for this new recipe. I am really excited about this recipe. This fluffy cake is topped with a delicious New York-style crumb topping. It is easily the best crumb coffee cake I have ever tasted.
If you love baking, you will want to try all my incredible gluten free cake recipes!
Why we love this gluten free crumb cake:
- Texture: The crumbly topping on a crumb cake provides a satisfying slight crunch that helps build the flavor of the fluffy cake base. I love crumb toppings because of the contrast in textures. If you love it too, try this Gluten Free Cranberry Coffee Cake recipe.
- Flavor: Crumb cakes typically have a buttery sweet flavor that is incredibly delicious. It is what makes crumb cakes so famous!
- Versatility: This gluten free crumb cake can be enjoyed as a breakfast pastry, afternoon snack, or dessert. It is also perfect for sharing and can be served at events, picnics, or other gatherings.
- Easy to Make: My crumb cake is easy to make. It tastes as if it came from a bakery. Nobody will know this cake is gluten free.
This was a great recipe… I follow your instructions however for the crumb topping I was about a quarter cup short in gluten-free flour, So I used some organic Cocoa powder..wow! It really enhanced the crumb topping.”
mel, blog comment
Allergen Information:
This easy crumb cake recipe is gluten-free, soy-free, refined sugar-free, and oat-free. See the Substitutions section below for dairy-free and nut-free options!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work. I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add one teaspoon.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy. See the Substitutions section for a nut-free option.
- Baking Powder – Use aluminum-free.
- Sugar – I used golden coconut sugar. If you use coconut sugar, it will make your crumb cake golden or brown like mine. You can also use regular sugar, keeping your cake a normal color. Use brown sugar or white sugar for the crumb topping.
- Butter – Use unsalted butter
- Eggs – Use size large
- Vanilla Extract – Use pure vanilla extract instead of imitation vanilla.
- Almond milk – You can also use regular milk, or other dairy-free milk types will also work
Note using a flour blend I haven’t tested may mean you need to tweak the moisture level of your cake batter. You can read more about the best gluten free flour blends to learn more.
Easy Substitutions:
- To make this cake nut-free, omit the almond flour and add 1/4 cup of additional gluten free flour blend.
- To make this crumb cake recipe dairy-free, use plant-based butter.
- Swap regular sugar for coconut sugar if you want your cake to be more like the traditional cake. (Note you still use brown sugar for the crumb topping.)
- Add blueberries or other berries if you want to change it up.
Tips For Success
1. When cutting the butter into the crumb topping, make sure it is very cold. I put my butter in the freezer for 20 minutes before adding it, which keeps the topping crumbly. You can also use a cheese grater to add frozen butter shreds.
2. Do not use a stand mixer to make this cake. Be careful not to overmix the batter, as it will make it dense.
3. Be sure the oven rack is in the middle of your oven. If your rack is too close to the top, it will melt your crumb topping.
I also have a great Gluten Free Cake Troubleshooting Guide if you want more tips for success!
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large
Step 2: Use a whisk to blend the dry ingredients in the bowl, making sure they are blended thoroughly.
Step 3: Add your wet ingredients to a smaller
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🔑 Sandi says: You want to be careful your melted butter doesn’t cook your eggs. If your butter gets hot, you can temper the eggs to protect them. How to temper eggs: Put the eggs in a small bowl. Add some of the hot butter and quickly whisk it in. Repeat, and then you can safely add the rest of the butter to the eggs.
Step 4: Pour the wet ingredients into the dry ingredients.
Your cake batter will look like this. Again, if you use regular sugar, you will not have this golden-colored cake batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Pour your batter into a prepared greased 8×8 cake pan. I use this baking spray because it is gluten free. You can also cut parchment paper to fit the cake pan. Use a large spoon to spread the batter and set the cake aside. It is time to make that thick, crumbly topping :-).
Step 6: Now is a good time to preheat your oven to 350º F.
Step 7: Add the crumb topping ingredients to a bowl. I did use refined organic sugar for this. You can use coconut sugar if you want to stick with unrefined sugars, but it will not melt and crumble quite the same. Whisk to blend the ingredients.
Step 8: Use a pastry blender to cut the butter into the crumb topping ingredients for best results.
Tip: I like to freeze the crumb topping for 15 minutes before sprinkling it on the cake, but this is optional.
Step 7: Spread the crumb topping over the cake batter. Bake the cake at 350º F for 35-45 minutes until done. The final baking time will vary depending on the size and depth of your cake pan.
Frequently Asked Questions:
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
You want your mixture to resemble small crumbs when you are done. It can take 5 minutes of using the pastry blender to achieve this.
Store this cake in an airtight container in your refrigerator. It will keep fresh for up to four days. You can also freeze this crumb cake in a freezer bag. Be sure the cake is completely cooled before freezing it.
More Gluten Free Cake Recipes:
- Mr. Fearless Dining’s family Gluten Free German Apple Cake recipe is also made to be refined sugar-free.
- This Gluten Free Devils Food Cake is for my chocolate cake fans.
- If you love lemon flavor, this Gluten Free Lemon Sour Cream Cake is a delicious cake to serve.
- This Gluten Free Honey Cake is full of delicious flavor!
- My Gluten Free Poke Cake is a popular cake recipe to make for a party!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cinnamon Crumb Cake
Ingredients
- 1 ½ cups gluten free flour blend * see note
- 1 cup sugar or coconut sugar
- ½ cup almond flour * see note
- 2 large eggs
- ¼ cup unsalted butter melted
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- 1 cup non-dairy or regular milk * see note
- 1 teaspoon pure vanilla extract
Crumb Topping
- ⅓ cup cold butter
- 1 cup gluten free flour blend
- ¾ cup sugar or coconut sugar
- 1 teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/2 cups gluten free flour blend, 1 cup sugar or coconut sugar, 1/2 cup almond flour, 2 teaspoons baking powder, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller bowl, add 2 large eggs, 1/4 cup unsalted butter (partially melted), 1 cup non-dairy or regular milk, 1 teaspoon pure vanilla extract, nd mix well.
- Pour the wet ingredients into the dry ingredients and mix until blended.
- In a small mixing bowl, add 1 cup gluten free flour blend, 3/4 cup sugar or coconut sugar, and 1 teaspoon ground cinnamon. Mix well. Add the 1/3 cup cold butter and use a pastry blender to cut the cold butter into the ingredients to make crumbles.
- Pour the cake batter into a greased 8×8 baking pan.
- Pour the crumble mixture on top and lightly press into the batter.
- Bake for 35-40 minutes until done. The final baking time will vary if you use a different pan size. Remove the cake from the oven and test it with a toothpick to see if it is finished baking.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked longer.
- Allow to cool on a cooling rack, then slice.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your donuts grainy.
- Any dairy-free milk or regular milk will work, but I do not recommend canned coconut milk.
- This cake will stay fresh in an airtight container for up to 4 days or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older October 2018 post with more recipe details.
This was a great recipe… I follow your instructions however for the crumb topping I was about a quarter cup short in gluten-free flour, So I used some organic Cocoa powder..wow! It really enhanced the crumb topping, Also because I probably overbaked it a few minutes, it turned it into like a dark chocolate crispy crumb. My husband thought it was like the best cake he ever ate. We’re gonna make it again and do the same thing sub more cocoa…
That is so interesting you added cocoa. I love you had fun experimenting with the recipe! Thank you.
If you add water to the canned coconut milk to thin it out will that be a possibility? The containers have so much extra stuff in them to react to….
I am not sure how to advise because I haven’t tried this. If you try it, strain the solids out.
Has anyone made this as muffin vs a cake? Please share baking temp and time.
You can easily make these muffins. Bake for 20 minutes and then do the toothpick test to see if they are finished baking.
What can you replace the egg with?
Hi Parli, I haven’t tested any egg replacers in this recipe, so I am not sure how to advise.
This looks amazing! Just wondering, my daughter is severely allergic to nuts, could I just add more GF Flour instead of the Almond Flour?
Hi Deb, you can make this without the almond flour. Increase the gluten free flour blend to 1 3/4 cups and don’t use the almond flour.
Hi Rita, I honestly am not sure. I have never baked with Stevia. Possibly for the cake portion, but I am not sure if Stevia melts in the same way sugar and coconut sugar melt for the crumbly topping. If you do try it, and it works, please come back and let us know so others can know the answer. Have a nice weekend :-).
Hi, can’t wait to try this recipe. I was wondering if I can substitute the coconut sugar with stevia? Thank you love your recipes.