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+ servings
a slice of gluten free crumb cake on a plate

Gluten Free Cinnamon Crumb Cake

Sandi Gaertner
A delicious crumb cake recipe that is perfect for snacking.
4.94 from 31 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 321 kcal

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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
  • teaspoon salt
  • 1 cup almond milk * see note
  • 1 teaspoon pure vanilla extract

Crumb Topping

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix until blended.
  • In a small bowl, add the ingredients for the topping. Use a pastry blender to cut the cold butter into the ingredients so that it makes crumbles.
  • Pour the cake batter into a greased 8x8 baking pan.
  • Pour the crumble mixture on top and lightly press into the batter.
  • Bake for 35-45 minutes until done. The final baking time will vary if you use a different pan size.
  • Allow to cool then slice.

Video

Notes

  1. 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 in this recipe. That doesn't mean others will not work; I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. Other dairy-free milk will work, but I do not recommend canned coconut milk.
  5. 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.
  6. This cake will keep up to 4 days in an air-tight container 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 321kcalCarbohydrates: 50gProtein: 5gFat: 13gSaturated Fat: 6gCholesterol: 51mgSodium: 145mgPotassium: 96mgFiber: 3gSugar: 31gVitamin A: 315IUCalcium: 100mgIron: 1mg
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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.