If you guys love the classic crumb cake, you’re going to love this lightened-up version! This gluten-free crumb cake melts in your mouth, has a delicious cinnamon swirl in the center, and is topped with a simple crumb topping just like the real deal.
You guys may know by now that I love having a little something around to snack on throughout the day, or with my morning coffee. That 3 o’clock sweet tooth is no joke!
That’s definitely something I inherited from both of my parents, since they both have a raging sweet tooth and always have baked goods at their house.
Crumb cake was hands-down one of my favorites as a kid. A sweet cake with cinnamon crumb topping was a combination you couldn’t beat. I made this version from a blend of almond and oat flour, sweetened it with maple syrup and coconut sugar, and used olive oil as the fat!
What you’ll need to make gluten-free crumb cake
For the loaf:
- almond flour
- oat flour
- unsweetened applesauce
- eggs
- pure maple syrup
- olive oil
- cinnamon
- vanilla extract
- baking soda
- baking powder
- salt
For the swirl:
- cinnamon
- coconut sugar
For the crumb topping:
- oat flour
- vegan butter
- coconut sugar
- cinnamon
The sugar icing drizzle is totally optional for this. With classic crumb cake, the powdered sugar is sprinkled on top, which you can add or completely leave out to cut back on the sugar!
This loaf took me a few tries to nail, and I’m so happy with the turnout!
People always ask me what I do with the test batches. Usually, I send the good batches to work with my husband, and we pick at the test batches throughout the week.
I can’t wait for you guys to try this loaf! Comments and ratings are greatly appreciated whenever you try one of my recipes 🙂
A few of my other favorite loaves from the blog:
Pumpkin Loaf with a Cream Cheese Glaze
Vegan Marbled Banana Bread
Gluten-free Walnut Banana Bread
Gluten-free Cinnamon Swirl Crumb Cake
Ingredients
- 1 + 1/2 cups almond flour
- 1/3 oat flour
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl
- 2 tbsp coconut sugar
- 1 tsp cinnamon
Crumble
- 1/2 cup oat flour
- 3 tbsp cold butter, vegan or regular
- 2 tbsp coconut sugar
- 1/2 tbsp cinnamon
Icing (optional)
- 3 tbsp powdered sugar
- 1/2 tsp non-dairy milk to thin, or more if needed
Directions
- Preheat your oven to 350 F.
- In a large bowl, whisk together the applesauce, maple syrup, eggs, vanilla and olive oil.
- Fold in the almond flour, oat flour, baking powder, baking soda, salt and cinnamon. Stir together until its fully incorporated.
- In a small bowl, mix together the ingredients for the cinnamon swirl.
- Line a 9 x 5 loaf pan with parchment paper. Pour half of the batter into the pan. Sprinkle the cinnamon sugar over the batter and swirl it in with a toothpick. Cover with remaining batter and gently spread it over with a spatula.
- In a small bowl, prepare your crumble by mixing together the oat flour, coconut sugar and cinnamon. Add in the cold butter, and start mixing it together with a fork to create clumps. Once the butter is broken up, you can use your hands to create the crumbs.
- Sprinkle the crumb topping over the center of the loaf.
- Bake the loaf for 40-45 minutes, until the edges start to brown and a toothpick comes out clean from the center. While it bakes, mix together your icing ingredients until a thick glaze forms.
- Let the loaf cool completely for 10-15 minutes, and top of with the icing if using.
- Keep stored in a cool place for up to a week, or freeze for up to 2 months.
Hi!
If I want to make this in an 8×8, how would that go? Would I need to change anything?
Thank you!
Hi Rachel, I would suggest checking it after 35 minutes since an 8 x 8 will flatten out the batter a bit more and then adjust timing from there! It may bake a bit sooner than the listed time
We love this recipe ! It’s the most delicious cake!
Someone wanted me to make it for them but they’re gluten free and don’t eat oats what can I sun the oat flour with?
Omg what a delicious loaf! Truly one of the tasiest things I’ve made.