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
Course: Dessert8
servings15
minutes40
minutes55
minutesThe sugar glaze is optional for this cake and could be left out. You can also sprinkle powdered sugar on top instead!
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.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
This recipe looks delicious! I’d love to try it, but I don’t eat eggs. Are they an essential part of the recipe, or can they be substituted with a flax egg?
Also could I sub coconut oil for olive oil?
Thank you!
Hey Catherine, they are essential to help bind the cake! I haven’t tried it with flax egg, but I believe it should work!
I made this recipe a few times and every time it’s a hit we love it!
Question … I want to make it for Passover anything I can sub the oat flour with?
Absolute perfection!!!!
Thank you!!
Made these instead of purchasing the usual coffee cake crumble we pick up at our grocery store and it was finished within a day! Absolutely perfect.
Can’t wait to make this but don’t have applesauce 🙁 (or bananas which I know is sometimes a good swap). Anything else you can think of I could sub with? Thanks!
Hi! Unfortunately I haven’t tested any swaps, but I did read somewhere that yogurt may be a good substitute for applesauce!
Hi there! I’m planning on making this later today and was wondering if I could sub King Arthur gluten free flour for the oat flour? Thanks!
Hi Julia, I think that should work well!
Just made this and it turned out SO good! Subbed King Arthur GF flour for the oat and used vegan butter. Not too sweet, nice and moist, and perfect with a scoop of vegan ice cream! 😁🍦
That sounds delicious, Julia! So glad it worked out with the flour sub!
Hi Gal! You are amazing. I adore every single one of your recipes! Is there a way to make this with spelt/white spelt flour? Thanks in advance!
Hey Bina, thank you so much! I haven’t tried any other flour, but find that spelt is a lot denser than almond. If I had to guess, I would say you can try substituting 1 1/2 cup of spelt or white flour total in place of the almond and oat. Keep me posted on how they turn out!