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 🙂

Gluten-free Cinnamon Swirl Crumb Cake

5 from 3 votes

Course: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

The 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!

Gluten-free Cinnamon Swirl Crumb Cake