
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 🙂
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!