Gluten-free coffee crumb cake is everything you need and more for your sweet morning fix! If you’re like me, you like to start your day off with something sweet. This lighter version is perfect to satisfy your sweet craving.
I originally made this into a loaf when I tested the recipe, but either version would work well. I wanted to recreate the Entenmann’s version I used to love when I was younger, and this really hit home. The base is made of a blend of almond and oat flour- you guys know that’s my favorite combo- and is sweetened with pure maple syrup and coconut sugar. It has the perfect cinnamon crumble, with the fluffiest texture.
What you’ll need for this gluten-free coffee crumb cake:
- almond flour
- oat flour- you can make your own by blending rolled oats in a blender
- pure maple syrup- I love the flavor of maple syrup in here, but any liquid sweetener would work as a substitute
- coconut oil- you can sub any other liquid oil for the base of this cake
- eggs- I haven’t tested a vegan version yet!
- cinnamon
- coconut sugar
and a few other pantry staples!
It’s a perfect weekend baked good to share with the family, or an afternoon dessert when you need a little pick me up.
I hope you guys love this one as much as I do! Be sure to leave a rating and comment if you try it or make any substitutes, it help’s other readers when trying my recipes!
Gluten-Free Coffee Crumb Cake
Ingredients
- 2 cups almond flour
- 1/3 cup oat flour
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Crumble
- 3 tbsp softened coconut oil
- 1/4 cup coconut sugar
- 1 tbsp cinnamon
- 1/4 cup oat flour or almond flour
Directions
- Preheat oven to 350 F.
- Whisk together the eggs, coconut oil and maple syrup.
- Stir in remaining ingredients and mix until well combined.
- Pour into a parchment lined 8 x 8 baking dish, or 9 x 5 loaf pan.
- In a small bowl, mix all crumble ingredients together with a fork. Crumble the top of the cake and bake for 30-35 minutes, or until a toothpick comes out dry.
- Slice into 16 small squares if using an 8 x 8 pan, or 8-10 larger slices using a loaf pan.
This was…something delicious! Hah! I add a few variable changes because I was craving coconut! I added unsweetened coconut shreds in the batter and on top with the streusel. I think because of that, my batter was DENSE. So I added some full fat greek yoghurt and hoped for the best. It was crumbly at room temp! But…still good! It was oddly amazing to me the next day after sitting the fridge. It is as if moisture came to the cake! My partner and I have been enjoying it! Also a tip! If you only have a 6 x 2 round pan, you can HALF the recipe. 🙂 YAS! I plan to do other modifications like using plum, apple, and a chocolate version!
I’m so happy to hear your enjoyed this recipe, and love all of those modifications!
Forgot how I got to this recipe, but after reading the comments, I decided to try this coffee crumb cake. I made this into a loaf pan this morning and now the whole loaf is gone! It didn’t even last a whole day, my whole family loved it! This was absolutely delicious and I will be remaking this again soon. Looking forward to trying your other recipes!
Thank you, Nina! I can’t wait to hear what else you try 🙂
Hi, I love the sound of this recipe…please could you tell me where the coffee is in the ingredients that makes it coffee cake? Sorry if this is a dumb questions.
Antonia x
Hi Antonia! Ironically coffee cake doesn’t actually have coffee in it, but is meant to be enjoyed with a cup of coffee. Most American versions don’t have coffee in the ingredients, but you may find some variations with it online!