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I originally made this into a loaf when I tested the recipe, but either version would work well.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!
- 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!
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.
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!
This. Cake. Is. Addicting.!!! Have made twice and it still blows my mind. I used Gluten free 1:1 flour & made mine with two flax eggs so it was vegan & just wow. Thank you for making something so simple so delicious! I also crumbled oats instead of almond flour for extra texture.
Yay! I’m happy to hear the flax eggs worked well for you 🙂
Amazing!! My whole fam loved this!
So happy to hear that!
This recipe is SO good. Couldn’t even tell this was gluten free. Will be making this again!
Thank you Joyce!
I’ve made this coffee cake twice now and it is amaaazinggg. It’s so moist, has the perfect sweetness, and the best texture. I’ve been trying out “healthier” baking and this may be the best baked dessert I’ve made. If you haven’t made it yet, you must!!
You’re so sweet Sharon, thank you! I’m so happy to hear you’ve been enjoying it 🙂
Amazing!!! The easiest recipe ever, took no time and were delicious.
Thanks Kennedy! So glad you enjoyed it ☺️
I made these today and they are all almost gone already!! They are incredibly soft and really delicious. Thank you for another great easy recipe!!
So happy to hear that, Leah! ❤️
The BEST recipe!!! Firstly, so easy to make. Secondly, A fan favourite, even amongst non dairy/ gluten free friends!
Thank you Rebecca! I’m happy to hear it was a hit with everyone ❤️