Gluten-Free Coffee Crumb Cake

10 comments
Gluten-free coffee crumb cake

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I originally made this into a loaf when I tested the recipe, but either version would work well.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.

Gluten-free coffee crumb cake

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

5 from 14 votes
Course: Bakes Goods
Servings

16

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

10 Comments

  1. This recipe is SO good. Couldn’t even tell this was gluten free. Will be making this again!

  2. 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!!

  3. Amazing!!! The easiest recipe ever, took no time and were delicious.

  4. 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!!

  5. The BEST recipe!!! Firstly, so easy to make. Secondly, A fan favourite, even amongst non dairy/ gluten free friends!

Leave a Comment

Your email address will not be published. Required fields are marked *

*