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I originally made this into a loaf when I tested the recipe, but either version would work well.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