Our super moist coffee crumb cake recipe is piled high with crunchy cinnamon crumb topping. This gluten free version of a classic New York style crumb cake is naturally sweetened and wholesomely delicious!
Making good tasting gluten free baked goods used to be a serious challenge for me. Working with Bob's Red Mill has changed that. Their flours have taken the guesswork out of grain-free baking, making it so easy to create delicious recipes for our gluten-free friends. I even went the extra mile for this coffee cake recipe, substituting coconut sugar and applesauce for regular granulated sugar!
Ingredients:
For the Cake:
- COCONUT OIL: ⅓ cup (liquified)
- Bobs Red Mill Organic COCONUT SUGAR: ½ cup
- EGGS: 2
- UNSWEETENED APPLESAUCE: 1 cup
- 1 ripe BANANA, mashed
- Bob’s Red Mill PALEO BAKING FLOUR: 2 cups
- ALMOND FLOUR: ½ cup
- BAKING POWDER: 2 teaspoons
- CINNAMON: 2 teaspoon
For the Topping:
- Bob's Red Mill PALEO BAKING FLOUR: ¾ cup
- COCONUT OIL: 3 tablespoons (liquified)
- Bobs Red Mill Organic COCONUT SUGAR: 2 tablespoons
- CINNAMON: 2 teaspoons
How to make gluten free Coffee Cake:
- Preheat oven to 350°.
- Grease an 8"x 8" square baking dish.
- In a large bowl, whisk together the coconut oil, coconut sugar, eggs, applesauce and banana. Mix well.
- Stir in the flours, baking powder, and cinnamon until smooth.
- Pour the mixture into the baking dish and smooth over the top.
- Sprinkle the Crumb Cake Topping mixture on top of the batter.
- Bake in oven for about 30 minutes (or until a toothpick comes out clean).
- Slice into squares and top with your favorite fruit.
How to make Crumb Cake Topping:
- Mix together Paleo Baking Flour, Coconut Oil, Coconut Sugar, and Cinnamon in a small bowl until crumbly in texture.
- Sprinkle mixture on top of cake batter before baking.
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This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.
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Coffee Crumb Cake recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 9 pieces 1x
- Category: baked goods
Description
Our super moist crumb cake is piled high with crunchy cinnamon crumb topping. It's a gluten free version of a classic, with no refined sugar.
Ingredients
For the Cake:
- ⅓ C coconut oil
- ½ C Bob's Red Mill Organic Coconut Sugar
- 2 Eggs
- 1 C applesauce (unsweetened)
- 1 mashed banana
- 2 C Bob’s Red Mill Paleo Baking Flour
- ½ C almond flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
For the Topping:
- ¾ C Bob's Red Mill Paleo Baking Flour
- 3 Tbsp Melted Coconut Oil
- 2 Tbsp Bob's Red Mill Organic Coconut Sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven to 350°.
- Grease an 8"x 8" square baking dish
- In a large bowl combine and mix well the oil, sugar, eggs, applesauce and banana.
- Mix in the flours, baking powder and cinnamon until smooth.
- Add to the baking dish and smooth top.
- Make the crumb topping by mixing all ingredients in a small bowl until crumbly in texture.
- Sprinkle on top of batter and and bake in oven for about 30 minutes or until a toothpick comes out clean.
- Slice and top with your favorite fruit.
Keywords: coffee cake, crumb cake, crumb, topping, sweet, gluten free, paleo, breakfast, cake
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