Grab a cup of coffee and enjoy this decedent sweet treat made with gluten and dairy free ingredients!
The cake is so moist and fluffy, you’d never know it’s gluten free, made with almond and oat flour, two of my favorite flours to bake with. You have to try this one, especially if you’re a cinnamon lover like me!
Best Ever Healthier Crumb Cake
Course: Sweets, SnackCuisine: American, Gluten Free, Dairy Free
Servings
12
squaresPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
- Cake
2 cups almond flour
1/3 cup oat flour (coconut flour works too)
1/3 cup cup coconut oil, melted & cooled
1/2 cup maple syrup
2 eggs, room temperature
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
- Crumble Topping
3 tbsp coconut oil, softened (not melted)
1/4 cup light brown sugar
2 tbsp coconut sugar
1 tbsp cinnamon
1/4 cup almond, oat or coconut flour
- Optional Glaze
1/2 cup powdered sugar
1 tbsp almond milk
Directions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper. Make the sheets long enough so they’re hanging over the sides, allowing for easier removal after baking
- Make the cake: in a large bowl, whisk eggs, coconut oil, maple syrup and vanilla extract until smooth.
- To the same bowl, add almond flour, oat flour, cinnamon, baking soda & salt. Mix until combined. Pour into to the lined baking dish.
- Make your crumble topping: in a small bowl, mix coconut oil, light brown sugar, coconut sugar, cinnamon and flour with a fork until crumbly
- Sprinkle crumble evenly on top of your cake batter-filled dish.
- Bake for 30-35 minutes, or until the top is golden brown & a toothpick comes out clean.
- Store in an airtight container at room temperature for up to 5 days
Recipe Video
