If you’re craving a deliciously comforting treat, this Gluten Free New York Style Crumb Cake might just be what you need. It captures the classic crumb cake flavor while keeping things gluten-free, so everyone can enjoy a slice!
Solves dry, crumbly gluten free cake texture, topping sinking, and bland flavor by using a starch blend, moisture rich fats, and cinnamon streusel technique.
I know how challenging it can be to find a dessert that works for my family. With my mom and siblings having gluten allergies, I always want to make something delicious that everyone can eat and enjoy together. This recipe is a lifesaver!
What I love about this crumb cake is how easy it is to whip up. It takes just 15 minutes of prep and about 40 minutes to bake, giving you a tasty treat that’s ready in less than an hour. Plus, the rich cinnamon flavor comes through beautifully without any gluten.
If you want to try a sweet twist, you can check out my Grapefruit Cupcakes. If you love citrus, you’ll find those just as delightful!
Table of contents
Why You Will Love This Recipe
- Rich Flavor The sweet, buttery notes of cinnamon really shine through in this cake. It’s comforting and feels like a warm hug in dessert form.
- Perfect Texture That crumbly topping contrasts beautifully with the soft cake underneath. You get the best of both worlds with a delightful bite.
- Convenience This recipe is straightforward, making it a breeze to whip up for a cozy afternoon treat or a last-minute dessert.
- Storage Friendly You can easily keep this cake around for a few days in the fridge or freeze it for future enjoyment, making it a reliable treat to have on hand.
Gluten Free Cinnamon Crumb Cake Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously moist gluten free cinnamon crumb cake with a rich crumbly topping, perfect for any occasion.
Ingredients
- 1 1/2 cups gluten free flour blend for the cake
- 1 cup sugar or coconut sugar for sweetness
- 1/2 cup almond flour for texture
- 2 large eggs at room temperature
- 1/4 cup unsalted butter melted for richness
- 21/2 teaspoons baking powder aluminum-free
- 1/81/2 teaspoon salt for balance
- 1 cup non-dairy or regular milk for moisture
- 11/2 teaspoon pure vanilla extract for flavor
- 1/3 cup cold butter for crumb topping
- 1 cup gluten free flour blend for crumb topping
- 3/4 cup sugar or coconut sugar for crumb topping
- 11/2 teaspoon ground cinnamon for crumb topping
Instructions
- Mix the Batter: Start by whisking together the gluten free flour blend, sugar or coconut sugar, almond flour, baking powder, salt, and cinnamon in a bowl until blended and aromatic. This helps to evenly distribute the flavors. Avoid overmixing to maintain a light texture.
- Make the Crumb Topping: In a separate bowl, combine the flour blend, sugar or coconut sugar, cinnamon, and cold butter until the mixture resembles coarse crumbs and begins to clump together. This crumbly texture is essential for the cake’s signature feel.
- Combine & Stir Gently: Fold the wet ingredients (eggs, melted butter, milk, vanilla) into the dry ingredients, stirring just until mixed. The batter will appear thick and lumpy, which is desirable to prevent a dense cake.
- Pour into Pan: Gently pour the batter into the greased baking dish, spreading it evenly. Ensure there are no lumps to promote even baking.
- Add Crumb Topping: Evenly sprinkle the crumb topping over the cake batter, leaving some gaps for texture. Use a light touch when distributing to avoid compacting the crumbs.
- Bake & Check Doneness: Place the cake in a preheated oven and bake until golden brown and a toothpick inserted in the center comes out clean. The delightful aroma of cinnamon will fill your kitchen. Start checking a few minutes before the suggested baking time as ovens may vary.
- Cool & Serve: After baking, allow the cake to cool in the pan for a short while before transferring it to a wire rack. Allow it to cool slightly before slicing to prevent crumbling.
Notes
- Storage Tips: Store this cake in an airtight container in the refrigerator for up to four days, or freeze it in a freezer bag for up to four months, ensuring it is completely cooled before freezing.
- Expert Tips: Use very cold butter for the crumb topping to maintain a crumbly texture. Avoid using a stand mixer; mix by hand to prevent overmixing, which can lead to a dense cake. Position your oven rack in the middle to avoid burning the topping.
- Reheating Instructions: Reheat individual pieces in a microwave for about 15-20 seconds or until warmed through.
- Serving Suggestions: Serve with a side of fresh berries, pair with a dollop of whipped cream, or enjoy with a hot cup of coffee or tea.
- Recipe Variations: Add blueberries or raspberries into the cake batter for added flavor. Incorporate lemon zest for a citrus twist. Replace almond flour with a seed flour to make it nut-free.
- Ingredient Notes: When selecting gluten free flour blends, look for ones that are specifically designed for baking. If substituting almond flour, increase the gluten free flour blend by 1/4 cup to maintain proper texture. Use non-dairy milk anytime you want a dairy-free alternative. Ensure to choose pure vanilla extract for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 332
- Sugar: 33g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 51mg
Ingredient Notes
- Gluten-free flour blend: This is the backbone of the cake. Look for a brand that has a good mix for gluten-free baking. You could swap it for almond flour but watch the texture!
- Sugar or coconut sugar: This adds sweetness and helps with browning. If you want a deeper flavor, go for coconut sugar. Regular sugar can work in a pinch too!
- Almond flour: It gives a nice nuttiness and texture. Grab the finer ground kind to help it blend well, but you can replace it with more gluten-free flour if needed.
- Eggs: They bind everything together and give a little lift. Using room temperature eggs helps them mix better. You could use flax eggs for a vegan option!
- Unsalted butter: This is key for richness. Melt it before adding to mix things up. You can substitute with coconut oil for a dairy-free version, just be mindful of the temperature!
- Baking powder: This is your rising agent! Make sure it’s aluminum-free for a cleaner taste. You can use baking soda with a splash of vinegar if you’re out.
- Milk: This adds moisture. Use regular milk or a non-dairy option, like almond or oat milk. Just steer clear of flavored varieties to keep it simple!
- Pure vanilla extract: This elevates the overall flavor. Always opt for pure rather than imitation; it really makes a difference! You can swap with almond extract if you want a twist.
- Cold butter (for crumb topping): Chilled butter keeps the topping crumbly, which is what we want! You could replace it with vegan butter to keep this dairy-free.
- Cinnamon: This gives that warm, cozy flavor. Always fresh ground if you can, and you can toss in nutmeg for a fun twist if you’re feeling adventurous!
Recipe Tips
- If your crumb topping isn’t forming clumps, check that your butter is very cold and mixed evenly into the dry ingredients.
- For a less dense cake, mixing by hand is key; using a stand mixer could lead to overmixing.
- If your cake turns out too dry, consider the moisture content of your flour blend and adjust the liquid ingredients accordingly.
- When baking, positioning your oven rack in the middle helps achieve a nicely cooked topping without burning.
- For crumbly textures, make sure to incorporate extremely cold butter when preparing your crumb topping.
Serving Suggestions
Serve slices of this cake with a side of fresh berries or a dollop of whipped cream. Enjoy with a hot cup of coffee or tea for added warmth.
This cake works well for brunches, coffee breaks, or holiday gatherings. Consider including it in a dessert bar alongside other gluten free options.
A drizzle of chocolate sauce or a sprinkle of powdered sugar can add a finishing touch. You might also serve it with a scoop of dairy-free ice cream for a sweet contrast.
Recipe variations
- You can use a gluten free oat flour instead of the gluten free flour blend for a heartier texture in your crumb cake.
- Add 2 tablespoons of lemon zest for a bright, citrusy flavor in the cake that complements the cinnamon perfectly.
- Either replace the almond flour with sunflower seed flour for a nut-free option, or use a blend of both for added texture.
- If you want to make a larger batch, double all ingredients, using 3 cups of gluten free flour blend and 2 cups of sugar.
Save This Recipe!
How to Store?
To keep your gluten free new york style crumb cake fresh, follow these storage tips:
Refrigeration: Store cake in an airtight container in the refrigerator for up to four days. This method maintains moisture and flavor.
Freezing: Cool cake completely, then wrap it in plastic wrap and place in a freezer bag. Freeze for up to four months. Thaw overnight in the refrigerator before serving.
Countertop: If consuming within two days, keep cake in a covered dish at room temperature. Avoid direct sunlight to prevent spoilage.
Other Recipes You’ll Love
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