Easy Gluten-Free Crumb Cake

Tender and soft, this gluten-free crumb cake is flavored with cinnamon and topped with a crumbly streusel topping. It’s perfect for a quick breakfast, a sweet snack in the afternoon, or a light dessert. Best accompanied with a mug of tea or a cup of coffee.

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Delicious Crumble Cake

I’m not sure about you, but I tend to prefer unfussy cakes that come together easily and don’t required much or any cake-decorating skills.

Whether it’s this lemon yogurt cake, this blueberry dump cake, this easy strawberry cake, or this flourless almond cake – one thing my favorite cakes have in common is that they are pretty much foolproof and anyone can bake them.

Here’s where this cinnamon crumb cake comes in – It’s simple to put together, easy to eat, and tastes amazing!

You can enjoy this easy cake anytime. For a sweet breakfast, an afternoon snack, or a dessert to bring to a potluck!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for this gluten-free crumb cake recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy To Make: Preparing the cake batter is just a matter of mixing the dry and wet ingredients together, and the streusel is the same. Then pour the batter into a pan before topping with streusel and bake! Nothing complicated at all.
• Totally Gluten-Free (with Dairy-Free Options): The best part is that this crumble cake recipe is 100% gluten-free, and also has options to make it dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it too.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free crumb cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: Make sure to use unsalted butter. If using salted butter, make sure to omit the salt. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter.
• Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can use other types of vegetable oils (such as canola oil, avocado oil, or olive oil) if you prefer.
• Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder & Baking Soda: This recipe uses a mix of both baking powder and baking soda to help the batter rise.
• White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are necessary to bind the ingredients together, so make sure to add them in.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
• Sour Cream: I used sour cream, but plain greek yogurt will work as well. If you are lactose-intolerant, go ahead and use dairy-free sour cream in place of sour cream.
• Buttermilk: You can either use store-bought or make your own buttermilk (mix one cup milk with 1 tablespoon lemon juice and let the mixture sit for 5 minutes). If you are lactose-intolerant, go ahead and use dairy-free buttermilk instead.
• Brown Sugar: I used brown sugar, but coconut sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Cinnamon: I love the flavor of ground cinnamon, and it really adds a beautiful flavor to this cinnamon crumb cake.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) has a very fine texture that enables to sugar to be dissolved easily to form a smooth glaze. If you are diabetic or insulin resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Crumb Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. Line a 9″ x 9″ baking pan with parchment paper and set aside.

2. Whisk Dry Ingredients

Prepare the vanilla cake batter: In a large mixing bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt and sugar together.

3. Add Wet Ingredients

To the large bowl with the dry ingredients, add the softened unsalted butter, vegetable oil, sour cream, vanilla extract, eggs, buttermilk, and milk.

Whisk well together until combined and a batter forms.

4. Prepare Streusel

In a separate medium sized bowl, add the flour, brown sugar, cinnamon and salt. Blend together with a fork.

5. Add Butter

Add the cold butter in cubes and use a fork or pastry blender to press the cubed butter into the mixture, until a crumbly streusel forms.

6. Pour Batter into Prepared Pan

Take the prepared baking pan and pour half of the cake batter into it to form an even layer.

7. Top with Streusel Mixture

Sprinkle the first layer of batter with half the amount of sweet streusel.

8. Repeat with Remaining Batter and Streusel

Then top with the rest of the cake batter and coat again with the rest of the streusel.

9. Bake Until Ready

Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

10. Let Cool and Prepare Glaze

While the gluten-free crumb cake is cooling, make the glaze. In a small bowl, add the powdered sugar and milk. Whisk together until a thin glaze forms.

11. Drizzle Glaze Over Cake

Remove the coffee cake from the baking dish and drizzle the glaze on top of the cake.

12. Serve and Enjoy!

Cut the gluten-free cinnamon crumb cake into 9 equal squares, serve and enjoy!

Dish by Dish Tips/Tricks:

• Storing: To store, place this gluten-free crumble cake in in airtight container or cover with plastic wrap and store in the refrigerator for up to 4 days. Bring to room temperature before serving.
• Make Blueberry Crumb Cake: If you like, feel free to fold a handle of fresh blueberries into the batter before baking.

Other Easy Gluten-Free Cake Recipes to Bake:

• Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Easy Coffee Cake (Gluten-Free, Dairy-Free)
• Moist Pumpkin Cake (Gluten-Free, Dairy-Free)
• Easy Coconut Cake (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Gluten-Free Crumb Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Diet: Gluten Free

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Description

Tender and soft, this gluten-free crumb cake is flavored with cinnamon and topped with a crumbly streusel topping. It’s perfect for a quick breakfast, a sweet snack in the afternoon, or a light dessert. Best accompanied with a steeping cup of tea.

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Ingredients

Units USM Scale 1x2x3x

For the Gluten-Free Cake Batter:

• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend doesn’t already include it)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup sour cream
• 1 cup buttermilk
• 1/4 cup milk

For the Streusel:

• 1 3/4 cup gluten-free measure-for-measure flour
• 1 cup brown sugar
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, cubed and cold

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat the oven to 350F. Line a 9″ x 9″ baking pan with parchment paper and set aside.
2. Whisk Dry Ingredients: Prepare the cake batter: In a large mixing bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt and sugar together.
3. Add Wet Ingredients: To the bowl with the dry ingredients, add the unsalted butter, vegetable oil, sour cream, vanilla extract, eggs, buttermilk, and milk. Whisk well together until combined and a batter forms.
4. Prepare Streusel: In a separate medium sized bowl, add the flour, brown sugar, cinnamon and salt. Blend together with a fork.
5. Add Butter: Add the butter in cubes and use the fork to press into the mixture, until a crumbly streusel forms.
6. Pour Batter into Pan: Take the prepared baking dish and pour half of the cake batter into it.
7. Top with Streusel Mixture: Sprinkle the first layer of batter with half the amount of streusel.
8. Repeat: Then top with the rest of the cake batter and coat again with the rest of the streusel.
9. Bake Until Ready: Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let Cool and Prepare Glaze: While the gluten-free crumb cake is cooling, make the glaze. In a small bowl, add the powdered sugar and milk. Whisk together until a thin glaze forms.
11. Drizzle Glaze Over Cake: Remove the coffee cake from the baking dish with the parchment paper and drizzle with the glaze.
12. Serve and Enjoy: Cut, serve and enjoy!

Notes

Butter: Make sure to use unsalted butter. If using salted butter, make sure to omit the salt. If you are lactose-intolerant, go ahead and use unsalted dairy-free butter.

Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can use other types of vegetable oils (such as canola oil, avocado oil, or olive oil) if you prefer.

Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder & Baking Soda: This recipe uses a mix of both baking powder and baking soda to help the batter rise.

White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are necessary to bind the ingredients together, so make sure to add them in.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.

Sour Cream: I used sour cream, but plain greek yogurt will work as well. If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.

Buttermilk: You can either use store-bought or make your own buttermilk (mix one cup milk with 1 tablespoon lemon juice and let the mixture sit for 5 minutes). If you are lactose-intolerant, go ahead and use dairy-free buttermilk instead.

Brown Sugar: I used brown sugar, but coconut sugar will work too. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cinnamon: I love the flavor of ground cinnamon, and it really adds a beautiful flavor to this cinnamon crumb cake.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) has a very fine texture that enables to sugar to be dissolved easily to form a smooth glaze. If you are diabetic or insulin resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing: To store, place in in airtight container or cover with plastic wrap and store in the refrigerator for up to 4 days. Bring to room temperature before serving.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Cake
• Method: Baking
• Cuisine: American