Vegan Gluten Free Crumb Cake
A yellow moist cake with just the right amount of sweetness and perfect for serving along side your favorite hot beverage.
Ingredients
For the Cake
- 1 Cup Almond Flour
- 1 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1/3 Cup Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Real Vanilla Extract
Vegan Buttermilk
- 1 Cup Plant Based Milk I used Almond Milk, any plant based milk will do.
- 1 tsp Apple Cider Vinegar
Topping the cake
- 1/2 Cup Jam I used Apricot jam, but any jam will work.
The Crumb Topping
- 1/2 Cup Almond Flour
- 1/2 Cup Rolled Oats
- 1/2 Cup Maple Syrup
- 1 tsp Cinnamon
Instructions
- Preheat oven to 375° F.
- Lightly grease a 8 x 8 glass baking dish and set aside.
- To make the vegan buttermilk, measure out the plant milk for the cake and add the apple cider vinegar, set aside for a few minutes to let it curdle.
Making the cake
- In a medium sized mixing bowl, mix together almond flour, gluten free flour, sugar, baking powder, salt, vanilla, and the vegan buttermilk.
- Stir until everything is well combined.
- Pour the batter into the glass baking dish and spread it out evenly.
- Spoon out the jam around the top of the cake batter, then use a knife to spread out the jam into an even layer. Alternatively, you could swirl the jam into the batter.
Making the crumb topping
- In a small bowl, mix together the almond flour, oats, cinnamon, and the maple syrup.
- Evenly sprinkle the crumb topping on top of the cake batter and jam.
- Place into the oven and bake for 40 to 45 minutes, or until a toothpick comes out clean when plunged into the center.
- Remove the cake from the oven and let it cool.
- Serve this Vegan Crumb Coffee Cake slightly warm, with a hot beverage.