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Vegan Gluten Free Crumb Cake
Lisa

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 Servings
Course: Dessert, vegan
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375° F.
  2. Lightly grease a 8 x 8 glass baking dish and set aside.
  3. 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
  1. In a medium sized mixing bowl, mix together almond flour, gluten free flour, sugar, baking powder, salt, vanilla, and the vegan buttermilk.
  2. Stir until everything is well combined.
  3. Pour the batter into the glass baking dish and spread it out evenly.
  4. 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
  1. In a small bowl, mix together the almond flour, oats, cinnamon, and the maple syrup.
  2. Evenly sprinkle the crumb topping on top of the cake batter and jam.
  3. Place into the oven and bake for 40 to 45 minutes, or until a toothpick comes out clean when plunged into the center.
  4. Remove the cake from the oven and let it cool.
  5. Serve this Vegan Crumb Coffee Cake slightly warm, with a hot beverage.