This Classic Crumb Cake is a delicious gluten-free and dairy-free version of the traditional crumb cake that everyone loves. The rich crumb topping combined with a soft, moist cake makes it perfect for a comforting dessert or a delightful afternoon treat with coffee. With simple ingredients, this recipe brings the classic taste in a health-conscious way.
Classic Crumb Cake
Course: DessertCuisine: American9
servings15
minutes35
minutes320
kcalIngredients
- FOR THE CRUMB TOPPING
3/4 cup Basic Gluten-Free Flour Mix
1/4 teaspoon xanthan gum
1/4 teaspoon coarse salt
1/2 cup firmly packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces
- FOR THE CAKE
1/2 cup dairy-free, soy-free vegetable shortening, room temperature, plus more for baking pan
2 cups Basic Gluten-Free Flour Mix, plus more for baking pan
1/2 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut milk or rice milk vanilla yogurt
1 teaspoon cider vinegar
1 tablespoon Ener-G egg replacer
1/4 cup rice milk
1 cup granulated sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Directions
- Make the crumb topping: In a medium bowl, whisk together flour mix, xanthan gum, and salt. Add sugar and cinnamon; whisk to combine. Add chilled shortening and, using a pastry blender or two knives, blend to form pea-sized crumbs; set aside.
- Make the cake: Preheat oven to 325 degrees. Coat a 9-by-9-inch square baking pan with shortening and dust with some of the flour mix, tapping out excess.
- In a large bowl, whisk together flour mix, xanthan gum, baking powder, baking soda, and salt; set aside. In a medium bowl, mix together yogurt and vinegar; set aside. Mix together egg replacer and rice milk; set aisde.
- In the bowl on electric mixer fitted with the paddle attachment, mix together shortening, sugar, egg replacer mixture, and vanilla; beat on medium speed until light and fluffy, about 2 minutes. Add flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour mixture. Beat until just combined, scraping down sides of bowl as necessary.
- Pour batter into prepared pan, smoothing surface with a spatula. Sprinkle crumb topping over top, using your finger to clump some of the topping together to form larger crumbs. Transfer to oven and bake until the top of cake is golden and springs back when touched lightly, about 45 minutes
- Let cool in pan on a rack for about 15 minutes. Invert cake onto a large plate, cover with a cooling rack, and reinvert onto the rack, crumb-side up. Let cool completely. Sift confectioners' sugar over the top and cut into squares. Cake may be stored in an airtight container at room temperature, up to 3 days.
This Classic Crumb Cake is the perfect gluten-free and dairy-free alternative to the traditional treat. With its soft cake base and irresistible crumb topping, it’s great for any occasion. Pair it with coffee or tea, and you have a dessert that’s both indulgent and health-conscious!
