Gluten-Free Crumb Cake

Gluten-Free Crumb Cake

1 Review
From:, April 2017

Have your coffee cake and eat it too with this easy gluten-free recipe that tastes just like the real thing. The addition of yogurt and diced apple makes for a wonderfully moist cake with a crumbly topping, perfect for brunch or for a coffee-break treat.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 1 cup almond flour
  • 1 cup gluten-free all-purpose flour plus 1 tablespoon, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup low-fat plain yogurt
  • ½ cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped peeled tart apple
  • Crumb Topping
  • ½ cup almond flour
  • ½ cup gluten-free all-purpose flour
  • ¼ cup packed brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon ground cinnamon


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
  2. To prepare cake: Combine 1 cup almond flour, 1 cup gluten-free all-purpose flour, baking powder, salt and ½ teaspoon cinnamon in a large bowl. Combine eggs, yogurt, granulated sugar, melted butter and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and stir to combine. Toss apple with 1 tablespoon gluten-free all-purpose flour in a small bowl to coat. Fold the apple into the batter. Scrape the batter into the prepared pan.
  3. To prepare crumb topping: Combine almond flour, gluten-free all-purpose flour, brown sugar, butter and cinnamon in a small bowl, mixing with a fork or your fingers until crumbly. Sprinkle evenly on top of the batter.
  4. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 30 to 45 minutes.
  • Equipment: 8-inch-square baking dish

Nutrition information

  • Serving size: One 2-inch square
  • Per serving: 209 calories; 12 g fat(4 g sat); 3 g fiber; 23 g carbohydrates; 5 g protein; 4 mcg folate; 39 mg cholesterol; 12 g sugars; 10 g added sugars; 222 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 1 mg iron; 108 mg sodium; 47 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 fat, ½ other carbohydrate, ½ starch

Reviews 1

April 11, 2017
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By: Penelope Wall
This is surprisingly light and delicious for a gluten-free baked good.
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