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Gluten Free Crumb Cake

I take this cake to meetings at my sons’ school and wow the teachers. It’s a conference room favorite. Nobody can believe it’s vegan and gluten-free. It’s straight-up classic coffee cake—moist and buttery, with a scrumptious crumb topping.
Ingredients
  Kosher salt 1⁄4 Teaspoon
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Dairy free soy free vegetable shortening 1⁄4 Cup (4 tbs), chilled and cut into tablespoon size pieces
  Gluten free flour mix 2 Cup (32 tbs)
  Xanthan 1⁄2 Teaspoon
  Double acting baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Vanilla yogurt 1 Cup (16 tbs)
  Cider vinegar 1 Teaspoon
  Dairy free soy free vegetable shortening 1⁄2 Cup (8 tbs) (At Room Temperature)
  Granulated sugar 1 Cup (16 tbs)
  Egg replacer 1 Tablespoon (Ener-G)
  Pure vanilla extract 1 Teaspoon
  Confectioner's sugar 4 Tablespoon (For Dusting)
Directions

1. Preheat the oven to 325°F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
2. To make the crumb topping, whisk together the flour mix, xanthan gum, and salt. Add the light brown sugar and cinnamon and whisk again. Add the chilled shortening, and using a pastry blender or two knives, blend until you have a pea-sized crumb. Set aside.
3. To make the cake, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
4. Combine the vegan yogurt and cider vinegar. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, egg replacer, and vanilla. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the flour mixture in three parts, alternating with the yogurt, beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as necessary.
6. Spoon the batter into the prepared pan, smoothing out the surface. Sprinkle the crumb topping evenly over the top, using your fingers to clump some of it together into larger crumbs (think bakery aisle crumb coffee cake).
7. Bake in the center of the oven for 45 minutes, or until the top is golden and the cake springs back when touched lightly.
8. Let cool in the pan on a cooling rack for about 15 minutes. Invert the cake onto a large plate, cover with a cooling rack, and reinvert onto the rack crumb-side up. Let cool completely. Sift the confectioners’ sugar over the top, and cut into squares. Store tightly covered at room temperature.

This recipe has been adapted from The Allergen-Free Baker's Handbook. To learn more about CYBELE PASCAL visit www.cybelepascal.com. To purchase the book visit www.amazon.com

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Look at this gluten free, eggless version of a classic coffee cake. Watch this excellent video that shows a recipe for a moist and buttery crumb cake with a scrumptious crumb topping. The video also shares some great information regarding food allergies and bakes an incredible vegan crumb cake. Take a look...

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1 Comment

Anonymous's picture
In food additives supplier conpany.you can buy xanthan gum.