Allergy Free Crumb Cake
In honor of Food Allergy Awareness Week, I thought it only fitting that I should post one of my favorite allergen-free recipes which I shared last year on the MARTHA show. I’m posting the recipe here for the first time, and also the link to the video, so you can follow along if you like. This “buttery” moist gluten-free, vegan coffee cake is the perfect treat for any weekend brunch, or bake it up and eat yourself this week along with your family, in honor of all those we love living with Food Allergies.
CLASSIC CRUMB CAKE
Makes 12 Servings
FOR THE CRUMB TOPPING
- 3/4 cup Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon Kosher 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 Authentic Foods GF Classical Blend, or my 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 mixed with 1/4 cup rice milk
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
- 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.
Classic Crumb Cake Recipe reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
LOVE, LOVE, LOVE this recipe! I typically make it the day before I have company coming over. It is SO rich and delicious. I have won over many a friend and family member with this recipe who said they would never eat GF things. Thank you for all your continued work and recipes!!!
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Yes, that’s a great idea, to make it the night before. It really gets better overnight.
Thanks for the encouragement!
Looks so tempting! I’ve been wishing for some crumb cake.
You are a GENIUS! This is gorgeous and exactly what I’ve been looking for. Would love to add it to my blog (with credit to you, of course). Thank you so much for sharing!
congrats on the top 9
cake looks wonderful
Wow this looks fantastic and congratulations on Top 9!! So glad to be a new follower, looking forward to future posts 🙂
Pat, this cake is so tasty, and gets better day two. I encourage you to try it!
Thank you! I really appreciate your kind words! Hope you enjoy it.
THanks for the congrats. It’s always nice when a special diet recipe makes the mainstream top nine, so I was excited. Thanks!
Kelly, thanks for stopping by. Look forward to sharing more recipes with you and learning about what you cook too!
Thank you so much for this recipe…was a big hit in my house this morning.
Wow, what a wonderful collection of allergy-free recipes! I am not allergic to anything but one of my blogger friends, Ann, is! Shall refer your blog to her. This cake really looks delicious!!
Thanks, Isabella! I’m just seeing your comment now, sorry for the delay.
Thanks for your comment. Yes, please refer the site to others.
This is a staple in our house. My wife used the prune plums fresh off the tree and made plum cake (sliced them in half, took out the pits and popped them on top of the batter, then put the crumb topping on top), I’ve added apples, nuts (I can do nuts!), orange, changed the recipe to add extra protein, etc etc etc. It’s just so incredibly HARDY as a recipe, it can tolerant vast amounts of manipulation and still turns out perfectly, which normally you can’t do! Loooovveee it!
Loved this recipe! This crumb cake was moist and rich. Thank you for providing your recipes.
Thank you, Kristi!
I’ve been craving crumb cake for so long! I’m making this for Mother’s Day! Thank you!!!!
[…] Crumb Cake by Cybele Pascal […]
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