Gluten Free Crumb Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Ground flaxseed does double duty here, whisked with water into a thickened gel that binds the batter with a light, moist crumb — no eggs required for a tender result. Brown sugar, cinnamon, and melted butter come together in coarse, pea-sized clusters that bake into that deep-golden, craggy topping crumb cake is famous for. The base layer keeps things soft and rich thanks to sour cream and vanilla, giving it a bakery-style crumb underneath all that streusel. Everything bakes up in one square pan, so you get neat, generous squares with a crisp top and pillowy center in every bite. A light dusting of powdered sugar finishes it off simply, letting the cinnamon-sugar crumbs shine. This one’s a genuinely solid pick for a gluten free dessert table, no fuss involved.

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Ingredients

9 servings

For the flax egg

For the crumb topping

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅔ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled

For the cake

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup whole milk
⅓ cup sour cream
¼ cup unsalted butter, melted and slightly cooled
1 ½ tsp vanilla extract

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.

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