Gluten Free Vegan Crumb Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

This snack cake layers a tender, plant-based crumb with a thick, buttery-crumbled topping that bakes up deep golden and craggy on top. The flax mixture keeps the base moist and soft, while a splash of vanilla and warm cinnamon running through the crumbs gives every square that classic bakery-style flavor. A quick milk-and-vinegar buttermilk swap adds just the right tang to balance the sweetness, and the crumb topping presses into pea-sized clumps that turn crisp and toasty in the oven. Dust the finished squares with powdered sugar for a bakery-case finish that looks as good as it tastes. It's a comforting, fuss-free treat that fits neatly into a gluten free dessert rotation, whether you're serving it for brunch or an afternoon coffee break.

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Ingredients

9 servings

For the flax eggs

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 ½ tsp ground cinnamon
¼ tsp fine salt
6 tbsp vegan butter, melted and slightly cooled

For the cake

2 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 organic cane sugar
2 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup plant-based milk
1 tbsp apple cider vinegar
6 tbsp vegan butter, melted and slightly cooled
2 tsp vanilla extract

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-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 6 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.

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