Gluten-Free Sticky Crumb Cake

I’ll be honest, the “sticky” aspect of this cake was not what I was going for. But, it turned out pretty darn delicious so I wanted to share! The brown sugar, cinnamon goodness of this Gluten-Free Sticky Crumb Cake is perfect for when those sugar cravings hit. The flavor profile is sweet and nutty with a punch of cinnamon. The base of this cake is almond flour, so it is gluten-free. The streusel is made with pulsed oats, but oat flour can be used.

The flavor of this reminds me of a sticky cinnamon bun minus the icing. It’s sweet and nutty. I’ve been playing with gluten-free flours lately. I love almond flour for its texture and flavor, but I am hoping to experiment with other flours too. I cannot say this cake is low-carb, granted the different elements of sugar added, but it is free of gluten!

This cake would make a sweet addition to brunch or a yummy dessert enjoyed after dinner. Pair it will a glass of almond or oat milk and you are set! This Gluten-Free Sticky Crumb Cake is sticky and crumbly (hence the name), but isn’t that what you want from a sweet treat?

Stay strong and stay safe <3

Looking for more coffee cake deliciousness? Try my Low-Carb Blueberry Coffee Cake!

Gluten-Free Sticky Crumb Cake

Course: Cakes

Cuisine: Cakes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 slices

This cake is gluten-free and full of nutty, cinnamon flavor. The texture is sticky and the flavor profile replicative of a cinnamon bun.

Print Recipe

Ingredients

Cake

• 2 1/2 cups almond flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp Salt
• 1/2 stick cold unsalted butter cubed
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/2 cup sour cream

Filling

• 1/4 cup light brown sugar
• 1 tsp ground cinnamon

Oat Streusel

• 1/4 cup granulated sugar
• 1/8 tsp Salt
• 1/2 cup oat flour (or lightly pulsed rolled oats)
• 1/2 tbsp ground cinnamon
• 3 tbsp unsalted butter melted

Instructions

• Preheat oven to 350 F. Grease a 8-in spring form pan, set aside.
• In a mixer bowl fitted with the paddle attachment, mix together the almond flour, baking powder, salt, and sugar until well incorporated.
• Add the cold, cubed butter and mix on low until a fine crumb forms. Add in the egg and vanilla, mix until combined. Mix in the sour cream just until combined.
• For the filling, mix together the brown sugar and 1 tsp ground cinnamon. Set aside.
• For the streusel, combine the melted butter, oats (oat flour), 1/8 tsp salt, 1/4 cup granulated sugar, and the 1/2 tbsp ground cinnamon. Mixture should be crumbly.
• Pour half of the cake batter into the prepared pan, smooth out. Sprinkle the brown sugar, cinnamon filling one the batter. Swirl in with a butter knife. Pour the remaining half of the batter into the pan, smooth out. Evenly sprinkle the top of the cake with the oat streusel. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.