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Gluten-Free Sticky Crumb Cake

Gluten-Free Sticky Crumb Cake

Katelyn Theofanis
This cake is gluten-free and full of nutty, cinnamon flavor. The texture is sticky and the flavor profile replicative of a cinnamon bun.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 439 kcal



  • 2 ½ cups almond flour
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ stick cold unsalted butter cubed
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ½ cup sour cream


  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon

Oat Streusel

  • ¼ cup granulated sugar
  • teaspoon salt
  • ½ cup oat flour (or lightly pulsed rolled oats)
  • ½ tablespoon ground cinnamon
  • 3 tablespoon unsalted butter melted


  • Preheat oven to 350° F. Grease an 8-in springform 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 teaspoon ground cinnamon. Set aside.
  • For the streusel, combine the melted butter, oats (oat flour), ⅛ teaspoon salt, ¼ cup granulated sugar, and the ½ tablespoon ground cinnamon. The 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.


Calories: 439kcalCarbohydrates: 35gProtein: 10gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 366mgPotassium: 73mgFiber: 5gSugar: 23gVitamin A: 433IUVitamin C: 1mgCalcium: 202mgIron: 2mg
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