Whether you’re serving this gluten free blueberry vanilla crumb cake for a special get together, or at home with your family, you’ll love how easily this healthier coffee cake comes together. It’s a hit with everyone! Below you’ll find a video of how to make it, the recipe and swaps if you need them.
Gluten Free Blueberry Vanilla Crumb Cake
Originally I had planned to share this recipe for Easter, but likely we’ll be home practicing social distancing when Easter rolls around. Lucky for us, we can make and enjoy this crumb cake as a family!
You can use fresh blueberries if you have them, or frozen if fresh isn’t an option. Don’t have blueberries? Use whatever fresh or frozen berry you have on hand! The touch of juicy berry between the perfectly soft and sweet bites is perfect.
We love it because it’s…
A little fruity.
Wanna see how easy it is to make? Watch out the how-to video below!
Gluten free flour options
If you haven’t tried this flour combo of oat flour, brown rice flour and coconut flour, then it’s time to! Like this weekend. That’s why I’m sharing it on a Friday… get your brain wheels a cranking and thinking about what you want to bake this weekend. And I highly suggest making this because the combo of these 3 flours together leave you with a soft, not dense cake.
These 3 flours are part of my pantry staples that I keep on hand all the time.
- Oat flour
- Brown rice flour
- Coconut flour
Swap you can make
- Like I mentioned above, if you don’t have fresh berries, use frozen! Here’s a tip when using frozen berries. Toss the berries with 1/2 cup of the flour mixture before adding them into the cake mix. That will help keep them a bit more separated instead of clumping together.
- If you don’t have applesauce on hand, increase the almond milk.
- Use your favorite milk option if you don’t have almond milk.
- You can substitute the avocado oil for melted coconut oil, or even melted butter.
Ingredients for gluten free crumb cake
- oat flour
- brown rice flour
- coconut flour
- rolled oats
- natural cane sugar
- baking powder
- sea salt
- unsweetened almond milk
- unsweetened applesauce
- avocado oil
- vanilla extract
- blueberries (fresh or frozen)
- unsalted butter
How to make it
- Start by preheating your oven and preparing the pan. I love using parchment paper with baking so that I have way less worry about sticking.
- Next we’ll mix the dry ingredients together in one bowl. After that the wet ingredients are mixed together, and then they’re both combined until just mixed.
- Fresh or frozen blueberries are folded in and then pour it into your prepared pan.
- Mix together the crumb toppings and sprinkle over the cake batter.
- Bake for 25-30 minutes, then let the crumb cake cool before removing from the pan!
Ready to make yourself a blueberry crumb cake? Let’s do it!
Like this recipe? Check these out too!
- Healthy no sugar banana cake
- Carrot cake with green yogurt cream cheese frosting (gf!)
- Almond butter zucchini muffins (gf!)
Gluten Free Blueberry Vanilla Crumb Cake
- 1 cup oat flour
- 1 cup brown rice flour
- 6 tbsp coconut flour
- 2/3 cup natural cane sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 4 eggs
- 3/4 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup avocado oil
- 1 tbsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 4 tbsp unsalted butter (softened)
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/4 cup rolled oats
- 2 tbsp natural cane sugar
- Preheat your oven to 350 degrees + coat a 9 inch cake pan lightly with oil. Cover the bottom with parchment paper.
- In a medium sized bowl mix together the 1 cup of oat flour, brown rice flour, coconut flour, 2/3 cup natural cane sugar, baking powder and sea salt.
- In a small bowl, whisk together eggs, almond milk, applesauce, oil and 1 tbsp vanilla extract.
- Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy. Fold in blueberries and pour into prepared pan.
- To make the crumb topping combine the softned butter, 1 tsp vanilla extract, 1/2 cup oat flour, 1/4 cup rolled oats and 2 tbsp natural cane sugar with. fork. Distribute evenly on top of the cake.
- Bake for 25-30 minutes. Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry. The edge should be light golden brown and the cake will spring back when you press on it lightly.
- Let the cake cool fully before removing from the pan. Cake can be stored at room temperature.
Have you ever tried a gluten free cake? You should! You wouldn’t even know it was gluten free except I told you 🙂
If you try this recipe, please do leave a rating and comment below!
*Originally published in November 2011. Updated March 2020.*