Gluten Free, Dairy Free, Egg Free Classic Crumb Cake!!! Yum!! This Crumb Cake tastes great as a cake or can be baked as muffins too. I love making these for the holidays— who can resist those crumbs 🙂
Classic Crumb Cake
First we need to make a Gluten free flour mix. This recipe calls for brown and white rice. Remember, with gluten free baking, there are many many nutritious gluten free grains and flours like Teff, Buckwheat and Quinoa— check out this nutritional data chart for examples of the vitamin and mineral content of other gluten free flours in a previous post I wrote....
Have you heard of the concern of Arsenic in rice? That's why I cook with or buy products with Brown or White rice in very limited amounts— when I do, I buy organic, sprouted or soak my rice. Check out these blogs for more information: 4 Ways to Avoid the Huge Problem of Arsenic in Rice, by the Healthy Home Economist and Arsenic in Rice: How Concerned should You be?, by Chris Kresser.
Gluten Free Flour Mix
2 Cups + 1/4 Cup Organic Sprouted Brown Rice Flour
3/4 Cup Organic Potato Starch
1/4 Cup + 2 Tbsp Organic Spouted White Rice Flour
1/4 Cup + 2 Tbsp Organic Tapioca Flour
Crumbs
2/3 Cup Gluten Free Flour Mix
1/2 Cup + 1 Tbsp Brown Sugar
1 Tsp Cinnamon
1 1/2 Tbsp Sugar
1/8 tsp Baking Powder
1/16 tsp Baking Soda
1/16 tsp Xanthan Gum
1/16 tsp sea salt
5 Tbsp Lard
Mix all the dry ingredients together. Add the lard and mix until crumbs form. Add an additional 3-5 Tbsp of flour and 2-3 Tbsp Brown Sugar slowly to get it to crumble to desired consistency and taste. Add an additional dash of salt and Cinnamon to taste.
Cake
2 Cups Gluten Free Flour Mix
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Xanthan Gum
1/4 tsp Salt
1/4 Cup Canola Oil
2 Flax Eggs
3/4 Cup Coconut Milk + 1 1/4 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
Preheat oven to 350°. Mix 2 Flax Eggs (2 Tbsp ground Flax seeds + 6 Tbsp Water) and let sit. Mix Coconut Milk and apple cider vinegar and let sit. Mix dry ingredients together and add flax eggs and coconut milk and mix all together. Cake batter should be thick but pour-able, you make need to add 2-3 tablespoons of additional Coconut Milk.
Pour batter into a 9 by 9 baking pan or muffin tins lined with baking cups. For Crumb Cake, bake for 40-45 minutes until toothpick comes out clean. For Muffins bake for 20-22 minutes until toothpick comes out clean. Let Cool.
Dust with Powdered Sugar and drizzle with chocolate.
Drizzled Chocolate
1/2 Cup Dairy Free Chocolate Chips
1 tsp oil
Slowly warm on stove until melted. Drizzle Crumb Cake or Muffins.
Enjoy,
Sandra
DISCLAIMER: The content on the blog for Evoke Physical Therapy and Wellness Center, LLC is for educational and informational purposes only, and is not intended as medical advice. The information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Any reliance you place on such information is therefore strictly at your own risk. Please consult with your physician or other qualified health care professional before acting on any information presented here.
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