Applesauce crumb cake is a delicious thing to wake up to! Free from gluten, eggs, and dairy, it’s one of my family’s favorite breakfast treats.
Mom life.
Back in the day before I had six kids, coffee cake was something I made quite often. Now that my family is a size 8 people, a 9×13 inch coffee cake doesn’t really stretch as far. So my beloved coffee cakes have been relegated to a “special treat” for my family.
Not because they’re inferior in anyway, but because there are more economical ways to feed 8 people. 😉
Applesauce Crumb Cake
This Applesauce Crumb Cake makes a good, healthy treat on those mornings when oatmeal or fried eggs need a little boost. It’s not hard to make, and the kids gobble it up. Though there isn’t much they don’t gobble up!
It’s a pretty versatile little cake as well: I used a mix of brown rice flour and oat flour, but other options like sorghum would taste great as well. I also used eggs and butter, but flax egg substitute and coconut oil work, too!
Gluten-Free Breakfasts.
Here are a few more delicious breakfast and brunch options my family enjoys.
- Paleo Cinnamon Walnut Coffee Cake
- Banana Lemon Chia Seed Muffins
- Easy Fruit Salad with Yogurt & Chia Seeds
- Sourdough Almond Flour Waffles
- Easy Egg & Potato Breakfast Muffins
- 3-Ingredient Keto Bagels
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Applesauce Crumb Cake
Free from gluten, eggs, dairy, and refined sugar.
Ingredients
For the coffee cake:
- 1 cup brown rice flour
- 1 cup gluten-free oat flour
- 1/2 cup tapioca starch
- 1 1/2 teaspoon baking powder (learn how to make your own easy peasy!)
- 1 teaspoon baking soda
- 1 teaspoon Himalayan salt
- 1/4 teaspoon nutmeg
- 1 teaspoon guar gum
- 2 flax eggs or farm-fresh eggs
- 2 cups unsweetened applesauce
- 1/2 cup coconut oil
- 1/3 cup honey
For the crumb topping:
- 3/4 cup gluten-free oats
- 3 tablespoons coconut oil
- 1 tablespoon cinnamon
- 1 teaspoon honey
Instructions
Preheat oven to 350 and grease a 9×13 inch baking dish.
In large bowl, whisk together dry ingredients.
In separate bowl gel flax eggs, then add remaining liquid ingredients. Pour into dry ingredients and mix well.
Pour batter into prepared pan.
In small bowl, sprinkle oats with cinnamon, then cut in the coconut oil or butter.
Stir in honey and sprinkle mixture over batter.
Bake for 25 minutes, or until toothpick comes out clean.
This looks absolutely delicious. Thanks for sharing with Tasty Tuesdays!
Thanks so much, Jen! I’m glad to share. 🙂
Talk about mouthwatering! I might need to add this to my Christmas baking list. Thanks for sharing on the SHINEbloghop, visiting from Letters to Amelia Blog.
Thanks so much for stopping by, Mandy! I hope you enjoy it if you get a chance to try it out. 😉
This cake looks so good and moist!!
Thanks so much, Thao!
Hi Raia,
Another great recipe or recipes. Its hard to choose which one is best. I like the cinnamon coffee cake. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Haha! Yes, they’re all good options! 😉 Thanks so much for stopping by, Marla!
Looks delicious Raia, pinned!
Thanks so much, Tessa!
This looks delicious! Can xanthan gum be used in place of guar gum? Thank you!
Thanks, Cindy! Yes, you can exchange xanthan gum for the guar gum. 🙂
I love all of these delicious options! YUM! Thank you for sharing at Real Food Friday! Hope to see you again tonight.
Glad to share, Mary! Thanks so much for stopping by!
HOLY WOW! Your cake looks AH-mazing!! It’s definitely #onthemenu !! YUM! Thank you for linking up with this week!
Haha! Thanks, Christie! I hope you enjoy it! 🙂
Sounds so delicious and the photography is soooo enticing! Thank you for contributing to The Sunday Brunch Magazine, So great to have you join us, kind regards Eliza & Bel x
Thanks, ladies! 🙂 So glad to share!
Just took this cake out of the oven. It’s amazing. So soft, fluffy and not over crumbly like some gluten free cakes. It’s my first decent cake using egg substitutes. I used white rice flour and sprouted buckwheat flour for the flour (next time I’ll reduce the buckwheat). I also ran out of apple sauce so used a bit of pureed raw pear (1/4 cup towards the 2 cups of apple sauce). Seemed to work fine! In general do you think pear sauce could be used instead of apple sauce? What about pureed dates for extra sweetness? The only downside was my family didn’t find it sweet enough. If I was to add more honey should I reduce perhaps the apple sauce? Or if I was to add coconut sugar could I just add that without adjusting the recipe?
Sorry for all the questions. I’m not experienced at experimenting with recipes.
I look forward to trying more of your gluten, dairy and egg free recipes!
I’m so glad you enjoyed the cake, Claire! Thanks for stopping by and letting me know. 🙂
As for your substitution questions, you can usually sub most fruit purees like apple, pear, etc, as long as the water content is about the same in them. (So banana wouldn’t necessarily work, because it doesn’t have as much water in it as apple.) I don’t have much experience with dates, since my family’s not too fond of them, so I couldn’t really say how it would taste, but I’d keep the same water content rule. If your date puree isn’t too thick, you could probably sub it out for some of the applesauce.
As for the overall sweetness, you should be able to up the honey to 1/2 cup without making the recipe too moist, or add as much as 1/4 cup of sugar. If you add more than that, I would adjust the recipe. You could always sprinkle sugar on top of the cake before baking to add sweetness, as well. 🙂
Hope that helps some! And I hope you continue to enjoy the recipes. 🙂