My mom hands down makes some of the best crumb cake around so I of course was determined to “little adapt” this recipe too! I’m not going to lie but this recipe testing took a LONG time because I wanted to preserve the taste and texture of the cake as much as possible. My final attempt was a success as it was approved by not only my boo, but all of my Little Adapts By Jax App trailer talent! The best part is that it’s gluten-free and dairy-free. You NEED to make this for Easter brunch this weekend or the next time you have your friends over for brunch 🙂 I know I am!
- 4 cups gluten-free all purpose flour
- 1 lb vegan butter, melted (I used Miyokos!)
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 1⅓ cup organic coconut sugar
- Optional: ¼ cup vegan chocolate chips
- Preheat the oven to 350 degrees F.
- Follow directions on the box and grease a 13” x 9” pan. Bake for about 15-17 minutes. You don’t want the top browned but you do want the top layer to be solid so the crumbs don’t fall into the cake.
- While the cake is baking, mix the dry ingredients for the crumbs. Then add in vanilla extract and the melted vegan butter.
- Mix with a spoon until a thick texture starts to form. Use your hands to crumble the crumbs on top. Sprinkle chocolate chips on top if adding them to the recipe.
- Bake for an additional 15-17 minutes until the crumbs are browned.
- Cool for 10-15 minutes and then serve + enjoy! Keep covered or in any airtight container for up to 2 weeks.
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Please tag me if you make it 🙂 @littleadaptsbyjax
With Health + Happiness,
Jax
PS – Don’t forget to take advantage of these awesome  Gilt City offerings + discounts I have available through Thursday, 4/1!
