Gluten Free, Dairy Free, Snack, Dessert

Crumble Coffee Cake

Dig on this:

It’s Summer. The kids are out of school and they’re up at the crack of dawn to watch sizzlingly loud animated wonders. This weekend? They’re shipping out to the latest sleepover, and that means you have one morning to get it right. You don’t have to slam breakfast with a granola bar and rush out the door to work, and you don’t need a protein-heavy fuel fest to make it through a day full of meetings. This is one of those rare days when you don’t have to be anywhere for any reason. Let’s keep it like that.

Go out to your patio.
Spread a charming cloth over your table.
Pour a tall glass of juice and a hot cup of coffee.
And enjoy this cake.

Cake for breakfast?
The kids’ll be jealous.

Free of Gluten, Dairy, Soy, and Corn


  • 1 cup Chopped Pecans
  • 1/3 cup Gluten Free Oats
  • 3 tablespoons Coconut Oil (solid or liquid)
  • 1/2 cup Brown Sugar
  • 2 tablespoons Cinnamon


  • 1 1/3 cups Rice Flour (Brown or White, whatever you’ve got)
  • 2/3 cup Tapioca Flour
  • 1 tablespoon Arrowroot
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/3 cup Coconut Oil (if it’s a solid block, melt it before measuring)
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 cup Apple Sauce
  • 1/2 teaspoon Vanilla
  • 1/2 cup Coconut Milk

Get Busy

  1. Begin with the topping. Toast the pecans and oats in a dry saute pan over medium-low heat for about 10 minutes. Take them off the heat and let them cool.
  2. Combine the remaining topping ingredients in a bowl with the cooled pecans and oats. You will be making delicious dirt, get your hands in there and love the topping.
  3. Preheat your oven to 350 degrees.
  4. Whisk together all the dry ingredients, make sure to fully mix the flours so the two become one.
  5. In a separate bowl, whisk together the coconut oil, brown sugar and eggs.
  6. Add in the apple sauce, vanilla and coconut milk and whisk everything until it’s dreamy.
  7. Using your favorite time-worn wooden spoon, stir the dry ingredients into the wet mixture.
  8. Pour about 2/3 of the batter into a greased 8×8 pan. (Precision is not necessary, eyeball it.)
  9. Scatter 3/4 cup of the topping over the batter, as evenly as possible.
  10. Pour in the remaining batter and, using a wide spatula, smooth this last addition over the previously added topping. (It may not look pretty, but everything works out in the end, trust me.)
  11. Scatter another 3/4 cup of the topping over the top of the cake and make sure to get it all the way to the edges.
  12. Slide it into the oven for 30-35 minutes, or until a knife inserted into the center comes out clean.
  13. Eat it.

Prep. Time: 30 minutes
Baking Time: 30-35 minutes
Yield: 1 8×8 cake, no matter how you slice it.