Name: Gluten-free Strawberry Crumb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: ⅔ cup gluten-free 1-to-1 flour; 2 Tbsp light brown sugar; 2 Tbsp sugar; ¼ tsp salt; ¼ cup vegan butter; 1 ½ cup gluten-free 1-to-1 flour; 1 ½ tsp baking powder; ¼ tsp baking soda; ½ tsp salt; ¼ tsp cinnamon; ½ cup vegan butter, room temp; ⅔ cup sugar; 2 eggs, room temp; 2 tsp vanilla; ½ cup vegan sour cream; 2 cups fresh strawberries, sliced; 1 cup powdered sugar, sifted; 2 Tbsp non-dairy milk

Ingredient Notes

Gluten-Free Flour: I recommend a 1-to-1 blend like Bob’s Red Mill for the best texture. Avoid single-ingredient flours; they can be dry or crumbly.

Vegan Butter: Adds richness to both the cake and crumb topping. Coconut oil works in a pinch but may slightly alter the flavor.

How to Make this Gluten-Free Strawberry Crumb Cake

For the crumb topping

In a small bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, and salt until well combined.

Add butter and work it into the flour mixture with a fork or your fingers until coarse and crumbly.

Refrigerate while preparing the cake.

For the cake

Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.

In a large bowl, whisk together 1½ cups of flour, the baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.

Cream the butter on medium speed for 1 minute, until it’s smooth and creamy.

Then add sugar and beat 2-3 minutes until light and fluffy. Scrape down the bowl.

Beat in vanilla, then eggs one at a time, 30 seconds each.

On low speed, alternate adding flour mixture and sour cream, starting and ending with flour. Mix until just combined.

Spread batter evenly in the prepared pan.

Arrange strawberries over the batter, then sprinkle with crumb topping.

Bake 45-50 minutes until center springs back. Cool completely.

For the icing

Whisk powdered sugar and non-dairy milk in a small bowl.
Drizzle over cooled cake.

Substitutions & Variations

Eggs: Replace each egg with ¼ cup unsweetened applesauce or a flax “egg” (1 Tbsp ground flax + 3 Tbsp water, set 5 minutes).

Sweetener: Maple syrup or coconut sugar can replace sugar, adjusting the liquid slightly.

Flavor Add-Ins: Add lemon zest, almond extract, or a handful of chopped nuts for extra depth.

Crumb Topping: Mix in ½ teaspoon cinnamon or a pinch of nutmeg for a spiced variation.

Storage

Room Temperature: Covered, up to 2 days.
Refrigerator: Airtight, 4-5 days.
Freezer: Wrap tightly in foil or plastic wrap; freeze up to 2 months. Thaw overnight in the fridge.

FAQs

Can I make gluten‑free strawberry crumb cake dairy‑free too?

Yes! You can use vegan butter and non‑dairy milk or sour cream to make this gluten‑free strawberry crumb cake completely dairy‑free without sacrificing flavor.

What gluten‑free flour blend is best for strawberry crumb cake?

A high‑quality 1‑to‑1 gluten‑free flour blend with xanthan gum (like Bob’s Red Mill) provides the best texture and keeps the cake moist and tender.

Can I use frozen strawberries instead of fresh strawberries?

Yes, you can substitute frozen strawberries, but thaw and drain them first to prevent the cake from becoming too soggy. Lightly coat the strawberries with a little flour before adding them to the batter to help soak up extra moisture.

How do I store gluten‑free strawberry crumb cake?

Store the cooled cake in an airtight container in the refrigerator for 3–4 days, or freeze slices tightly wrapped for up to 2 months.

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Yield: 16 bars