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Grain-Free Vegan Crumb Coffee Cakes (NYC Style)

Grain-Free vegan crumb coffee cakes ! Made with chickpea flour and coconut flour, they are delicious, satisfying, and super-simple to prepare in a muffin tin.

I love coffee and I love to feed people delicious food, so early morning events–volunteering, post-run or post-race get-togethers, weekend little league games– are right up my alley. Show up with a few giant thermoses of coffee plus some homemade baked goods and the bliss becomes palpable in minutes.

One of the only stumbling blocks in the way of making this happen more often is that I worry. Not about whether I’m making the right flavor or variety of recipe, but rather whether it is something that (most) everyone can eat, whether they eat dairy, eggs, grain, peanuts, or refined sugar. My occasional need for sleep also gets in the way from time to time.

New-York Crumb Coffee Cakes made Vegan & Grain-Free

So I created a recipe that is sure to thrill one and all, no matter the dietary restrictions. Additionally, it is incredibly fast and easy to prepare. Most importantly, it is gobble-it-up delicious and is phenomenal alongside a strong cup of Joe.

It’s my New York Crumb Coffeecakes, made vegan, grain-free, gluten-free and refined sugar free.

Make the Crumb Topping

Begin by making the topping so that it will be ready for sprinkling as soon as you mix the cake batter.

Use a Combination of Chickpea Flour & Coconut Flour 

I used two of my favorite grain-free flours, chickpea flour and coconut flour, in combination with melted coconut oil, cinnamon and a bit of coconut palm sugar (regular brown sugar will work fine, too). 

Unlike traditional crumb coffeecake, where chilled butter needs to be cut into the flour-sugar mixture, my version is a snap: throw all of the topping ingredients into the food processor and pulse for a few seconds until crumbly.

Make the Batter in a Minute (or Less)

Next up, the cake batter.

Transfer the topping mixture  into a small bowl; there is no need to wash the food processor bowl as you will be adding more of the same ingredients.

Like the topping, my batter could not be easier.

Coconut flour and chickpea flour are gluten- and grain-free, so there is no need to worry about over-mixing the batter (with wheat flour, over-mixing cake batter will lead to tough results). So you can nix the fussy steps of creaming butter and sugar and slowly adding in sifted flour and liquid.

Instead, place all of the batter ingredients into the food processor and process until smooth. That’s it!

Fill & Top the Muffin Cups

Divide the batter between 8 cups of a standard size muffin tin (I like to use muffin liners for these; it saves time on clean-up, but also makes these easier to transport and share once baked). Sprinkle with the prepared topping and in about 20 minutes time, you have these gorgeous crumb cakes, ready to be devoured by one and all.

The cake is tender and moist with a delicate, yellow cake crumb and the crumb topping is everything it should be: crispy, crumbly, brown sugar-y, cinnamon-scented, and utterly crave-worthy.

Not only do these gorgeous cakes live up to their NYC-style, crumb cake moniker, I can attest that they are loved by picky children, grumpy teenagers (yes, I’ve seen them put smiles on both), Texas cowboys (even ones who swear they do not like sweets), marathoners, baseball moms, soccer dads, and everyone in between.

Moreover, no one will ever guess that these are (a) grain- gluten- egg- and dairy-free, and all-around good-for-you-food, as well as (b) that they are so easy to make.

I guess the secret is out!

If you want to gild the lily, try adding some fresh blueberries or raspberries (about 1/2 to 2/3 cup) or 1/4 to 1/3 cup miniature semisweet chocolate chips to the cake batter.

Here’s to early morning get-togethers, baked goods, and coffee for all! Please let me know if you give these a try, I would love to hear what you think.

Happy baking!

More Chickpea Flour & Coconut Flour Recipes to Try

Chickpea Flour Breakfast Cookies

Chickpea Flour Pumpkin Cookies

Chocolate Raisin Breakfast Cookies (made with Chickpea flour & Coconut flour)

Vegan Coconut Flour Biscotti 

 

 

Yield: 8 cakes/muffins

Grain-Free Vegan Crumb Coffee Cakes

Grain-Free Vegan Crumb Coffee Cakes

Grain-Free and vegan crumb coffee cakes! They are made with chickpea flour and coconut flour and are easy to prepare.

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Ingredients

:

  • 2 tablespoons (15 g) chickpea flour
  • 1 tablespoon (7 g) coconut flour
  • 3 tablespoons (36 g) coconut palm sugar (or packed brown sugar)
  • 1/2 teaspoon (1.3 g) ground cinnamon
  • pinch of fine sea salt
  • 1 and 1/2 tablespoons (23 g) virgin coconut oil, melted
  • 1 and 1/2 teaspoons (7.5 g) water
  • 1/2 teaspoon (2.1 g) vanilla extract

Cake:

  • 1 cup (120 g) chickpea flour
  • 1/4 cup (28 g) coconut flour
  • 1 and 1/2 teaspoons (6 g) baking powder
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1/2 cup (125 mL) nondairy milk (I used almond milk)
  • 1/3 cup (75 mL) maple syrup or agave nectar
  • 3 tablespoons (45 g) virgin coconut oil, melted
  • 1 teaspoon (4.2 g)  vanilla extract

Instructions

  1. Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil or paper liners.
  2. Topping: Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.
  3. Batter: Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
  4. Bake in the preheated oven for 19 to 23 minutes until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.

Notes

Storage: Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.

Nutrition Information

Serving Size

1 cake/muffin

Amount Per Serving Calories 200Total Fat 9gSaturated Fat 6.8gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 86mgCarbohydrates 26.4gFiber 3.8gSugar 14.2gProtein 4.6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 

 
 

 

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Jayla

Friday 25th of June 2021

Hi I just found this recipe and I'm so excited to try it! I was wondering what the measurements are in grams? Can't wait to see how they turn out! Thank you in advance 🙂 Jayla

Camilla

Monday 28th of June 2021

Hi Jayla, Done! :)

Chi

Tuesday 13th of September 2016

is there any way to just have coconut flour? I'm unable to eat grains and legumes.

Camilla

Thursday 22nd of September 2016

Hi Chi, You might be able to sub almond flour, but all coconut flour would not work here; the recipe would need to be completely redeveloped. So sorry!

Raja Gupta

Wednesday 29th of June 2016

Made these tonight since I had all of the ingredients. AMAZING!!!!! Thanks for the brilliant recipe, Camilla

Camilla

Thursday 30th of June 2016

So glad you enjoyed them, Raja!!!

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