This recipe for Gluten Free Chocolate Chip Crumb Cake makes a truly tender cake with a buttery crumb topping. It’s a simple cake, loaded with mini chocolate chips, that can be enjoyed for breakfast and dessert!
As a big fan of chocolate chips, I’m always looking for ways to add them into baked goods. Whether it’s in cookies, muffins, quick breads, or scones, I enjoy the extra flavor the chocolate chips add.
When I was looking through my recent recipes, I realized I had yet to share a cake recipe that included chocolate chips. So, today I share with you this gluten free crumb cake that is filled with mini chocolate chips and topped with sweet streusel.
And although this chocolate chip cake makes a terrific dessert, you can also get away with enjoying it for breakfast. Who doesn’t want to start their day with a delicious sweet treat?
Why this Recipe Works
- The combination of brown sugar and nuts in the topping adds both sweetness and crunch.
- The sour cream adds flavor and extra moisture to the cake.
- Adding baking powder to the cake keeps the topping from sinking into the cake.
What you need for Gluten Free Chocolate Chip Crumb Cake
Crumb Topping
- Gluten Free Flour Blend – I use Bob’s Red Mill in almost all of my baking recipes. I like that it already contains xanthan gum.
- Brown Sugar – I like to use golden brown sugar, but light brown sugar and dark brown sugar will work as well.
- Cinnamon – Ground cinnamon.
- Salt – Table salt.
- Unsalted Butter – Using unsalted butter allows you to control the amount of salt in the recipe.
- Nuts – Chopped walnuts or pecans.
Cake Batter
- Gluten Free Flour Blend – Bob’s Red Mill is my go-to brand.
- Baking powder – Double acting baking powder.
- Baking soda – Pure baking soda.
- Salt – Table salt.
- Unsalted Butter – I always use unsalted butter when baking. Salted butter can contain too much salt and dim the flavor of the baked good.
- Sugar – Granulated sugar.
- Eggs – Large eggs
- Vanilla – Pure vanilla extract.
- Sour cream – Using sour cream adds extra moisture to the cake.
- Chocolate Chips – I used mini semi-sweet chocolate chips.
How to Make Gluten Free Crumb Cake
Preheat your oven to 350°F. Grease a 13 x 9-inch baking pan and set aside.
Making the Crumb Topping:
In a medium bowl, whisk together the gluten free flour, brown sugar, cinnamon, and salt (photo 1).
Add the butter and mix with a pastry blender or fork until the mixture is combined and forms crumbs (photo 2).
Stir in nuts until combined (photos 3 & 4). Refrigerate the crumb topping while you make the cake.
Making the Cake:
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt (photo 5). Set aside.
In a large bowl, beat the butter, sugar, and vanilla together until creamy (photo 6).
Add eggs, one at a time, and beat well after each addition (photo 7).
Beat in the flour mixture in two portions, then beat in the sour cream (photos 8 & 9).
Fold in the chocolate chips.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the cake.
Bake 30-35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow the cake to cool, in the pan, on a wire rack.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding ½ teaspoon to the cake ingredients. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Refrigerate the crumb topping while you’re making the cake. If the topping is left at room temperature, the butter will soften causing the topping to sink into the cake.
- Allow the cake to cool completely before slicing and serving.
Gluten Free Flour
To get the best results, use a good quality all-purpose gluten free flour when making this gluten free chocolate chip cake. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this crumb cake recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
FAQs
The major difference is the size of the crumb, also known as streusel. Crumb cake has a sweeter and denser layer of streusel than coffee cake.
Can you freeze Gluten Free Crumb Cake?
Crumb cake freezes really well. Wrap the cake in plastic wrap, place in a freezer safe bag, and freeze for up to 3 months.
Defrost the cake for several hours, at room temperature, on your counter.
Easy Gluten Free Crumb Cake
This simple gluten free cake, loaded with chocolate chips, and topped with a sweet and crunchy streusel is great for breakfast and dessert. Serve it with your favorite cup of coffee or tea and make your day extra special. Happy Baking!
More Gluten Free Dessert Recipes You’ll Love
- Chocolate Brownie Cheesecake
- Gluten Free Gingerbread Cake
- Strawberry Bread Recipe
- Gluten Free Spice Cake
- No Bake Oreo Cheesecake Recipe
- Gluten Free Pineapple Upside-Down Cake
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This recipe for Gluten Free Chocolate Chip Crumb Cake makes a truly tender cake, loaded with mini chocolate chips, & finished with a buttery crumb topping.
- 3/4 cup gluten free flour blend
- 1/3 cup brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup chopped nuts
- 1 3/4 cup gluten free flour blend
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups mini semi-sweet chocolate chips
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In a medium bowl, whisk together the gluten free flour, brown sugar, cinnamon, and salt.
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Add the butter and mix with a pastry blender or fork until the mixture is combined and forms crumbs.
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Stir in nuts until combined. Refrigerate the crumb topping while you make the cake.
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Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
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In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, beat the butter, sugar, and vanilla together until creamy.
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Add eggs, one at a time, and beat well after each addition. Add the flour mixture in two portions, then beat in the sour cream.
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Fold in the chocolate chips.
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Transfer the batter to the prepared pan, and spread evenly.
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Sprinkle the crumb topping over the top of the cake.
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Bake 30-35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan on a wire rack.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding ½ teaspoon to the cake ingredients. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Refrigerate the crumb topping while you’re making the cake. If the topping is left at room temperature, the butter will soften causing the topping to sink into the cake.
- Allow the cake to cool completely before slicing and serving.
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