This Applesauce Crumb Cake has a soft yet thin layer of apple cinnamon cake topped with mountains of buttery crumbs! Dusted with powdered cinnamon sugar and drizzled with a delicious apple glaze, this apple crumb cake is the perfect treat for autumn! It's everything you love about New York Crumb Cake but cozier with a little woodsy spice for the cooler seasons! Best part is, you would never know it's gluten free, eggless, nut free and can easily be dairy free (vegan)!
This Applesauce Crumb Cake recipe is one of my favorites! It's a cozy treat that's perfect for breakfast, lunch, snack time or dessert! It's so simple to make, it's ready in just over an hour with no mixer! Those cinnamon-loaded giant sky-high crumbs actually soften overnight; so delicious! Most gluten free baked goods taste best the first day, but this applesauce cake is even better the second day; making it the night before (without the glaze) is the perfect option! Cakes with applesauce tend to have more moisture and these definitely do!
For more crumb cake recipes, try my classic New York Style Crumb Cake, if you love berry crumb cake try my Blueberry Crumb Cake and of course chocolate lovers must try my decadent Chocolate Crumb Cake!
Reasons to Love This Apple Crumb Cake Recipe
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The thin layer of apple cake is super soft, delicious and moist!
- Crumb Topping- The crumb layer is even thicker than the cake layer!
- Easy To Make- This cake is super simple to mix up. No mixer needed!
- Autumn Flavors- The apple and the cinnamon combined remind us of fall!
Ingredient Notes
For The Applesauce Cake
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a non-dairy milk of your choosing.
- Applesauce- Adds moisture into this cake! Applesauce cake recipes tend to have lots of moisture and help bind stuff together, so we don't need a cornstarch slurry to replace eggs and we don't need vegetable oil!
- Cinnamon- Gives the cake that cozy woodsy flavor that reminds of us fall!
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cake a chemical-like flavor.
For The Crumb Topping and Apple Glaze
- Light Brown Sugar- It makes the crumbs softer due to the added moisture.
- Unsalted Butter or Vegan Baking Sticks- After you melt it, let it cool before mixing in otherwise you will not be able to form large crumbs and you'll just have tiny little ones.
- Cinnamon- Helps give the cake crumbs their classic flavor.
- Apple Cider/Apple Juice- If using apple juice, make sure to use a natural style with no sugar added.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This a Vegan Apple Crumb Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ½ cups of packed AP flour (252 grams).
- Only use ½ cup plus 2 tablespoons milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Applesauce Crumb Cake
Here are the step by step instructions to make this easy applesauce cake!
Step 1: Whisk Together The Dry Ingredients
In a medium bowl, whisk together the gluten free flour, granulated sugar, baking powder, cinnamon and the kosher salt. Set aside.
Step 2: Mix the Wet Ingredients
In another large bowl, whisk together the applesauce, milk and the pure vanilla extract until combined.
Step 3: Add In the Dry Ingredients
Pour the dry ingredients into the wet, a little bit at a time. Once the batter gets too thick to whisk, switch to using a spatula.
Step 4: Put the Batter in the Pan
Using a butter knife or an icing spatula, spread the batter into the prepared baking dish and smooth it out. It’s a little difficult because the batter is so thick. The layer will be thin.
Step 5: Melt The Butter and Cool
Cut the butter into pieces and place in a heat safe bowl. Microwave in 20 second increments, stirring after each time until melted. Set aside to cool.
Step 6: Make the Crumbs
In a large bowl, whisk together the remaining 2.5 cups of flour, the light brown sugar and 1.5 teaspoons of cinnamon.
Pour in the melted butter and stir with a spatula until large crumbs form.
Step 7: Sprinkle On The Crumbs and Bake
Sprinkle the crumbs all over the batter. Make sure to use them all and cover all the batter. The crumbs will pile on top of one another; that's normal.
Bake the cake in the center rack of the 325 degree oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.
Let the cake cool in the pan completely. Once cool, use the parchment overhang to lift the cake out.
Step 8: Make the Cinnamon Sugar and Dust the Cake
In a small bowl, whisk together the confectioners' sugar and the cinnamon.
Dust the entire cake with a lot of this cinnamon sugar mixture.
Make sure the cake is completely cool prior to dusting, otherwise the sugar will melt.
Step 9: Make the Apple Glaze
Whisk the confectioners' sugar, the cinnamon and the apple cider together in a small bowl until combined.
Step 10: Drizzle on the Cake
Drizzle the apple glaze over top of the crumb cake squares and let harden prior to cutting into squares.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (252 grams).
- Use Parchment Paper- Make sure to use enough parchment paper so there is about a ½ inch overhang on either long side of the 9 x 13 inch pan. You will use the overhang to lift the cake out of the pan once it has cooled.
- Use an Icing Spatula- The batter is so super thick that it can be difficult to spread. Use a butter knife or small icing spatula to spread it into the pan. You should end up with a smooth, thin layer of batter. If you noticed the dough is starting to get sticky, rinse the icing spatula and shake off any excess water. You want it slightly wet but not dripping wet. This will help the batter spread easier.
- Make Large Crumbs- Try to keep the crumbs on the larger side. In a crumb cake, the crumbs should be large enough for you to pick up with your hands. I like to vary mine in size, with some of the large ones being around 1 inch in length.
- Use all the Crumbs- You'll notice when sprinkling on the crumbs that the batter will be completely covered and you'll still have tons of crumbs left. Keep adding crumbs! They will pile on top of one another. Remember, the crumb layer is super high.
- Let It Cool- When the cake comes out of the oven, allow it t to cool completely before lifting it out of the pan using the parchment paper tabs. If you try to lift the cake out too soon, I promise the entire thing will fall apart into a messy (yet still super yummy) pile.
Recipe FAQs
Yes! I actually prefer this cake the second day!
If making the night before, keep the cake in the baking dish and top with foil. Store at room temperature.
The next morning, dust with the cinnamon sugar, top with the glaze and let the glaze harden. Then cut into slices.
When you just bake the cake, the crumbs will have a crunchy texture. This is why I prefer making this the night before.
After you store the cake in the foil at room temperature overnight, the crumbs will be buttery soft.
It's not needed. It just adds a hint more sweetness and apple flavor.
You can cut them into squares or rectangles. I like to cut mine into about 20 squares.
Storing: Store the extra squares individually wrapped in foil and then pop them in a zip top bag at room temperature for up to 2 days.
Do not put them in an airtight container. It makes the bottoms of the cake get very wet.
Freezing: Take the squares individually wrapped in foil and then pop them in a zip top bag. Freeze for up to 30 days.
To defrost, leave the wrapped squares at room temperature until they become soft. A few hours.
More Apple Recipes You'll Love
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📖 Recipe
Applesauce Crumb Cake
Ingredients
For the Cake
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup granulated sugar
- 2.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup plus 2 tablespoons applesauce
- ¾ cup milk
- 2 teaspoons pure vanilla extract
For the Crumb Topping
- 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup light brown sugar , packed
- 1.5 teaspoons ground cinnamon
- 1 cup unsalted butter or vegan baking sticks, melted and cooled
For the Cinnamon Sugar
- ¼ cup confectioners' sugar
- ½ teaspoon ground cinnamon
For the Apple Glaze
- 1 cup confectioners' sugar
- ¾ teaspoon ground cinnamon
- 2 tablespoons apple cider or natural apple juice
Instructions
For the Crumb Cake
- Preheat the oven to 325 degrees Fahrenheit. Line a 9x13 baking dish with parchment paper, leaving a 1 inch overhang on either side. Lightly grease the parchment with vegetable oil. Set aside.
- In a medium bowl, whisk together the 1.5 cups gluten free flour, ½ cup granulated sugar, 2.5 teaspoons baking powder, 1 ½ teaspoons cinnamon and ½ teaspoon kosher salt. Set aside.
- In another large bowl, using a spoon, mix together the ¼ cup plus 2 tablespoons apple sauce, ¾ cup milk and 2 teaspoons pure vanilla until combined.
- Pour the dry ingredients into the wet, a little bit at a time. Once the batter gets too thick to whisk, switch to using a spatula.
- Using a butter knife or an icing spatula, spread the batter into the prepared baking dish and smooth it out. It’s a little difficult because the batter is so thick. The layer will be thin.
- Cut the 1 cup butter or vegan baking stick into pieces and place in a heat safe bowl. Microwave in 20 seconds increments, stirring after each time until melted. Set it aside to cool.
- In a large bowl, whisk together the remaining 2.5 cups of gluten free flour, the 1 cup light brown sugar and the other 1.5 teaspoons ground cinnamon. Pour in the melted butter and stir with a spatula until large crumbs form. You came also use clean hands to form the crumbs if easier.
- Sprinkle the crumbs all over the batter. There are lots of crumbs, make sure to use them all and cover every inch of batter. The crumbs will pile on top of one another; that's normal.
- Bake the cake in the center rack of the 325 degree oven for 30 minutes or until a skewer inserted in the center of the cake comes out clean.
- Let the cake cool in the pan completely before removing from the pan. Once cool, use the parchment overhang to lift the cake out.
- In a small bowl, whisk together the ¼ cup confectioners' sugar and the ½ teaspoon ground cinnamon. Dust the entire cake with a lot of this cinnamon sugar mixture.Make sure the cake is completely cool prior to dusting, otherwise the sugar will melt.
For the Apple Glaze
- Whisk the 1 cup confectioners' sugar, the 2 tablespoons apple cider and the ¾ tablespoon of ground cinnamon together in a small bowl until combined.
- Drizzle the apple glaze over top of the crumb cake squares and let harden prior to cutting into pieces and serving.
John
This cake was so easy to make and my kids love the crumbs!