Double Chocolate Crumb Cake

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This Double Chocolate Crumb Cake is like New York Style Crumb Cake but with double the chocolate! It's rich, sweet, buttery and soft! It's also gluten free, nut free, eggless and easily vegan!

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In a large bowl, whisk together the gluten free flour, the cocoa powders, the granulated sugar, the baking powder and salt. Set aside.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cornstarch water, whisk in the milk, vegetable oil and vanilla until combined.

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Pour the dry ingredients into the wet a little bit at a time. Once it gets too thick to whisk, switch to using a spatula.

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Spoon the batter into your parchment lined and greased 9 x 13 baking dish and use a spatula to press the batter down into the shape of the pan. Then use a butter knife or a small icing spatula to spread the batter around.

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Cut the butter into pieces and place them a heat safe bowl. Microwave in 20 second increments, stirring after each time until melted. Set aside and let cool.

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In a medium bowl, whisk together the gluten free flour for the crumb topping, the cocoa powders for the crumb topping, the light brown sugar and the cinnamon. After it's all combined, pour in the melted butter and stir with a spatula until large crumbs form.

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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 end up going on top of one another. That's normal.

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Bake the cake in the center rack of the oven at 325 degrees Fahrenheit for 30 minutes. Let the cake cool almost completely in the pan before trying to remove it, otherwise it will break apart.

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Dust the entire cake with confectioners' sugar.

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Cut into squares or rectangles and enjoy!

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Get the complete recipe via the link below!

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