Red Velvet Granola Butter® Crumb Cake (Gluten-Free, Dairy-Free)

This crumb cake would pair perfectly with your morning coffee or be a sweet post-dinner treat alongside some vanilla ice cream 🥵 

Here's what you'll need:

❤️ 1 cup gluten-free all purpose flour

❤️ 1 tbsp unsweetened cocoa powder

❤️ ¼ tsp baking soda

❤️ ½ tsp salt

❤️ ¼ cup vegan butter, softened

❤️ 2 tbsp avocado or melted coconut oil

❤️ ½ cup granulated sugar

❤️ 1 egg

❤️ 1 tsp vanilla extract

❤️ ½ tsp white vinegar

❤️ ¼ cup vegan buttermilk (¼ cup dairy free milk of choice + 1 tsp distilled white vinegar, ACV, or lemon juice)

❤️ ⅓ cup Red Velvet Granola Butter®

For the chocolate crumb:

❤️ 5 tbsp melted vegan butter

❤️ ½ cup brown sugar

❤️ ¾ cup gluten-free all purpose flour

❤️ 1 tbsp unsweetened cocoa powder

❤️ ½ tsp salt


Here's what you'll do:

❤️ Preheat the oven to 350F. Grease and line an 8x8” baking pan with parchment paper; set aside.

❤️ In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

❤️ In a separate large bowl, beat together the butter, oil, and sugar until light and fluffy. Add in the egg and vanilla, and beat until well combined.

❤️ In a small bowl, whisk together the vinegar and buttermilk. Add the flour mixture and buttermilk mixture to the butter mixture, and beat until just fully combined. Set aside and make the chocolate crumb topping.

❤️ In a medium bowl, use a fork to mix all of the ingredients for the chocolate crumb together, until a crumbly mixture forms.

❤️ Pour the batter into the prepared baking pan. Then, dollop the Red Velvet Granola Butter® on top of the batter, and use a knife or toothpick to swirl around.

❤️ Then, sprinkle the crumbs evenly over the batter.

❤️ Bake for 38-42 minutes, or until a toothpick inserted into the middle comes out clean.

❤️ Cool completely before removing from the pan, then slice into 16 squares. Top with more Red Velvet Granola Butter® if desired :) Enjoy!


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