These Entenmann’s Crumb Cake Donuts are a gluten-free version of the classic donut from the grocery store. They’re baked, not fried, have no refined sugar and are deliciously cakey, fluffy and have a sweet crumb topping.

If you love a good crumb cake, coffee cake or anything with a delicious crumble topping, this recipe is for you! These are my take on the classic Entenmann’s Crumb Cake Donuts. Except I made them gluten-free for us. Kids love them, they’re husband approved and they’re great to make for a brunch, snack or whenever. 

These crumb cake donuts are moist, soft and cakey, easy to make and topped with a crumb topping. There is really nothing not to love here. They can be enjoyed as breakfast or snack or dessert and they’re the ultimate comfort food.

If you love my Copycat Entenmann’s Chocolate Chip Cookies and Gluten-free Copycat Entenmann’s Frosted Donuts then you re in for a real delight with these crumb cake ones. Plus like my other recipes, these are incredibly easy to make at home.

If you don’t have a donut pan, you can also turn these into muffins too. I haven’t personally done this but most donut and muffin recipes can easily be swapped for one another!

What ingredients you need to make copycat Entenmann’s Crumb Cake Donuts:

  • Butter – you can use vegan butter too if needed here. Either will work
  • Coconut sugar – I haven’t tried another sugar option. Maple syrup won’t work as it can’t be liquid in texture
  • Gluten-free flour – if not gluten-free, you should be able to use regular flour. Or use an oat flour if you prefer
  • Yogurt – can be dairy or non-dairy yogurt. Nothing too thick though! I used cashew yogurt
  • Milk – can be dairy or non-dairy. Both work well
  • Egg – I haven’t tried flax egg but I do think it will work here

How to make gluten-free crumb cake donuts:

Make crumb topping:

  1. Melt butter in small sauce pot over low heat, stirring constantly to prevent burning
  2. Add coconut sugar and stir until smooth
  3. Mix in flour and cinnamon, stirring occasionally while cooking on low heat
  4. Once mixture is crumbly with some chunks, remove from heat and set aside

Prepare the donuts:

  1. Preheat oven to 350 degrees F and grease a silicone donut pan well and add to baking sheet
  2. Whisk together the oil, yogurt, milk, egg and vanilla until smooth
  3. Add in flour, baking powder, baking soda and coconut sugar and mix until smooth
  4. Spoon batter into donut pans then add crumb topping on top
  5. Bake in oven for 12-13 minutes then remove from oven and allow to cool completely
  6. Gently remove donuts from donut pan and enjoy!

FAQs on making copycat Entenmann’s Crumb Cake Donuts:

  1. I don’t have a donut pan, help! Not to worry. You can turn these into muffins by adjusting the bake time accordingly. I’d start with 12 minutes then keep an eye on them. Same instructions otherwise.
  2. My donut pan isn’t silicone, can I use it? So I recommend a silicone donut pan here over another because it’s 100x easier to get the donuts out of the pan then. You can easily pop them out without ruining the crumb topping. 
  3. I’m not gluten-free, can I use another flour? You can sub regular all purpose flour for the gf flour.
  4. Can I air fry these donuts? I haven’t tried but I don’t recommend. You want to bake them, not fry so I’d follow directions below.
  5. Can I add a glaze on top? Feel free to add some powdered sugar or a glaze of sorts if you want. I love them as is but totally your call.
  6. What is the best way to store these? Airtight container for 5 days or freezer for 2 months.

A few other delicious gluten-free crumb cakes to enjoy:

Gluten-free Banana Crumb Cake

INSANE Blueberry Crumb Cake Pancake Skillet!

Paleo Cinnamon Streusel Banana Coffee Cake
 
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Copycat Entenmann’s Crumb Cake Donuts (gluten-free)

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These Entenmann’s Crumb Cake Donuts are a gluten-free version of the classic donut from the grocery store. They’re baked, not fried, have no refined sugar and are deliciously cakey, fluffy and have a sweet crumb topping.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 25 mins

Yield: 6 donuts or 12 muffins 1x

Ingredients

Scale

Crumb topping:

  • 4 tablespoons butter
  • 1/4 cup coconut sugar
  • 1/2 cup gluten-free flour
  • 1 teaspoon cinnamon

Donuts:

  • 1/4 cup neutral oil or melted butter
  • 1/2 cup yogurt (can be dairy or non-dairy)
  • 1/4 cup milk (can be dairy or non-dairy)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Instructions

Make crumb topping:

  1. Melt butter in small sauce pot over low heat, stirring constantly to prevent burning
  2. Add coconut sugar and stir until smooth
  3. Mix in flour and cinnamon, stirring occasionally while cooking on low heat
  4. Once mixture is crumbly with some chunks, remove from heat and set aside

Prepare the donuts:

  1. Preheat oven to 350 degrees F and grease a silicone donut pan well and add on top of baking sheet
  2. Whisk together the oil, yogurt, milk, egg and vanilla until smooth
  3. Add in flour, baking powder, baking soda and coconut sugar and mix until smooth
  4. Spoon batter into donut pans then add crumb topping on top
  5. Bake in oven for 12-13 minutes then remove from oven and allow to cool completely
  6. Gently remove donuts from donut pan and enjoy!

Notes

*Store in airtight container for 5 days or in freezer for 2 months

  • Author: Rachel