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The Dreamiest Easiest Funfetti Crumb Cake

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This is the dreamiest easiest Funfetti Crumb Cake recipe! Made with all healthier ingredients and this cake is gluten-free, dairy-free and has no refined sugar plus it is foolproof to make.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: 12 slices 1x

Ingredients

Scale

For the crumble:

For the cake:

  • 2 1/4 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 4 eggs
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoons avocado oil
  • 1.5 teaspoon vanilla extract
  • 1/3 cup cottage cheese
  • 3 tablespoons sprinkles 

Instructions

  1. Preheat the oven to 350 degrees F and line and grease a loaf pan.
  2. Start by mixing all the crumble ingredients in a medium bowl. Use your hands to work everything together until it forms a slightly wet, sandy texture. It should stick together in clumps when squeezed. This gives the topping that irresistible crumb texture once baked.
  3. Set it aside while you move on to the cake.
  4. In a large bowl, combine all the cake ingredients, except for the cottage cheese. Whisk or stir until smooth and well-combined. Then gently fold in the cottage cheese. You want the batter to be thick but pourable, with the cottage cheese giving little pockets of creaminess.
  5. Stir in the sprinkles gently at the end so the colors don’t bleed into the batter too much.
  6. Pour half of the cake batter into a parchment-lined 9×9″ baking pan. Smooth it out evenly with a spatula. Sprinkle half of the crumble mixture over the batter.
  7. Then add the remaining cake batter on top and smooth it out. Finish by topping it with the remaining crumble.
  8. You’ll end up with a gorgeous two-layer cake with a middle and top crumble layer—basically a party in a square pan
  9. Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and set. Keep an eye on it toward the end—every oven is different.
  10. Once done, let it cool completely before slicing. This helps the crumb set and makes it easier to cut clean slices.

Notes

*Store in airtight container for 3 days, fridge for 5 days or freezer for 2 months

  • Author: Rachel Mansfield

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