Mini Chocolate Chip Crumb Cakes

Gluten free, dairy free and almost sugar free, the making of these crumb cakes is quite a story to tell.

Gluten free, dairy free and (almost) sugar free, the making of these crumb cakes is quite a story to tell: With my crazy Easter baking recently, I wanted to make gluten and dairy free chocolate chip blondies (a.k.a bars), as requested by my family. I have the Babycakes NYC cookbook, and followed the recipe, which turned out a complete disaster! I totally forgot to brush my pan with coconut oil, and  my blondies fell, crumbled, and were a complete mess–however, they sure tasted good. I made ALOT of blondies and I did not want to throw them away…. so I created a basic crumb cake base with the blondies, added some oats, made a cake batter and voila–mini chocolate chip crumb cakes.

Mini Chocolate Chip Crumb Cakes
Prep Time
Cook Time
Total Time
A lovely treat. Blondies recipe credit to Babycakes NYC. (However I slightly made some changes). I created the basic vanilla cake to match the crumb cakes. I used a regular 12 cup muffin pan for the crumb cakes. Melt the coconut oil and let it cool completely before baking!
Recipe Type: Mini Chocolate Chip Crumb Cakes
Serves: 24
  • ½ Cup of Garbanzo-Fava Bean Flour
  • ½ Cup of Brown Rice Flour
  • ½ Cup of Potato Starch
  • ¼ Cup of Arrowroot
  • 1¼ Cups of Evaporated Cane Juice (Organic Sugar)
  • 2 Teaspoons of Baking Powder
  • ¼ Teaspoon of Baking Soda
  • 1 Teaspoon of Xanthan Gum
  • 1 Teaspoon of Salt
  • ½ Cup of Coconut oil, plus more for the tins
  • ⅓ Cup of Unsweetened Applesauce
  • 2 Tablespoons of Vanilla Extract
  • ½ Hot Water
  • 1 Cup of Vegan Chocolate Chips
Basic Vanilla Cake
  • ⅓ Cup of Bob's Red Mill Gluten Free Baking Flour
  • ⅔ Cup Brown Rice Flour
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Baking Soda
  • ¼ Teaspoon of Xanthan Gum
  • ½ Teaspoon of Salt
  • ¼ Cup of Coconut Oil, plus more for the pan
  • ⅓ Cup of Agave Nectar
  • ⅓ Cup of Rice Milk
  • 2 Teaspoons of Vanilla Extract
  • 24 Regular Sized Blondies
  • 2 Tablespoons of Coconut oil
  • 1 Tablespoons of Agave Nectar
  • ½ Cup of Oats
  1. Preheat the oven to 325°F. Lightly grease 2 regular sized muffin tins with oil. (You may need 3 tins).
  2. In a medium bowl, whisk together the flours, potato starch, arrowroot, evaporated cane juice, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup of the oil, applesauce, vanilla, and hot water and stir until the batter is smooth. Using a spatula, fold in the chocolate chips.
  3. Scoop the batter to each muffin cup, until it fills up ⅓ of the way. Bake the blondies for 10 minutes, and then rotating the tins 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
  4. Let the blondies stand in the tins for 10 minutes before taking them out. Set aside to cool.
Basic Vanilla Cake
  1. Whisk the flours, baking powder, baking soda, xanthan gum and salt in a large bowl.
  2. Add the coconut oil, agave nectar, rice milk and vanilla extract. Mix until incorporated. Set aside.
  1. Cut 24 small circles of parchment paper to cover the bottom of the muffin tins. Brush the muffin tins, sides and parchment paper, with coconut oil. Set aside.
  2. Crumble up the cooled blondies, and add the coconut oil, agave nectar and oats. Use your finger tips to mold the mixture into pea sized balls and crumbles. Scoop about a spoonful of the batter and mold 'cake crust' inside and around each muffin section. Save some crumble to sprinkle on the top later.
Crumb Cake
  1. Pour the basic vanilla cake batter on each muffin section, over the prepared crumble crust, about ⅓ of the way. Sprinkle the leftover crumble on top.
  2. Bake at 325°F for 15 minutes, or until browned.


This delectable treat acts like a rush-hour breakfast, a satisfying snack and a guilt free dessert.

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