Gluten Free Chocolate Filled Crumb Cake | Inspired by Entenmann’s

This gluten free, dairy free crumb cake is pure bakery nostalgia. Thick crumb topping, a rich chocolate center, and a soft yellow cake that tastes like it came straight from a bakery box.  It’s also tree nut and peanut free and uses boxed yellow cake mix to speed up prep time without sacrificing texture or flavor.

My favorite cake from my childhood in New York was the Entenmann’s Filled Chocolate Chip Crumb Cake.  Now living in the Pacific Northwest, I don’t really see Entenmann’s on store shelves, but even if I did, between my gluten free diet and my children’s allergies, I could never buy it anyway.  I got inspired by Rosie’s Country Baking to figure out a way to recreate this cake at home in a way that my whole family could eat it safely.  I am so happy I went for it.  It was a huge success and ever since it’s been the most requested birthday cake from my kids. 

In the recipe card below I list the exact allergy friendly products I use to make this cake free of gluten, nuts, and dairy.  I use Oatly Original oat milk, but any non-dairy milk can be substituted.  Always check every ingredient label for your family’s specific allergens, as formulations and facilities can change.

For this recipe, and for most baking situations where coconut oil replaces butter, refined coconut oil is essential. Refined coconut oil has a neutral flavor and does not taste like coconut. There is no coconut flavor in the finished cake.

Unrefined coconut oil does have a noticeable coconut flavor. While that can be delicious in the right recipe, it is not what you want for a classic bakery style crumb cake.

Coconut oil is solid at room temperature. For this recipe, it must be melted before mixing. Follow the mixing instructions carefully so the oil does not resolidify into clumps when combined with colder ingredients

If you live in a warm climate, it is best to refrigerate the cake before and after serving to preserve the frosting texture.  You want to make sure it doesn’t melt and slide off the cake. 

• Make the crumb topping first and set it aside. Mix all dry ingredients before adding melted coconut oil. Use your hands if needed and avoid breaking up all the clumps. Thicker crumb pieces create the best bakery texture.

• Use King Arthur Gluten Free Yellow Cake Mix for best results. This is one of my favorite gluten free products. The mixing instructions are specific and should be followed exactly as written, substituting coconut oil for butter and non-dairy milk for milk. Doing it this way keeps the coconut oil from clumping and results in amazing cake texture.  No one would guess this is a gluten free cake. 

• Once you have the cake batter mixed, stir in the chocolate chips, then divide evenly between two 9-inch round cake pans.  Add the crumb topping on one of the pans before baking.  Here is what it will look like when it comes out of the oven:

• This recipe uses a dairy free chocolate frosting and makes enough frosting for a thick middle layer. If you wish to frost the sides of the cake as well, increase frosting ingredients by 50%.

Gluten Free Chocolate Filled Crumb Cake | Inspired by Entenmann’s

Yield: 16 Servings

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

This gluten free chocolate filled crumb cake features a thick crumb topping, rich chocolate center, and soft bakery style yellow cake. This version is also dairy free.

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Ingredients

Crumb Topping

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• ½ cup gluten free flour (I use King Arthur Measure for Measure)
• 2/3 cup brown sugar
• ¼ tsp cinnamon
• 1/2 cup Enjoy Life mini chocolate chips
• 3 tbsp refined coconut oil (melted)
• Powdered sugar added after baking

Cake

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• 1 box King Arthur Gluten Free Classic Yellow Cake Mix
• ½ cup refined coconut oil (melted)
• 4 eggs
• 2/3 cup oat milk (I use Oatly Original)
• 2/3 cup Enjoy Life mini chocolate chips

Chocolate Frosting

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• 1/2 cup refined coconut oil (melted)
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 3 tbsp oat milk
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions

1. 1. Preheat oven to 350 F.  Line bottoms of two 9-inch cake pans with
   rounds of parchment cut to fit and grease sides.

Make the Crumb Topping

1. Add gluten free flour, brown sugar, cinnamon,
   and ½ cup chocolate chips to a medium bowl. 
   Stir to combine. 
2. Add melted coconut oil.  Mix together gently allowing crumble clumps
   to form.  Set aside. 

Make the Cake Batter

1. Follow mixing instructions exactly as written on
   box.  Stop before pouring into pans.
2. Once batter is fully mixed, stir in 2/3 cup mini
   chocolate chips.

Get Ready to Bake

1. Divide the batter equally between the two 9-inch
   round cake pans
2. Top the batter in one of the pans with
   the crumb topping

 Bake at 350 F for 35 minutes 

1. Cool in pans on a wire rack. 
2. Allow time to fully cool, a warm cake will melt
   the frosting.

Make the Chocolate Frosting

1.  Using a hand or stand mixer, beat melted coconut
   oil and cocoa powder
2. Mix in powdered sugar one cup at a time,
   scraping down sides of bowl as needed
3. Mix in the oat milk, salt, and vanilla extract

Assemble the Cake

1. Once fully cooled, carefully loosen sides of cake layer that does not have the topping and remove from pan.  This will be your bottom layer. Use a serrated knife to level the top if it domed during baking. 
2. Spread on a thick layer of chocolate frosting.
3. Carefully loosen sides of remaining cake layer.  This will be your top layer.  To preserve the topping, hold a plate to the pan and flip over so that the cake transfers to the plate.  Then place the cake layer on top of the frosted cake.  Frost sides if desired. 
4. Generously sift powdered sugar over the top of the cake before serving. 

Refrigerate if in a warm climate so that coconut oil in the frosting doesn’t melt and slide off the cake. 

Notes

Use refined coconut oil for best flavor and texture. Unrefined coconut oil will give the cake a noticeable coconut taste.

Follow the cake mix mixing instructions exactly as written, substituting coconut oil for butter and non-dairy milk for milk. This prevents clumping and ensures a tender cake.

Allow cake layers to cool completely before frosting. Warm cake will melt the coconut oil based frosting.

Refrigerate in warm climates to keep frosting firm.
Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family's specific allergens, as formulations and facilities can change.

Nutrition Information:

Yield: 16 Serving Size: 1 Slice
Amount Per Serving: Calories: 656Total Fat: 35gSaturated Fat: 26gUnsaturated Fat: 9gCholesterol: 48mgSodium: 306mgCarbohydrates: 83gFiber: 3gSugar: 56gProtein: 6g

Nutrition information is automatically calculated and should be considered an estimate.

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