This gluten free apple Bisquick coffee cake is a riff on the famous velvet crumb cake, made with everyone’s favorite crumble topping. Perfect for brunch, or a snack!
There are a few flour blends that I have in sealed containers on my counter at all times. They are, in order of use:
One. My gum-free gluten free flour blend. I use this blend all. the. time. Every roux I make (every step I take) is made with this simple, 3-ingredient blend of superfine rice flour, potato starch, and tapioca starch.
Two. An all purpose gluten free flour blend. This is often Better Batter, but if I’m feeling industrious enough to build my own blend, I’ll make my “Better Than Cup4Cup Blend.” If someone were even more industrious, they would build that blend and sell it commercially. I would buy it. It’s the best gluten free flour blend.
Three. My D.I.Y. Bisquick-style gluten free pancake mix. Built on the back of my gum-free gluten free flour blend, this is the mix that I use whenever I want to make pancakes or waffles. Sometimes I make little itty bitty pancake bites.
Even if you could the flours used to make the gum-free blend, this blend has only about 6 simple ingredients. In fact, it’s little more than a self-rising-style flour blend, with a bit of salt and a bit of sugar. Since it’s not too salty, and it’s not too sweet, it’s a perfect blank canvas to make, say, this gluten free apple Bisquick coffee cake.
The classic on-the-Bisquick-box recipe for this coffee cake, I believe, is made with a somewhat simpler, very cinnamon-heavy topping—and doesn’t have any apples. I’ve tried this recipe every which way by now, and this is my favorite.
If you ask me, you pretty much can’t beat a nubby, sweet crumble topping. And since I already have the Bisquick mix at the ready, I thought I’d give it a try to see if I could use the pancake mix to make my favorite crumble topping like I make for my apple crumble. I’m happy to say that it worked beautifully.
Watch this quick 1-minute how-to video
Just push play ▶️ and watch me make this easy cake. With our homemade Bisquick mix, it couldn’t be easier!
Ingredients and Substitutions
As per usual, I haven’t tried these substitutions. These are just my best-educated guesses. Good luck!
Dairy-Free: In place of unsalted butter in both the topping and cake, try using Spectrum butter-flavored nonhydrogenated vegetable shortening. For the milk, use any nondairy milk you like. You’re best off with something that has some fat and is unsweetened.
Egg-Free: Since there’s only one egg in the cake, you should be able to replace it with a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Bisquick-mix: If you really want to make this cake easier than it already is, I bet you could use the commercially-available Bisquick brand gluten free pancake mix. But I’ve tried that, and it is soooooo gritty and not at all comparable to conventional Bisquick mix. Like, at all.
I know a lot of readers really love Pamela’s gluten free baking mix, which isn’t an all purpose gluten free flour but is a pancake mix. I bet that would work in this recipe. Try it and let us know how it goes!