Velvet Crumb Cake

A favorite among Bisquick users including myself, this crumb cake using Gluten Free Bisquick is great for an extra special sweet breakfast or a simply sweet dessert.

Velvet Crumb Cake


For the Cake:

  • 1 1/2 cups Gluten Free Bisquick mix
  • 1/2 cup granulated sugar
  • 1/2 cup almond, coconut, or rice milk
  • 2 tablespoons shortening (Or 2 tablespoons margarine, softened)
  • 1 teaspoon pure vanilla extract
  • 1 egg

For the Coconut Topping:

  • 1/2 cup flaked sweetened coconut
  • 1/3 cup packed brown sugar
  • 1/4 cup chopped nuts (optional)
  • 3 tablespoons margarine, softened
  • 2 tablespoons coconut milk

Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish. Or dust the some powdered sugar. 

  1. Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  3. In small bowl, mix coconut, brown sugar, optional nuts, margarine and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

4 thoughts on “Velvet Crumb Cake

  1. I haven’t been able to find GF Bisquick in my area, but I am hoping I will be able to find it soon because I love this cake (w/o topping) in June when the strawberries are fresh in our area. Growing up the cake base was what we called Shortcake in our house! I definitely don’t want to miss out on it this summer!

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