The Blum’s Coffee Crunch Cake Gluten Free

This coffee crunch cake is a famous dessert from San Francisco. This famous coffee dessert is both light and crunchy, which makes it quite unusual. Originally created by Blum’s pastry shop in Japantown district of San Francisco. The bakery is long gone, but the dessert lives on in the hearts of San Franciscans. Coffee Crunch Cake is an assembly of three components: a vanilla sponge cake, coffee-flavored, whipped-cream frosting, and home-made coffee crunch candy.

Here’s the recipe and it’s GF :

Coffee Crunch Cake – Serves 12-16

Oven set to 350F Bake; two 9″ cake pans, lined with parchment and greased .

Cake Ingredients

2 cups granulated sugar

4 large eggs, room temperature

1 cup almond milk, room temperature

1 cup vegetable oil

2 teaspoons vanilla extract

2 1/2 cups GF Flour Mix

1 Tablespoon baking powder

1 teaspoon xantham gum

1/2 teaspoon salt


1.  Preheat the oven to 350F.  Prepare the cake pans by lightly greasing them, and lining with parchment paper which is then also lightly greased.  Note the two cross pieces under the round piece, which will help get the baked cake out in one piece, a helpful back-up plan for GF cake which is more fragile than its conventional counterpart.

2.  Combine the eggs, sugar, and vanilla in the bowl of a stand mixer; beat until thickened and light in color.

3.  Measure the oil and almond milk in a two cup liquid measuring cup; whisk to blend.

4.  Combine the dry ingredients in a medium sized bowl and whisk to blend.

5.  Set the mixer to low speed and add the dry and wet ingredients alternately finishing with a small portion of the dry ingredients.  Scrape down as necessary and mix on medium speed for 30 seconds.

6.  Pour the batter into prepared pans. Bake in the center of the oven for 35 minutes (20 minutes for cupcakes; 40  minutes for three 8″ pans.)

7.  Cool on racks for 10-15 minutes; remove from the pans, cool completely before icing.


Coffee Crunch Ingredients:

1 1/2 cups sugar

1/4 cup the Daily Coffee Roasters

1/4 cup regular light corn syrup

1 tablespoon baking soda, sifted


1. Set a large shallow metal pan on a heat resistant surface

2.  Combine the sugar, Daily Coffee Roasters, and corn syrup in a large heavy sauce pan and bring to a boil, cooking until it reaches 310F.

3.  When it reaches 310F, turn off the heat and vigorously stir in the baking soda until the mixture quadruples in mass, thickens, and begins to pull away from the sides of the pan.  Pour the candy foam into the pan.  Let it stand without moving until cool.


Whipped Cream “Frosting” Ingredients:

3 cups heavy whipping cream

3 tablespoons espresso syrup


1.  Combine the cream and espresso syrup in the bowl of a stand mixer, fitted with the whisk attachment.  Beat on medium low speed until the cream begins to thicken; continue beating on medium high until a very little stiffer than might be called as a topping for pie or tart.

To assemble the cake:

1.  Slice each cake layer in half using a serrated knife.  Sometimes using tooth picks as guides can be helpful to insure an even division all the way around.

2.  Stack the cake layers, spreading the whipped cream between each one.  Spread the remaining cream on the sides and top.

3.  Press the coffee crunch pieces into the whipped cream starting at the bottom to build a foundation for the crunch to come.  Inevitably there will be some remaining coffee crunch “dust” (probably even some crunch pieces) this can be sprinkled over the top, or tossed at the sides to fill any cream holes peeking out. Or save the “dust” for later; it’ll make a pretty topping for ice cream or iced cupcakes.

Et voila :

Bon appétit !