Thermomix Cinnamon Crumble Cake

Slice of thermomix cinnamon crumble cake on white plate with fancy cake fork

This Thermomix Cinnamon Crumble Cake is a cake I created several years ago and it went absolutely viral! People everywhere were making it over and over again – they couldn’t get enough!

It’s been a long time coming… this recipe has been in desperate need of a better photo and some more info for you. I hope that digging it up from the archives reminds everyone how amazingly good it is. You NEED it in your life.

It’s perfect for morning or afternoon tea with friends or just a treat for the family! If you like cinnamon, you will love this.

Let’s see how to make this Thermomix Crumble Cake!

(Find the full recipe at the bottom of the page on the printable recipe card)

First we whip up the three easy components from some simple ingredients – most or all of which you probably already have on hand!

1. Cinnamon sugar

For this layer, we blitz together cinnamon and sugar. There’s also the option of including an apple to this and I do highly recommend you include it, though it’s not compulsory!

2. Crumble

The crumble is next up. It will form the top layer of the cake. All that’s needed is flour, butter, sugar, cinnamon and almonds.

3. Cake batter

Finally we whip up the cake batter. Just regular cake ingredients are used – flour, sugar, eggs, milk, butter, vanilla, baking powder and salt.

Layering the cake ready for baking is a simple process. First we spread half of the batter into a tin, then top with the apple cinnamon sugar. Next, the remaining cake batter goes on, then the crumble topping scattered all over the top.

Once baked, it turns from this…

Into this…

The three easy components of this scrumptious Thermomix crumble cake come together to produce such a special result. I do hope you love love love it!

FAQs on this Thermomix Cinnamon Crumble Cake

Is the apple in the cinnamon sugar layer essential?

No its not. Originally when I first created this recipe it didn’t actually have any apple in it. However someone asked how it would go so of course I had to try it to compare! We love it with, and without, but the apple does add flavour and moisture and it’s my preference to include it.

Can I skip the crumble topping?

You can and you will still end up with a lovely cake. I do highly recommend not skipping it, though, it requires very little extra effort and it really does elevate this cake from ’great’ to ’amazing!!!’

Can it be made gluten free?

I haven’t made this gluten free, however I am very confident that it will work well with a gluten free blend that can replace 1:1. My preference would be to use Orgran All Purpose Plain Flour.

Does it work dairy free?

Yes for sure. You can replace the butter with a dairy-free spread of your choice, or coconut oil and use a plant-based milk.

What about eggs, can they be replaced with something?

Yep! Orgran No Egg works well to make it cake-y and egg free. Apple also sauce works as a replacement (120g), but will give more of a pudding texture (great served warm with custard!)

Can I make it vegan?

Sure. Just follow the replacement suggestions for making it both dairy and egg free.

We have a nut allergy, is it ok to leave the almonds out of the crumble?

Yes absolutely. I recommend replacing them with a handful or two of rolled oats.

How about these sweet treats…

Here’s some more sweet inspiration for you from the blog:

Vanilla Strawberry Swirl Baked Cheesecake

Sticky Lime and Coconut Loaf

Thermomix Brilliant Blueberry and Lemon Loaf

Luscious Lemon Bliss Balls

Lemon Choc Chip Biscotti

There are some yummy sweet treats throughout my cookbooks too:

In Feel Good Food Made Easy you’ll find things like Apple and fig tart, Blueberry chia puddings, Flourless lemon and raspberry torte and Chococherry self-saucing pudding.

Some favourites from Lunches and Snacks Made Easy are the Lemon and blueberry muffins, Apple cinnamon doughnut muffins, Chocolate granola and Date scones.

In All Day Eats, the sweet delights I make most frequently would have to be the Banana and date loaf, Strawberry and ricotta pikelets, Jammy scone scrolls and Chocolate coconut slice.

Slice of thermomix cinnamon crumble cake on white plate with fancy cake fork
Print Recipe Pin
4.80 from 5 votes

Thermomix Cinnamon Crumble Cake

This delicious cake is sure to put a smile on your face! If you like cinnamon, you're going to love it.
Course: Baking
Cuisine: Australian
Keyword: cinnamon cake, cinnamon crumble, thermomix cake
Servings: 12 slices
Calories: 268kcal


Cinnamon Sugar

  • 20 g sugar coconut sugar or rapadura work best, but raw sugar will be fine if that's what you have
  • 2 tsp ground cinnamon
  • 1 large Granny Smith apple cored and quartered (optional)


  • 60 g salted butter *Note 1
  • 50 g sugar coconut sugar or rapadura work best, but raw sugar will be fine if that's what you have
  • 50 g almonds *Note 2
  • 30 g plain flour or spelt flour (*Note 3)
  • 1 tsp ground cinnamon


  • 75 g salted butter *Note 1
  • 200 g milk *Note 1
  • 2 eggs *Note 4
  • 1 tsp vanilla extract
  • 250 g plain flour or spelt flour (*Note 3)
  • 70 g sugar coconut sugar or rapadura work best, but raw sugar will be fine if that's what you have
  • 3 tsp baking powder
  • pinch salt


  • Preheat oven to 180°C. Line the base and grease the sides of an 18-20cm round or square cake tin.

Cinnamon Sugar

  • Place sugar and cinnamon in mixer bowl. Combine 5 seconds/speed 5 OR if you are including apple, add this before with the cinnamon and sugar and combine 5 seconds/speed 6 instead. Transfer to a small bowl.


  • Place all Crumble ingredients in mixer bowl. Combine 10 seconds/speed 5. Transfer to a bowl (separate to the cinnamon sugar).


  • Place butter in mixer bowl. Melt 2 minutes/60/speed 2.
  • Add milk, eggs and vanilla. Combine 5 seconds/speed 4.
  • Add flour, sugar, baking powder and salt. Combine 10 seconds/speed 4.
  • Pour half of the cake batter into prepared tin. Use a spatula to spread and cover entire base.
  • Sprinkle Cinnamon Sugar all over in an even layer, covering the batter completely.
  • Top with remaining cake batter. Use your spatula to carefully spread to cover the cinnamon sugar completely. Use a butter knife to gently "swirl" the layers of cake with cinnamon sugar.
  • Pinch off pieces of the crumble and scatter it over the surface of the cake as evenly as possible.
  • Bake for 35-40 minutes, or until golden and a skewer inserted into the middle comes out clean.
  • Leave in the tin for 5 minutes before removing onto a cake cooling rack. Serve warm or cold.


Note 1: For dairy free, replace butter with a vegan spread or coconut oil.
Note 2: For nut free, leave out the almonds, or replace with a handful or two of rolled oats.
Note 3: For gluten free, replace plain/spelt flour with a 1:1 gluten free pre-mix flour such as Orgran All Purpose Plain Flour.
Note 4: For egg free, replace eggs with Orgran No Egg, or 120g apple sauce (the latter will give more of a pudding texture than cake).
To make vegan, simply use the suggested dairy and egg free replacements.


Serving: 1slice | Calories: 268kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 196mg | Potassium: 116mg | Fiber: 2g | Sugar: 15g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.


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9 years ago

Has anyone tried it with Coconut Milk or Almond milk, rather than milk?

9 years ago
Reply to  Amanda

I made this using rice milk and 2 ‘flax eggs’ to suit our allergy needs and it was amazing! Also used nuttalex for the crumbs on top which turned out a bit less crumbly on the top and a bit more ‘melted in’ but tasted great. Also i only had coconut sugar so used that instead of rapadura.

9 years ago
Reply to  Amanda

I just made it with homemade coconut/almond, it worked out fine!

9 years ago

I’ve made this twice now, and while it tastes delicious I can’t seem to get the crumble right. Usually what I end up with is more like a breadcrumb mixture where most of it doesn’t hold together when pinched. I had more success the second time by using butter that was probably colder than first time and cut into larger pieces. Next time I think I’ll try butter straight from the fridge and try adding it in one big chunk if I can get the weight right – maybe even add a little more than the 60g.

9 years ago
Reply to  Thermobexta

You are a clever, clever lady Bec! I made it again today and gave the crumble an extra 10 seconds on speed 5 and it came together so I could pinch pieces off. Thank you! 😀

9 years ago

Worked out great. Also used wholemeal spelt flour and coconut sugar instead of rapadura.
Oats and sultanas instead of almonds as I didn’t have any.

Kirsty Hunt
9 years ago

OPPS…put the crumble in the middle not the sugar…shouldn’t cook with 3 kids at my feet trying to lick the plates with the crumble on it!!! I’m sure it will still be ok??

9 years ago

WOW! This is amazing and oh so easy to make! Will be passing on to friends 🙂

9 years ago

Finally made this for dessert last night and served warm with custard, we all had 2 slices (including fussy child!) … hubby may have raided it again later in the night, does seem to have shrunk! Fantastic cake Bec! Thank you

9 years ago

Thanks Bec, made this cake today and piped some small diced pear in with the cinnamon sugar. Delicious! Light and fluffy, moist inside with a crunchy crumble topping. xo

9 years ago

Enjoyed this cake and very easy to make, would be delicious with some fruit and custard too!

9 years ago

Bec!! You’ve done it again! I just made this and have been declared a “freaking genius”!! It’s sooooo good. I had to make two lots of crumble because I ate the first lot before it could go on the cake. I veganised the recipe by using nuttelex, soy milk and a “flax egg” (flax meal mixed with water). It rose SO MUCH! I was concerned when I put it in the oven that the cake would be too thin, but it doubled in size at least! I also swirled the mix as if I was making a marble cake and… Read more »

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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