Gluten-Free Raspberry Crumble Cake

by Maggie on April 16, 2014

Raspberry Crumble Cake

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Easter is one of my favorite times of the year. It means Spring has arrived, the sun is shining brighter, and the flowers are getting ready to bloom. What’s not to love?

I also love Easter because for us it usually means a big family brunch, and who doesn’t love a big brunch (breakfast + lunch = heaven)?  I’ll be bringing this cake to our family brunch on Sunday.

As you guys might be able to tell, I am really into oat flour right now. I love that I can make it at home (I just grind it in my blender) and keep any leftovers in the freezer.

Some people with celiac can’t tolerate oats. We buy gluten-free oats and after some trial and error, have found a few brands that Pete can tolerate. If you can’t use oats in this recipe for some reason, try more buckwheat flour.

Here are some of my favorite oat flour subs:

  • Quinoa flour
  • Buckwheat flour
  • Millet flour
  • Almond flour

I find muffin and cookie recipes are pretty forgiving when it comes to making flour substitutions. If you know what kind of batter you’re looking for, it will be easier for you to make confident substitutions. Oats are a little heavier so I generally look for heavier flours to substitute with. And have you noticed? Heavier flours are also more nutrient dense. And you know I’m all about nutrient dense baking.

You can make your own buckwheat flour too, but I’ve been buying Cuisine Soleil’s buckwheat flour and I’m hooked. They have a fabulous line of gluten-free flours so if you can find them locally, make sure you try them out. And if your local health food store doesn’t carry Cuisine Soleil’s, ask them to bring it in! It always works for me.

Raspberry Crumble Cake 2

Gluten-Free Raspberry Crumble Cake

This cake makes a fabulous dessert (top with a dollop of coconut whipped cream), or your friends will love you up if you serve it for tea.  Regardless of the time of day, the world is a better place with this cake in it. 


  • ½ cup coconut oil, room temperature
  • ½ cup coconut sugar
  • 3 tablespoons applesauce
  • 2 teaspoons vanilla
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • ½ cup tapioca flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground chia
  • ½ cup unsweetened non-dairy milk
  • 2 cups frozen raspberries

Crumble Topping

  • 1/3 cup coconut sugar
  • 1/3 cup oat flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons coconut oil, room temperature

1. Preheat your oven to 350 degrees F. Grease a 9-inch round spring form pan.
2. Cream coconut oil and sugar.
3. Add applesauce and vanilla and beat until well combined.
4. Sift together oat flour, buckwheat flour, tapioca flour, baking powder, sea salt, cinnamon and ground chia.
5. Add alternately with milk until combined. Scrape batter into cake pan and smooth with a spatula.
6. Prepare the crumble topping by combining sugar, flour, and cinnamon in a small bowl. Work in coconut oil with your fingers until thoroughly combined.
7. Sprinkle berries on top of batter and then sprinkle with crumble topping.
8. Bake at 350 degrees for 45-55 minutes – test with a toothpick for doneness.

Whatever your plans and celebrations are this weekend, enjoy the time with your lovely ones. 


{ 9 comments… read them below or add one }

Shirley @ gfe & All Gluten-Free Desserts April 16, 2014 at 10:52 am

I want to come for tea and this cake, Maggie! I love that you’re keeping the raspberry love going and I love using oat flour in baked goods, too. Different brands do make a difference and there are also the “naked oats” (hull free) that folks do better with. I can’t do buckwheat at all so I’d sub in another flour for that, but still an easy recipe to adapt as you say. Thanks, dear! Oh, and you should link your recipe to GFW this week. Shameless promotion I know, but more folks need this delightful cake recipe. 😉



Maggie April 16, 2014 at 12:53 pm

Hi Shirley – I want you to come too please!!! I am keeping the raspberry going – for good reason 🙂 I remember you saying that you can’t do buckwheat, lots of other options indeed! I will do my best to get over to GFW and link up – I always get traffic from your site. Thank you!


Debi April 16, 2014 at 12:26 pm

This looks so good! And it reminds me of your Blueberry Buckle. 😀 YUM!


Maggie April 16, 2014 at 12:56 pm

Thanks Debi – it’s soooo much like the buckle, it was my inspiration!! You have a good memory 🙂 I hope you’re well. xo


Tessa@TessaDomesticDiva April 16, 2014 at 12:48 pm

Oh yum Maggie! I must try this, pinning!! I will have to use sprouted brown rice instead of oat, and will use raw ground buckwheat groats!


Alisa @ Go Dairy Free April 16, 2014 at 10:42 pm

This looks so delicious Maggie. I love how wholesome your baked recipes are!


Maggie April 17, 2014 at 8:22 am

Alisa you didn’t go to my spam! Yay! Thanks, I wish I could share some with you 🙂


mom August 15, 2014 at 1:33 pm

We loved this raspberry crumble cake! I switched the buckwheat flour to almond flour and it was delicious! Lately I used peaches instead of the raspberries and again used the almond flour!!!! OMG so good! This is a great recipe Maggie!


Maggie August 18, 2014 at 9:54 am

Thanks for sharing your success Mom! Sounds great to me.
Maggie 🙂


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