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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.
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
- 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.