I’m a sucker for a good crumb cake, but damn, I am a picky sucker 🙂 Why, you ask? Because I like a nice, thick layer of crumble, and it has to have crunch. And, the bottom cake layer needs to be perfectly moist and fluffy. If you are anything like me (aka you have high standards), then you need to give this recipe a go. There’s a reason why I aptly decided to call it “THE BEST RASPBERRY CRUMB CAKE,” because it is the best.
If raspberries aren’t your thing, that’s ok. You can use blackberries, blueberries, and even chopped peaches! But what ever you do, I recommend using fresh fruit. Using frozen fruit in this recipe would just create too much moisture, causing the cake to cook unevenly. Trust me, I tried.
If you want to substitute the eggs for flax eggs, you can definitely do that. The end result will be the same in terms of the taste, but the cake won’t be AS thick and fluffy. The eggs are responsible for that in this recipe. If you have questions about any other substitutions, leave a comment below or send me a DM on Instagram (faster response time) and we can chat about it!
Without further delay, here is my recipe for THE BEST RASPBERRY CRUMB CAKE!
Ingredients
Raspberry Cake:
- 2 cups almond flour
- ¼ cup tapioca flour or arrowroot flour
- ½ cup maple syrup
- ¾ cup coconut sugar
- 3 tablespoons almond milk
- 3 eggs, room temperature
- ¼ cup coconut oil or butter or ghee, melted
- 1 cup fresh raspberries
- ¼ tsp sea salt
- 1 tsp baking soda
Crumble Topping:
- ⅔ cup almond flour
- ¼ cup coconut oil or butter or ghee, solid
- ¼ cup coconut sugar
Instructions
- Preheat oven to 350.
- Line an 8×8 baking dish with parchment paper (grease the inside well so that the parchment paper sticks).
- First things first, add the crumble toppings to a small bowl, and use a fork to mash everything together, leaving lots of chunks.
- Place the bowl in the refrigerator while you make the cake.
- Next, grab a large bowl and whisk together the maple syrup, coconut sugar, almond milk, eggs, and the coconut oil/butter/ghee.
- Add the almond flour, tapioca/arrowroot flour, baking soda, and salt.
- Mix everything together well.
- Add about 3/4 cup of the raspberries to the mixture.
- Transfer the cake batter to the baking dish and use a spatula to make it even/flat.
- Add remaining raspberries to the top.
- Take the crumble topping out of the refrigerator and evenly distribute it on top of the cake.
- Bake for 32-35 minutes, or when a toothpick comes out clean.
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
I made this today and unfortunately the directions missed the maple syrup and silly me, I forgot it too. Heads up, it is missing almond milk in the directions also, but I managed to get that in before mixing! It could have been sweeter of course, but the topping was great! Hopefully I can try again soon.
YUM! I made this on a whim to use up some tapioca flour I had one hand, and I made it with chocolate chips instead of raspberries because I didn’t have any on hand, and it was FAB! Thank you for this wonderful recipe 🙂