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gluten-free/Paleo

THE BEST RASPBERRY CRUMB CAKE

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Nicole Modic
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Ingredients

Raspberry Cake:

  • 2 cups almond flour
  • 1/4 cup tapioca flour or arrowroot flour
  • 1/2 cup maple syrup
  • 3/4 cup coconut sugar
  • 3 tablespoons almond milk
  • 3 eggs room temperature
  • 1/4 cup coconut oil or butter or ghee melted
  • 1 cup fresh raspberries
  • 1/4 tsp sea salt
  • 1 tsp baking soda

Crumble Topping:

  • 2/3 cup almond flour
  • 1/4 cup coconut oil or butter or ghee solid
  • 1/4 cup coconut sugar

Instructions

  • Preheat oven to 350.
  • Line an 8x8 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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