Enjoy berries this summer in this delicious Berry Crumble Cake that is made completely gluten free and dairy free. Packed with fresh blueberries and blackberries, it’s topped off with a crunchy crumble!
This is a delicious summer dessert filled with some of my favorite flavors and textures! We’ve got the berries for summer, a delicious crumble topping for that crunch, and the moist yogurt cake to bring it all together. I like using a combo of blueberries and blackberries for this recipe, but you can use what you have.
Gluten Free Berry Crumble Cake
Ingredients and Substitutions:
- Flour: this cake is made with a combination of gluten free flour and tigernut or almond flour. I have not tested a Paleo version.
- Yogurt: I use a vegan yogurt as I am dairy free, but Greek yogurt would also work!
- Berries: this recipe calls for fresh berries. I have not tested it with frozen berries, but I think that would work just fine.
- Crumble topping: the crumble topping is made with oats. You can eliminate the oats and use more flour or nuts if desired.
- Sweetener: this cake is made completely refined sugar free by using coconut sugar and maple syrup.
More Berry Recipes
If you love berries as much as me and are looking for more delicious berry recipes, check these out:
Gluten Free Berry Crumble Cake
This delicious gluten and dairy free crumble cake is the perfect summer dessert. A soft cake is sweetened by delicious, fresh berries and then finished off with the perfect crunchy crumble on top!
Servings 9 servings
Ingredients
Crumble Topping
- 1/2 cup tigernut flour or almond flour
- 1/4 cup 1:1 gluten free flour
- 1/4 cup gluten free oats
- 2 Tbsp melted butter or coconut oil
- 2 Tbsp maple syrup
Cake
- 1 cup 1:1 gluten free flour sifted
- 1/2 cup tigernut flour, sifted or almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup softened coconut oil or butter
- 1/3 cup coconut sugar
- 2 Tbsp applesauce room temp
- 2 eggs room temp
- 1/2 cup yogurt I used vegan
- 1 tsp vanilla extract
- 1.5-2 cups blueberries and blackberries or just blue
- 1 Tbsp 1:1 gluten free flour
Instructions
- Mix the flours and oats together for the crumb topping.
- Add the butter/oil and maple syrup and mix together until you get a crumb texture that holds together when pinched. Place in the fridge.
- Preheat oven to 350F.
- Sift dry ingredients (flours, powder, soda, salt) together in a bowl and set aside.
- Beat together oil/butter and sugar with a paddle attachment until smooth.
- Add in remaining wet ingredients and beat to combine.
- Add in the dry ingredients and mix on low until just combined.
- Toss berries with the flour to coat. Fold berries into the batter.
- Pour batter into a parchment lined 9×9 baking dish. Crumble topping evenly over the cake.
- Bake for 45-50 minutes, until a toothpick comes out clean.
- Let cool and enjoy!
