Enjoy fresh berries this summer in this Gluten Free Mixed Berry Crumb Cake. This soft, moist cake is packed with fresh blueberries and blackberries, topped with a sweet crumble, and made with better-for-you ingredients that don't sacrifice a single thing on flavor. Whether you are baking this cake for a summer BBQ, a 4th of July spread, or just a Tuesday afternoon with a cup of tea, no one will believe it's allergy friendly!
Why You'll Love This Mixed Berry Crumb Cake:
- Allergy friendly: if you've been around for a minute, you'll know, but if you're new here, welcome! I bake all allergy friendly desserts which means they are all gluten free, dairy free, corn free, and soy free. This crumb cake is no different!
- No refined sugar: we use coconut sugar and maple syrup instead of highly refined white sugar. And we use a fraction of the added sweetener that most cakes call for, making this a much healthier berry crumb cake recipe.
- Lower fat: we use applesauce to replace half the fat makes this a lighter, lower calorie crumb cake without sacrificing moisture or flavor.
- Tigernut flour secret: the combination of gluten free flour and tigernut flour gives this cake a texture and natural sweetness that single-flour gluten free cakes can't match. You can sub the tigernut flour for almond flour too!
- Mixed berry magic: blueberries and blackberries together create a more complex, jammy flavor than single berry versions. But use whatever berries you love!
- Snack cake or dessert: equally good as a morning coffee cake, afternoon snack, or served warm with a scoop of vanilla ice cream for dessert!
What Makes This Gluten Free Berry Cake Special
- It's healthy! Made without gluten, dairy, or refined sugars it's a lower sugar cake recipe made without inflammatory ingredients. We use coconut sugar and maple syrup instead of highly refined white sugar. And we use a fraction of the added sweetener that most cakes call for, making this a much healthier berry crumb cake recipe.
- This berry crumble cake uses applesauce to cut down on the amount of oil needed, making it a lower fat and lower calorie option.
- It's super easy recipe to make that is perfect for summer BBQ's, summer holidays like fourth of July, or just for afternoon snacking with a scoop of ice cream. It does resemble a fruity coffee cake, so it would be perfect with a morning cup of coffee too.
- We use fresh berries to highlight the flavors of summer. Fresh, in season berries are naturally so sweet, so this recipe is sure to please your sweet tooth!
Gluten Free Mixed Berry Crumb Cake Ingredients
- Gluten free flour: be sure to use a 1:1 gluten-free flour blend that contains xanthan gum.
- Tigernut flour or almond flour: I find it best to use a mix of gluten-free flours in gluten free baking for the best outcome. Tigernut flour is a nut free alternative to almond flour, but either will work.
- Coconut sugar: the unrefined sweetener used in the cake base.
- Coconut oil: the main fat source in this healthy gluten free cake.
- Applesauce: this replaces half the fat in the recipe for a healthier alternative, adding moisture and fluff to the cake.
- Eggs: 2 large eggs help us get a fluffy cake with good rise!
- Yogurt: you can use dairy free or regular yogurt (try Greek yogurt for a protein boost), this helps keep this berry crumble cake moist with a tender crumb.
- Milk: your favorite dairy free or regular milk will work.
- Maple syrup: the unrefined sweetener used in the crumble topping.
- Mixed berries: I love to use a combination of blueberries and blackberries, but use whatever types of berries are your favorite.
- Baking powder, baking soda, cinnamon, salt, vanilla extract: be sure to use an aluminum free baking powder like one I have linked (which is also corn free!)
How to Make Gluten Free Mixed Berry Crumb Cake
- Mix all ingredients for the topping together in a small bowl until you have a crumble texture that holds together when pinched. Set aside.
- Preheat oven to 350F. Line a 9x9 baking dish with parchment paper.
- Whisk together all of the dry ingredients in a medium bowl and set aside.
- In a stand mixer or using a hand mixer, beat together the oil and sugar in a large bowl on medium speed until smooth. Add the remaining wet ingredients and beat to combine.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined (use the paddle attachment if using a stand mixer).
- Toss the berries with 1 tablespoon of flour to coat. Use a rubber spatula to fold berries into the cake batter.
- Pour batter into the prepared pan and smooth out the top of the batter. Crumble the streusel topping evenly over the top of the cake.
- Bake for 35-40 minutes, until a toothpick comes out clean and the top is golden brown.
- Let the cake cool and enjoy!
Substitutions and Variations
- Fat: this recipe should also work with butter (regular or vegan butter). I have not tested this cake with olive oil, but that should provide an even lighter crumb.
- Coconut sugar: light brown sugar can be used in a pinch, but is not refined sugar free.
- Berry variations: pick and choose which berries you want to use, any variety or combination will work! Try gluten-free blueberry crumb cake or throw some raspberries into the mix.
- Toppings: once cooled, top the cake with powdered sugar or drizzle on a simple homemade glaze (just mix 1-2 teaspoon of yogurt with ¼-1/2 cup powdered sugar and lemon juice). You could even add a little lemon zest to the batter for more lemon flavor.
- Make it a coffee cake: swirl in a cinnamon-sugar mixture (2 tablespoon coconut sugar mixed with 1 teaspoon cinnamon) for a gluten free berry coffee cake!
Tips for Making the Best Gluten Free Berry Crumble Cake
- Make sure to use room temperature ingredients. Coconut oil is very temperature sensitive and it will seize up if you mix it with cold ingredients. Make sure the eggs and applesauce are at room temperature. Add the yogurt and milk last so even if they are cold, it will be okay.
- Don't over mix the batter! For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. That will get fully incorporated when you fold in the berries.
- Toss the berries in flour. Tossing the berries in 1 tablespoon of flour before folding them into the batter keeps them from sinking to the bottom of the cake during baking.
- Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. It will continue to cook a little as it cools. This goes for most gluten free recipes.
- Let the cake cool before cutting. This allows the cake structure to set so it is not a crumbly mess when you try to cut it.
Storage
Store leftovers in an airtight container at room temperature for up to 5 days. Storing this cake in the fridge will keep the crumb topping crunchier, as it will soften as it absorbs moisture from the cake at room temperature. If you store it in the fridge, let slices come to room temperature for the best flavor before serving (with a generous scoop of vanilla ice cream, of course!).
You can also freeze individual slices of this cake. Wrap each one in plastic wrap and store in a freezer safe container for up to 3 months. Thaw in the fridge overnight.
FAQ
Frozen berries should work in this recipe! No need to thaw them, just toss frozen straight into the batter with the flour. Keep in mind frozen berries can release more liquid during baking, so you may need to add 5 minutes to the bake time.
Although I generally bake this cake in a square pan, you could certainly use a round cake pan or even a springform pan.
You certainly can! Stick to your favorite berry or use a mix of whatever berries you love most.
Tigernut flour is a nut free alternative to almond flour. Despite its name, tigernuts are a tuber and not a nut. Tigernut and almond flour work the same in baking, so feel free to use almond flour instead if tolerated.
Yes, just be sure to use dairy free yogurt and dairy free milk. That's what I do! I use a coconut based yogurt and milk.
I have not tested a vegan version.
Yup! You can bake it the day before, just store at room temperature until ready to serve.
More Summer Berry Recipes You Have to Try
If you love berries as much as me and are looking for more delicious berry recipes, check these out:
Gluten Free Blueberry Oat Muffins
Gluten Free Raspberry Crumble Muffins
Gluten Free Blueberry Streusel Bread
Paleo Strawberry Peach Crumble
If you try this recipe, let me know what you thought by leaving a rating and review below!
Gluten Free Berry Crumble Cake
Ingredients
Crumble Topping
- ½ cup tigernut flour or almond flour
- ½ cup 1:1 gluten free flour
- ¼ teaspoon cinnamon
- 2-4 tablespoon melted coconut oil or butter
- 2 tablespoon maple syrup
Cake
- 1 cup 1:1 gluten free flour sifted
- ½ cup tigernut flour, sifted or almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup softened coconut oil or butter
- ⅓ cup coconut sugar
- ¼ cup applesauce room temp
- 2 eggs room temp
- ½ cup yogurt of choice*
- 2 tablespoon milk of choice*
- 1 teaspoon vanilla extract
- 1.5 cups mixed blueberries and blackberries tossed in 1 tablespoon of flour**
Instructions
- Preheat oven to 350F. Line a 9x9 inch baking dish with parchment paper.
- Mix the flours together for the crumb topping.
- Add the oil and maple syrup and mix together until you get a crumb texture that holds together when pinched. Set aside.
- Whisk the flours, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Beat together oil and sugar with a paddle attachment until smooth.
- Add in remaining wet ingredients and beat to combine.
- Add in the dry ingredients to the wet and mix on low until just combined and you have a few flour streaks remaining.
- Toss berries with the flour to coat. Fold berries into the batter.
- Pour batter into prepared baking dish. Crumble topping evenly over the cake.
- Bake for 35-40 minutes, until a toothpick comes out clean and top is golden.
- Let cool and enjoy!
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