Gluten Free Mixed Berry Crumb Cake
This gluten free mixed berry crumb cake is soft, moist, and packed with fresh blueberries and blackberries. It's dairy free, refined sugar free, and topped with a sweet crumble. The allergy friendly summer cake everyone needs!
Servings 9 servings
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!
Notes
*dairy free or dairy full products will work
**any mix of your favorite berries!