Gluten-Free Berry Crumble Cake
Indulge in the irresistible charm of this Gluten-Free Berry Crumble Cake, a delightful dessert that combines tender, fruity cake with a golden crumbly topping. Made with a blend of gluten-free all-purpose and almond flours, the cake is packed with vibrant mixed berries and a hint of lemon zest for a tangy, refreshing touch. The buttery oat crumble, laced with cinnamon and brown sugar, creates a perfect contrast to the moist and airy base. Ideal for gatherings or an afternoon treat, this easy recipe is ready in just an hour and naturally gluten-free, making it a crowd-pleaser for everyone to enjoy. Whether served warm or at room temperature, it pairs beautifully with a scoop of vanilla ice cream or a drizzle of cream. Bake this heavenly berry confection and elevate your dessert game!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 2 cups Mixed berries (blueberries, raspberries, strawberries)
- 1 teaspoon Lemon zest
- 0.5 cup Gluten-free oats
- 0.3 cup Brown sugar
- 0.5 teaspoon Cinnamon
- 0.25 cup Unsalted butter, cold and diced
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, combine gluten-free all-purpose flour, almond flour, baking powder, and salt. Mix well and set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the mixed berries and lemon zest into the batter, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
To make the crumble topping, in a small bowl, combine the gluten-free oats, brown sugar, and cinnamon. Add the cold diced butter and use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serve the gluten-free berry crumble cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 443.5 g | 161% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 231.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
