Gluten-Free Berry Crumble Cake

Indulge in the perfect blend of sweetness and texture with this Gluten-Free Berry Crumble Cake! Bursting with juicy blueberries, raspberries, and strawberries, this cake is a delightful fusion of soft, buttery layers and a golden, oat-strewn crumble topping. Made with a mix of gluten-free all-purpose flour and almond flour, this recipe caters to gluten-sensitive diets without sacrificing flavor or structure. A hint of lemon zest brightens the berry filling, while warm cinnamon adds depth to the irresistible crumble. Ready in just about an hour, this easy-to-make dessert is perfect for brunches, tea parties, or an elegant weeknight treat. Serve it warm or at room temperature and enjoy a slice of pure comfort!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a medium bowl, combine gluten-free all-purpose flour, almond flour, baking powder, and salt. Mix well and set aside.

Step 3

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 6

Gently fold in the mixed berries and lemon zest into the batter, being careful not to overmix.

Step 7

Pour the batter into the prepared cake pan and spread it evenly.

Step 8

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.

Step 9

Sprinkle the crumble topping evenly over the cake batter in the pan.

Step 10

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 12

Serve the gluten-free berry crumble cake warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1180.7g)

Amount per serving	% Daily Value*
Calories	3499.7

Total Fat 186.2g	0%
Saturated Fat 98.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 770.5mg	0%
Sodium 2311.8mg	0%
Total Carbohydrate 443.5g	0%
Dietary Fiber 25.3g	0%
Total Sugars 231.6g
Protein 40.2g	0%

Vitamin D 135.7IU	0%
Calcium 507.6mg	0%
Iron 7.8mg	0%
Potassium 984.6mg	0%

*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.

Source of Calories

Fat: 46.4%

Protein: 4.5%

Carbs: 49.1%