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This Raspberry Crumb Cake is tender and moist and bursting with sweet raspberry flavor! It starts with a grain free lemon almond coffee cake topped with fresh lots of fresh raspberries, piled with crumb topping and drizzled with maple glaze. It’s gluten-free and paleo and will become a favorite dessert or breakfast treat with the first bite!
Have I mentioned that coffee cake is my favorite thing to bake? Or crumb cake. Is there a difference? I tend to think of coffee cakes as having a cinnamon topping so I’m calling this one a crumb cake.
Coffee cakes, crumb cakes – one of my all time favorite treats to indulge in!
Whether we’re talking dessert, snack, or a special breakfast and brunch treat, not only is it the perfect coffee companion but it has so much to offer on its own.
Between a moist flavorful cake (think a hint of lemon and almond, moist and sweet with juicy raspberries), a nice thick crumb topping and glaze, you won’t believe this cake is grain free and paleo!
What You Need to Make Raspberry Crumb Cake
The ingredients are simple, and, if you’ve made my other baking recipes you probably have everything ready to go! Here’s what you’ll need to prepare the crumb cake.
blanched almond flour tapioca flourrefined coconut oil or gheemaple sugar or coconut sugareggsalmond milklemonspure vanilla extractpure almond extractbaking sodafine sea saltfresh raspberries
How to Make Raspberry Crumb Cake
Begin with the crumb topping. Blend all ingredients with a fork or pastry blender until the texture is crumbly. Chill in the refrigerator while you prepare the cake batter.
Preheat your oven to 350° F and place an oven rack in the middle of the oven. Line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.
In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and sugar. In a separate bowl, combine the almond flour, baking soda and salt.
Stir the dry mixture into the wet until well combined and smooth. Fold in half the raspberries.
Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly. Sprinkle the remaining raspberries on top, then sprinkle all the crumb topping over the raspberries to evenly cover.
Bake on the middle rack in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.
Place the cake pan on a wire rack to allow it to cool in the pan for at least 15 minutes. Use the parchment overhang to remove the cake from the pan to continue cooling on the wire rack.
While the cake cools, make the glaze. Combine the powdered sugar of choice (see below for paleo) with 1 1/2 Tbsp of almond milk and the vanilla, adding drop by drop more almond milk if needed to get a drizzly consistency. Hint – replace the almond milk with lemon and omit the vanilla for a lemon glaze.
Drizzle the glaze over the partially cooled or cooled cake as desired. Serve cake either slightly warm or at room temperature.
How to Make Paleo Powdered Sugar
The glaze is a mixture of powdered sugar and almond milk. You can use organic powdered sugar OR make your own paleo powdered sugar.
Simply blend your maple sugar (coconut sugar can be used as well) in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency.
Make sure to measure the sugar after blending to add the correct amount.
*Note – I’ve tried using monk fruit sugar for glaze and while it gets very smooth, it doesn’t drizzle properly. If you want a white icing that’s paleo friendly, powdered monk fruit is an option, but keep in mind that you’ll have to spread it on rather than drizzle.
I hope you’re ready for the best paleo raspberry crumb cake! I have no doubt you’ll want to make this cake again and again after the first try. Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Raspberry Crumb Cake {Paleo, Gluten-Free, Dairy-Free}
Raspberry Crumb Cake {Paleo, Gluten-Free, Dairy-Free}
This Raspberry Crumb Cake is tender and moist and bursting with sweet raspberry flavor! It starts with a grain free lemon almond coffee cake topped with fresh lots of fresh raspberries, piled with crumb topping and drizzled with maple glaze. It’s gluten-free and paleo and will become a favorite dessert or breakfast treat with the first bite! Prep Time: 20 minutesCook Time: 30 minutescooling time: 45 minsServings: 12 servings
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Ingredients
Crumb Topping:
2/3cupblanched almond flour1/4cupgheerefined coconut oil, or grass fed butter, solid6Tbspmaple sugar
Cake batter:
3eggsroom temperature2Tbspalmond milkGrated zest of one medium lemon2Tbspfresh lemon juice1/4cupmelted refined coconut oil or melted ghee, cooled a bit (not hot)1tsppure vanilla extract1tsppure almond extract2/3cuppure maple sugarcoconut sugar will work too, the color will be much darker2 1/4cupsblanched almond flour1/4cuptapioca flour3/4tspbaking soda1/4tspsalt1cupfresh raspberriesabout 4.5 oz
Glaze:
2/3cuporganic powdered sugar or powdered maple sugar for a Paleo option*2-3tspalmond milk1/2tsppure vanilla extract or almond extract
Instructions
Crumb Topping:
Blend all ingredients with a fork or pastry blender until the texture is crumbly. Chill in the refrigerator while you prepare the cake batter.
Cake Batter:
Preheat your oven to 350° F and place an oven rack in the middle of the oven. Line an 8 x 8” square baking pan with parchment paper on the bottom and sides, for easy removal.In a large bowl, whisk together the eggs, lemon juice and zest, coconut oil or ghee, vanilla and almond extract, and sugar. In a separate bowl, combine the almond flour, baking soda and salt.
Stir the dry mixture into the wet until well combined and smooth. Fold in half the raspberries.
Using a silicone spatula, transfer cake batter into the parchment lined cake pan and smooth out evenly. Sprinkle the remaining raspberries on top, then sprinkle all the crumb topping over the raspberries to evenly cover.
Bake on the middle rack in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.Place the cake pan on a wire rack to allow it to cool in the pan for at least 15 minutes. Use the parchment overhang to remove the cake from the pan to continue cooling on the wire rack.
Glaze:
While the cake cools, make the glaze. Combine the powdered sugar of choice with 1 1/2 Tbsp of almond milk and the vanilla, adding drop by drop more almond milk if needed to get a drizzly consistency. Hint – replace the almond milk with lemon and omit the vanilla for a lemon glaze.Drizzle the glaze over the partially cooled or cooled cake as desired. Serve cake either slightly warm or at room temperature. Enjoy!
Recipe Notes
*Simply blend your maple sugar (or sugar of choice) in a NutriBullet (what I use), high-speed blender or food processor until it has a powdery consistency. Make sure to measure the sugar after blending to add the correct amount.
Nutrition
Calories: 331kcalCarbohydrates: 28gProtein: 7gFat: 23gSaturated Fat: 8gCholesterol: 51mgSodium: 148mgPotassium: 87mgFiber: 4gSugar: 19gVitamin A: 59IUVitamin C: 4mgCalcium: 87mgIron: 2mg
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Want More paleo cake recipes? Try one of these!
Lemon Blueberry Coffee Cake
Classic Cinnamon Coffee Cake
Chocolate Cake with Chocolate Frosting
Lemon Curd Crumb Cake
Spice Cake with Cream Cheese Frosting
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