This recipe is for a delicious, super moist yet light and fresh Raspberry Crumb Cake. This cake is made with easy and healthy ingredients and quick to prepare. Since this cake is made with healthy ingredients and low in fat it is great to serve both for breakfast or an afternoon snack, but also delicious and moist enough to have for dessert. It is both gluten and sugar free and low in fat.
Oh how I love a good, delicious and moist cake! Especially when it’s made with seasonal fruits and berries! As much as I love a good cake I really don’t enjoy eating heavy cakes made with lot of butter or oil. Of course they taste good and are very juicy and moist, but I always feel a bit overwhelmed and get that heavy feeling that almost puts me in a food coma. But to make a sweet, juicy and moist cake you really don’t need to use lot of butter or oil! This cake is both super juicy, moist, tender and sweet but still light and fresh at the same time, made with only one tablespoon coconut oil. Instead of using butter/oil it is made with ripe mashed banana and apple sauce, which adds moist, sweetness and make the cake juicy. It also includes yogurt and “butter milk” that also add a wonderful juiciness, makes the cake light, helps it rise and add a lovely fresh and slightly tangy taste. To get a warm tasting feeling the cake is flavored with vanilla extract and a little cardamom, which just pairs so well with the slightly sweet and sour raspberries. Icing on the cake is of course the crumble that add a lovely texture and cozy feeling to the cake. Since this cake is both gluten and sugar free, made with very little fat it is great to serve for both breakfast, afternoon snack or dessert.
A few tips:
- Use ripe banana and mash it well not leaving any big lumps left.
- I used both banana and apple sauce, even though they have a similar function. This is to avoid the banana taste to come through in the cake.
- The amount of sweetener can be adjusted according to how sweet you prefer your cake, but also if you’re using a sweetened apple sauce or not.
- When mixing the cake batter make sure not to mix for too long, just until the ingredients are incorporated and you have a smooth batter.
- You can use both fresh and frozen raspberries.
- Gently fold in the berries to prevent them from breaking.
- Press the raspberries and crumble on top of the cake down slightly into the cake batter before baking it.
- Let the cake cool completely before removing it from the spring form, dusting it with icing sugar and cutting it.
Ingredients for this Raspberry Crumb Cake:
- Apple sauce
- Greek yogurt/plain yogurt/quark
- Xylitol or sweetener of choice
- Oat milk
- Apple cider vinegar
- Vanilla extract
- Coconut oil
- Oat flour
- Rice flour
- Baking powder
- Baking soda
- Cinnamon (optional)
Other recipes you might like:
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Rhubarb Vanilla Muffins with Cream Cheese (Gluten, Oil & Sugar Free)
- Rhubarb Cardamom Cake (Gluten, Dairy, Sugar & Oil Free)
- Blueberry Poppy Seed Muffins (Gluten & Sugar Free)
- Breakfast Apple Pie (Gluten, Nut, Oil & Sugar Free)
- Walnut Honey Cake with Cream Cheese Frosting (Gluten, Oil & Refined Sugar Free)
- Bundt Cake with Plum Jam (Gluten & Refined Sugar Free)
- Saffron & Orange Polenta Cake (Vegan, Gluten & Refined Sugar Free)
- Apple Ricotta Cake (Gluten, Oil & Sugar Free)
- Fig Coffee Cake (Gluten & Refined Sugar Free)
- Polenta Cake with Mascarpone Cream & Figs (Gluten, Egg & Sugar Free)
- Peach & Almond Cake (Gluten & Sugar Free)
- Peach & Raspberry Mini Pies with Yogurt Filling (Gluten, Grain, Oil, Sugar Free & Low Carb)
- Rhubarb & Strawberry Vanilla Custard Cake (Gluten & Sugar Free)
Raspberry Crumb Cake (Gluten & Sugar Free)
For the cake
- 1/2 Banana mashed
- 3/4 dl Apple sauce
- 1/2 dl Geek yogurt/plain yogurt or quark
- 2 1/2-3 dl Xylitol
- 3/4 dl Oat milk
- 1/2 tbsp Apple cider vinegar
- 2 Eggs
- 1 tsp Vanilla extract
- 1 tbsp Coconut oil melted
- 4 dl Oat flour
- 1 dl Rice flour
- 1/2 tbsp Cardamom
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 200 g Raspberries
For the crumble
- 2 dl Oat flour
- 1/2 dl Xylitol
- 1/2 tsp Cinnamon (optional)
- 3 tbsp Coconut oil
- 1 tbsp Apple sauce (or more coconut oil)
- Sugar free icing sugar (optional)
- Combine oat milk and apple cider vinegar in a glass. Let it sit for 10 minutes.
- Preheat the oven to 175 degrees Celsius.
- Line or grease a 20 cm spring form.
- Combine mashed banana, apple sauce and yogurt in a bowl and whisk until you have a smooth mixture.
- Add the sweetener, oat milk, eggs, vanilla extract and coconut oil and incorporate into the mixture.
- Combine the rest of the ingredients (except for the raspberries) in a separate bowl.
- Add dry ingredients to the wet and stir together until you have a smooth batter. Do not mix for too long.
- Gently fold in about 3/4 of the raspberries into the batter.
- Pour the batter into the prepared spring form.
- Add the ingredients for the crumble to a small bowl. Stir to combine until you have a crumbly dough. If needed add some more coconut oil or apple sauce.
- Top the cake with the rest of the raspberries and crumble. Press down gently.
- Bake in the middle of the oven for 35-40 minutes, until a toothpick comes out clean.
- Take out from the oven and let it cool completely before removing it from the spring form and slicing it.
- Top with icing sugar (optional).