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Cherry Sour Cream Streusel Cake (Gluten, Nut & Sugar Free) Place on a Round Plate with parchment paper. A slice cut lying on a knife on top of the cake. Shown from front.
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Cherry Sour Cream Streusel Cake (Gluten, Nut & Sugar Free)

This is a tasty, delicious, sweet, fresh and flavorful cake that is easy to make and great to serve all day round.
Course Afternoon Snack, Baking, Dessert, Healthy Dessert, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Nut Free, Sugar Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 pieces

Ingredients

For the cake

  • 3 Eggs
  • 2 (4/5) dl (cups) Monk fruit sweetener
  • 1/2 small Banana mashed
  • 1/2 (1/5) dl (cups) Applesauce
  • 1 + 1/2-1 (2/5 + 1/5-2/5) dl (cups) Sour cream
  • 5-6 drop Stevia vanilla drops
  • 2 dl Oat flour
  • 3/4 dl Corn flour
  • 1/4 dl Coconut flour
  • 1/2 tbsp Cinnamon
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 tsp Salt
  • 1 dl Cherry jam (see note 1 for the one I used)

For the streusel

  • 3/4 dl Oat flour
  • 1/4 dl Almond flour
  • 1 tbsp Sugar
  • 1 tbsp Coconut oil
  • 1/2-1 1/2 tsp Applesauce
  • Cinnamon, to taste (optional)

Instructions

  • Start by cooking the cherry jam if using home made. See note 1 for the one I made.
  • Preheat the oven to 175 degrees Celsius.
  • Line or grease a 16-18 cm spring form.
  • Add eggs and granulated sweetener to a bowl. Whisk until smooth, fluffy and the mixture has turned quite pale using an electric whisk.
  • Add mashed banana, apple sauce, 1 dl sour cream and vanilla drops. Stir/whisk until fully incorporated. Don't whisk for too long.
  • Combine the oat flour, corn flour, coconut flour, cinnamon, baking powder, baking soda and salt in a separate bowl.
  • Gently and little by little add the dry ingredients to the wet, stirring gently until combined. Don't stir too much.
  • Next combine the ingredients for the streusel in a bowl. If too dry add a little more apple sauce or coconut oil.
  • Pour the batter into the prepared spring form.
  • Dollop the cherry jam over the cake, then using a knife or skewer make swirls in the batter.
  • Dollop sour cream (1/2-1 dl) depending on how much you prefer. Make swirls using a knife or skewer.
  • Sprinkle the streusel over the cake and press gently down to make sure it sits after baking.
  • Bake in the middle of the oven for 36-42 minutes, until an inserted knife or skewer comes out clean.
  • Take out and let the cake cool before removing it from the spring form and cutting it.

Notes

Note 1 - I used this recipe for my cherry jam