Easy gluten-free berry crumble cake
Soft cake, juicy and sour berries along with sweet and crunchy crumble. Yes, I'm talking about this incredible and easy gluten-free berry crumble cake. The recipe is gluten-free, dairy-free, and vegan.
This is one of those traditional recipes that can be served with a cup of coffee or tea. If you have a garden full of berries, It is time to make this simple but delicious crumble cake.
Berries are so healthy for us. They contain lots of vitamins, especially Vitamin C, and powerful antioxidants. Since berries may taste a little bit sourer, the sweet cake and crumble complements berries perfectly.
This time, I added soy yogurt to the batter. If you are buying a large jar of yogurt, this is a great way of using it. The yogurt gives such a unique taste and consistency. In this case, I didn't add any liquid to the batter. But I've had really runny yogurt, so if it's your batter thicker than mine, please add a little bit more soy milk and you will be good to go.
The whole cake is fragrant, moist, and perfect for a Sunday afternoon. The process of making it is so easy! This cake works the best with berries, but don't be afraid to change things up! Add peaches, plums, or apricots! I'm sure it will be delicious as well.
THIS GLUTEN-FREE BERRY CRUMBLE CAKE IS:
- Vegan (dairy-free and egg-less)
- Easy to make
- Light and fluffy
- Perfectly sweet and a little bit sour
- 100% delicious
IF YOU LIKE BAKING WITH BERRIES, CHECK OUT THESE RECIPES:
- Gluten-free raspberry muffins
- Gluten-free raspberry cupcakes
- Gluten-free peach & blackberry cake
- Gluten-free sweet potato muffins with berries
You can find a full recipe in the video!
Do you like this video? Check out my previous recipe for millet mushroom & chickpea bowl!
100g gluten-free oat flour
50g millet flour
1 tsp baking powder
1/3 tsp baking soda
100g date paste (dates blended with a splash of water)
200g soy yogurt
Frozen or fresh berries (I used raspberries, blueberries, and blackcurrants
2 tbsp gluten-free oat flour
2 tbsp millet flour
1 tbsp cane sugar
1 tbsp coconut oil
A pinch of cinnamon
In a larger bowl, combine the dry ingredients. In another bowl, combine the date paste, add soy yogurt and vanilla extract, and mix well. Add wet mixture to dry. The consistency should be creamy.
Line the baking sheet with baking paper and pour the batter into a round baking sheet. Then sprinkle berries on top of the batter.
In a small bowl, combine all the ingredients for the crumble, and sprinkle it on a cake. Bake at 150 ° for 45 minutes. Enjoy!