Lemon Raspberry Almond Crumb Cake is soft and fluffy, bursting with juicy raspberries, tart lemon flavour and a simple crumb topping. And since it’s made with almond and buckwheat flour, it’s gluten-free and grain-free. You’ll love this almond flour cake for an afternoon tea or coffee break! Follow my tips and substitutions, and you’ll be able to make this crumb cake recipe your own!
I’ve been a little MIA this past week. While I had intentions to publish three recipe posts a week this summer, the weather has been lovely lately, so I’ve been spending a lot of time outdoors and away from the hot kitchen. Our summers are so short here (seriously, this past week was probably our summer!), and I just couldn’t let the sunshine and warm temps pass me by. So instead of cooking and baking, I’ve been enjoying long hikes and relaxing evenings on the back deck.
But in between all the summer fun, I did manage to recipe test this raspberry lemon cake. It’s an easy snack cake, with a ridiculously simple crumb topping, so I promise, it’s worth turning on your oven to make this one!
If you’re looking for other easy snack cakes, be sure to check out this lemon almond flour cake or this blueberry ricotta cake!
What ingredients do you need to make lemon raspberry almond crumb cake?
- Raspberries
- Lemon
- Almond flour
- Buckwheat flour
- Sliced almonds
- Cane sugar
- Cinnamon
- Salt
- Baking soda
- Non-dairy milk
- Extra virgin olive oil
- Coconut oil
- Egg
How do you make this almond flour cake?
This almond flour cake can be prepped in just about 10 minutes, and comes together with just a few bowls and spoons. No mixers required!
Start by whisking together your dry ingredients – flours, sugar, baking soda, cinnamon and salt, and then add in your wet ingredients – milk, oil, egg, lemon juice and zest. Stir until all the dry ingredients are well incorporated, but making sure not to over mix. Pour into a greased springform pan. Add the raspberries to the top and poke them into the batter a little bit.
To make the crumb topping, add a quarter cup each of buckwheat flour, cane sugar and sliced almonds to a small bowl. Add in three teaspoons of melted coconut oil and stir until a crumbly mixture forms. Sprinkle the mixture on top of the raspberries. Bake in a 350 degree oven for about 35 minutes, and let cool on a wire rack before slicing.
What’s the difference between almond flour and almond meal?
While I sometimes use almond meal in recipes, I find almond flour works better in this cake recipe. Both almond flour and almond meal are made from ground almonds, however, almond flour is more finely ground, and made with blanched almonds that have the skins removed. Almond meal is made from almonds with the skins on, and therefore, has a courser grind.
How should you store almond flour cake with berries?
Since the almond flour creates a moist and tender cake, if you’re not planning to eat or serve the cake within a day, it’s best to store it in an airtight container in the refrigerator. When berries or fresh fruit are involved, I like to store most baked goods in the refrigerator, especially on warm and humid summer days.
Can you freeze this raspberry almond flour cake?
This raspberry cake is best enjoyed fresh, so I don’t recommend making it ahead and storing it in the freezer. I froze a few pieces and defrosted them in the refrigerator overnight, and the crumb topping did not stay crispy and the berries were mushy.
Additional tips and substitutions for making this Lemon Raspberry Almond Crumb Cake:
- Buckwheat flour comes in both light and dark varieties. I use the light in this recipe, especially for the crumb topping. If you use dark, your cake and topping will look very dark.
- If you don’t have cane sugar, you can use coconut sugar or brown sugar for both the cake and crumb topping. You can also use granulated sugar in the cake, but stick with a courser sugar for the crumb topping.
- This cake works with other berries and summer fruit, so use what you have on hand. Blueberries, cherries or blackberries are great options to try.
- You can also use frozen berries, just be sure to thaw them first before adding them to the cake.
- For a different flavour cake, try subbing the lemon juice and zest for orange juice and zest.
- I made this cake in a 9-inch springform pan, but you can also use a high rimmed pie plate or cast iron skillet.
- The cake is fully baked when a toothpick inserted in the middle comes out clean, and the edges are browned and crispy.
- If the crumb topping starts to brown too much on top, just cover the cake with foil for the last few minutes of baking.
- A light dusting of icing sugar on top of the cake before serving is a nice touch. But keep in mind that icing sugar contains cornstarch, and therefore, it’s not grain-free.
If you like this raspberry cake, you may enjoy some of these recipes too……
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Lemon Raspberry Almond Crumb Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 pieces
- Category: Dessert
- Method: Bake
- Cuisine: Gluten-free
Description
Lemon Raspberry Almond Crumb Cake is soft and fluffy, bursting with juicy raspberries, tart lemon flavour and a simple crumb topping. It’s also grain-free and dairy-free!
Ingredients
For the cake:
- 1 1/4 cups almond flour
- 1 cup light buckwheat flour
- 1/3 cup cane sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup extra virgin olive oil
- 1 egg
- 1/2 lemon, juiced and zested
- 1 cup fresh raspberries
For the crumb topping:
- 1/4 cup light buckwheat flour
- 1/4 cup cane sugar
- 1/4 cup sliced almonds
- 3 teaspoons virgin, cold-pressed coconut oil, melted
Instructions
- Pre-heat oven to 350F and grease a 9-inch springform pan.
- In a large bowl, whisk together the flours, sugar, baking soda, cinnamon and salt.
- Add in the milk, oil, egg and lemon juice and zest, and stir until all the dry ingredients are well incorporated. Pour into a greased springform pan and arrange the raspberries on top, poking them into the batter a little bit.
- Prepare the crumb topping by stirring together the buckwheat flour, cane sugar and sliced almonds in a small bowl. Add in the melted coconut oil and stir until a crumbly mixture forms. Sprinkle on top of the raspberries.
- Bake for 34 – 37 minutes, or until the edges of the cake are browned and crispy, and a toothpick inserted into the middle of the cake comes out clean. Let cool on a wire rack before slicing and serving.
Notes
- Buckwheat flour comes in both light and dark varieties. I used light in this recipe. If you use dark, your cake and topping will look very dark.
- If you don’t have cane sugar, you can substitute coconut sugar or brown sugar in both the cake and crumb topping. You can also use granulated sugar in the cake, but stick with a courser sugar for the topping.
- You can use frozen berries, just be sure to thaw them first before adding them to the cake.
- I made this cake in a 9-inch springform pan, but you can also use a high rimmed pie plate or cast iron skillet.
- If the crumb topping starts to brown too much on top, just cover the cake with foil for the last few minutes of baking.
- You can add a light dusting of icing sugar to the top of the cake before serving. But keep in mind that icing sugar contains cornstarch, and therefore, the cake will not be grain-free.
I just made this cake and it’s great. I didn’t have any almond or oat milk so I used water and the cake texture was lovely. I also used frozen blueberries and they worked well but the cake took a bit longer to bake.
I made this cake today and it turned out delicious! Moist and not too sweet – a really nice balance of flavours! Thank you for the recipe 🙂
Hi Molly! I’m so happy to hear that. Thanks for letting me know!
What a beautiful cake, Leanne! I was looking for a cake recipe with buckwheat flour and this is perfect. The combination of raspberries, lemon and crumb topping sounds most delicious!
Thanks Cyna! Love baking with buckwheat. Hope you get a chance to make this one!
It’s hard for me to justify turning on the oven, but if you say it is worth it.. I think I will trust you. It sure sounds amazing.
Also, lemon raspberry might be one of my favourite combos!!
Thanks Cathleen! It’s a great combo, and totally worth turning on the oven for! 😉
This looks absolutely amazing! Loving that there are fresh raspberries in this crumb cake! Great write up and explanations. Can’t wait to try this!
Thanks Amanda! Happy you enjoyed the post!
Love the combination of flavors in the cake.This looks so gorgeous to. Would love to try this soon!
Thank you!
This cake looks scrumptious! and I love that it’s gluten-free! I recently switched to a GF diet and it’s hard to find a good cake recipe… Definitely will try yours!
Thanks Veronika! Be sure to let me know what you think if you try it!
Thank you for the explanation between the almond meal and flour. At least now I can make an educated pick at the store. The crumb cake looks yummy. Love the rustic desserts and if they have a touch a lemon all the better. Would love to have a sliver of that cake right now.
Thanks Marisa! Always love a touch of lemon with summer berries!
I’m a huge fan of crumb cakes but for some reason rarely actually make them. Saving this recipe for later so that can change!!
Thanks Kathryn! Hope you like it!
This looks so yummy! Definitely can picture this with a good cup of coffee. Love how simple this looks too!
Thanks Leslie! A cup of coffee on the side is a must! 😉
These are my absolute favorite kind of cakes!! Love the ingredient list and can definitely imagine a slice of this with my coffee. Yum!!
Thanks Tasia! They are one of my fave kind of cakes too!
Oh wow this is gorgeous and I love that’s grain free. The combination of almond and buckwheat is so hearty and wonderful. A perfect treat for the fall season 🙂
Almond flour and buckwheat are a great combo! Thanks Tammy!
Love the combination of lemon and raspberry together. I love that the cake is bursting with both flavors and is soft and fluffy. Can’t wait to make this!
Thanks Jacquelyn! Hope you like it!