Need help finding a recipe?

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Simple, Approachable Desserts and Savory Recipes

  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography
You are here: Home / Desserts / Lemon Raspberry Almond Crumb Cake (Grain-Free)

Lemon Raspberry Almond Crumb Cake (Grain-Free)

August 5, 2019 Updated: March 22, 2024 By Leanne 61 Comments

Jump to Recipe·Print Recipe

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!

Side view of a slice of lemon raspberry almond crumb cake on a round pan.

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!

Ingredients to make lemon raspberry almond crumb cake arranged on a dark surface.

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.

Overhead view of cake batter in a springform pan with raspberries arranged on top.

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.

Up-close view of lemon raspberry almond crumb cake on a dark surface.

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.

Overhead view of lemon raspberry almond crumb cake on a dark surface with raspberries off to the side.

If you like this raspberry cake, you may enjoy some of these recipes too……

  • Raspberry Lemon Chia Buckwheat Muffins
  • Raspberry Chocolate Chip Nice Cream Pops
  • Berry Citrus Kale Salad with Raspberry Vinaigrette

Pin this Lemon Raspberry Almond Crumb Cake to make for dessert!

Pinterest image for Lemon Raspberry Almond Crumb Cake.

HUNGRY FOR MORE?  Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view of a slice of lemon raspberry almond crumb cake on a round pan.

Lemon Raspberry Almond Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 24 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 pieces
  • Category: Dessert
  • Method: Bake
  • Cuisine: Gluten-free
Print Recipe
Save Recipe Recipe Saved

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

  1. Pre-heat oven to 350F and grease a 9-inch springform pan.
  2. In a large bowl, whisk together the flours, sugar, baking soda, cinnamon and salt.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. You can use frozen berries, just be sure to thaw them first before adding them to the cake.
  4. I made this cake in a 9-inch springform pan, but you can also use a high rimmed pie plate or cast iron skillet.
  5. If the crumb topping starts to brown too much on top, just cover the cake with foil for the last few minutes of baking.
  6. 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.

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Filed Under: All Recipes, Almond Flour Recipes, Dairy-Free, Desserts, Gluten-Free, Grain-Free

Previous Post: « Strawberry Basil Cobbler with Whole Wheat Strawberry Swirl Biscuits
Next Post: Dairy-Free Frozen Peach Cream Pie »

Reader Interactions

Comments

  1. Lorna says

    June 3, 2024 at 3:01 am

    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.

    Reply
  2. Molly says

    December 5, 2020 at 5:46 pm

    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 🙂

    Reply
    • Leanne says

      December 6, 2020 at 9:09 pm

      Hi Molly! I’m so happy to hear that. Thanks for letting me know!

      Reply
  3. Cyna says

    August 14, 2019 at 2:44 am

    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!

    Reply
    • Leanne says

      August 14, 2019 at 2:07 pm

      Thanks Cyna! Love baking with buckwheat. Hope you get a chance to make this one!

      Reply
  4. Cathleen @ A Taste of Madness says

    August 12, 2019 at 12:43 am

    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!!

    Reply
    • Leanne says

      August 12, 2019 at 12:07 pm

      Thanks Cathleen! It’s a great combo, and totally worth turning on the oven for! 😉

      Reply
  5. Amanda Mason says

    August 11, 2019 at 11:50 pm

    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!

    Reply
    • Leanne says

      August 12, 2019 at 12:10 pm

      Thanks Amanda! Happy you enjoyed the post!

      Reply
  6. Kushigalu says

    August 11, 2019 at 11:12 pm

    Love the combination of flavors in the cake.This looks so gorgeous to. Would love to try this soon!

    Reply
    • Leanne says

      August 12, 2019 at 12:10 pm

      Thank you!

      Reply
  7. Veronika's Kitchen says

    August 11, 2019 at 2:55 pm

    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!

    Reply
    • Leanne says

      August 12, 2019 at 12:11 pm

      Thanks Veronika! Be sure to let me know what you think if you try it!

      Reply
  8. Marisa F. Stewart says

    August 11, 2019 at 12:19 pm

    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.

    Reply
    • Leanne says

      August 12, 2019 at 12:12 pm

      Thanks Marisa! Always love a touch of lemon with summer berries!

      Reply
  9. Kathryn says

    August 11, 2019 at 11:04 am

    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!!

    Reply
    • Leanne says

      August 12, 2019 at 12:12 pm

      Thanks Kathryn! Hope you like it!

      Reply
  10. Leslie says

    August 10, 2019 at 1:18 pm

    This looks so yummy! Definitely can picture this with a good cup of coffee. Love how simple this looks too!

    Reply
    • Leanne says

      August 12, 2019 at 12:13 pm

      Thanks Leslie! A cup of coffee on the side is a must! 😉

      Reply
  11. Tasia ~ TwoSugarBugs says

    August 10, 2019 at 12:12 am

    These are my absolute favorite kind of cakes!! Love the ingredient list and can definitely imagine a slice of this with my coffee. Yum!!

    Reply
    • Leanne says

      August 12, 2019 at 12:16 pm

      Thanks Tasia! They are one of my fave kind of cakes too!

      Reply
  12. Tammy says

    August 9, 2019 at 2:27 pm

    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 🙂

    Reply
    • Leanne says

      August 12, 2019 at 12:19 pm

      Almond flour and buckwheat are a great combo! Thanks Tammy!

      Reply
  13. Jacquelyn Hastert says

    August 8, 2019 at 11:53 am

    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!

    Reply
    • Leanne says

      August 12, 2019 at 12:25 pm

      Thanks Jacquelyn! Hope you like it!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest

Find a recipe

AIR FRYER RECIPES

Air fryer mushrooms and onions served in a white bowl with a serving spoon inserted into it.

Air Fryer Mushrooms and Onions

Air fryer peppers and onions served in an oval dish with a spoon inserted into it.

Air Fryer Peppers and Onions

Air fryer chicken parmesan served on plates with spaghetti and marinara sauce.

Air Fryer Chicken Parmesan

Close up view of air fryer cornflake chicken strips on a plate.

Crispy Air Fryer Cornflake Chicken Strips

Copyright © 2025 crumbtopbaking.com - Privacy Policy & Terms of Use

Crumb Top Baking Text LogoLogo Header Menu
  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography