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……
Pin this Lemon Raspberry Almond Crumb Cake to make for dessert!
HUNGRY FOR MORE?  Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!
PrintLemon 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.
Marie says
FYI Aussie readers, just to make things super confusing, almond meal in Australia is the same as almond flour. It is ground finely without the husks. This is such a super gorgeous cake 🙂
Leanne says
I didn’t know that. Thanks for noting it Marie. Appreciate it!
Karly says
Looks so delicious! Would be a great breakfast for guests!
Leanne says
Thanks Karly!
Michelle says
This cake looks amazing! I’m so with you on getting out of the kitchen when the weather is good. We have to make the most of it while we can! I’m really looking forward to making this, pinned it for later.
Leanne says
Thanks for pinning Michelle! Hope you get a chance to make it!
marcie says
I’m glad you got to get out and enjoy the sunny weather — that’s what summer is about! I love that this incorporates both buckwheat flour and almond flour — I’m dying to try it! Lemon and raspberries are such a great combo for this summery cake!
Leanne says
I’m glad I took a break and enjoyed the weather. Summer is just too short! Thanks Marcie! Hope you get to try it!
Kelly Anthony says
I’m so glad you got out and enjoyed the beautiful weather. I’m adding this lemon raspberry crumb cake to my brunch menu for when my girlfriends come to town.
Leanne says
Thanks Kelly! I hope your girlfriends like it. I think it would be a great addition to brunch!
Marissa says
I love buckwheat flour in baked goods (and crepes!), so you’re making me so happy with this, Leanne! The combination sounds just perfect!
Leanne says
Thanks Marissa! Making buckwheat crepes is on my list to try!
Ashlyn @ F5 Method says
This almond crumb cake looks so beautiful! This looks like the perfect gluten free friendly summer dessert!
Leanne says
Thanks Ashlyn!
Elaine Benoit says
I love the flavors of lemon and raspberry together! Your crumb cake looks fantastic!! I use almond flour a lot in my baking and almost always go with the flour as opposed to the meal. I feel it makes for a smoother consistency! I have all the ingredients but the raspberries but am going to the store tomorrow. I can’t wait to try your recipe!
Leanne says
Thanks Elaine! I agree, almond flour definitely adds a smoother texture! Hope you got those raspberries and get a chance to make this cake!
Jennifer @ Seasons and Suppers says
I definitely endorse getting out and enjoying Summer, while it lasts 🙂 Loving this lovely cake! Lemon and raspberry go so well together and crumb cakes are always great to have on the counter!
Leanne says
Thanks Jennifer! We’ve had a good run of weather here over the past few weeks so I’m trying to soak it all up. Hope you’re have a wonderful summer in Ontario!
2pots2cook says
So glad to find you Leanne ! Love your place and will be back for more. Thank you for this one and enjoy your day 🙂
Leanne says
Thank you! Glad you find me! 😉
Katherine | Love In My Oven says
Making this, making this, making this!!! As always, the ingredients in your recipes are the best! This is the best, healthiest way to eat cake in the morning with my coffee! Lemon and raspberry is a dream!
Leanne says
Thanks Katherine! You’re so sweet! And cake for breakfast?! I like the way you think! Hope you like it!
Kelsie | the itsy-bitsy kitchen says
I’m glad you took a little break to enjoy the sunshine! But I’m also glad you made this cake because it looks AMAZING! Lemon and raspberry make such a delicious pair!
Leanne says
Thanks Kelsie! I’m glad I took a break too! Glad you like the pairing!
Terry says
Another great recipe…your deserts always look amazing!
Congrats on finally getting some warm weather! Haha
Leanne says
Thanks Terry! We had an amazing stretch of warm weather!
Milena says
Where was this recipe years back when I thought I had to eat gluten free? Plus I have such a passion for almonds:) Pinning and making – our first home grown raspberries are almost ripe for picking.
Leanne says
Thanks for pinning Milena! And I’m so jealous that you grow raspberries!
Matt - Total Feasts says
This does look like a great summer cake. I could easily see myself devouring this with a cup of tea. Love raspberry and lemon!
Leanne says
Thanks Matt! I can say for certain it goes well with a cup of tea!
Mary Ann | The Beach House Kitchen says
HUGE fan of crumb cake Leanne! Love the combination of flours you’ve used. This would be perfect for brunch at the beach. Adding to my baking list!
Leanne says
Brunch at the beach sounds lovely! And I think cake is a must on the menu! 😉 Thanks Mary Ann!
annie@ciaochowbambina says
Whenever I see the word ‘crumb’ in the title of a recipe, I am all over it! The combination of flavors and texture makes this a super dessert!! Pinned!
Leanne says
Thanks Annie! Obviously I’m partial to the word ‘crumb’ too! 😉
Dawn - Girl Heart Food says
Ha! We said the same thing…that this past week was probably the peak of summer, lol. I sure hope not, but ya never know around here! Better enjoy the nice weather while we can, right? This cake looks super delicious, Leanne! Love those beautiful, vibrant raspberries and you can never go wrong with lemon in baked goods, if you ask me 🙂 A piece right now to start my Monday would be lovely! Pinned. Have a great week!
Leanne says
We’ve had a good stretch of warm weather here, so I hope you’re still out enjoying it! Thanks Dawn!