Humans love combining and mixing two perfectly fine things together and hoping for an even better result. Sometimes it works, take the adorable Liger. Sometimes it doesn’t, take the not so adorable mix of singing and a classic noughties film that is the 2024 mean girls debut.
Stress not, there are no off key, badly written songs ruining this creation. Light sponge, meets soft apple and raspberry, which meets sugary crumble and forms the most indulgent cake which cries for a slug of hot custard on a cozy sunday afternoon.
New to gluten free baking? This cake is for you. Whether you are lovingly baking for a gluten free friend or family member or you are a newly diagnosed coeliac (welcome!), this recipe will restore your faith in making light and fluffy cakes gluten free.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Cream butter and sugar together until light and fluffy.
2. Slowly add both eggs and vanilla to the creamed butter and sugar while using the electric whisk. Continue to whisk until all ingredients are properly combined.
3. Add your flour and xanthan gum, folding into the mixture until all flour is integrated. Set aside while you prepare your fruit and crumble.
4. Add all of your crumble ingredients into a mixing bowl, and use your fingers to rub the mixture into a breadcrumb like texture.
5. Pour the cake batter into the cake tin and evenly sprinkle the sliced apple over the batter, followed by the raspberries and crumble on top. Place your crumble cake into your heated oven for 60 minutes.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free crumble cake.
Swapping the fruit used is the simplest way to add some variation, blueberries and blackberries work particularly well.
To avoid your cake from drying out, keep it under a cake cloche or large airtight container. It will keep well for two to three days, but will become more moist and the crumble will soften the longer it isn’t eaten.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Cake
Crumble
Prepare a 9x9’’ cake tin, lining it with baking paper. Heat your oven to 180c fan.
Cream butter and sugar together until light and fluffy.
Slowly add both eggs and vanilla to the creamed butter and sugar while using the electric whisk. Continue to whisk until all ingredients are properly combined.
Add your flour and xanthan gum, folding into the mixture until all flour is integrated. Set aside while you prepare your fruit and crumble.
Add all of your crumble ingredients into a mixing bowl, and use your fingers to rub the mixture into a breadcrumb like texture.
Pour the cake batter into the cake tin and evenly sprinkle the sliced apple over the batter, followed by the raspberries and crumble on top.
Place your crumble cake into your heated oven for 60 minutes. To test your cake, insert a cocktail stick into the centre and it should come out clear of any batter.
Allow the cake to cool for 30 minutes before placing it onto a cooling rack to cool further.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.