Lemon Raspberry Crumb Cake

A delicious zingy and fruity cake that’s perfect for summer. Vegan, gluten-free and healthy enough to be enjoyed for breakfast! 

Who could say no to cake for breakfast? These lemon raspberry crumb cake slices are high in fibre, omega-3 essential fatty acid, vitamin E, manganese and magnesium and each slice containing only around 173 calories per slice. 


I used oat flour and almond flour to make it gluten-free and low GI. Using almonds and almond flour in treats is a great way to make sure you’re getting sufficient amounts of vitamin E, which a lot of us aren’t getting enough of (including myself!). 


To sweeten, I made it with both brown sugar and coconut sugar. Using coconut sugar resulted in a less sweet cake, but still delicious and the benefit of using coconut sugar is that it has a lower GI meaning it’s broken down and absorbed slower in the body and doesn’t have the same impact on insulin levels. 


Lemon Raspberry Crumb Cake
Serves 16
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  1. 1 cup (125g) almond flour
  2. 1 cup (100g) oat flour
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1/4 brown or coconut sugar (the cakes are not as sweet when using coconut sugar)
  7. 2 tbsp milled flaxseed mixed with 1/3 cup (5 tbsp) water
  8. 1/3 cup maple syrup or liquid sweetener of choice
  9. 2 lemons - juice and zest
  10. 1/3 cup (5 tbsp) coconut oil, melted
  11. 1 cup (220ml) milk of choice
  12. 200g raspberries
For the crumb topping
  1. 3 tbsp almond flour
  2. 2 tbsp brown or coconut sugar
  3. 2 tbsp oats
  4. 1 heaping tbsp coconut oil, melted
  1. Nutritional information (estimated per serving)
  2. Calories: 173 kcal
  3. Protein: 3.3 g
  4. Fat: 11 g
  5. Carbs: 17.8 g
  6. Fibre: 2.8 g
Nadia's Healthy Kitchen https://nadiashealthykitchen.com/

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