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.
- 1 cup (125g) almond flour
- 1 cup (100g) oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 brown or coconut sugar (the cakes are not as sweet when using coconut sugar)
- 2 tbsp milled flaxseed mixed with 1/3 cup (5 tbsp) water
- 1/3 cup maple syrup or liquid sweetener of choice
- 2 lemons - juice and zest
- 1/3 cup (5 tbsp) coconut oil, melted
- 1 cup (220ml) milk of choice
- 200g raspberries
- 3 tbsp almond flour
- 2 tbsp brown or coconut sugar
- 2 tbsp oats
- 1 heaping tbsp coconut oil, melted
- WATCH THE VIDEO ABOVE FOR INSTRUCTIONS
- Nutritional information (estimated per serving)
- Calories: 173 kcal
- Protein: 3.3 g
- Fat: 11 g
- Carbs: 17.8 g
- Fibre: 2.8 g
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They look so fudgy and delicious. I love the bright colour and wonderful flavour.
I am drooling! I wish I had a square or two right now!! I love using coconut sugar in my desserts too – makes them just sweet enough!
Gosh, this is not one to read while hungry, my tummy is rumbling now! They look so moist and flavoursome!
Ooh these look super gorgeous Nadia. Lemon and raspberry sounds so fresh and summery. I use coconut sugar quite lot and find it plenty sweet enough. Almonds usually give such a nice texture to cakes – certainly looks as though it has here.
I’ll take this crumb cake for breakfast and dessert (and all snacks in between!) I LOVE crumb topped goodies <3
These slices look mouthwatering and delicious book marking to try later.