Gluten Free Crumble Cake
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Cook: 1 hour 1 minutes
Total: 1 hour and 30 minutes
- 2 peaches,2 ½ cups raspberries 225g,2 tablespoons maple syrup (optional)
- 1/3 cup Nush yoghurt (125g),2 cups of Ground Almonds (180g),1/3 cup Cashew butter (90g),1/2 cup maple syrup (100ml),2 tablespoons Coconut sugar (20g),1 teaspoon Vanilla,1/2 cup Oat milk (100ml)
- ¾ cup Jumbo oats (65g),½ cup Oat flour (40g),½ tablespoon coconut oil (15g),1 ½ teaspoon vanilla powder,2 tablespoon desiccated coconut (20g),2 tablespoon maple syrup
Preheat the oven to 180 degrees Celsius and line a cake tin with baking paper.
Add all of the cake ingredients into a bowl and mix until they are thoroughly combined and it is a smooth cake batter.
Pour this into the cake tin and place into the oven to bake for 45 minutes.
Whilst the cake is cooking, place the peaches and raspberries into a saucepan with the maple syrup (optional).
Put this on a medium heat and then simmer until a thick fruit stew has formed. Place this aside, it will be used to top the cake.
In another bowl, add the crumble ingredients together and mix. Place this on a baking tray and put into the oven for 15 minutes until golden.
Once all of the components have cooled you can start assembling. Put the fruit on top of the cake and then top with the crumble.