A lovely plant-based cake with a moist sponge topped with peaches, raspberries and crumble topping.
And so I fancied little bit of an old fashioned kind of a cake last Sunday with lots of summer fruit and I came up with this deliciously moist Raspberry Peach Crumb Cake.
It’s a lovely plant-based cake with a really moist sponge topped with peaches, raspberries and crumble topping. A perfect recipe to put your own spin onto and use with any of your favorite summer fruit combos.
I’ve made a gluten-free mix with ground almonds, buckwheat flour, ground oats and desiccated coconut. If you don’t like buckwheat flour, you can replace it with brown rice, millet or teff flour. Gluten-free oats can be replaced with quinoa flakes if you can’t tolerate them, but use brown rice flour instead of buckwheat as it has more neutral taste.
I’ve called this cake Raspberry Peach Crumb Cake, but I’ve actually used nectarines. It’s just that everyone is more likely to search for peach rather than a nectarine cake :) Two nectarines and a handful of raspberries were sufficient for this recipe and it perfectly covered the whole surface.
I did decorate my cake with few blooms and thyme sprigs to make the photos more pretty and eye catching, but it’s a beautiful cake on it’s own and perfect for your summer celebrations.
Raspberry Peach Crumb Cake (vegan & gluten-free)
A lovely plant-based cake with a moist sponge topped with peaches, raspberries and crumble topping.
Ingredients
- 2 peaches or nectarines, sliced
- 3/4 cup raspberries (100 grams)
- 1 cup ground almonds (100 grams)
- 3/4 cup buckwheat flour (95 grams)
- 1/2 cup gluten-free oats, ground into flour consistency (50 grams)
- 1.2 cup desiccated coconut (50 grams)
- 1 1/2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- pinch sea salt
- 3/4 cup coconut sugar (100 grams)
- 3 tablespoons ground flaxseed + 9 tablespoons water
- 1/2 cup olive oil (120 ml)
- 1/2 cup almond milk (120 ml)
- 1 tablespoons apple cider vinegar
- 1 teaspoon vanilla
Crumble topping:
- 1/3 cup flaked almonds (30 grams)
- 1/4 cup buckwheat flour (35 grams)
- 2 tablespoons coconut sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 tablespoon coconut oil
Instructions
- Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
- Place all of the dry ingredients for crumble topping into a medium bowl and whisk together. Add coconut oil and rub together into crumbly consistency. Set aside.
- Preheat the oven to 350 °F (180 °C)
- Grease and line one 9" round springform baking tin.
- In a large bowl whisk together ground almonds, buckwheat flour, oat flour, desiccated coconut, baking powder, bicarbonate of soda, cinnamon, cardamom, salt and sugar and set aside.
- In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and vanilla.
- Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
- Spoon the mixture into your prepared tin and level out the surface.
- Arrange sliced peaches and raspberries on top and sprinkle with the crumble topping.
- Bake for about 40-45 minutes or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 509Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 308mgCarbohydrates: 59gFiber: 8gSugar: 25gProtein: 9g
Looks lovely!
Thank you Adrienne!
This looks so yummy! But what if I can’t tolerate almonds? Any suggestions?
Thank you Laura. You could replace the ground almonds with ground sunflower seeds, hazelnuts or walnuts if you can tolerate them. They make the cake more moist than using just flours. Alternatively use 100g (1 cup) oats and 35g (1/4 cup) buckwheat flour and 95g (3/4 cup) brown rice flour instead.
Or hazelnuts, right?
Hazelnuts will be great :)
This looks delicious! I cannot wait to make it! I plan to substitute out the buckwheat for other flour. I’ll let you know how it turns out!
Thank you so much Heather! Looking forward to hear how you like it :)
So lovely! Hmmm… what could I substitute for the oats or quinoa flakes? I don’t eat either. Would it work to substitute something else? Thanks!
Hi Jan, you could substitute the oats with a mixture of brown rice and tapioca flour/arrowroot. Hope you like it :)
This recipe is amazing and delicious!
I substituted the following because I didn’t have exact ingredients.
Ground Flax seed for half ground chia and half Psyllium husk powder (same gelatinous properties)
Buckwheat for brown rice flour
The crumb and flavor is amazing! I’ve done lots of gluten free baking and those intolerance to nuts, could definitely use ground raw sunflower seeds and coconut milk. I plan to try these substitutes next time for a friend who cannot eat almonds.
I wish I could add a photo. Not nearly as beautifully decorated as yours!
Thank you so much Heather for coming back and leaving me a comment, it will be really useful to other readers too. I’m so happy you love this cake and I’m sure it looked beautiful! Have a lovely weekend. xx
This cake is stunning! Looks perfect for the summer!
Thank you so much Natalie!
I just made it. It is delicious, thank you for the recipe!