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Raspberry Peach Crumb Cake (vegan & gluten-free)

July 4, 2018 By Hana 14 Comments

Raspberry Peach Crumb Cake (vegan & gluten-free)

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 plantbased 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 favourite summer fruit combos.

Raspberry Peach Crumb Cake (vegan & gluten-free)Raspberry Peach Crumb Cake (vegan & gluten-free)Raspberry Peach Crumb Cake (vegan & gluten-free)

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. Enjoy & Happy July!

Much Love Hxx

Raspberry Peach Crumb Cake (vegan & gluten-free)Raspberry Peach Crumb Cake (vegan & gluten-free)Raspberry Peach Crumb Cake (vegan & gluten-free)

Raspberry Peach Crumb Cake (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 9" cake
Ingredients
  • 2 peaches or nectarines, sliced
  • 100g raspberries (3/4 cup)
  • 100g ground almonds (1 cup)
  • 95g buckwheat flour (3/4 cup)
  • 50g gluten-free oats, ground into flour consistency (1/2 cup)
  • 50g desiccated coconut (1/2 cup)
  • 1½tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp cinnamon
  • ½tsp cardamom
  • pinch sea salt
  • 100g coconut sugar (3/4 cup)
  • 3tbsp ground flaxseed + 9tbsp water
  • 120ml olive oil (1/2 cup)
  • 120ml almond milk (1/2 cup)
  • 1tbsp apple cider vinegar
  • 1tsp vanilla

  • Crumble topping:
  • 30g flaked almonds (1/3 cup)
  • 35g buckwheat flour (1/4 cup)
  • 2tbsp coconut sugar
  • ¼tsp cinnamon
  • ¼tsp cardamom
  • 1tbsp coconut oil
Instructions
  1. Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
  2. 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.
  3. Preheat the oven to 180°C (350F)
  4. Grease and line one 9" round springform baking tin.
  5. 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.
  6. In a small bowl whisk together flax eggs, olive oil, almond milk, apple cider vinegar and vanilla.
  7. Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
  8. Spoon the mixture into your prepared tin and level out the surface.
  9. Arrange sliced peaches and raspberries on top and sprinkle with the crumble topping.
  10. Bake for about 40-45 minutes or until a cocktail stick comes out clean.
  11. Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
  12. Enjoy!
3.5.3251

 

Raspberry Peach Crumb Cake (vegan & gluten-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« Raw Vegan Strawberry Tart (grain-free)
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Comments

  1. Adrienne says

    July 5, 2018 at 2:48 pm

    Looks lovely!

    Reply
    • Hana says

      July 5, 2018 at 8:13 pm

      Thank you Adrienne!

      Reply
  2. Laura says

    July 6, 2018 at 4:08 pm

    This looks so yummy! But what if I can’t tolerate almonds? Any suggestions?

    Reply
    • Hana says

      July 8, 2018 at 6:13 pm

      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.

      Reply
      • Carol says

        August 18, 2018 at 4:31 pm

        Or hazelnuts, right?

        Reply
        • Hana says

          August 18, 2018 at 5:36 pm

          Hazelnuts will be great :)

          Reply
  3. Heather Watts says

    July 12, 2018 at 6:10 pm

    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!

    Reply
    • Hana says

      July 12, 2018 at 8:55 pm

      Thank you so much Heather! Looking forward to hear how you like it :)

      Reply
  4. Jan says

    July 13, 2018 at 4:30 pm

    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!

    Reply
    • Hana says

      July 14, 2018 at 7:01 pm

      Hi Jan, you could substitute the oats with a mixture of brown rice and tapioca flour/arrowroot. Hope you like it :)

      Reply
  5. Heather Watts says

    July 14, 2018 at 2:54 am

    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!

    Reply
    • Hana says

      July 14, 2018 at 7:03 pm

      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

      Reply
  6. Natalie says

    July 24, 2018 at 5:15 am

    This cake is stunning! Looks perfect for the summer!

    Reply
    • Hana says

      July 29, 2018 at 4:11 pm

      Thank you so much Natalie!

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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