Raspberry Crumb Cake

Raspberry Crumb Cake (Gluten-free)

Have you been searching for a new crumb cake recipe to add to your rotation? Look no further, this raspberry-studded rendition has it going on — each bite bursts with jammy fruit flavor! But want to know my favorite part?

Raspberry Crumb Cake (Gluten-free)

I love how the textures play off of one another — perfectly tender cake, pops of raspberry and a crisp crumb topping all on the same fork. It’s a beautiful thing.

Unlike the classic crumb cake which is loaded with cinnamon, you won’t find even a pinch of the spice here. Instead, the cake is thoughtfully flavored with a dash of vanilla extract and a few handfuls of frozen berries. The latter miraculously melt into little flavor pockets in the oven, without making the cake soggy. As for the topping, almond meal and just a touch of vanilla bean “caviar” add a delicate, delightful touch. Can’t you just taste it already?

Raspberry Crumb Cake (Gluten-free)

Are you team classic, big crumb cinnamon coffee cake or do you appreciate an alternative flavor combo more — say, one incorporating fruit or chocolate? Let’s talk in the comments or on Facebook or Twitter!

Raspberry Crumb Cake

(cake batter heavily adapted from Bon Appétit, March 2002)

Preparation Time: 20 minutes

Baking Time: 50 minutes – 1 hour

Serves: 8 or more


Cake Batter:

  • 46 grams (14 cup plus 2 tablespoons) millet flour
  • 46 grams (14 cup plus 2 tablespoons) garbanzo fava flour
  • 60 grams (14 cup plus 1 tablespoon) potato starch
  • 24 grams (3 tablespoons) arrowroot starch
  • 12 teaspoon xanthan gum
  • 14 teaspoon fine sea salt or table salt
  • 12 teaspoon baking soda
  • 12 teaspoon baking powder
  • 85 grams (6 tablespoons) unsalted butter, softened
  • 144 grams (34 cup) evaporated cane juice or granulated white sugar
  • 1 large egg
  • 160 grams (23 cup) sour cream
  • 2 teaspoons (10 grams) vanilla extract
  • 170 grams (12, 12-ounce bag) frozen raspberries (do not defrost!)


  • 40 grams (13 cup) millet flour
  • 38 grams (13 cup) almond meal/flour
  • 48 grams (14 cup) potato starch
  • 12 teaspoon xanthan gum
  • Pinch fine sea salt or table salt
  • 14 teaspoon Baking Soda
  • 14 teaspoon Baking Powder
  • 64 grams (13 cup) golden brown sugar
  • 57 grams (4 tablespoons) unsalted butter, melted and still warm
  • “Caviar” from 12 vanilla bean, reserve pod for another use¹

For Serving:

  • Powdered sugar (optional)


Prepare Cake:

Position rack in the center of the oven and preheat to 375°F. Butter sides of a 9″ round cake pan and line bottom with a sheet of parchment paper; set aside.

Whisk together millet flour through baking powder in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter at medium speed (#4 on a KitchenAid) until smooth, about 1 minute. Scrape down the bowl and beater. Add sugar and beat (on medium speed) until well combined and fluffy, about 3 minutes, scraping down the bowl half way through. Add egg, beat on medium until well blended, about 1 minute. Add sour cream and vanilla extract and beat just until blended, about 15 seconds. Scrape down bowl, turn the mixer on low and add flour mixture; stir just until incorporated, about 30 seconds.

Gently fold frozen berries into batter — the cake will get a few streaks of color, but it won’t really be evident after baking, so no worries! Transfer cake batter to prepared baking dish, spread into an even layer — an offset spatula is really helpful here.

Make Topping:

In a medium bowl, whisk together millet flour through brown sugar; set aside. Combine still-warm melted butter and vanilla bean seeds. Stir butter mixture into flour mixture until well blended. Squeeze small handfuls of topping together to form clumps, sprinkle evenly — breaking clumps up as necessary — over cake batter. Press crumbs down lightly to help them adhere.


Bake cake in preheated 375° oven for 30 minutes, then reduce oven temp to 350° and bake for 20 – 30 minutes more or until tester inserted into center comes out clean. Place pan on cooling rack, and allow cake to cool for about 1 hour before running a thin knife or spatula around the edges to loosen. Invert cake onto another cooling rack, peel off parchment, and invert once more so it’s crumb side up (you’ll lose a few loose crumbs in the process, but no biggie). Cool completely before slicing!

Serve and Store:

Once cooled, cut wedges of cake and sprinkle with powdered sugar (if desired) just before serving. Cake will keep well at room temperature for a few days covered with plastic wrap, or you may freeze individually wrapped pieces for several months, remove from freezer several hours (or the night before) before serving.


¹ If desired, the vanilla bean pods scraped of its seeds can be used to make vanilla-scented sugar — it couldn’t be easier!

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