This Dairy-Free and Gluten-Free Summer Fruit Crumble Cake combines a soft vanilla cake base, juicy seasonal fruit, and a golden crumble topping. Perfect for summer gatherings, picnics, or afternoon tea, this allergy-friendly cake is easy to make and full of fresh flavour.
Why I Created This Crumble Cake
As someone who develops allergy-friendly recipes for our own family’s needs as well as for other families, I know how hard it can be to find a cake that feels indulgent but still works for dairy- and gluten-free needs.
I originally created this recipe during peak berry season when my kitchen was overflowing with fresh fruit, and I wanted something comforting but simple. This cake became an instant family favourite, especially warm from the oven and served with custard!
Why You’ll Love This
You simply can’t go wrong with this recipe as it creates the perfect balance of cake, fruit and crumble. This easy Summer Fruit Crumble Cake is perfect for BBQs, potlucks, or using up seasonal fruit. Save this recipe for peach season, berry season, or anytime you need a simple allergy-friendly dessert.
The bake itself takes just 10 minutes to prep with no fancy tools needed. And I just know that you will love this as much as we do!
Ingredients and Substitutions
This Dairy-Free and Gluten-Free Summer Fruit Crumble Cake uses simple pantry ingredients. Below you’ll find helpful substitutions to suit different dietary needs. Full measurements are listed in the recipe card.
For the Cake:
Gluten-Free 1-to-1 Flour: Use your preferred GF blend. I like Bob’s Red Mill as it provides consistent results in baked goods. Substitute with all-purpose (plain) flour if not gluten-free.
Baking Powder: Essential for lift – do not substitute.
Salt: Balances sweetness. Omit if you are using salted butter.
Golden Sugar: Adds a subtle caramel flavour. Brown sugar works as a substitute.
Plant-Based Butter (unsalted): Keeps this recipe dairy-free. Use dairy butter if preferred.
Vanilla Bean Paste: Adds depth of flavour. Use extract if you don’t have the paste.
Eggs: For a vegan option, use 4 flax eggs – mix 4 tbsp ground flax with 12 tbsp water and set aside for 5 minutes before adding to the recipe.
For the Fruit Layer:
Fresh Fruit: Peaches and strawberries are my favourites, but berries, apples and rhubarb also work well. Chop into 1-inch pieces.
Gluten-Free Flour: Prevents the fruit from sinking – don’t skip this! Use plain flour if not gluten-free.
Brown Sugar: Enhances the fruit’s sweetness.
For the Crumble:
Gluten-Free 1-to-1 Flour: Creates structure for the crumble. Substitute with all-purpose (plain) flour if not gluten-free.
Plant-based Butter: Cold butter gives the best texture. Use dairy butter if not dairy-free.
Brown Sugar: Adds moisture and caramel flavour. Use golden or white sugar if you don’t have brown sugar.
Salt: Omit if using salted butter.
How to Make Summer Fruit Crumble Cake
Preheat oven to 350F. Grease and line a 9 x 13 baking pan with parchment paper. This will ensure that the cake is easy to remove from the pan once it is baked and cooled.
Making the Crumble
In a mixing bowl, combine flour, butter, brown sugar and salt. Rub together with your fingertips to form the crumble. Set aside.
Prepare the Cake Batter
Add flour, baking powder and salt to a mixing bowl and stir to combine. Set aside.
In a separate mixing bowl, beat golden sugar, butter, and vanilla bean paste until the mixture is smooth.
Add the eggs to the butter mixture, one at a time, mixing well after each addition.
Gradually add the flour mixture in two batches. This prevents overmixing and ensures even incorporation.
Continue to mix until combined. The cake batter will look light and smooth.
Spread the batter evenly into the prepared 9 x 13 pan.
I like using a spatula to smooth the batter in the pan, to ensure it reaches all the corners.
Making the Fruit Layer
In a bowl, toss the chopped fruit, brown sugar and flour. Top Tip: Adding flour to the fruit topping prevents it from sinking into the cake batter.
Once combined, evenly distribute the fruit topping over the cake batter.
Sprinkle the crumble evenly on top of the fruit. Don’t worry if some lumps remain in the crumble. It all adds to the overall texture of the cake.
Bake for 50-60 minutes.
The cake is ready when the toothpick inserted into the centre comes out clean and the crumble top is golden. Allow to cool completely before removing the cake from the baking pan. Slice and enjoy!
Serving Suggestions
I grew up in the UK, where warm desserts were always served with custard. That’s still my favourite way to enjoy this cake – covered in a good splash of dairy-free vanilla custard. You can also try:
- Add a scoop of dairy-free vanilla ice cream
- Dust with icing sugar for a simple finish
- Enjoy as a brunch cake with coffee
- Pack into picnic slices
Storage and Freezing
Storage: Store the cake in an airtight container for 3-4 days. You can also refrigerate it if you prefer. Rewarm in the microwave for 10-20 seconds before serving.
Freezing: Let the cake cool completely, then cut it up into bars, wrap individually, and freeze in an airtight container for up to 3 months. Allow to defrost to room temperature and rewarm before serving.
Common Questions
Depending on how large a slice you prefer, this cake serves 16 slices.
Yes – swap out the gluten-free flour for all-purpose/plain flour. No other modifications are needed.
For an 8-inch round cake, simply half the recipe or bake two and freeze the second cake. Baking times will vary depending on the depth of your pans. I recommend checking the cake at 25 minutes.
Absolutely. Feel free to get creative with the fruit! Berries, apples and even rhubarb work wonderfully. Just ensure to chop up the fruit into small pieces and adjust the sweetness if needed, depending on the tartness.
Yes – I recommend using 4 flax eggs to replace the eggs. Mix 4 tbsp ground flax with 12 tbsp water and set aside for 5 minutes before adding to the recipe.
I just can’t get enough of the lovely crumble top. Plus, the combination of fruit and cake textures does not disappoint. Serve the cake warm with vanilla custard or ice cream. Comfort baking at its best!
Crumble Cake Variations
I really like the simplicity of this cake. For what is essentially a basic sheet cake recipe with a fruit topping and then crumble on top, you can easily mix up the fruit to change the flavour, depending on what fruit is in season.
Think of all the possibilities as you check out the fruit at your local Farmer’s Market, and let me know what combinations you try. Blueberry and Lemon or Rhubarb and Strawberry are a few that come to mind.
More Recommended Recipes
If you can’t get enough of Summer fruit, check out these favourites, which we bake frequently throughout berry season:
- Sable Breton Fruit Tart – showcase fresh fruit on a layer of gorgeous creme mousseline (Dairy Free) with this -French-inspired dessert
- Blueberry Burst Muffins – perfect when the berries are ripe and juicy (Dairy Free). Our favourite grab-n-go breakfast treat.
- Gluten Free Peach Crumble – juicy, crumbly perfection.
- Apple Blackberry Pie – a vegan take on this traditional dessert.
I hope you enjoyed reading this recipe and feel inspired to try it! Let me know in the comments if you try it, and don’t forget to tag me online if you take photos of your cake. I love seeing your baking and cheering you on in your allergy baking journey.
Summer Fruit Crumble Cake – Dairy-Free and Gluten-Free
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Crumble
- 225 grams Gluten Free 1-to-1 Flour (1 1/2 US Cups)
- 170 grams Plant Based Butter (unsalted) (3/4 US Cup)
- 100 grams Brown Sugar (1/2 US Cup)
- ½ tsp Salt
For the Cake Base
- 296 grams Gluten Free 1-to-1 Flour (2 US Cups)
- 1 tsp Baking Powder
- ½ tsp Salt
- 430 grams Golden Sugar (2 US Cups)
- 225 grams Plant Based Butter (unsalted) (1 US Cup)
- 1 tsp Vanilla Bean Paste
- 4 Eggs (Large)
For the Fruit Topping
- 600 grams Fruit (see note)
- 2 tbsp Brown Sugar
- 37 grams Gluten Free 1-to1 Flour (1/4 US Cup)
Instructions
- Preheat oven to 350F / 175C. Grease and line a 9 x 13 baking pan with parchment paper. Chop fruit into 1-inch pieces.
Make the Crumble
- Add 225 grams Gluten Free 1-to-1 Flour, 170 grams Plant Based Butter (unsalted), 100 grams Brown Sugar and 1/2 tsp Salt to a mixing bowl and rub together with your fingertips to form the crumble. Set aside.
Prepare the Cake Batter
- Add 296 grams Gluten Free 1-to-1 Flour, 1 tsp Baking Powder and 1/2 tsp Salt to a mixing bowl and stir to combine. Set aside.
- In a separate mixing bowl, beat together 430 grams Golden Sugar, 225 grams Plant Based Butter (unsalted) and 1 tsp Vanilla Bean Paste until smooth and creamy.
- Add 4 Eggs, one at a time, to the butter mixture, mixing well after each addition.
- Gradually add the flour mixture and mix until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
Add the Fruit Layer
- Toss 600 grams Fruit, 2 tbsp Brown Sugar and 37 grams Gluten Free 1-to1 Flour. This prevents the fruit from sinking during baking.
- Evenly spread the fruit over the cake batter and sprinkle the crumble on top.
Bake
- Bake for 50-60 minutes. or until a toothpick inserted into the centre comes out clean and the crumble topping is golden.
- Allow to cool completely before removing the cake from the baking pan and slicing.
Video
Notes
- Fruit Options: I used peaches and strawberries, chopped into 1-inch pieces. Berries, apples, or rhubarb also work well.
- Serving Suggestions: Serve warm with dairy-free vanilla custard or a scoop of ice cream. Also lovely with a dusting of icing sugar.
- Storage: Store in an airtight container for 3-4 days. Refrigerate if preferred. Rewarm briefly in the microwave before serving.
- Freezing: Cool completely, slice into bars, wrap individually, and freeze in an airtight container for up to 3 months.
- Vegan Option: Replace eggs with 4 flax eggs. Mix 4 tbsp ground flax with 12 tbsp water and set aside for 5 minutes before adding to the recipe.
- Not Gluten Free: Substitute gluten-free flour with all-purpose flour. No other changes needed.
- Pan Size Alternative: For an 8-inch round cake, halve the recipe or bake two thinner layers. Baking times will vary – I recommend checking for doneness at 25 minutes.
- More Fruit Recipes:Check out our Sable Breton Tart, Blueberry Burst Muffins and Apple Blackberry Pie.
This fruit filled crumble cake was so delicious! We loved it!
So happy to hear that Paula!
Wow, this crumble cake is amazing! I had this for breakfast with a large cup of hot coffee and it was magnificent!
What a perfect way to start your day! Glad you enjoyed the cake.
I looooooved this. It was so moist and flavorful, and the crumble topping was amazing.
Thrilled that you loved this Justine. The crumble is my favourite part of it too.
Thanks for all the detailing to making this delicious Summer Fruit Crumble cake. A recipe just right to try for this weekend. Love the fruit topping and the delicious crumble top too. My family to love it.
So happy to hear that Veena.
This was everything a gourmet dessert should be and then some! Easy, sweet and decadent; definitely, a new favorite recipe!
Thanks so much Sara.