Summer Fruit Crumble Cake

Name: Summer Fruit Crumble Cake - Dairy and Gluten Free
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 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)); 1/2 tsp Salt; 296 grams Gluten Free 1-to-1 Flour ((2 US Cups)); 1 tsp Baking Powder; 1/2 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)); 600 grams Fruit ((see note)); 2 tbsp Brown Sugar; 37 grams Gluten Free 1-to1 Flour ((1/4 US Cup))

This heavenly dessert is a perfect harmony of fresh, juicy fruits and a golden, buttery crumble topping. With its tender cake base and irresistible blend of flavours, this Summer fruit crumble cake will captivate your taste buds and leave you craving more. Easy to make and the perfect afternoon treat if you are dairy- and gluten-free.

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Close up of a slice of fruit crumble cake showing the strawberries and peach inside.

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Why You’ll Love This

If you love the abundance of fresh fruit in the Summer, what better way to showcase it than with this crumble cake? You simply can’t go wrong with this recipe as it creates the perfect balance of cake, fruit and crumble.

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 is a dairy-free and gluten-free recipe. Read on for my substitutions and check out the FAQ for commonly asked questions about this recipe.

Ingredients measured out in bowls to make Summer Fruit Crumble Cake.

For the Cake:

Gluten-Free 1-to-1 Flour: Use your preferred GF flour – I really like Bob’s Red Mill as it maintains a good consistency in baked goods. Sub with regular all-purpose (plain) flour if you are not gluten-free.

Baking Powder: no substitutes.

Salt: omit if you are using salted butter.

Golden Sugar: creates a subtle caramel flavour. Sub with brown sugar if preferred.

Plant-Based Butter (unsalted): use dairy butter if preferred.

Vanilla Bean Paste: use extract if you don’t have the paste.

Eggs: I have not experimented with substituting eggs for this recipe. However, I would recommend using 4 flax eggs if required. Mix 4 tbsp ground flax with 12 tbsp water and set aside for 5 minutes before adding to the recipe.

Toppings:

Fresh Fruit: I chose peaches and strawberries for this cake but you can honestly sub with any fruit. Just ensure you cut them up into no larger than 1-inch pieces.

Gluten-Free Flour: this prevents the fruit from sinking – don’t skip this! Use plain flour if not gluten-free.

For the Crumble:

Gluten-Free 1-to-1 Flour: I usually use Bob’s Red Mill Gluten Free Baking Blend. Sub with regular all-purpose (plain) flour if you are not gluten-free.

Plant-based Butter: use dairy butter if you are not dairy-free. If you only have salted, omit the salt.

Brown Sugar: use golden or white sugar if you don’t have brown sugar.

Salt: omit if you are using salted butter.

How to Make Summer Fruit Crumble Cake

Preheat your oven to 350F and grease and line a 9 x 13 baking pan with parchment. This will ensure that the cake is easy to remove from the pan once it is baked and cooled.

Making the Crumble

Add flour, butter (unsalted), brown sugar and salt to a mixing bowl and rub together to form the crumble. Set aside.

Making the Cake Base

Add flour, baking powder and salt to a mixing bowl and stir to combine. Set aside.

In a large mixing bowl, beat together golden sugar, butter (unsalted) and vanilla bean paste until the mixture is smooth.

Adding butter to a mixing bowl containing golden sugar and vanilla bean paste.

One at a time, add the eggs to the butter mixture.

An egg cracked over a bowl of cake batter in a glass mixing bowl.

Once combined, add in the flour mixture. I like to do this in two batches to avoid the flour going everywhere (I know we’ve all done that at some point!).

Adding flour to cake batter while mixing with a hand mixer.

Continue to mix until combined. The cake batter should look light and smooth.

Pour the batter 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.

A 9 by 13 inch baking pan filled with cake batter.

Making the Fruit Topping

In a bowl, combine fruit, brown sugar and flour. Top Tip: adding flour to the fruit topping prevents it from sinking into the cake batter.

Adding peaches to a bowl of strawberries and flour.

Once combined, evenly spread the fruit topping over the cake batter.

A layer of peaches and strawberries on top of the cake.

Finally, add the crumble on top. Don’t worry if some lumps remain in the crumble. It all adds to the overall texture of the cake.

Adding crumble to the top of the Summer Fruit cake.

And we’re ready to bake! Bake in your preheated oven at 350F for 50-60 minutes.

Crumble cake in a baking pan before baking.

The cake is ready when the toothpick comes out clean. The crumble should also be slightly golden. Allow to cool completely before removing the cake from the baking pan. Slice and enjoy!

Close up of a slice of summer fruit crumble cake, showing the fruit centre and crumble top.

Storage and Freezing

Storage: store the cake in an airtight container for up to 7 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 then freeze in an airtight container for up to 3 months. Allow to defrost to room temperature and rewarm before serving.

Common Questions

How many servings does this recipe yield?

Depending on how large of a slice you prefer, this cake serves 16 slices.

I’m not gluten-free – can I amend this recipe?

Yes – swap out the gluten-free flour for all-purpose/plain flour. No other modifications are needed.

I don’t have a 9 x 13 baking pan. Can I bake this in a round pan?

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.

Can I use different fruits in this crumble cake?

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.

Can I make this recipe vegan?

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. So Much Yum!

Close up of a slice of Summer fruit crumble cake showing the crumble topping, strawberries and peach and cake crumb.

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.

Recommended Recipes

If you can’t get enough of Summer fruit, check out these favourites which we bake frequently throughout berry season:

Our French-inspired Sable Breton tart showcases fruit on a layer of gorgeous creme mousseline (Dairy Free)
Blueberry Burst Muffins are perfect when the berries are ripe and juicy (Dairy Free)
Delight in our satisfying Peach Crumble (GF, Vegan)
A true class – our Apple Blackberry Pie (Vegan)

I hope you enjoyed reading this recipe and feel inspired to try it! Let me know in the comments 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.