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

Summer Fruit Crumble Cake - Dairy and Gluten Free

Bake Angel
Delight in a luscious Summer Fruit Crumble Cake, combining juicy fruits and a crumble topping. A mouthwatering dessert for any occasion!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Canadian, Dairy Free, Vegan
Servings 16 Slices

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)
  • 1/2 tsp Salt

For the Cake Base

  • 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)

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 your oven to 350F / 175C and grease and line a 9 x 13 baking pan with parchment.

Making 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 to form the crumble. Set aside.

Making the Cake Base

  • 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 large mixing bowl, beat together 430 grams Golden Sugar, 225 grams Plant Based Butter (unsalted) and 1 tsp Vanilla Bean Paste until the mixture is smooth.
  • One at a time, add the 4 Eggs to the butter mixture. Once combined, add in the flour mixture and continue to mix until combined.
  • Pour the batter into the prepared 9 x 13 pan.

Making the Fruit Topping

  • In a bowl, combine 600 grams Fruit, 2 tbsp Brown Sugar and 37 grams Gluten Free 1-to1 Flour. Spread over the cake batter then add the crumble on top.
  • Bake at 350F / 175C for 50-60 minutes. To check for doneness, insert a toothpick. 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!

Video

Notes

  • Fruit: I used a mixture of peaches and strawberries. If you are cutting up fruit for this recipe, I recommend 1-inch pieces. 
  • Serving: Slice and serve warm with vanilla custard or ice cream. So Much Yum!
  • Storage: store the cake in an airtight container for up to 7 days. Rewarm in the microwave before serving. 
  • Freezing: cut up into bars, wrap individually then freeze in an airtight container for up to 3 months. 
  • Vegan Option: I recommend using 4 flax eggs to make this recipe vegan. Mix 4 tbsp ground flax with 12 tbsp water and set aside for 5 minutes before adding to the recipe.]
  • Not Gluten Free: simply substitute the gluten-free flour with all-purpose flour. 
  • Optional Pan Size: For an 8-inch round cake, simply half the recipe or bake two round cakes and freeze the second cake. Baking times will vary depending on the depth of your pans. I recommend checking the cake at 25 minutes. 
  • More Recipes: Love this? Why not check out our Sable Breton Tart, Blueberry Burst Muffins and Apple Blackberry Pie?  
Tried this recipe? Let us know!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!