Summer Fruit Crumble Cake - Dairy-Free and Gluten-Free
This Dairy-Free and Gluten-Free Summer Fruit Crumble Cake features a soft vanilla cake base, juicy seasonal fruit, and a golden crumble topping. An easy allergy-friendly dessert perfect for summer gatherings.
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.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
