Raspberry Crumb Cake {Paleo, Gluten-Free, Dairy-Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, grain-free crumb cake made with almond flour, topped with fresh raspberries and finished with maple glaze. Moist and bright with lemon and raspberry flavor. Works as a dessert or breakfast treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2/3 cup blanched almond flour
- 1/4 cup ghee (refined coconut oil, or grass fed butter, solid)
- 6 Tbsp maple sugar
- 3 eggs (room temperature)
- 2 Tbsp almond milk
- Grated zest of one medium lemon
- 2 Tbsp fresh lemon juice
- 1/4 cup melted refined coconut oil (or melted ghee, cooled a bit (not hot))
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 2/3 cup pure maple sugar (coconut sugar will work too, the color will be much darker)
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries (about 4.5 oz)
- 2/3 cup organic powdered sugar (or powdered maple sugar for a Paleo option*)
- 2-3 tsp almond milk
- 1/2 tsp pure vanilla extract or almond extract
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 148mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.