Description
This Gluten Free Strawberry Crumble Cake is tender, fruity, and topped with a buttery, crunchy crumble. Perfect for cozy afternoons, family gatherings, or any time you crave a heartwarming dessert. The fresh strawberries and soft cake make every bite irresistible!
Ingredients
Scale
- 200g gluten free self-raising flour
- 50g almond flour
- 150g caster sugar
- 100g unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 100ml milk
- 250g fresh strawberries, hulled and halved
- 80g gluten free plain flour
- 50g brown sugar
- 60g cold unsalted butter, cubed
- 30g rolled oats
- ½ tsp cinnamon (optional)
Instructions
- Preheat oven to 180°C / 350°F. Grease a 9-inch pan and line with parchment.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Fold in gluten free and almond flours. Add milk gradually.
- Toss strawberries in a teaspoon of flour, fold into batter.
- Pour into pan and smooth top.
- Mix crumble ingredients, sprinkle over batter.
- Bake 40–45 mins until golden and toothpick comes out clean.
- Cool 10 mins, then transfer to wire rack.
Notes
Use cold butter for a crisp crumble. Don’t overmix the batter. Cake can be stored at room temperature for 2 days, refrigerated for 4 days, or frozen for 3 months. Reheat gently before serving. Substitute berries as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg