Healthy Raspberry Almond Crumble Cake

So you want cake… but with personality. Not plain vanilla. Not basic chocolate. Something a little tart, a little nutty, a little “I casually bake beautiful things on weekends.”

Say hello to Healthy Raspberry Almond Crumble Cake — soft, lightly sweet, bursting with juicy raspberries, and topped with a golden almond crumble that makes everything better.

It’s the kind of cake you serve with coffee and suddenly feel like the main character in a cozy movie. And the best part? It’s made with wholesome ingredients, naturally sweetened, and doesn’t require frosting gymnastics.

Let’s bake something that looks impressive but secretly isn’t complicated.

Why This Recipe is Awesome

First, raspberries bring that perfect sweet-tart balance. They cut through the sweetness and make every bite interesting.

Second, almond flour adds richness and keeps the cake moist without tons of butter.

Third, the crumble topping? Elite energy. Slight crunch on top. Soft cake underneath. Juicy berry pockets in between. Texture contrast = happiness.

Also:

• No refined sugar
• Easy one-bowl base
• Works for breakfast or dessert

It’s basically brunch-worthy cake that won’t derail your entire week.

Ingredients You’ll Need

Wholesome and simple — just how we like it.

For the Cake:

• 1 cup almond flour
• ¾ cup whole wheat flour
• 1 cup fresh or frozen raspberries
• 2 eggs
• ⅓ cup maple syrup or honey
• ¼ cup Greek yogurt (or dairy-free yogurt)
• ¼ cup milk of choice
• 2 tablespoons melted coconut oil or olive oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

For the Almond Crumble:

• ¼ cup almond flour
• 2 tablespoons rolled oats
• 1 tablespoon maple syrup
• 1 tablespoon melted coconut oil
• 2 tablespoons sliced almonds

Simple ingredients, bakery vibes.

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line an 8-inch round or square pan with parchment paper.

This prevents sticking and protects your sanity.

2. Make the Crumble

In a small bowl, mix almond flour, oats, maple syrup, melted coconut oil, and sliced almonds.

Stir until crumbly. Set aside. Try not to eat it yet.

3. Mix the Wet Ingredients

In a large bowl, whisk together eggs, maple syrup, yogurt, milk, oil, and vanilla.

Smooth and glossy is what you want.

4. Add the Dry Ingredients

Stir in almond flour, whole wheat flour, baking powder, and salt.

Mix gently until just combined. Don’t overmix — almond flour likes kindness.

5. Fold in the Raspberries

Gently fold in raspberries. If using frozen, don’t thaw them first.

Be gentle. You want berry pockets, not pink batter.

6. Assemble

Pour the batter into your prepared pan and smooth the top.

Sprinkle the almond crumble evenly over the surface.

7. Bake

Bake for 30–35 minutes, or until the center is set and the crumble turns lightly golden.

A toothpick should come out mostly clean (a little berry moisture is fine).

8. Cool Before Slicing

Let it cool at least 20–30 minutes before cutting.

It firms up as it cools. Cutting early = crumble chaos.

Common Mistakes to Avoid

1. Overmixing the batter.
This can make the cake dense. Stir just until combined.

2. Thawing frozen raspberries.
They’ll release too much liquid and turn everything pink.

3. Skipping parchment paper.
Fruit-based cakes love to stick.

4. Overbaking.
Almond flour dries out quickly. Check at 30 minutes.

5. Expecting super-sweet cake.
This is lightly sweet and balanced. Not sugar-bomb territory.

Alternatives & Substitutions

Let’s personalize it.

Gluten-free version:
Replace whole wheat flour with oat flour or additional almond flour.

Dairy-free option:
Use coconut yogurt and plant-based milk.

No raspberries?
Use blueberries or chopped strawberries.

Extra crunch?
Add chopped walnuts to the crumble.

Sweeter preference?
Add 1–2 tablespoons coconut sugar to the batter.

Citrus boost?
Add lemon zest to the batter. Raspberry + lemon = power combo.

IMO, lemon zest takes this from good to “who made this?!” territory.

FAQ (Frequently Asked Questions)

Is this cake very sweet?
Nope. It’s mildly sweet with a tart raspberry balance.

Can I make it ahead of time?
Yes. It stays fresh for 3–4 days in the fridge.

Can I freeze it?
Absolutely. Wrap slices individually and freeze up to 2 months.

Can I use jam instead of fresh raspberries?
You can swirl in a few spoonfuls, but reduce sweetener slightly.

Is it okay for breakfast?
Yes. Pair it with coffee and you’ll feel productive.

Can I make it in muffin form?
Definitely. Bake for 18–22 minutes instead.

Will kids like it?
If they like berries and mildly sweet treats, yes. Add a drizzle of yogurt glaze if needed.

Final Thoughts

Healthy Raspberry Almond Crumble Cake is that perfect balance between wholesome and indulgent. It’s soft, nutty, fruity, and just sweet enough to satisfy.

It works for brunch, snack time, or casual dessert. It feels special but doesn’t demand complicated steps or fancy decorating.

Bake it. Slice it. Serve it slightly warm with coffee or tea.

You just made a bakery-level crumble cake — without the sugar overload. That’s impressive.