Back in October, I got an email from a reader asking for camera and photography advice. We emailed back and forth and months later… this reader, Rose, started her own blog: The Clean Dish! You know how most people start off blogging with some pretty bad pictures? Rose’s aren’t. I kind of feel like a proud mama. ;) Rose’s posts are usually grain-free, vegan, and refined sugar free. And she makes it look good! Just look at these coconut surprise bars and this chocolate mousse. They look incredible! Now over to Rose. :)
Hi! My name is Rose – author of The Clean Dish! I started my blog earlier this year; food blogging had been on my mind ever since I found Erin’s blog. That’s right; looking at her stunning food photography and trying her cleverly worked out recipes inspired me to start my own page. Thanks to Erin, I followed through with it; she pointed me in the right direction and was generous enough to share her expertise with me – so, thank you Erin! You’re invaluable to the food blogging community.
I am both excited and a little nervous about posting for Erin – the Texan Meister baker! Excited because, well, it is a great big honor for a newbie blogger to be invited to guest post at a well established blog and nervous because … I knew I just had to produce a quality recipe for Erin! Luckily, I think I was able to concoct something that you all will enjoy: A Raspberry Sour Cream Crumble Cake!
It’s easy to make; it tastes wonderfully fresh and light and above all, it is a healthy treat. I used almond slices and coconut flour instead of grain flour (so it’s gluten free, y’all!), there is no processed sugar in this cake (it’s sweet, though, I promise!) and it’s free of any chemically processed or artificial ingredients.
If you enjoy grain free and processed sugar free recipes, come visit me at The Clean Dish! I cook as much as I bake so perhaps you will find other recipes that are of interest. :)
Grain-free Raspberry Sour Cream Crumble Cake
- Prep Time:
- Cook Time:
- Ready in:
- Yield: one 8 1/2" cake
- 1/4 cup + 1 tablespoon raw coconut oil
- 6 large medjool dates
- 1 cup toasted almond slices (I buy them at Trader Joe's)
- 1 cup coconut flour
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup maple syrup OR honey OR agave
- 2 tablespoons coconut flour
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 bag of frozen raspberries (1 bag = 12oz / 340g)
Crust and crumbles:
Filling / topping:
- Defrost raspberries.
- Preheat oven to 325F and grease the bottom of an 8 1/2" spring form or line with parchment paper.
- In a small saucepan, slowly melt coconut oil on low heat.
- Chop dates into small pieces and process in blender or food processor.
- Add almond slices and process again.
- Add coconut flour, coconut oil, sea salt and vanilla extract and process until you have a sticky-wet, crumbly consistency. If you pinch it, it should hold together.
- Set 1/4 of the crust aside and press the remainder into the bottom of the spring form and up to about 1 inch on the side.
- For the filling, beat egg and add sour cream, maple syrup, coconut flour and vanilla extract; mix well. It should be a thick, creamy consistency – if it is too runny, add another tablespoon of coconut flour.
- Pour your filling over your crust and spread out evenly.
- Cover with raspberries and add crumbles on top.
- Place the cake on a rimmed baking sheet, just in case the coconut oil leaks out.
- Bake for 28 - 33 minutes. Make sure the center is cooked through.
- Allow to cool down before serving.