Grain-free Raspberry Sour Cream Crumble Cake

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. :)

Grain-free Raspberry Sour Cream Crumble Cake |

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.

Grain-free Raspberry Sour Cream Crumble Cake |

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.

Grain-free Raspberry Sour Cream Crumble Cake |

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

Rated 4.0 by 3 readers
Grain-free Raspberry Sour Cream Crumble Cake
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: one 8 1/2" cake


    Crust and crumbles:

  • 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
  • Filling / topping:

  • 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)


  1. Defrost raspberries.
  2. Preheat oven to 325F and grease the bottom of an 8 1/2" spring form or line with parchment paper.
  3. In a small saucepan, slowly melt coconut oil on low heat.
  4. Chop dates into small pieces and process in blender or food processor.
  5. Add almond slices and process again.
  6. 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.
  7. 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.
  8. 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.
  9. Pour your filling over your crust and spread out evenly.
  10. Cover with raspberries and add crumbles on top.
  11. Place the cake on a rimmed baking sheet, just in case the coconut oil leaks out.
  12. Bake for 28 - 33 minutes. Make sure the center is cooked through.
  13. Allow to cool down before serving.
  14. Enjoy!

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44 comments on “Grain-free Raspberry Sour Cream Crumble Cake” — Add one!

  • Sio says
    June 4, 2020 @ 3:31 am

    Can I use whole almonds instead if almond slices since they are going in the food processor anyway?

    • Erin replies to Sio
      June 4, 2020 @ 8:48 pm

      I haven’t tried it but I’d first pulse the almonds until they’re broken up quite a bit, remove them from the processor, and then start with the dates.

  • Michelle says
    May 24, 2016 @ 12:08 am

    I’m thinking about adding a jam to the filling, leaving out the fresh/frozen fruit and putting crumble on top…only because it’s what I have on hand. What do you think?

    • Erin replies to Michelle
      May 25, 2016 @ 8:27 pm

      I’m not 100% sure it’d work because I haven’t tried it, but it sounds good to me! And my apologies for the slow reply! I just got back from vacation and wasn’t able to access the page from my laptop where I approve and reply to comments.

  • Diana
    May 6, 2016 @ 3:22 am

    How many calories is this per serving?

    • Erin replies to Diana
      May 6, 2016 @ 7:57 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Tea says
    December 28, 2015 @ 4:54 pm

    Had my eye on this cake for months and finally tried it. It’s lovely. Sour cream and raspberries definitely make a delicious pair! I doubled the sour cream and egg, because my pan was a bit bigger. Also, cause almonds are very pricey where I live, I put only a small handful of them, with some sunflower seeds (not too much cause I was afraid they’d overpower the taste), and ground them after toasting them all, which yielded about 2/3 cup meal, and I put just about 2/3 cup of coconut flour, so the rest I made up with oat flour. It seemed to have worked out ok. In my version it turned out very soft and delicate. I blindbaked it just in case. One note though-this cake gets MUCH better after sitting in the fridge. If you eat a lot of it right away, you’ll be sorry later that you didn’t save it for when it got cold!

    • Erin replies to Tea
      December 29, 2015 @ 2:40 am

      Great tip about the cake getting better once chilled! Some grain-free goodies seem to be like that for whatever reason. And I’m so happy it came out well with your changes! I’m kind of shocked it worked with doubling the sour cream and egg. ;) Thanks as always for your feedback!

  • Annie
    March 27, 2015 @ 11:09 pm

    Not quite sure how this tastes, as it’s still in the oven. I have a very important suggestion to anyone who tries this. Please put a cookie tray under your springform pan. The coconut oil melts its way out of the bottom of the pan and drips all inside your oven, causing a very large smoke problem. Let’s hope it doesn’t catch on fire. Next time – closed bottom cooking vessel.

    • Erin replies to Annie
      March 28, 2015 @ 8:41 pm

      I’m so sorry to hear that! I’ll have to ask Rose (she guest posted this recipe) if she had any issues with that. I’ve had the exact issue with tart pans when using butter. It’s so frustrating and creates a smoky mess so I’m really sorry that you had this happen! Could it be that the pan is no longer as tightly sealed as it once was? Thanks for your feedback – I’ve just added your tip to the recipe!

  • Lisa Norris says
    June 23, 2014 @ 3:01 am

    Can you use fresh fruit instead of frozen?

    • Erin replies to Lisa Norris
      June 23, 2014 @ 8:52 am

      Fresh fruit is fine! Hope you’ll like the cake. :)

  • Callie says
    March 14, 2014 @ 5:54 am

    Is there a substitute for the nuts that would work here? I am looking for a grain free, nut free dessert and this is almost perfect.

    • Erin replies to Callie
      March 14, 2014 @ 9:58 pm

      I’m afraid not. An entire cup of them go into the crust so you can’t just leave them out and nothing else really has the same texture. Sorry! :(

    • Marci replies to Callie
      May 9, 2014 @ 8:59 pm

      Try sunflower seeds or pumpkin seeds.

      • Erin replies to Marci
        May 10, 2014 @ 7:49 pm

        Thanks for the suggestion! :)

  • Bella
    November 2, 2013 @ 8:15 am

    Hi I wanted to cook with normal flour as I can’t find coconut flour should I adjust the recipe?

    • Erin replies to Bella
      November 2, 2013 @ 5:52 pm

      Hi Bella! I’m afraid that you can’t sub the coconut flour with any other flour. :( Coconut flour is totally different from other flours and you can’t sub it in general. Sorry about that!

  • susanna says
    September 27, 2013 @ 5:23 am

    Can this be made in a glass pie pan? thats the only thing i have

    • Erin replies to susanna
      September 27, 2013 @ 5:24 pm

      I don’t see why not! It should come out fine. I hope you’ll like it! :)

  • Erin @ Dinners, Dishes and Desserts says
    June 28, 2013 @ 2:56 am

    Yum, love anything with a crumb topping. The raspberries sound perfect with it!

  • Heidi @ Food Doodles says
    June 23, 2013 @ 12:01 am

    This looks incredible! Going to check out(and subscribe to!) your blog Rose :)

  • angela @ another bite please says
    June 22, 2013 @ 4:39 am

    gosh erin how kind of you to share your photography knowledge and share Rose’s beautiful blog and photos…love learning more about this type of baking/cooking.

  • Holly @ EatGreatBEGreat says
    June 21, 2013 @ 10:10 pm

    This cake looks amazing and it’s so beautiful too!

  • Katrina @ Warm Vanilla Sugar says
    June 20, 2013 @ 6:25 pm

    What a gorgeous cake! Love this idea!!

  • Eligonma says
    June 19, 2013 @ 11:56 pm

    This looks delicious! Do you think I can substitute the sour cream for coconut cream?

    • Erin replies to Eligonma
      June 23, 2013 @ 6:54 pm

      Hmm. I don’t think so. If it were no-bake, I’d say go for it, but it sounds too risky with something that you have to bake. :(

  • Georgia @ The Comfort of Cooking says
    June 19, 2013 @ 7:59 pm

    This is SUCH a gorgeous cake, Erin! I love that it’s bursting with raspberries – my favorite!

  • The Café Sucre Farinec says
    June 19, 2013 @ 7:39 pm

    Looks scrumptious, in my book you can never go wrong with raspberries and almonds!

    • Erin replies to The Café Sucre Farinec
      June 26, 2013 @ 11:32 pm

      Agreed! Just plop some raspberries on anything that you mess up. It’ll be fine then. ;)

  • Marta @ What Should I eat for breakfast today says
    June 19, 2013 @ 6:33 pm

    Rose, nice to see you on Erin’s blog and you made a great job :)

  • Laura (Tutti Dolci) says
    June 19, 2013 @ 5:49 pm

    Such a pretty cake, I love the crumble topping!

  • Ruth says
    June 19, 2013 @ 4:41 pm

    Looks totally awesome…gotta try this. I live in Venezuela, what is raw coconut oil. I have never seen it and we have lots of coconuts. How would you make it any ideas?

  • Nancy P.@thebittersideofsweet says
    June 19, 2013 @ 4:14 pm

    I am too excited about all of these raspberry recipes I have been seeing all of the place. Yours looks fabulous!


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