Healthy Gluten-Free Cherry Crumble Cake Recipe

The perfect cake for an afternoon treat.

This is my ultimate favorite cake, also known as “Glutenfrei Kirschstreusel Kuchen” in Germany. I transformed the traditional recipe into a cleaner, deeply nourishing masterpiece. A heavenly combination of a moist almond base, juicy summer fruit, and a crunchy, warm-spiced crumble. You really can’t ask for more.

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Gluten-Free Cherry Crumble Cake (Kirschstreusel-Kuchen)

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Total Time:

60 minutes (30 mins prep + 30 mins baking)

Yield:

10 portions

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This is my ultimate favorite cake reinvented to a healthier version. My good friend Annka from Germany baked this for me during a summer and I fell in love. Moist, fruity and crunchy all in one.

This afternoon showstopper delivers a powerful dose of heart-healthy monounsaturated fats, vitamin E, and clean prebiotic fiber to fuel your gut microbiome with every single bite.

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Ingredients

The Crumble

50g coconut oil (semi solid, fresh from the fridge)

40g gluten free oats

160g gluten free oat flour

50g raw agave syrup

1tsp ground cinnamon

A pinch of salt

The Base

120g ground almonds

80g oat flour

70g millet flour

5g gluten free baking powder

1 tsp vanilla powder

A pinch of salt

150g raw agave syrup

70g plant-based milk

3 organic eggs

350g fresh cherries (weighed before pitting)

Instructions

1. Prep & Chill the Crumble: In a medium bowl, combine all the crumble ingredients. Mix by hand until it forms chunky sand clusters. Pop the bowl in the fridge to chill and firm up while you build the rest of the cake.
2. Dice the cherries: Wash and dry the cherries, slice them in half and remove the kernel. Set aside in a small bowl.
3. Line your Tin: Preheat the oven at 170ºC for 15 min, meanwhile rub a thin layer of coconut oil onto the sides of a 20cm cake tin (with removable bottom) and line with baking paper.
4. Mix the Dry and Wet Ingredients: In a large bowl blend your dry ingredients: ground almonds, oat flour, millet flour, baking powder, vanilla, and salt. In a separate medium bowl, whisk the agave, milk and eggs until completely emulsified.
5. Make the Batter: Make a small well in the center of your dry ingredient bowl. Slowly pour the wet ingredients, and gently fold them in using a spatula. Do not overmix.
6. Assemble: Pour the cake batter into the tin, distribute your cherries evenly and top with the cooled crumble.
7. Bake: Transfer the cake to the oven. Bake for 20 minutes, then rotate quickly and bake for another 10-15 minutes. The cake is done when the crumble top is golden-brown and a wooden skewer inserted into the centre comes out clean. Transfer to a cooling rack to set or enjoy warm.

Chef’s Notes

Glutenfree flour: I always prefer a homemade artisan gluten-free mix like the one detailed above. Commercial, store-bought gluten-free flours are typically loaded with isolated starches, white rice flour, corn starch, and synthetic texturizers like tapioca or xanthan gum. Learn more in my Guide on Gluten-Free Flours.

Anti-Gravity Cherry tip: Toss the halved cherries in oat flour before placing them on the batter. The light dusting will prevent the fruit from instantly sinking to the bottom.

Storage: Store at room temperature in an airtight container for up to 2 days.

Allergens: Contains nuts (almonds) and egg.

Dietary Notes: Glutenfree, Dairyfree, and Refined Sugar-Free.

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