Raspberry Crumb Cake {Paleo, Gluten-Free, Dairy-Free}

This Raspberry Crumb Cake is tender and moist and bursting with sweet raspberry flavor! It starts with a grain free lemon almond coffee cake topped with fresh lots of fresh raspberries, piled with crumb topping and drizzled with maple glaze. It’s gluten-free and paleo and will become a favorite dessert or breakfast treat with the first bite!

Ingredients:

crumb topping:

2/3 cup blanched almond flour

1/4 cup ghee refined coconut oil, or grass fed butter, solid

6 Tbsp maple sugar

cake batter:

3 eggs room temperature

2 Tbsp almond milk

Grated zest of one medium lemon

2 Tbsp fresh lemon juice

1/4 cup melted refined coconut oil or melted ghee, cooled a bit (not hot)

1 tsp pure vanilla extract

1 tsp pure almond extract

2/3 cup pure maple sugar coconut sugar will work too, the color will be much darker

2 1/4 cups blanched almond flour

1/4 cup tapioca flour

3/4 tsp baking soda

1/4 tsp salt

1 cup fresh raspberries about 4.5 oz

glaze:

2/3 cup organic powdered sugar or powdered maple sugar for a Paleo option*

2-3 tsp almond milk

1/2 tsp pure vanilla extract or almond extract