This cake is everything you want in a cozy, autumn bake—juicy seasonal fruit, warm cinnamon, and a golden crumble topping. It's naturally gluten-free, refined sugar-free, and packed with nourishing ingredients, so you can enjoy every bite guilt-free. Perfect with a cup of tea on a chilly afternoon! 🍐✨
I'm Nathalie Gudgeon
Functional Nutritionist & Recipe Developer
Ingredient Breakdown: Why Your Gut Will Love This
Coconut Sugar – A lower-GI sweetener that won’t spike your blood sugar as quickly as refined sugar.
Eggs – Provide structure and richness while delivering a nice protein boost.
Buckwheat Flour – Despite the name, it’s totally gluten-free and packed with fibre, minerals, and antioxidants.
Ground Oats (Gluten-Free) – Add texture, fibre, and slow-releasing energy.
Brown Rice Flour – A light, slightly nutty flour that gives the cake a soft texture.
Tapioca Flour – Helps bind everything together and keeps the cake nice and fluffy.
Baking Powder (Gluten-Free) – Gives the cake its rise and lightness.
Cinnamon – A warming spice that also helps balance blood sugar levels.
Pears – Naturally sweet and full of fiber, great for digestion.
Blackberries – Packed with antioxidants and vitamin C to support your immune system.
Flaked Almonds – Add a lovely crunch and a dose of healthy fats.
Rolled Oats (Gluten-Free) – Make the perfect crumbly topping and add extra fiber!
Tips for Nailing this recipe!
Use ripe pears. They should be soft but not mushy—this ensures they bake beautifully into the cake without turning watery.
Don't overmix. Gluten-free bakes can get dense if overworked, so mix just until combined.
Layer it up properly. Spreading ⅔ of the batter first, then adding the fruit, ensures the cake stays moist without the fruit sinking.
Go for a crunchy topping. The flaked almonds and oats create a beautiful crisp contrast to the soft cake—don’t skip them!
Let it cool before slicing. It helps everything set properly so you get neat, perfect slices.
Blackberry and pear crumble cake
Serves: 8-10 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
110g coconut oil, melted
125g coconut sugar
2 medium eggs
1 tsp vanilla extract
50g buckwheat flour
50g gf ground oats
50g brown rice flour
30g tapioca flour
2 tsp gf baking powder
1/2 tsp cinnamon
1 tbsp lemon juice
2 ripe pears, peeled, cored and thinly sliced
1/2 cup blackberries
2 tbsp flaked almonds
2 tbsp gf rolled oats
Method
Grease and line a round baking tin (23cm diameter) and preheat the oven to 180 dc.
Beat the coconut oil and coconut sugar together for 30 seconds or until fully incorporated. Beat in the eggs and vanilla.
Combine the flours, baking powder and cinnamon. Combine with the wet ingredients and add in the lemon juice last.
Spread 2/3 of the mixture into the tin, arrange the sliced pear slices on top and scatter over the blackberries. Cover the fruit with the rest of the batter. Sprinkle with rolled Oats and flaked almonds
Bake in the oven for 30-35 minutes until risen and golden brown. Serve with oat cream
Comments