raspberry-currant yogurt crumble cake (gf + df) / by Lindsey | Dolly and Oatmeal

if you've read a bunch of posts here then you've probably heard me go on and on about my summers spent on martha's vineyard.  this year it's a shorter trip, but we're here on this magical island and that's all that matters! a whiff of the salty air, the fishy but welcoming fragrance of the fish markets, the sweet smells of the rosa rugosa bushes that line shores of every beach, and the hefty amount of sea mist that rolls through the beach grass just as the sun sets. the majesty of this island never gets old; it's as though i see it with new eyes each time i deboard that ferry.

i'm making it a short post today, we're trying to get as much time in with the fam and pups before we head back to brooklyn. but before i go i wanted to share this fruity crumb cake.  it's a riff on a basic coffee cake but more berry-centric, with less cinnamon-y flavor.  i happened to get up to stone barns just in time for their raspberry harvest and bought as many cartons of those sweet gems as i could carry. and while i typically shy away from using raspberries in baking (frank and i usually eat them all up before i can do anything with them), i had quite a bit leftover and was trying to clean out the fridge a bit before we left. i also had currants that i had picked up a few days prior and thought that the sweet raspberries and tart currants would be perfect in a cake situation! turns out it was one of my favorite things ever. so much so, that i made another cake with leftover blueberries the next day for my brother :) 

this cake (in my opinion) is the perfect amount of sweet/tart that invites you to eat it with breakfast, as a afternoon treat, or perhaps as a light dessert. the crumble also has that essential balance of sweet/salty with a hint of cinnamon, hitting those traditional coffee cake notes. it's definitely a hit around here, perhaps it will be a new favorite in your kitchen as well :)

wishing you all cool summer breezes! xo

raspberry-currant yogurt crumble cake (gf + df)

feel free to substitute whatever berries you have on hand. if they're a larger berry i would suggest cutting them to the size of a dime or penny for even baking.  i prefer to use this unsweetened cultured coconut yogurt, but 1/2 cup full-fat coconut milk with 1 1/2 teaspoons vinegar or lemon juice works just as well.  

| makes one 8-inch round cake |

crumb topping

  • 1/2 cup sorghum flour
  • 1/4 teaspoon cinnamon 
  • pinch of fine sea salt
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon grade B maple syrup
  • 1/4 cup slivered almonds


  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1/4 cup sunflower oil
  • 2/3 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened non-dairy cultured yogurt (i use this coconut yogurt)
  • 1 1/2 cups mixed raspberries and currants


  • preheat the oven to 350Β°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.
  • make the crumb topping. with a fork, whisk together the flour, cinnamon and salt; drizzle in the coconut oil and maple syrup and mix until crumbly, then add the almonds and mix to combine once more. cover with cling wrap and place in the refrigerator until ready to use.
  • make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar and vanilla; mix on low until combined. add 1/3 of the flour mixture and beat on low until combined, then add 1/3 of the yogurt and beat on low until combined; alternate between the two until fully incorporated. gently fold in 1/2 the berries and currants; turn batter out into the pan and smooth the top with a spatula. evenly distribute the remaining berries over top of the cake. remove the crumb topping from the fridge and use your fingers to break it up a bit; evenly distribute crumbs over top of cake.
  • bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving.


more recipes

summer squash + banana loaf w/ almond streusel

summer squash + banana loaf w/ almond streusel

toasted oat + baby zucchini muffins

toasted oat + baby zucchini muffins

breakfast quinoa flakes w/ stewed blackberries 

breakfast quinoa flakes w/ stewed blackberries