Raspberry Crumble Cake

      • Ingredients:
      • Topping ⁠

        • ⅔ cup Arrowhead Mills Oat Flour⁠
        • ⅓ cup Coconut Sugar⁠
        • ¼ teaspoon Fine Kosher Salt⁠
        • 5 tablespoons Butter (melted)⁠
        • 2 tablespoons Sliced Almonds⁠


        • 1 ½ cups Arrowhead Mills Oat Flour⁠
        • 2 ½ teaspoons Baking Powder⁠
        • ½ teaspoons Salt⁠
        • 1 cup Coconut Sugar⁠
        • 2 Large Eggs⁠
        • 1 teaspoons Vanilla Extract⁠
        • ½ cup Coconut Cream⁠
      • Directions:
        1. Preheat oven to 350°F. Spray a springform pan with nonstick spray and line the bottom with parchment paper.⁠⁠
        2. Topping: In a bowl, mix together flour, coconut sugar, almonds and salt. Pour in butter and mix until mixture is moistened.⁠
        3. Cake: In a large bowl, combine flour, baking powder and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs (1 at a time) and then beat in vanilla and coconut cream. Add dry mix to wet until just combined.⁠
        4. Pour into prepared pan and sprinkle on topping. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing the collar. Serve with fresh raspberries!