Gluten Free Raspberry Cakie Crumble Recipe

So after last night’s excitement with the new series of ‘The Great British Bake Off’, I though I’d post something a little different. This has gone down a gluten free treat!  Baked and gone in day, an instant hit that took me by pleasant surprise.

Glute Free Raspberry Cakie
Gluten Free Raspberry Cakie

A ‘cakie’ is a cross between a cookie and a cake. The result is a soft, slightly chewy, yet moist, cake texture. It is incredibly moreish. I have seen cakies as individual cakes, but for this I baked it as a traybake. Because quite frankly, you just need a bigger piece of cake!

Having tried to do this a couple of ways, this has been by far the easiest. It isn’t though complicated. Firstly you make a small batch of Gluten Free crumble and bake this. Then you make the base – the lovely soft and moist Gluten Free Cakie. Then, when this cooked and cooled, spread with warm jam (it’s easier to spread warm) and sprinkle over with the crumble. Cut and enjoy.

Gluten free Raspberry Cakie Crumble
Gluten free Raspberry Cakie Crumble


So, for the Gluten Free Crumble mix;

Pre-heat the oven to 180c/Gas 4 and line a shallow baking sheet

150g Dove Farm Gluten Free Plain Flour

75g Diced butter

50g Caster Sugar

Rub the gluten free flour with the butter to form small breadcrumbs – you could do this in a food mixer for a slightly refined result. Then mix in the sugar. Pour the gluten free crumble mix onto the lined baking sheet and bake for about 8 minutes, until slightly golden. Once out of the oven, leave to cool. it will ‘harden’ as it cools. Then once this is cold you can then crumble some more with your fingers.

For the Gluten Free Cakie Base;

Line a small brownie cake tin – approx  27cm x 20cm x 3cm deep

The oven should now be lowered to 160c/Gas 3

150g soft butter

150g Light brown sugar

30g Dark brown sugar

2 eggs – lightly beaten

1 tsp Vanilla Extract

130g Dove Farm Gluten Free Plain Flour

30g Ground Almonds

200g Jam – I used Mrs Darlington Raspberry Jam #yum

Beat the butter and the sugars together until soft and creamy. Beat in the eggs and the vanilla extract. Then fold in the dry mix and mix well. Spoon into the lined tin and bake for approx 20 – 25 minutes. Or until the bake doesn’t ‘wobble’ when you agitate the tin.Then leave to cool. Once cool enough to spread the jam – the surface needs to be set, otherwise you will not be able to spread the jam successfully – warm the jam in the microwave and spread evenly over the surface of the Cakie and then sprinkle on the gluten free crumble.

Remove from the tin, peel down the sides and slice as you need. You should get around 12 slices. It does depend on how generous you are feeling.

Enjoy 🙂

Gluten Free Raspberry Cakie
Gluten Free Raspberry Cakie



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