Paleo Crumble Cake

One of the bonuses of blogging is that I get to meet and make new friends with other bloggers in this field.  Danielle from Eat Primal Run Hard is so lovely and we really have struck up a special online friendship, particularly over my rusk recipe that I posted a few weeks ago.  Now, Danielle liked the recipe but actually preferred it more as a cake before the rusks were dried in the oven (I think you have to a true South African to love a dry and crunchy rusk), which got her working on her own version and she created this gorgeous and incredibly delicious paleo crumble cake.   Jumping on the bandwagon I asked her to guest blog it for me, and as it so happens her computer is not working so she typed it up on her phone and emailed it through to me!  Today I tested out her recipe and photographed this yummy scrummy cake.

Here is her post….

I am a lover of language, words and writing. I am also a teacher.  One of my favourite games is Bananagrams: similar to Scrabble, in that you make words from give letter tiles, but different because you can then rearrange the letters to make new words.  Banagrams is literally all about one’s ability to make anagrams. Lately, I’ve found myself applying this idea of anagrams into my cooking and baking, leading to the term Recipe-gram: taking the ingredients from one dish, rearranging the process (and possibly adding ingredients from your paleo cupboard), and creating a new, different food result.  After making Donna’s recipe for Wheat-Free Dunking Rusks, which I tried after hearing about South African rusks from a good friend originally from Bloemfontein, I used my recipe-gram skills with Donna’s recipe to try something different. Don’t get me wrong, Donna’s rusks taste fantastic and are easy to make, but both my husband and I said that we preferred the cake over the dried rusk.  So I set about the make the cake, but try it in a slightly different way, leading to the recipe below.  The final product is a more dense, dark and filling cake similar in texture to a British pudding.  You can enjoy it with Coyo, as Donna suggested, coconut cream, or by itself, and always with a cup of tea or coffee.  This cake can be enjoyed as a breakfast treat, served to guests as a tray bake, or enjoyed in the evening after a long day at work.  No matter how, when and with what you eat it, you’ll find this cake quite irresistible!  It’s slightly spicy, moist, and the crumble nut and seed topping is best the day you make the cake, as the taste of the roasted nuts and seeds (my favourite part!) is prominent.  It’s really is hard to walk away from this cake after one piece!

The recipe below is in both cups and grams; you can use either US or UK cups, it’s up to you. The grams conversion below is taken from the UK cups quantities.

Before baking and after baking pictures


Let me warn you ahead of time, don’t taste test the crumble because it so delicious that you wont be able to stop and will have nothing for the topping!


Look at that cake it is so soft and moist, with the perfect amount of crunchy crumble….




Paleo Crumble Cake
Yields 28
Wheat-free, processed sugar-free, dairy-free (if using coconut oil), paleo, primal
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  1. 2 cups / 200g ground almonds
  2. 3 tbsp coconut flour
  3. 1/2 cup / 50g flaxmeal
  4. 1 tbsp psyllium husk powder
  5. 1/2 cup / 50g desiccated coconut
  6. 1 tbsp bicarbonate of soda
  7. 1 tbsp ground cinnamon
  8. 1 1/2 tsp ground nutmeg
  9. 1 tsp ground ginger
  10. 1/2 cup / 75g sliced almonds
  11. 1/2 cup / 75g hazelnuts
  12. 1/2 cup / 75g pecans
  13. 1/2 cup / 75g pumpkin seeds
  14. 1/2 cup / 75g sunflower seeds
  15. 1 cup / 150g dates, chopped
  16. 1/2 cup / 112g + 1 tbsp coconut oil or butter
  17. 3 eggs
  18. 1 tbsp vanilla
  19. 1 tin (400 mL) coconut milk
  20. 1 tbsp raw apple cider vinegar
  21. 1/2 cup / 170g + 1 tbsp honey
  1. 1. Preheat your oven to 180'C / 350'F. Grease and line a large rectangular baking pan. Like Donna, I too used my Le Creuset 3L / 3 QT stoneware dish.
  2. 2. In a large bowl, combine the ground almonds, coconut flour, flaxmeal, psyllium husk powder, desiccated coconut, bicarbonate of soda and all the spices. Stir until well combined, then set aside.
  3. 3. In a food processor, blitz the sliced almonds, hazelnuts, pecans, pumpkin seeds and sunflower seeds into smaller pieces. This is the base of your crumble topping. Add 1/2 cup (75g) of this blitzed mix to your dry ingredients bowl, then mix well. Set the remaining crumble topping aside.
  4. 4. On the hob, melt the 1/2 cup (112g) coconut oil or butter and 1/2 cup (170g) honey in a medium saucepan over low heat, adding the chopped dates to this as it all melts. Remove from heat when the dates begin to soften.
  5. 5. On the hob, melt the remaining tbsp of coconut oil/butter and honey in a small saucepan on low. Add your crumble topping to this and stir until all bits are coated. Remove from heat and set aside.
  6. 6. In a medium bowl, beat the eggs, then add the vanilla, coconut milk, apple cider vinegar. Mix well.
  7. 7. Once the coconut oil/ butter, honey and date mixture are slightly cooler, blitz the mixture in your food processor to puree the dates. The mixture itself won't necessarily blend at this stage, but this is fine. Add this to your wet ingredients and mix well.
  8. 8. Add your wet ingredients to your dry ingredients and mix well. Empty the batter into your baking dish. Top with the crumble topping, then bake for 40 minutes, or until a skewer inserted into the middle comes out clean.
  9. 9. Leave to cool in the baking dish for up to 20 minutes, then transfer to a wire rack to finish the cooling process. Slice and serve as you wish!
Eighty 20 Nutrition


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