Raspberry and Lemon Crumb Cake

True Protein Blog Avatar Fallback reviewed by our Nutrition Team 28 August 2019

Try this moist raspberry loaf that is sure to tickle your tastebuds

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Raspberry and Lemon Crumb Cake

Makes 10 slices

Prep time: 20 minutes

Baking time: 45-50 minutes


For the cake

1 1/2 cups gluten-free plain flour
2 TP scoops WPI90 French Vanilla Protein Powder
1 1/3 cups coconut sugar
2 eggs
1/2 cup almond milk
1/2 cup grapeseed oil
1/3 cup Greek yoghurt
2 tbsp fresh lemon juice
1 tsp lemon zest
1 1/2 cups raspberries, fresh or frozen, thawed

For the crumble topping

1/4 cup gluten-free flour
1/4 cup almond meal
1/4 cup coconut sugar
1/4 cup vegan butter


  1. Spray or coat a loaf tin with oil and preheat the oven to 180 degrees Celsius

  2. In a large bowl, sift in the flour then add the protein powder and sugar

  3. In a small bowl pour in the almond milk and lemon juice and allow to sit for 3 minutes

  4. In a separate large bowl whisk together the oil, eggs, Greek yogurt, lemon zest, and the almond milk mixture

  5. Pour the wet ingredients into the dry and fold until just combined, add in the raspberries and mix until evenly distributed, do not over mix

  6. To make the crumble place all the ingredients into an electric mixer and blend until crumbs form

  7. Pour the batter into the loaf tin and top with crumble, bake for 45-50 minutes or until a toothpick comes out clean when inserted. Allow to cool for an hour before removing from the tin and cutting

IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.