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Feijoa Crumble Cake

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 256kcal



  • 1 c flour blend
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt


  • 1/3 c rice milk or soy/almond milk
  • 1/2 c dates + 2 tbsp boiling water to soak
  • 1/4 c coconut oil melted
  • 2 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 c feijoas flesh


  • 1 c flour blend
  • 1/4 c oats
  • 1/4 c coconut sugar
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 c coconut oil melted
  • 1/4 c plant-based milk (optional)


  • Preheat your oven to 150°C (305°F) on fan bake and grease a 24cm (9 inch) cake tin with coconut oil.
  • Put dates in a blender and pour over boiling water to soak.
  • Mix all crumble ingredients in a bowl, then pour in coconut oil, stirring with a knife to create a crumbly mixture.
  • Sift dry ingredients into another bowl.
  • Add remaining wet ingredients except feijoas to the blender and process until smooth, then pour into the dry mix.
  • Lift and fold the mixture until almost combined, then add the feijoas and stir through - you want a few flour flecks to remain.
  • Dollops large spoonfuls of the mixture into your tin and spread gently to the edges, then sprinkle over the crumble mixture.
  • Bake for 45-50 minutes until a skewer comes out relatively dry in the middle.
  • Remove and let cool, then remove from the tin and slice.



  • I used a gluten free blend of 1/2 c buckwheat flour, 1/2 c brown rice flour + 1/4 tsp guar gum for both the base and the crumble = which turned out perfectly!
  • Make it paleo: use a flour blend of 1/2 c buckwheat flour, 1/2 c ground almonds + 1/4 tsp guar gum, use almond milk instead of rice and replace the oats in the crumble topping with quinoa flakes.
  • The milk in the crumble is optional. Without it you'll get quite a crumbly result (like in my video), but if you prefer a crumble the holds together a bit more, then add in the milk.
  • You can replace the flour blend with your favourite mix if you'd like - or swap either of the flours I've used for oat flour which would also be lovely, just be sure to add your guar gum if using wheat/gluten free flours. You could also use 100% wholemeal spelt and omit the guar gum. Note my photos here though are with the above specified buckwheat/brown rice/guar gum blend. If you are using spelt you may wish to increase the temperature to 170°C and reduce the time to 30-40 minutes.
  • If you don't have feijoas you can substitute with diced pears, apples, plums, apricots or your favourite berries. This recipe is so versatile, it's bound to become a favourite for using up any leftover fruit you have lying around!
  • Sifting is important - it gives air to your mixture and will help your cake to rise.
  • Be sure not to over mix your wet and dry, only mix until there are still a few flour flecks left, and use a lift and fold technique to keep air in the mix.
  • Oats do contain a small amount of gluten called avenin, albeit one that the vast majority of people can have. If you have coeliac disease, you can easily replace the oats with quinoa flakes for an equally delicious and nutritious crumble topping.
  • Don't be scared by the lower bake temperature and longer time, it will mean your gluten free cakes will turn out perfectly moist, luscious and not overly brown. AND you'll maximise your vitamins while you're at it. Every oven is different, so if your skewer is not quite dry at the 45/50 minute mark, simply continue baking for another 5-10 minutes and test again. The lower/longer bake approach really makes a gorgeously moist and tender cake.
  • Thanks to the particular flour blend I’ve used here, this cake can be sliced and enjoyed while still warm (unlike many gluten free baked goods which have to be left to cool completely or else fall apart) - just be gentle when removing each slice and plating so as not to disturb the crumbly topping. 
  • Serve with a large dollop of coconut yoghurt on the side, a cup of tea, and of course your lovely mum!


Calories: 256kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 160mg | Potassium: 157mg | Fiber: 3g | Sugar: 9g | Vitamin C: 13.4mg | Calcium: 27mg | Iron: 0.4mg