No reviews yet

GF Crumble Cake With Pumpkin And Berries

This was my first ever attempt to bake using chickpea flour – a wonderful gluten-free alternative to wheat flour, at least for this recipe it worked wonderfully. I am planning to experiment with it more in the future as I was pleased with the result. When I first tasted raw crumbs, the flavour of raw chickpeas was overpowering, therefore I prepared myself for a cake fail. But once it came out of the oven, the unpleasant flavour was gone and all I could taste was the spiced buttery goodness. It’s an interesting flavour nonetheless, but I enjoyed the result. Give it a go if you’re feeling adventurous.

No reviews yet

GF Crumble Cake With Pumpkin And Berries

Desserts 1h 1 cake 20 cm x 20 cm
1 cup = 250 ml
1 tbsp = 15 ml
1 tsp = 5 ml


Line your baking tin with baking paper.

Layer: add half of crumbs, spread pumpkin purée on top, then berry mixture. Finish it off with the remaining cake crumbs.

Bake at 160°C (fan setting) for approximately 40min.

Let it cool then dig in. It will have hardened enough to be cut into small pieces.


For the crumbs

  • 300 g of chickpea flour
  • 150 g of unrefined brown cane sugar
  • 200 g of cold unsalted butter, cubed
  • few pinches of sea salt

For the pumpkin layer

  • 500 ml (about 690g) of pumpkin purée
  • 2 tsp of cinnamon
  • 1 tsp of ginger
  • pinch of nutmeg
  • 3 tbsp of honey or maple syrup

For the berry layer

  • 1 cup (250ml) of berry preserve of your choice
  • 1 tbsp of corn starch or tapioca flour
Tap for instructions
Tap for ingredients


No reviews yet

Enjoyed?Leave a Comment!