Blueberry Crumble Dessert Cake


  1. Preheat the oven to 180°C/350°F/gas 4 and lightl y grease a deep 20cm/8in cake tin with oil or line a traybake tin with baking parchment

  2. Place the dairy-free margarine, xylitol and sweet freedom in a food processor and beat together until light and fluffy.

  3. Add the vanilla extract and gradually beat in the eggs

  4. Place the oats in a blender and process to form a fine flour. Add the oats, rice flour, coconut flour, xanthan gum, baking powder, salt and cinnamon into the mixture and beat in. Add the blueberries and gently fold though – do not over mix

  5. Spoon into the tin and smooth the top.

  6. Bake for 40-45 minutes, until golden on top and cooked through.

  7. 7. Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack.

  8. For the compote place the blueberries in a pan with a dash of water and the blueberry jam. Simmer for 5 minutes until syrupy. Serve with the cake hot or cold accompanied by a little soy or coconut yogurt Nutritional Information for cake per slice

  9. Calories 235kcal Protein 2.6g Carbohydrates 24.3g of which sugars 9.2g Total Fat 14.7g of which saturates 0.9g Per 100g

Serves: 12
Preparation time: 10 mins
Cooking time: 40 mins
Difficulty level: Medium
Recipe by
Christine Bailey


  • 150g/5½oz dairy-free spread or coconut butter

  • 75g / 3oz xylitol

  • 2tbsp sweet freedom or agave nectar

  • 1 tsp vanilla extract

  • 4 eggs, beaten

  • 50g/1 ¾ oz Nairn’s porridge oats

  • 100g/3½oz rice flour or gluten free flour mix

  • 50g/1¾oz coconut flour

  • 1 tsp gluten-free baking powder

  • ½ tsp xanthan gum

  • Pinch of salt

  • ½ tsp ground cinnamon

  • 250g/9oz fresh or frozen blueberries

  • Crumble topping

  • 40g / 1 ½ oz pecan nuts finely chopped

  • 60g/ 2 oz Nairn’s gluten free oats

  • 1tsp cinnamon

  • 1tbsp olive oil

  • Blueberry compote

  • 250g / 9oz fresh or frozen blueberries

  • 1tbsp pure fruit blueberry jam (no added sugar)

  • 1-2tbsp water

  • Coconut yogurt or soy yogurt to serve