Gorgeous Low-FODMAP Raspberry Almond Coffee Cake; Gluten-free

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This is such a gorgeous recipe. I am in love.

Firstly, I am a huge, huge, huge fan of crumb (streusel) topping.  Anything with crumb topping.  I even bake crumb topping to put on my yogurt and fruit! (See low-FODMAP Crumbilicious topping recipe).

The best way enjoy a crumb toppings is over a coffee cake.  So, naturally I adore coffee cake!!

In fact, one of the first low-FODMAP recipes I made was my low-FODMAP Copycat Starbucks Coffee Cake. A classic recipe, with a cinnamon swirl middle and a thick layer of crumb topping.

Right here, we have another clear winner, and perfect addition for my blog.

Low-FODMAP Raspberry Almond Coffee Cake.  With a crunchy, crumbly, sweet low-FODMAP streusel-crumble top, and the best low-FODMAP Almond Glaze (I also use it on my low-FODMAP Raspberry Thumbprint Cookies).  All covering a light, moist, airy and delectable coffee cake that is bursting with raspberry flavor. I need to have another bite!

Try this low-FODMAP Raspberry Almond Coffee Cake and you will be as enraptured as I am.

You may also love:

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

the low-fodmap IBS solution

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Prep time: 15 min plus cooling

Bake time: 60 min

Total time: 1 hour 15 min plus cooling

Bake: 350 F

Equipment: 9 inch tube pan, with removable bottom

For low-FODMAP Cake:

  • 2 cups plus 2 tablespoons low-FODMAP, gluten-free flour; divided
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (omit if your brand of flour contains this already)
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup lactose-free sour cream, room temperature
    • You may also choose regular sour cream if you tolerate lactose.  2 tablespoons is one low-FODMAP serving
  • 1/3 cup canola oil
  • 1 & 3/4 cups (200 g) fresh or frozen raspberries, plus extra for serving
    • 60 g is one low-FODMAP serving
    • If you use frozen, do not defrost
  • Low-FODMAP Almond Glaze, prepared and low-FODMAP Raspberry Coulis, prepared (optional)
  • Sliced or slivered almonds for garnish (toasted is preferred)
  • Baking spray, vegetable shortening or low-FODMAP Magical Cake Pan Release Paste, for greasing

For low-FODMAP Streusel-Crumb topping:

  • 8 tablespoons (1 stick) butter or coconut oil, cold and in pieces
  • 1/3 cup brown sugar, lightly packed (light or dark)
  • 1/3 cup white sugar
  • 2 teaspoons cinnamon
  • 1 cup low-FODMAP, gluten-free flour (I used Authentic Foods GF Classical Blend Flour)
  • ½ cup almond meal or almond flour (1/4 cup is one low-FODMAP serving)
    • This is basically finely ground almonds.  I like Bob’s Red Mill brand


  • Preheat oven to 350 F and position rack in center of oven. Grease a 9-inch tube pan with removable bottom and set aside
  • Whisk cake ingredients of: 2 cups low-FODMAP flour, baking powder, baking soda, xanthan gum (if needed), and salt together in a small bowl. Set aside
  • Combine all dry ingredients for low-FODMAP Streusel-Crumb topping in a medium bowl.  Cut in butter or coconut oil (I use my hands or a fork). It will be clumpy, that is OK.  Set aside
  • Beat eggs in large bowl of electric mixer with flat paddle until well-blended
  • Add sugar, 1 tablespoon at a time, and beat on high until thickened and light yellow in color (about 3-4 minutes)
  • Add vanilla and almond extracts, flour mixture, lactose-free sour cream, and oil, and beat at medium-low speed for 30 seconds
  • Toss raspberries in the reserved 2 tablespoons of low-FODMAP flour (this helps them not sink in the batter) to coat the raspberries
  • Fold the raspberries carefully by hand into the prepared batter (they may break apart slightly, that is OK)
  • Gently and evenly spread batter into prepared pan
  • Spread the low-FODMAP Streusel topping over the cake with your fingers or a spoon
  • Place cake in center of oven and bake for about 60 minutes, or until toothpick inserted in center of cake comes out clean
  • Remove cake from oven and let cool in pan for 20 minutes
  • Remove sides of pan and cool completely on a rack
  • To remove cake from bottom, use two large spatulas to gently ease from the pan
  • Drizzle with low-FODMAP Almond Glaze, and top with fresh raspberries, sliced almonds and low-FODMAP raspberry coulis, if desired

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  1. Ray Anne Smithson April 13, 2021
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