cake mixes

oaty crumble tea cake

Inspired by the eminent flavours of ANZAC Biscuits, this cake is a nod to the traditional recipe with it’s golden, oaty crumble top sitting on a light and fluffy vanilla cake. Enjoy warm with a dollop of double cream. Delicious.

makes 1 x 20cm (8inch) round cake
prep 30 mins
bake 45 mins
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oaty crumble tea cake


You will need

  • 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 1 x 20cm (8-inch) round cake tin

for the cake

  • 320 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 2 x extra large eggs
  • 80 g melted butter OR 80 g Nuttelex (for a dairy free option)
  • ½ cup milk/ nut milk or water

for the crumble

  • 55 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 1/4 tsp cinnamon
  • 60 g butter, softened
  • 40 g desiccated coconut
  • 55 g rolled oats
  • 30 g honey or golden syrup
  • 1/2 tsp vanilla essence



Preheat oven to 150°C (140°C fan forced). Grease and line the base of your 20cm round cake tin with baking paper.


  1. In a medium mixing bowl, place your Vanilla Velvet Cake Mix, rolled oats, desiccated coconut, cinnamon, honey or golden syrup, vanilla essence and butter. Use a fork to combine the ingredients then, using your fingertips, rub the mixture together to distribute the butter evenly and create a well combined crumble. Set aside.
  2. To make the cake batter, place your Vanilla Velvet Cake Mix, eggs, butter or Nuttelex and milk in a large mixing bowl and mix with an electric mixer on low speed for 30 seconds to combine. Switch to medium-high speed for a further 30 seconds until the batter looks fluffy and smooth.
  3. Pour the batter into your cake tin and sprinkle over your crumble mixture evenly to cover.


  1. Bake in your preheated oven for 40-45 minutes. You’ll know your cake is ready when it is risen, golden brown and a skewer inserted in the centre comes out clean.
  2. Allow the cake to cool for 5 minutes in the tin before transferring it onto a wire cooling rack.


  1. This cake is best served warm with a scoop of low sugar vanilla ice-cream or a dollop of double cream.


Keep chilled in an airtight container for up to 3 days or frozen for up to 3 months.



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