Dairy-Free Berry Crumble Cake
Indulge in the delightful fusion of fruity sweetness and crumbly goodness with this Dairy-Free Berry Crumble Cake! Perfect for those with dairy sensitivities or anyone seeking a plant-based treat, this cake features a moist, tender base made with almond milk and coconut oil, infused with vibrant mixed berries and a hint of zesty lemon. Topped with a delectable cinnamon-spiced oat crumble, every bite offers a satisfying contrast of textures. Quick to prepare and baked to golden perfection in under an hour, this crowd-pleaser is ideal for brunches, family gatherings, or afternoon indulgences. Plus, it’s dairy-free, making it both wholesome and accessible. Bring a burst of berry bliss to your table today! Keywords: dairy-free dessert, berry crumble cake, vegan baking, easy crumble topping, mixed berry recipes.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 120 milliliters Coconut oil
- 240 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 300 grams Mixed berries (e.g., blueberries, raspberries, strawberries)
- 1 tablespoon Lemon juice
- 100 grams Brown sugar
- 50 grams Oats
- 0.5 teaspoon Cinnamon
- 60 grams Coconut oil (for crumble)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.
In a large bowl, combine the all-purpose flour, baking powder, and salt.
In another bowl, whisk together the granulated sugar and coconut oil until well combined.
Add the almond milk and vanilla extract to the sugar mixture and mix until smooth.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.
Gently fold in the mixed berries and lemon juice into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a separate bowl, prepare the crumble topping by combining the brown sugar, oats, cinnamon, and coconut oil. Mix with your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the cake batter.
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 522.5 g | 190% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 274.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 670 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
