Dairy-Free Classic Crumble Cake
Indulge in the irresistible charm of our Dairy-Free Classic Crumble Cake, a tender and moist treat topped with a buttery, cinnamon-spiced crumble—completely free of dairy! Perfect for vegan or lactose-intolerant diets, this delightful cake uses almond milk and apple cider vinegar to create a luscious buttermilk substitute, ensuring a fluffy texture without the need for traditional dairy. The golden-brown crumbly topping, made with vegan butter, brown sugar, and cinnamon, adds an irresistible crunch that pairs perfectly with the light and airy cake base. With just 20 minutes of prep, this easy-to-make dessert is ideal for coffee breaks, brunch tables, or as a comforting treat anytime. Satisfy your sweet tooth with this dairy-free twist on a classic favorite!
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 10 ml Apple cider vinegar
- 250 g All-purpose flour
- 10 g Baking powder
- 3 g Baking soda
- 1 g Salt
- 150 g Cane sugar
- 75 ml Coconut oil (melted)
- 5 ml Vanilla extract
- 100 g Brown sugar
- 5 g Cinnamon
- 60 g Dairy-free margarine or vegan butter
- 75 g All-purpose flour (for crumble topping)
Instructions
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) square baking pan and line the bottom with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside to let it curdle, forming a buttermilk substitute.
In a large mixing bowl, whisk together 250g of flour, baking powder, baking soda, and salt.
In another bowl, mix together the cane sugar, melted coconut oil, and vanilla extract. Add the curdled almond milk and mix well.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
To prepare the crumble topping, mix together the brown sugar, cinnamon, and 75g of flour in a small bowl.
Add the dairy-free margarine to the crumble mixture and use your fingers to combine until it forms a sandy texture with some larger clumps.
Sprinkle the crumble topping evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as desired. Enjoy your delicious dairy-free classic crumble cake!
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 506.6 g | 184% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 248.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 610 mg | 47% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 611 mg | 13% | |
*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.
