Vegan Berry Crumb Cake
Indulge in the perfect blend of fruity sweetness and buttery crunch with this Vegan Berry Crumb Cake, a delightful dairy-free twist on a classic favorite. Bursting with juicy mixed berries and topped with a cinnamon-infused crumb layer, this plant-based dessert is an impressive yet easy-to-make treat suitable for any occasion. Made with simple pantry staples like almond milk and coconut oil, the recipe delivers moist, tender slices that pair beautifully with coffee or tea. Ready in just over an hour, this luscious cake offers a wholesome way to satisfy your sweet tooth while catering to vegan diets. Perfect for brunches, celebrations, or a guilt-free indulgence, it's a must-try for berry lovers and crumb cake enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Cane sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil, melted
- 2 cups Mixed berries (fresh or frozen)
- 0.5 cup Brown sugar
- 0.75 cup All-purpose flour (for crumb topping)
- 1 teaspoon Ground cinnamon
- 0.25 cup Vegan butter, cold and diced
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of cane sugar, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
In a measuring cup, combine 1 cup of unsweetened almond milk and 1 tablespoon of apple cider vinegar. Let it sit for a minute to curdle, forming a vegan buttermilk.
Add the vegan buttermilk, 1 teaspoon of vanilla extract, and 0.5 cup of melted coconut oil to the dry ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the 2 cups of mixed berries until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
In a separate bowl, mix 0.5 cup of brown sugar, 0.75 cup of all-purpose flour, and 1 teaspoon of ground cinnamon.
Add 0.25 cup of cold diced vegan butter into the sugar-flour mixture. Use a fork or your fingers to combine until crumbs form.
Sprinkle the crumb mixture evenly over the top of the cake batter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
4285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 656.7 g | 239% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 377.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 692 mg | 53% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1056 mg | 22% | |
*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.
