Vegan Berry Crumble Cake
Indulge in the delightful harmony of tart berries and warm, buttery crumble with this Vegan Berry Crumble Cake—an irresistible plant-based dessert that’s as wholesome as it is delicious. Featuring a soft and moist vanilla cake base, made with almond milk and coconut oil, this recipe is elevated by the addition of juicy mixed berries that infuse every bite with vibrant flavor. A golden oat-almond crumble topping adds irresistible texture and a touch of sweetness, creating the perfect contrast to the tender cake beneath. Easy to prepare in under an hour, this crowd-pleasing vegan treat is dairy-free, egg-free, and packed with natural ingredients like coconut sugar and almond flour. Whether served warm with a scoop of vegan vanilla ice cream or enjoyed with a cup of coffee for brunch, this stunning dessert is sure to impress family and friends while staying true to plant-based goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Coconut sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil, melted
- 2 cups Mixed berries (strawberries, blueberries, raspberries)
- 1 cup Rolled oats
- 0.5 cup Almond flour
- 0.25 cup Coconut sugar
- 0.25 cup Coconut oil, solid
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1 cup of coconut sugar.
In another bowl, combine almond milk and apple cider vinegar. Let it sit for a few minutes to curdle, creating vegan buttermilk.
Add the vanilla extract and melted coconut oil to the almond milk mixture, then pour the wet ingredients into the dry ingredients, stirring until just combined.
Fold in the mixed berries gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
In a separate bowl, prepare the crumble topping by mixing the rolled oats, almond flour, 0.25 cup of coconut sugar, and solid coconut oil. Use your fingers to combine until crumbs form.
Sprinkle the crumble evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 150.7 g | 753% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 607.3 g | 221% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 338.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 691 mg | 53% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1230 mg | 26% | |
*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.
