Vegan Classic Crumble Cake
Elevate your dessert game with this Vegan Classic Crumble Cake—a plant-based twist on a timeless favorite! This recipe combines a moist, vanilla-infused cake base with a perfectly crisp, golden crumble topping made from oats, sliced almonds, brown sugar, and a hint of cinnamon. Featuring simple, pantry-friendly ingredients like soy milk, apple cider vinegar for vegan "buttermilk," and vegan butter, this dairy-free and egg-free treat is easy to whip up and full of comforting flavors. Ideal for breakfast, brunch, or as a sweet snack, this cake bakes to perfection in just 40 minutes and serves 8 generous slices. Whether enjoyed warm or at room temperature, this vegan dessert is sure to satisfy your cravings for a classic, crumbly delight! Perfect for those searching for vegan baking recipes or classic crumble cakes with a modern twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 1 cup cane sugar
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 0.5 cup vegetable oil
- 0.75 cup oats
- 0.5 cup sliced almonds
- 0.5 cup brown sugar
- 0.25 cup vegan butter
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
In a small bowl, combine the soy milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle, creating vegan 'buttermilk'.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, whisk the cane sugar, vegetable oil, vanilla extract, and the prepared 'buttermilk' until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the cake batter into the prepared springform pan, spreading it evenly.
In a medium bowl, prepare the crumble topping by combining the oats, sliced almonds, brown sugar, cinnamon, and softened vegan butter. Use your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping generously over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 15 minutes before releasing the springform and transferring to a wire rack to cool completely.
Serve the cake warm or at room temperature. Enjoy your delicious Vegan Classic Crumble Cake!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 45.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 218 mg | 5% | |
*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.
