Vegan Berry Crumble Cake

Indulge in the ultimate plant-based delight with this Vegan Berry Crumble Cake, a luscious fusion of tender cake, vibrant mixed berries, and a golden oat-almond crumble topping. Perfect for breakfast, dessert, or a delightful afternoon treat, this cake combines wholesome ingredients like coconut sugar, almond flour, and rolled oats to create a guilt-free masterpiece of flavor and texture. The moist, berry-studded cake base is elevated with the tangy sweetness of vegan buttermilk (a simple mix of almond milk and apple cider vinegar), while the buttery crumble adds a satisfying crunch. Ready in just over an hour and serving up to eight, this easy-to-make recipe is ideal for sharing or savoring all to yourself. Whether you're catering to a vegan crowd or simply craving a berry-packed dessert, this Vegan Berry Crumble Cake is a must-try indulgence!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1 cup of coconut sugar.

Step 3

In another bowl, combine almond milk and apple cider vinegar. Let it sit for a few minutes to curdle, creating vegan buttermilk.

Step 4

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.

Step 5

Fold in the mixed berries gently, ensuring they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Step 7

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.

Step 8

Sprinkle the crumble evenly over the cake batter.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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

Serving size	(1526.0g)

Amount per serving	% Daily Value*
Calories	4408.0

Total Fat 215.2g	0%
Saturated Fat 150.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3313.4mg	0%
Total Carbohydrate 607.3g	0%
Dietary Fiber 36.5g	0%
Total Sugars 338.7g
Protein 54.3g	0%

Vitamin D 87.8IU	0%
Calcium 691.0mg	0%
Iron 26.5mg	0%
Potassium 1230.0mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 4.7%

Carbs: 53.0%