Vegan Streuselkuchen (German Crumb Cake)
Indulge in the rich, crumbly goodness of Vegan Streuselkuchen, a plant-based twist on the classic German crumb cake. This delightful dessert features an airy yeast-based dough topped with a buttery, cinnamon-scented streusel that’s perfectly golden and irresistibly crisp. Made with simple ingredients like plant-based milk, vegan butter, and all-purpose flour, it’s surprisingly easy to whip up while delivering an authentic taste of German baking tradition. Whether served alongside coffee for an afternoon treat or as a sweet finale to any meal, this vegan crumb cake is a crowd-pleaser that’s light, comforting, and entirely dairy-free. Perfect for breakfast, brunch, or dessert, it’s a must-try for anyone seeking a touch of European charm in plant-based form!
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Ingredients
- 240 ml Plant-based milk (e.g., almond, oat, or soy)
- 7 g Instant yeast
- 50 g Sugar (for dough)
- 60 ml Vegetable oil (e.g., sunflower or canola oil)
- 300 g All-purpose flour
- 1 pinch Salt
- 100 g Sugar (for streusel topping)
- 100 g Vegan butter (cold)
- 150 g All-purpose flour (for streusel topping)
- 1 tsp Cinnamon (optional, for streusel topping)
Directions
Step 1
Warm the plant-based milk in a small saucepan or microwave until lukewarm (not too hot, about 38°C or 100°F).
Step 2
In a medium mixing bowl, combine the lukewarm milk, instant yeast, and 1 tablespoon of sugar (from the dough sugar amount). Let it sit for 5-10 minutes until the yeast becomes frothy.
Step 3
Add the remaining sugar, vegetable oil, and a pinch of salt to the yeast mixture. Gradually mix in the flour and knead the dough until smooth and elastic. This can be done by hand or with a mixer fitted with a dough hook, about 5-7 minutes.
Step 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Step 5
In the meantime, prepare the streusel topping: In a mixing bowl, combine sugar, flour, and cinnamon (if using). Add the cold, cubed vegan butter and use your fingers to crumble the mixture until it resembles coarse sand. Place the streusel in the refrigerator until needed.
Step 6
Preheat your oven to 180°C (356°F). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
Step 7
Punch down the risen dough and transfer it to the prepared pan. Use your hands to press it evenly into the pan.
Step 8
Sprinkle the chilled streusel evenly over the dough, ensuring full coverage.
Step 9
Bake the cake for 25-30 minutes, or until the edges are golden and the streusel topping is lightly browned.
Step 10
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice into pieces and serve!
Nutrition Facts
| Serving size | (1013.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3548.2 |
| Total Fat 145.9g | 0% |
| Saturated Fat 26.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 945.4mg | 0% |
| Total Carbohydrate 506.6g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 157.2g | |
| Protein 51.6g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 397.1mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 877.4mg | 0% |
Source of Calories