Vegan Crumble Cake with Berries and vegan whipped cream
When you finally get to make the right recipe for your favorite cake and you want to bake it every f***** week!
That´s when you really like to share it with the world too, after you ate a piece of cake or two 😀
Crumble Cake has been my favorite always. I have great memories from my granny who baked apple crumble for us so many time. (Love and miss her)
I know I got my passion for cooking and baking from her. And my dad..
So when I slowly transmitted to a plantbased diet, I needed to get a recipe for “the perfect crumble cake”.
I tried a few…they were not bad.. but also not perfect… until I made this one.
And now I know, this is my favorite one. And I hope some of you will like it too.
Vegan Berry Crumble Cake Recipe
- 250 g flour – I used half rice flour, half spelt flour you can use only spelt or of course wheat flour
- 2 tsp baking powder or natron
- 1/2 tsp salt
- 100 g sugar (any sugar you like, brown, white, or xylith)
- 120 ml unsweetened plant milk of your choice. (I used the liquid part of canned coconut milk, because I needed the thick coconut cream for my whipped cream)
- 1 ripe banana (about 100g. If you don’t have or like bananas, you can use 100g apple sauce instead)
- 100 g Vegan Butter or Margarine (if there is palm oil included, try and look for products that use sustainable palm oil – you can read more about the problem with conventional palm oil here)
- 400g berries – I used a frozen berry mix because it wasn’t berry season. You can use fresh berries too, mixed or only blueberries.
- 2 tbsp starch + 2 tbsp water
- optional some sugar. I like it naturally sweet and sour so I don’t use sugar for the berries.
- 80g flour
- 3-4 Tbsp brown sugar (you can use white sugar, but it tastes better with brown suger)
- 40 g cold vegan butter/margerine or coconut oil.
- Preheat the oven to 180 degrees celsius 356F)
- Take some baking paper or use some coconutoil to prepare your baking form.
- Next step is to prepare your filling. For the berries, you put them into a sauce pan/pot and cook them on medium heat until the juice get out. Then mix the starch with the water to a nice paste and mix into the berries. If you use any sugar for the filling, stir it in.
- Then mix all the dry ingredients for the dough in a bowl.
- Heat the butter on low heat until liquid.
- Mash the banana with a fork and mix with the milk.
- Then add the butter and the milk banana mix into the bowl to the dry ingredients and mix softly with a fork until everything is combined.
- Fill the dough into the baking tray. Try to put a little more dough at the edges (form it like a narrow bowl) so that the berry mix won’t spil over.
- Then fill the fruit mix slowly onto the dough.
- Now mix the ingredients for the crumbles and quickly combine with your fingers or a fork so you get nice crumbles.
- Sprinkle over the berry mix. And put the cake into the oven.
- Bake about 45-50 minutes and do the dough test (use a toothpick, a thin knife or anything similar, stick into the cake, and when no dough is sticking to the utensil the cake is done.)
- Take the cake out of the oven and let cool off on a rack.
- Enjoy slightly warm with vegan ice cream, or vegan whipped cream. Find the recipe for the vegan whipped cream here.
If you want to make an apple crumble cake, you just need to peel 400g apples and cut them either into small cubes, or into thin slices.
(Haven’t tried it yet, but next time I will try and make a pear, peach or clementine crumble cake.)
I hope you like this recipe too.
If you try it, please let me know what kind of crumble cake you made and how you liked it!