Delicious Vegan Blueberry Crumb Cake: A Simple One-Bowl Wonder

Indulge in the delightful flavors of this Vegan Blueberry Crumb Cake, a perfect blend of a light, moist sponge and a crunchy, chewy crumb topping. This cake is packed with juicy blueberries, making each bite a burst of berry goodness. The crumb topping adds a delicious texture contrast, combining brown sugar and buttery notes for a delectable finish. This recipe is not only easy to make in just one bowl but also vegan-friendly, making it a great choice for a wide range of dietary preferences. Whether you're an experienced baker or trying your hand at baking for the first time, this Blueberry Crumb Cake is a must-try, sure to become a favorite.

Ingredients:

  • Cake:
    • 360g self-rising flour
    • 1 tsp baking powder
    • 1/4 tsp bicarbonate of soda
    • 150g sugar
    • 360ml dairy-free milk mixed with 2 tsp apple cider vinegar
    • 90g dairy-free yogurt
    • 80g olive oil
    • 150g blueberries, lightly coated in flour
  • Topping:
    • 100g brown sugar
    • 60g flour
    • 60g dairy-free butter

Method:

  1. Preheat the oven to 170°C and grease a cake tin.
  2. Mix dairy-free milk with vinegar and set aside to thicken.
  3. Stir in the other wet ingredients.
  4. Gently mix in the sifted dry ingredients.
  5. Fold in the flour-coated blueberries.
  6. Pour the batter into the tin.
  7. For the topping, rub the dairy-free butter into the flour and brown sugar until crumbly.
  8. Sprinkle the crumb topping over the cake batter.
  9. Bake for 40-50 minutes, covering with foil halfway through to prevent excessive browning.

Enjoy this scrumptious Vegan Blueberry Crumb Cake, perfect for any baking occasion!

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