Recipes

Blueberry Crumble Cake (Vegan)

This blueberry crumble cake is pretty darn good. Oblige me for this moment of self-praise because getting vegan desserts right is no easy feat – I’ve got so much admiration for vegan bakers out there!

It’s a super easy 3-layer Vegan Blueberry Crumble Cake with soy milk, some baking pantry staples, and frozen blueberries.

The Recipe serves

Ingredients

Filling

180g all purpose flour

4g baking powder (~ 1 tsp)

2g baking soda (~ ½ tsp)

130g white sugar

Pinch of salt

125ml unsweetened soya milk

12g lemon juice (~ 1 tbsp)

80ml neutral oil

1.5g vanilla essence (~1 tsp)

2 handfuls frozen blueberries

Crumble

60g all purpose flour

70g rolled oats

12g brown sugar

10g white sugar

4g baking powder (~ 1 tsp)

5g cinnamon (~ 1 tsp)

50g coconut oil

Pinch of salt

Directions

  1. Preheat the oven to 190˚C and line a 9” round springform pan.
  2. In a large bowl, sift in the flour, baking powder, baking soda, sugar and salt. Whisk briefly to combine.
  3. In a small bowl, combine the oil and vanilla essence, and add this to the large bowl of dry ingredients. Mix to combine until you no longer see loose flour. The result should look like smooth clumps.
  4. In a separate small bowl, add the NutriSoy fresh soya milk with no sugar added and lemon juice, and let it sit for about 1 min to curdle.
  5. Once the soy milk has curdled, add this to the large bowl of flour-oil mixture, and mix till everything is well incorporated. Do not over mix.
  6. Pour the batter into the cake pan and spread it with the help of a spatula.
  7. Then, place the blueberries over the batter, just enough to cover the surface.
  8. To prepare the crumble, add all the ingredients except the coconut oil into a medium bowl and gently combine it. Then, add the coconut oil, and use your hands to mix it together to form clumps. If it doesn’t stick together, add a touch more oil; if it’s too wet, add more oats.
  9. Sprinkle the crumble liberally over the blueberries and bake at 190˚C for 20 minutes on the medium rack. Then, transfer to the top rack to bake for another 8 minutes, or until it turns golden brown.
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