05/09/2025Travel cakes - Pastries - Desserts
Vegan blueberry crumb cake
Servings
6
Ingredients
Cups
- -all-purpose flour 250 (g)
- -light brown sugar 50 (g)
- -baking powder 1 (tsp)
- -baking soda 0.5 (tsp)
- -salt 1 (pinch)
- -plant-based milk 250 (mL)
- -apple cider vinegar 2 (tbsp)
- -neutral oil 3 (tbsp)
- -frozen blueberries 120 (g)
- -blueberry jam 85 (mL)
The crumble
- -plant-based margarine 2 (tbsp)
- -light brown sugar 1 (tbsp)
- -almond powder 2 (tbsp)
- -all-purpose flour 2 (tbsp)
Add to a shopping list
Unlock the memberarea
Unlock meal plans
Unlock all recipes
New exclusive recipes each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 180°C (355°F).
- Mix the flour, brown sugar, baking powder, salt, and baking soda. Make a well in the center and pour in the plant-based milk, vinegar, and oil. Whisk until you get a smooth batter.
- Toss the blueberries with a spoonful of flour, then add them to the cake batter. Stir to combine.
- Pour the batter into a lightly greased cake pan (mine is 18 cm in diameter). Spread a thin layer of jam on top.
- Make the crumble: in a small bowl, mix all the ingredients by hand until you get a crumbly texture. Sprinkle the crumble evenly over the cake.
- Bake for 40 minutes. Check doneness with the tip of a knife — it should come out clean! If you want to add a little icing on top, just mix 2 tablespoons of powdered sugar with 1 teaspoon of water!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
For hosting
1h25Vegan Blood Orange Upside-Down Cake
For hosting
50 minEasy Vegan Kouign-Amann
For hosting
55 minLight Lemon Cake
Autumn / Winter
1h00Soft Apple Cake
Blender-free
1h00Simple Vegan Marble Cake
For hosting
55 minEasy and Vegan Fox Birthday Cake
Batch cooking
1h05Vegan Coconut Cake
For hosting
1h00Chocolate Bundt Cake, on a yogurt cake base
Subscribe to unlock all recipes and support my work.
elinestable.com/subscriptions
Vegan blueberry crumb cake
For: 6 serv.Difficulty: EasyPreparation: 15 minCooking: 45 min
Ingredients
- -all-purpose flour 250 (g)
- -light brown sugar 50 (g)
- -baking powder 1 (tsp)
- -baking soda 0.5 (tsp)
- -salt 1 (pinch)
- -plant-based milk 250 (mL)
- -apple cider vinegar 2 (tbsp)
- -neutral oil 3 (tbsp)
- -frozen blueberries 120 (g)
- -blueberry jam 85 (mL)
The crumble
- -plant-based margarine 2 (tbsp)
- -light brown sugar 1 (tbsp)
- -almond powder 2 (tbsp)
- -all-purpose flour 2 (tbsp)
Steps
Steps
- Preheat the oven to 180°C (355°F).
- Mix the flour, brown sugar, baking powder, salt, and baking soda. Make a well in the center and pour in the plant-based milk, vinegar, and oil. Whisk until you get a smooth batter.
- Toss the blueberries with a spoonful of flour, then add them to the cake batter. Stir to combine.
- Pour the batter into a lightly greased cake pan (mine is 18 cm in diameter). Spread a thin layer of jam on top.
- Make the crumble: in a small bowl, mix all the ingredients by hand until you get a crumbly texture. Sprinkle the crumble evenly over the cake.
- Bake for 40 minutes. Check doneness with the tip of a knife — it should come out clean! If you want to add a little icing on top, just mix 2 tablespoons of powdered sugar with 1 teaspoon of water!