Amazing Vegan Blueberry Crumb Cake For Every Occasion
I love this awesome blueberry crumb cake that tastes super delicious without eggs or dairy! Blueberries are one of the healthiest fruits in the world. They are low in calories and high in nutrients so baking with them will add nutrients and flavor to you cake even though cooking fruits reduces the amount of nutrients.
This cake tastes absolutely so good with the sweet taste of blueberries, a blend of vanilla flavor and more especially the crumb topping which tastes so delicious. This recipe is special with the perfect combination of ingredients that will surely give you a great result!
INGREDIENTS FOR THE CAKE
2 1/2 cups All Purpose Flour
1/4 cup white Whole Wheat Flour
1 tablespoon Maize flour
2 tbsp ground flax-seed
1/2 teaspoon salt
5 tablespoons water
1/4 cup Maple Syrup
1/2 teaspoon ground Cinnamon
2 1/2 teaspoons Baking Powder
3/4 cup melted Coconut Oil
1 cup Coconut Milk
2 teaspoons Vanilla Extract
2 cups fresh Blueberries
1 tablespoon Chia seeds
1 tablespoon Coconut Sugar
1 tablespoon white Flour
1 1/2 cups All Purpose Flour
4 tablespoons Coconut Sugar
1/2 cup chilled plant based Butter
1/2 teaspoon Vanilla Extract
Combine the ingredients for the topping together in a medium bowl, cut in the butter and continue to mix with hand until crumbs are formed and set aside.
Preheat your oven to 350° F. In a small bowl, whisk together 5 tablespoons of water with 2 tablespoons of ground flax seed and allow the mixture to to sit for 5 to 10 minutes.
Mix the dry ingredients together and set aside. Combine and mix the wet ingredients with a mixer at a medium speed. Add the mixed dry ingredients and mix until just combined. Grease a 10-inch cake pan with butter, flour the pan with about 1 tablespoon of flour and pour the cake batter into the pan.
Mix the blueberries together with the chia seeds and coconut sugar and 1 tablespoon of flour until combined. Scatter the blueberry filling evenly on top of the batter and sprinkle the crumbs on top of the filling.
Bake for 40 - 45 minutes or until the toothpick inserted into the middle comes out clean. Allow it to cool completely at room temperature before serving.
Store the cake in an airtight container and keep it in a cool dry place for 2 days. Refrigerate after 2 days and then allow cake to sit for some minutes at room temperature before serving.
Prep Time 20 minutes
Cooking Time 45 minutes
Total Time 1 hr 5 minutes