Description
Moist, summery, and easy vegan raspberry almond crumb cake. Made with a simple buttery cake batter, topped with fresh juicy raspberries, chopped almonds and a crunchy streusel. The perfect summery treat to enjoy with a cup of coffee.
Ingredients
Units
Scale
Crumble
- 56g salted vegan butter
- 1/4 tsp ground cinnamon
- 3/4 cup sliced or chopped almonds
- 75g light brown sugar
- 78g all-purpose flour
Cake Batter
- 263g all purpose flour
- 29g cornflour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 240g oat milk
- 1 tsp apple cider vinegar
- 70g salted vegan butter
- 150g granulated sugar
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 cups fresh raspberries
Instructions
- Pre-heat oven to 180°C/356°F. Line the bottom of a 10-inch springform pan with parchment paper. Grease the sides of the pan and the parchment paper with a little vegan butter.
- Cinnamon crumble: In a medium bowl, combine all-purpose flour, brown sugar and ground cinnamon. Pour in the melted vegan butter and mix until well combined. Set aside.
- Cake batter: In a small bowl, combine the oat milk with apple cider vinegar. Set aside. In a large bowl, beat the granulated sugar with the butter for 2-3 minutes. Add in the vanilla extract and almond extract. Beat for a further 2-3 minutes. Pour in the homemade buttermilk and mix! It’ll look clumpy, but don’t worry! Add in the all-purpose flour, baking soda, baking powder, cornflour and salt. Fold together until no flour is visible.
- Final touches: Pour the cake batter into a lined baking pan. Top with fresh juicy raspberries. Try and keep the raspberries in a single layer, this way every bite will be packed with flavor. Top with the sliced or chopped almonds. Add the crumble topping over the raspberries. Bake for 45-55 minutes or until baked. Allow the cake to cool for 10-15 minutes in the pan. Pop open the spring form pan. Slice, and enjoy!