This vegan crumb cake is like the kind from your childhood just veganized! Impress your friends with this brunch staple.
To veganize this crumb cake I do a few swaps
- Oat milk and apple cider vinegar instead of buttermilk
- Aquafaba* instead of eggs
- Vegan butter instead of dairy butter
*Aquafaba is the gelatinous liquid that comes from a can of chickpeas. Simply strain your chickpeas from the liquid. Studies have shown that aquafaba has many of same properties as eggs, which makes it a great substitute in vegan recipes. Not only is aquafaba an easily found ingredient, it is probably something you already have in your pantry right now.
How to make vegan crumb cake
You will need
Full recipe with measurements in recipe card below
- Oat milk
- Apple cider vinegar
- Vegan butter
- All purpose flour
- Baking powder
- Tsp salt
- Cane sugar
- Canola oil
- Aquafaba*
- Vanilla extract
- Brown sugar packed
- Cinnamon
Method
For the cake
- Preheat oven to 350°F and spray a 11×7 pan.
- Combine the non-dairy milk and apple cider vinegar and let sit.
- Combine the flour, baking powder, salt, and sugar.
- In another bowl combine the apple cider vinegar and milk mixture with the cooled melted butter, canola oil, aquafaba and vanilla extract.
- Combine the wet and dry ingredients. Do not overmix. Pour mixture into a greased baking dish.
For the crumb
- Combine flour, brown sugar, cane sugar, salt and cinnamon
- Using your hands or a pastry cutter pinch the cold butter into the the flour mixture untill crumbs form
- Sprinkle the crumbs over the cake mix making sure you don’t see any of the cake mix underneath.
- Bake for 45-55 minutes. My cake took 53 minutes. Insert a tooth pick in the center when it comes out clean it is done.
How to store this vegan crumb cake
Store crumb cake covered at room temperature for up to 5 days or store in the freezer for one month.
Notes
- Aquafaba is the thick liquid that is in a can of chickpeas. Simply open a can of chickpeas and separate the chickpeas from the chickpea liquid. The liquid is aquafaba.
- Leave your stick of butter in the fridge until you get to the combine stage to insure it stays cold.
- I like using the vegan butter sticks that already have measurements on them. It makes it easier and gives you a more precise measurement.
Vegan Crumb Cake
Ingredients
Cake Ingredients
- 1/2 cup oat milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp melted vegan butter(cooled)
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cane sugar
- 1 tbsp canola oil
- 3 tbsp aquafaba*
- 1 tsp vanilla extract
Crumb ingredients
- 1 3/4 cup all purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup cane sugar
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 3/4 cup vegan butter cold*
Instructions
For the cake
- Preheat oven to 350 degrees and spray a 11×7 pan.
- combine the non-dairy milk and apple cider vinegar and let sit.
- Combine the flour, baking powder, salt, and sugar.
- in another bowl combine the apple cider vinegar and milk mixture with the cooled melted butter, canola oil, aquafaba and vanilla extract.
- Combine the wet and dry ingredients. Do not overmix. Pour mixture into a greased baking dish.
For the crumb
- Combine flour, brown sugar, cane sugar, salt and cinnamon
- Using your hands or a pastry cutter pinch the cold butter into the the flour mixture untill crumbs form
- Sprinkle the crumbs over the cake mix making sure you don't see any of the cake mix underneath.
- Bake for 45-55 minutes. My cake took 53 minutes. Insert a tooth pick in the center when it comes out clean it is done. Store crumb cake covered at room temperature for up to 5 days or store in the freezer for one month.
Notes
If you are looking for more brunch type recipes I think you will also love this Vegan French Toast and these Vegan Blueberry Scones.
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If you love this recipe be sure to share on Instagram and be sure to tag me @angelinas_veggiekitchen
Sounds delish. Can’t wait to make this.