Vegan Crumb Cake
Vegan Crumb Cake
Servings 15
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 11x7 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
*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.
A thing to note, I like using the vegan butter sticks that already have measurements on them. It makes it easier and gives you a more precise measurement.