By JenPosted on

I told myself I would start making healthier recipes this year but I’m kinnnnnda over only “healthy” recipes right now and still simply craving carbs. After looking at all the dessert options at Starbucks last Sunday, I came home and decided to make this vegan blueberry crumb cake. It is delicious. Enjoy!

 

Blueberry-Crumb-Cake-Vegan

Vegan Blueberry Crumb Cake

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Vegan
Servings 1 cake

Ingredients
  

For the batter

  • 1/2 c. vegan butter at room temperature
  • 1 tbsp. flax seeds, ground
  • 2 c. all-purpose flour
  • 3/4 c. natural cane sugar
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/4 c. almond milk
  • 1/2 tsp. salt
  • 2 c. blueberries I used frozen but if you have fresh, go for it
  • 1/3 c. cashews
  • 1/2 c. pecans, chopped

For the topping

  • 1/2 c. vegan butter, melted
  • 1/4 c. natural cane sugar
  • 1/4 c. brown sugar
  • 1/2 c. all-purpose flour
  • 1/4 c. pecans
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

Instructions
 

  • Put the butter out of the fridge if you haven't done so already, and let sit for about 30 minutes. Heat your oven to 350, and spray a 9" round cake pan with coconut oil or cooking spay.
  • In a small bowl, combine the flax with 3 tbsp. warm water, whisk and set aside for a few minutes, whisking every minute or so.
  • Begin with the topping: melt the butter, and combine in a small bowl with all other ingredients. Set aside.
  • In a powerful blender, combine the cashews with 1/3 c. water, blend fully, and set aside.
  • In a large mixing bowl, beat the butter with the sugars. Add the flax, vanilla, cashew mixture, and almond milk.
  • In a medium bowl, combine the flour, baking powder, and salt. Slowly add to the sugar mixture, 1/3 at a time and mixing fully until adding more.
  • Fold in the blueberries and the pecans. The mixture will be thick.
  • Spoon the mixture into the prepared pan, and using the back of the spoon, spread it out evenly in the pan. Then spoon the topping onto the batter, making sure all of the batter is covered.
  • Back for 45 minutes or until blueberries are bubbling along the edges and top of cake is lightly browned.
  • Serve with your favorite vegan vanilla ice cream or vegan whipped topping.
Tried this recipe?Let us know how it was!
Categories: Recipes