Blackberry Crumble Cake (vegan)

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This post is also available in german/deutschHello March. Slowly, the snow gives way to spring and finally, the thick jacket can hopefully get stuck in the closet soon. After our little excursion in the Tyrolean mountains (blogpost coming soon), it was also back quickly in my beloved kitchen. And the result is a juicy blackberry crumble cake. I love it when we sit together on Sundays, eat delicious homemade cake and chat.Blackberries
If you fancy other fruits, you can use other fruits or berries depending on the season. Rhubarb, cherries, plums or even apricots. Depending on the sweetness of the fruit I add more or less sugar.

Blackberry Crumble Cake
base
70-100 g of brown sugar
100g soft vegan butter
250 g spelled flour type 630
1/2 pk baking powder
1 tbsp of flaxseed flour and 3 tbsp of water, soaking for 10 minutes
125 ml oat milk
1 tbsp vinegar
1 tbsp vanilla extract
1/4 teaspoon cinnamon
covering
120 g frozen, – or fresh blackberries
50 g spelled flour type 630
40 g vegan butter, cold
1 tablespoon of sugar
Springform 20 cm
method
base
Greasy springform. Preheat the oven to 200 ° C.
Beat butter and sugar in a bowl until frothy. Mix flour with baking powder and stir. Flaxseed egg, milk, vinegar, vanilla and cinnamon also stir. Pour the dough into the springform and smooth.
covering
Distribute blackberries evenly on the dough. For the crumbles knead flour, sugar and butter with your hands. Then spread the crumbles on the cake. Cover the cake as desired with chopped almonds or almonds.
Put in the oven and bake for 30-40 minutes. Make a stick sample. If no dough gets stuck, the cake is ready.
Cool on a wire rack.
Who likes to dust the cake with powdered sugar.

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Blackberry Crumble Cake

This delicious blackberry crumble cake is easy and ready in 50 minutes. I love the moist texture and juice blackberry topping.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: bake

Cuisine: Dessert

Servings: 10

Author: Klaraslife

Ingredients

base

• 70-100 g of brown sugar
• 100 g soft vegan butter
• 250 g spelt flour typ 630
• 1/2 pk baking powder
• 1 tbsp of flaxseed flour and 3 tbsp of water soak for 10 minutes
• 125 ml oat milk
• 1 tbsp vinegar
• 1 tbsp vanilla extract
• 1/4 teaspoon cinnamon

covering

• 120 g frozen or fresh blackberries
• 50 g spelt flour typ 630
• 40 g vegan butter cold
• 1 tablespoon of sugar

Springform 20 cm

Instructions

base

• Greasy springform. Preheat the oven to 200 ° C.
• Beat butter and sugar in a bowl until frothy. Mix flour with baking powder and stir. Flaxseed egg, milk, vanilla and cinnamon also stir. Pour the dough into the springform and smooth.

covering

• Distribute blackberries evenly on the dough. For the crumbles knead flour, sugar and butter with your hands. Then spread the crumbles on the cake. Cover the cake as desired with chopped almonds or almond slices.
• Put in the oven and bake for 30-40 minutes. Make a stick sample. If no dough gets stuck, the cake is ready.
• Cool on a wire rack.
• Who likes to dust the cake with powdered sugar.

Notes

If you like other fruits, you can use other fruits or berries depending on the season. Rhubarb, cherries, plums or even apricots. Depending on the sweetness of the fruit I add more or less sugar.

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