What is better than cake? A vegan version in my opinion always taste just slightly better.
We have been cake fans for a long time, i thought that the second we went vegan and stared eating plant based we would never eat cake again, but i was ofcourse very wrong!
So here is my rasberry vegan crumble cake, you can use any berry that you would like, i just find that the rasberry gives a little contrast to the sweetnes of the crumble cake with that mild sour egde.
Ingredients
100g vegan butter, (room temperature)
100g sugar,
Drizzel of salt
1 / 2TS orange peel
1/2 TS vanilla
250 g flour
2TS baking powder
10g soy flour and stir with 125ml almond milk into a batter and pour the batter into a greased dish
fruit layer
get around 350gr of raspberries in the sieve drain ekstra juices if its from a can, if not spread on the dough evenly.
crumble mixture
100 gr flour
45 gr of cane sugar
45g brown sugar
75g vegan butter
1/2 TS vanilla
Drizzel of salt
knead the dough until its crumble dough, then sprinkle and spread over the rasberry layer, bake at 190 degrees for about 45 min and tadaaaa🎉 it’s cake time!
PinchOfVegan 