Description
This vegan blueberry crumb cake features a moist and tender vanilla bean cake infused with fresh blueberries, topped with a crunchy cinnamon streusel and finished with a sweet blueberry glaze. Egg-free and dairy-free, it’s perfect for anyone seeking a delicious plant-based dessert that combines fruity freshness with a crumbly texture.
Ingredients
Blueberry Topping
- 260 g (1 ¾ cups) fresh blueberries
- 60 g (¼ cup) blueberry preserves/jam
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
Crumb Topping
- 50 g (¼ cup) granulated sugar
- 1 teaspoon ground cinnamon
- 90 g (¾ cup) all-purpose flour
- 45 g (3 tablespoons) vegan butter, room temperature
Cake
- 250 g (2 cups + 4 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 160 ml (⅔ cup) soy milk
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 1 vanilla pod, sliced in half (optional)
- 90 g (⅓ cup + 1 tablespoon) vegan butter, room temperature
- 3 tablespoons neutral oil or olive oil
- 160 g (⅔ cup) vegan Greek-style yogurt
- 1 teaspoon vanilla extract or 1 tablespoon if not using pod
Blueberry Glaze (optional)
- 1 teaspoon blueberry preserves/jam
- 1 tablespoon soy milk
- 90 g (¾ cup) powdered sugar
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Macerate the blueberries: In a bowl, toss the fresh blueberries with blueberry preserves, granulated sugar, and cornstarch until evenly coated. Set this mixture aside to macerate and thicken slightly while you prepare the other components.
- Prepare the crumb topping: In a bowl, combine sugar, ground cinnamon, flour, and vegan butter. Use your fingers to rub the mixture together until it resembles coarse crumbs. Set aside the crumb topping.
- Mix dry ingredients: Sift the all-purpose flour, baking powder, and sea salt into a separate bowl and stir to combine. This ensures the leavening and salt are evenly distributed throughout the flour.
- Make vegan buttermilk: In a small jug, mix the soy milk and apple cider vinegar together and allow it to sit for a few minutes to curdle, creating a vegan buttermilk substitute.
- Flavor the sugar: Add the granulated sugar and sliced vanilla pod to a large mixing bowl. Use your fingertips to rub the vanilla seeds into the sugar to infuse it with flavor. Remove and discard the vanilla pod after rubbing.
- Cream the sugar and butter: Add the room temperature vegan butter to the vanilla-infused sugar and whisk with a hand mixer for 1-2 minutes until light and fluffy.
- Combine wet ingredients: Add the vegan Greek-style yogurt, neutral or olive oil, and vanilla extract to the creamed sugar and butter mixture. Mix until everything is well combined.
- Make the batter: Add half of the dry ingredients to the wet mixture, then half of the vegan buttermilk. Whisk gently to combine, then add the remaining dry ingredients and vegan buttermilk and mix until just combined to avoid overmixing.
- Assemble the cake: Pour the batter into the prepared springform pan and spread evenly. Carefully spread the macerated blueberries over the top, then sprinkle the crumb topping evenly over the blueberries.
- Bake: Place the pan into the preheated oven and bake for 55-65 minutes. To test for doneness, insert a skewer or toothpick into the center. It should come out almost clean with a few moist crumbs but no wet batter. If wet batter remains, bake in 5-minute increments until done.
- Cool: Let the cake cool in the pan for 10 minutes. Then carefully remove the springform pan and transfer the cake to a wire rack to cool completely.
- Make the glaze (optional): Whisk together blueberry preserves, soy milk, and powdered sugar until smooth. Once the cake is completely cool, dust the top with powdered sugar and drizzle the blueberry glaze over the cake for an extra burst of sweetness and shine.
Notes
- Use fresh blueberries for best results; frozen blueberries can be used but may release more moisture.
- Cornstarch helps thicken the blueberry topping so it doesn’t make the cake soggy.
- Soy milk is recommended for its neutral flavor and good curdling ability with vinegar to mimic buttermilk.
- Neutral oil like canola or sunflower oil works well; olive oil can be used but may impart a slight flavor.
- Vegan Greek-style yogurt adds moisture and creaminess to the cake batter.
- Ensure vegan butter is at room temperature for easier creaming and incorporation.
- Allow the cake to cool fully before applying the glaze to avoid melting it.
