Description
This vegan strawberry crumb cake features a deliciously soft gluten-free vanilla cake, sweet berry jam, and buttery crumb. Easy brunch baking!
Ingredients
Scale
- 2 cups (248g) gluten-free flour
- 1 cups (112g) almond flour
- 1/2 (60g) coconut flour
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (220g) cane sugar or coconut sugar (150g)
- 1/2 cup (113g) dairy-free butter, melted (or avocado oil 100g)
- 1 1/4 cup (300g) almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup fruit spread of choice (I used a combination of St Dalfour Strawberry and Red Raspberry)
Crumble Topping
- 1/3 cup (50g) coconut sugar
- 1/2 cup (62g) gluten-free flour
- 2 tbsp (28g) vegan butter, melted (or avocado oil 25g)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
Instructions
- Preheat the oven to 350°F. Grease or line an 8-9” springform pan.
- Add apple cider vinegar to the almond milk, stir, and set aside.
- In a stand mixer (or you can mix by hand), mix together the flours, baking powder, baking soda, salt, and sugar.
- With the mixer running, stream in the melted butter. Mix 10-15 seconds.
- Then stream in the almond milk mixture and vanilla. Mix until combined, the batter will be quite thick.
- Spread into the bottom of the prepared springform pan.
- Dot the top of the batter with St Dalfour Strawberry and Red Raspberry Fruit Spreads. Use an offset spatula to spread evenly over the top of the cake, leaving approximately ½ inch around the edges.
- In a separate bowl, combine the crumble ingredients. Mix with a fork until sticky and crumbly. Sprinkle on top of the fruit spread layer.
- Bake 60-65 minutes at 350°F.
- Cool 30-60 minutes, then release from the springform pan.
- Dust with powdered sugar, slice, and enjoy.
Keywords: gluten free, brunch, spring, berry, raspberry, fluffy, vanilla, streusel, healthy, almond flour