The most delicious spring Vegan Berry Crumble Cake! A buttery, moist, soft and fluffy cake with bursts of berries and a hint of lemon, topped with the crunchy streusel topping. I use frozen berries here but will be switching to fresh during the summer of course. This cake is 100% vegan meaning it is egg-free and dairy-free!
I made this cake for Sunday coffee when my dad’s side fo the family was visiting from New Brunswick. My aunt loves blueberries so I did that version blueberry-only, but I actually love this mixed berry version too! Feel free to get creative with it. The cake was an absolute hit and all of it was gone by the end of the day. Bonus, we served it a little bit warm at Sunday coffee, which just took it to the next level. It was a bit more fragile and crumbly when warm, but ohhhh so good.
How to Make this Vegan Berry Crumble Cake:
It’s pretty easy, especially if you have a stand mixer! If not, I suggest a hand mixer :). Creaming the butter and sugar really helps whip in those little air pockets that make a cake so fluffy.
First you want to mix the batter. It’s a simple combination of vegan butter, sugar, nondairy milk, lemon zest, vanilla, flour, baking powder and salt. I don’t know what it is about butter, lemon and vanilla. But they make any cake good!
Especially with the tart berries. Ah! I can’t get enough. Comfort food, but with a lighter spring vibe.
Fold in the berries, then pour into your square baking dish.
Then, mix up the streusel topping. This stuff is sooooo yummy. Like, pick it off the top and eat it sneakily when no one is looking kind of yummy.
Bake until golden perfection, then let cool almost completely before slicing.
What’s not to love!
What I love most about this recipe is that the cake is melt in your mouth soft, packed with juicy berries, and it perfectly contrasts the crunchy buttery streusel.
Serve it room temperature or slightly warm, with a cup of coffee for the perfect mid-morning or afternoon pick me up! Or, serve it with some dairy-free ice-cream or whipped cream for dessert.
Looking for more baking recipes? Try these:
Vegan Berry Crumble Cake
- Total Time: 1.5 hours including cooling
- Yield: 1 cake
Description
A buttery, moist, soft and fluffy cake with bursts of berries and a hint of lemon, topped with the crunchy streusel topping!
Ingredients
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup softened vegan butter
- 1 cup white sugar
- 1/2 cup vegan butter, softened/room temp
- 2 tbsp powdered egg replacer + 6 tbsp water (see step 1)
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- juice of 1 lemon
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup nondairy milk
- 2 cups frozen berries + 1 tbsp flour (see step 6)
Instructions
- Preheat oven to 350 degrees F. Line a 8×8 inch square baking dish with parchment paper. Mix together the powdered egg replacer and water and set aside to thicken.
- Combine all streusel ingredients in a small mixing bowl and mix with your hands until combined into a crumbly mixture.
- Using a hand mixer or stand mixer, add vegan butter and sugar to the bowl and beat until light and fluffy, scraping down the sides as needed, for about 2-3 minutes.
- Add egg replacer, vanilla, lemon zest, salt and baking powder and mix until combined.
- Add in half of the flour and half of the milk and mix to combine. Add the rest of the flour, remaining milk and lemon juice and mix until just combined, scraping down the sides as needed.
- Toss berries in flour, then fold into batter.
- Spread into prepared baking dish and add streusel topping.
- Bake in preheated oven for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
I’m super excited to make this! I have two questions: one, would flax eggs work instead of the egg replacer? and two, if i’m doubling this recipe, would I use a 13×9?
Thank you so much!
I haven’t tried with flax but it should work! And yes I would say a 9×13 but again I haven’t tried in that size so baking time might be altered sightly 🙂
Liv – This was BOMB!
I made it with half oat flour and a bit less butter (only had 6 oz for cake, so used EVOO for the streusel). Huge hit!
★★★★★
So I ended up making a double batch of this to take to dinner with friends (months ago!) and it was a HUGE hit. Everyone was obsessed! I’m going to make it again to take to a family party in a couple of weeks. Thank you for such a delicious recipe! 🙂
★★★★★
I made this recipe as written and it was a hit! My partner was wowed. The cake is so good (licked the bowl) and the crunchy top is perfect!
★★★★★
Can you make this using real butter and eggs? If yes, what amount of each would you use?
You likely can although I haven’t done it! The butter would be the same quantity but not sure about eggs!
What would you suggest be the best white and brown sugar substitute?
what do you mean? What sort of substitute are you looking for? Sugar free?
Made this with flaxseed eggs and blueberries. Served warm with custard. Delicious. Recipe is easy to follow and came out perfectly. 🤤
★★★★★
So happy you enjoyed!! 🙂
Hi, i want to make this recipe but i am not sure how much of the egg replacer i have i should use. i live in the netherlands so the brand might be different than yours. the packages it comes in say that 50gr is equal to 4 eggs. do you have any idea if i should use the same amount as u did or choose for another amount? thanks, looking forward to make this!
sorry i meant 20gr equals 4 eggs :’)
I did about a substitution of 2 eggs!
Hi, I would like to try this recipe soon but I need to know how you measure your flour. Do you fluff then spoon the flour in the cup then level or do you scoop the flour in your cup then level? I don’t want to use too little or too much flour. Thanks!
I fluff and scoop and then level off the top 🙂
I made this today for a dinner party tomorrow night. It looks great. Can’t wait to taste it. I live in Bedford, by the way.