Moist Vegan Berry Crumble Cake with Frozen Berries

This vegan berry crumble cake is soft, fluffy, and buttery with juicy bursts of berries and a touch of lemon, all topped with a golden, crunchy streusel. Made with frozen berries now (and fresh in summer), it’s completely egg-free and dairy-free, but every bit as delicious as the classic.

I first made this cake for Sunday Coffee with my visiting family, and it was such a hit that the whole pan disappeared by the end of the day. The texture is fluffy like coffee cake, but not quite as dense as my favourite lemon pound cake. It is so moist and the crunchy streusel on top will have you swooning!

Why we use softened vegan butter in this cake:

Softened butter helps trap air when beaten with sugar, creating a lighter, fluffier texture. Cold butter won’t incorporate properly, and melted butter loses the ability to hold air. Softened butter strikes the balance; it’s pliable enough to cream smoothly but still solid enough to hold those tiny air pockets that expand in the oven, giving your cake lift and tenderness.

Fun fact: this process is called mechanical leavening, and it’s just as important as chemical (baking powder/soda) in a cake’s success.

What’s not to love!

Serve this cake at 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. If you make it, I’d love to hear your thoughts and review below!

Moist Vegan Berry Crumble Cake with Frozen Berries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews

• Author: OLIVIA BIERMANN
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1.5 hours including cooling
• Yield: 1 cake

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Description

A buttery, moist, soft and fluffy cake with bursts of berries and a hint of lemon, topped with the crunchy streusel topping!

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Ingredients

Cake:

• 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)

Streusel Topping:

• 1 cup flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup softened vegan butter

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Instructions

1. 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.
2. Combine all streusel ingredients in a small mixing bowl and mix with your hands until combined into a crumbly mixture. Set aside.
3. Using a hand mixer or stand mixer, add vegan butter and sugar to a large mixing bowl and beat until light and fluffy, scraping down the sides as needed, for about 2-3 minutes.
4. Add egg replacer mixture, vanilla, lemon zest, salt and baking powder and mix until combined.
5. 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.
6. Toss berries in flour, then fold into batter.
7. Spread into prepared baking dish and add streusel topping.
8. Bake in preheated oven for about 50-55 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for about 10 minutes, then transfer cake to a wire cooling rack to cool completely before slicing.

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