Vegan cake with raspberries and crumble recipe

Delicious and healthy cake without eggs and dairy, but with plenty of raspberries and a delicious crumble!

4.86 z 7 ocen

Prep Time 30

Cook Time 50

Total Time 1 20

Course Cakes

Servings 24

Calories 306 kcal

Soak the flaxseed with water and set aside to swell.
1 tablespoon flaxseed, 3-4 tablespoons water
Mix the flour with baking powder, sugar, and cinnamon.
450 g wheat flour - all-purpose, 2 teaspoons baking powder, 1 teaspoon cinnamon, 150 g sugar
Mix the wet ingredients together - oil, milk, and swollen flaxseed.
0.5 cup oil, 1 cup plant milk
Mix the dry ingredients with the wet ones - you can even do this with a spoon.
Transfer the dough to the prepared baking pan.
Arrange the raspberries on top of the cake.
400 g raspberries

Cut the margarine into smaller pieces, add flour, sugar, and cinnamon.
100 g margarine, 150 g wheat flour - all-purpose, 70 g sugar, 0.5 teaspoon cinnamon
Crumble the margarine with the rest of the ingredients with your fingers to form larger pieces of dough.
Sprinkle the crumble over the top of the cake.
Bake at 180 degrees (top-bottom mode) for about 45-50 minutes - until a dry stick comes out.
After baking, cool.
You can additionally drizzle the cake with a little icing - I mixed 50 g of powdered sugar (1/3 cup) with a little lemon juice and drizzled the cake with this icing.

Instead of flaxseed, you can use half a mashed banana.

Servings: 100gCalories: 306kcalCarbohydrates: 41gProtein: 5gFat: 14g

Keyword vegan cake with crumble, vegan cake with fruit

Tried this recipe?Daj znać w komentarzu!