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Blueberry Crumb Cake

Blueberry Crumb Cake

This mixture of crumb cake and cheesecake got a lot of praise from everyone who tasted it.

Course Dessert
Cuisine dairy-free, egg-free, vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 Slices
Author Mihl

Ingredients

For the cake

  • 240 g all-purpose flour (2 cups)
  • 4 tbsp chickpea flour
  • 2 tsp baking powder
  • 150 g sugar (3/4 cup)
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1/8 tsp ground vanilla
  • 240 ml oat milk (1 cup) any plant based milk is fine
  • 120 ml rapeseed oil (1/2 cup)

For the filling

  • 130 g raw cashew nuts (1 cup)
  • 200 g soy yoghurt
  • 100 g sugar (1/2 cup)
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 250 g blueberries fresh

For the crumb topping

  • 200 g all-purpose flour
  • 75 g sugar (6 tbsp)
  • 55 g refined coconut oil (1/4 cup) soft
  • 2.5 tbsp rapeseed oil

Instructions

  1. Preheat oven to 200°C and grease a 26 cm springform pan.

  2. To make the cake, combine flours, baking powder, sugars, salt, and vanilla in a large bowl.

  3. Whisk in milk and oil.

  4. Pour into the pan and bake for 10 minutes.

  5. In the meantime prepare the filling and the crumbs. For the filling combine all ingredients (except for the blueberries) in a blender and mix until smooth.

  6. For the crumb topping mix all ingredients and knead until soft and large crumbs form.

  7. Remove cake from oven and spread filling on top.

  8. Evenly distribute the blueberries on the filling.

  9. Sprinkle streusel on top.


  10. Bake for another 40 minutes or until the crumbs are golden brown.

  11. Let cool on a rack for about 15 minutes before removing the cake to cool completely.

  12. Serve when cooled.