Blueberry Crumb Cake
This mixture of crumb cake and cheesecake got a lot of praise from everyone who tasted it.
Zutaten
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
Anleitungen
- Preheat oven to 200°C and grease a 26 cm springform pan.
- To make the cake, combine flours, baking powder, sugars, salt, and vanilla in a large bowl.
- Whisk in milk and oil.
- Pour into the pan and bake for 10 minutes.
- 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.
- For the crumb topping mix all ingredients and knead until soft and large crumbs form.
- Remove cake from oven and spread filling on top.
- Evenly distribute the blueberries on the filling.
- Sprinkle streusel on top.
- Bake for another 40 minutes or until the crumbs are golden brown.
- Let cool on a rack for about 15 minutes before removing the cake to cool completely.
- Serve when cooled.