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Blueberry Crumb Cake

Blueberry Crumb Cake

Constanze
This mixture of crumb cake and cheesecake got a lot of praise from everyone who tasted it.
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine dairy-free, egg-free, vegan
Servings 12 Slices
Calories 481 kcal

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
 

  • 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.