Crumb Cake (vegan)

Sam: “Mom, what’s your favorite desserty-type thing?”

Mom: “Well, I do like crumb cake.”


And a vegan crumb cake at that! Delicious moist cake paired with crunchy crumbs–which are, in fact, the best part.

Crumb Cake

Adapted from VeganYumYum

1/2 cup Earth Balance, melted
2/3 cup raw sugar
1 tsp molasses
3/4 tsp cinnamon
1 pinch salt
1 3/4 cup whole wheat pastry flour

1 1/4 cups whole wheat pastry flour
1/2 cup raw sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup safflower oil
1/3 cup unsweetened soymilk + 1 tsp apple cider vinegar (or lemon juice)
1 tablespoon corn starch + 1/4 cup water, mixed
1-2 tsp vanilla extract
Powdered Sugar, for dusting

Preheat the oven to 350º F.

Whisk warm, melted Earth Balance with sugar, molasses, cinnamon, and salt; add the 1 3/4 cup flour and mix until a thick dough forms. Let it cool for 10 minutes while you put together the cake.

Line an 8×8 pan with aluminum foil and spray with PAM. Combine 1 1/4 cup flour, sugar, baking powder, and salt. Add oil, soymilk mixture, cornstarch mixture and vanilla extract. Mix until smooth (do not overmix).

Add the batter to the lined pan. It’ll be thick, spread it out with a spoon or your fingers.

For the crumbs, break apart any larger pieces (although in my opinion bigger the crumb the better) and squeeze together tiny crumb particles in your hand to form bigger masses to break apart. (See the original recipe for good step-by-step instructions!) Evenly cover the cake with crumbs–use all of them even if it seems like too many (there’s never too many crumbs on a crumb cake.)!

Bake for 40-50 minutes, until the crumbs are slightly browned and a toothpick in the center of the cake comes out clean. Use the toothpick to push over a crumb or two in the middle an make sure the top doesn’t look gooey. Grab the aluminum foil and gently lift the cake out to cool for 20-30 minutes on a cooling rack. Give it a nice dusting of powdered sugar, slice and serve. (I forgot to powder-sugar it–but it was super delicious and the step wasn’t necessary, here, at least!)

This cake was so good! Unlike store-bought cakes, the actual cake part remained quite tender and moist, the crumbs were nice and crunchy on the outside. I wish the crumbs and the cake had more of a contrasting color difference but in the name of health I used whole wheat pastry flour for both, and it was totally delicious, especially with some coffee. I always wondered how the crumbs for crumb cake were made; wonder not I anymore.


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