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A whole loaf of my vegan cherry crumble cake which is generously coated in powdered sugar. The almonds streusel is toasted and golden brown.
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5 from 2 votes

Vegan Cherry Crumble Cake

This golden & soft vegan cherry crumble cake is topped with an almond streusel. It's toasty, comforting and super easy to make.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Cherry Crumble Cake
Diet: Vegan
Servings: 12 Slices
Calories: 193kcal
Author: DJ

Ingredients

For the crumble topping:

  • 30 g all-purpose flour
  • 25 g brown sugar demerara
  • 1.5 Tablespoons vegan butter softened
  • 1.5 Tablespoons flaked almonds

For the cake batter:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 195 g all-purpose flour sifted
  • 150 g brown sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 50 ml canola oil rapeseed
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 100 g fresh cherries stalks removed and pitted
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 177 Celsius (350F).
  • Grease two 20cm x 10cm rectangular loaf cake tins with vegan butter, then set aside.

Make the almond streusel:

  • Add all the streusel ingredients to a small bowl. Use your hands to combine the softened vegan butter with the other ingredients until the mixture becomes crumbly.
  • Place the streusel into the fridge so that it can firm up while you make the cake batter.

Make the cake batter:

  • Begin by making the vegan buttermilk. Mix the soy milk with the apple cider vinegar. Set aside to curdle for 8 minutes. Measure out the other cake ingredients in the meantime.
  • In a mixing bowl, add the flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Pour in the vegan buttermilk, canola oil, vanilla extract and maple syrup. Fold the cake batter until almost all the flour has been combined.
  • Once most of the flour is folded, add the pitted cherries.
  • Fold the cherries into the batter then pour it equally into the two tins. Bake in the center of the preheated oven for 20 minutes. A skewer will come out of them clean when they’re ready.
  • Let the two cakes cool down for 15 minutes, then transfer them over onto a cooling rack.

Video

Notes

  • Making the mistake of over-mixing the batter will often result in your loaf cakes being unnecessarily dense and unappetizing. We always want our vegan cakes to be light and fluffy, so gently fold the cherry cake batter until all of the flour is just combined.
  • Let the topping firm up a little in the fridge before sprinkling it on top of the cake batter. This will improve the overall out come in terms of the crumbliness of the streusel.

Nutrition

Calories: 193kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 339mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg