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  • Blueberry Crumb Cake (Vegan)

    1 vote
    Blueberry Crumb Cake (Vegan)
    Cook: 65 min Servings: 16
    by Deric Wieting
    2 recipes
    >
    Blueberry Crumb Cake, gone vegan.

    Ingredients

    • For the Crumbs:
    • 5 tbsp vegan margarine at room temp
    • 1/4 cup turbinado sugar
    • 1/3 cup light brown sugar
    • 1/3 cup unbleached flour
    • 1/4 tsp salt
    • 1/4 tsp cinnamon
    • 1/2 cup chopped walnuts* optional
    • For the Cake:
    • 2 cups blueberries (fresh, or frozen, not thawed)
    • 2 cups plus 2 tsp unbleached flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp freshly ground nutmeg
    • 2/3 cup sugar
    • grated zest of 1/2 orange
    • 6 tbsp vegan margarine at room temp
    • Egg Replacer for 2 eggs (mix for 1 at a time)
    • 1 tsp vanilla extract
    • 1/2 cup vegan buttermilk (1/2 cup soymilk & 1tsp white vinegar)

    Directions

    1. Preheat oven to 350.
    2. Grease 8x8 pan
    3. To make the crumbs:
    4. In a food processor mix all the ingredients except the nuts until the mixture forms clumps and holds together when pressed. Place into a bowl and cover with plastic wrap. Refrigerate until needed.
    5. To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    6. In a large bowl, rub the sugar and
    7. zest together with your fingertips until the sugar is moist and aromatic. Add the butter and beat the sugar with the butter
    8. until light and fluffy, about 3 minutes. Add the egg replacer one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Add the flour mixture and the buttermilk
    9. alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter.
    10. Gently stir in the berries.
    11. Scrape the batter into the buttered pan and smooth the top gently with a spatula. Remove crumbs from fridge and with your fingers break into pieces and scatter the crumbs over the batter.
    12. Bake for 55 to 65 minutes, or until the crumbs are golden, or knife/toothpick comes out clean.

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