Dairy Free Crumb Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Golden cinnamon crumbs blanket a soft, tender cake base in this square-cut classic, and the flax egg used here means you get a wonderfully rich crumb without ever cracking a real egg. Brown sugar and cinnamon work into the topping until it clumps into those irresistible pea-sized clusters, then bake up deep golden and craggy against the pale cake beneath. Vanilla rounds out the batter with warmth, while a light dusting of powdered sugar finishes each square with just the right touch of sweetness. It slices into nine neat pieces, perfect for a weekend brunch spread or an afternoon coffee break. This one's a genuinely solid pick for a dairy free kitchen, delivering all the bakery-style crumb-cake texture and flavor you're after.

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Ingredients

9 servings

For the flax egg

For the crumb topping

1 cup all-purpose flour
⅔ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the cake

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup sour cream
¼ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ tsp vanilla extract

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.

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