Fish Free Crumb Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.9

(26)

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

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 the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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