Dairy Free Vegan Crumb Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

This crumb cake keeps its base soft and tender with plant-based milk brightened by a splash of apple cider vinegar, while ground flaxseed does the binding work usually left to eggs. Cinnamon and brown sugar get worked into a buttery-textured crumb topping that clusters into big, craggy pieces before baking. Once it hits the oven, that topping turns deep golden and slightly crisp while the cake underneath stays moist and fluffy. A dusting of powdered sugar at the end gives it that classic bakery-case finish, and cutting it into neat squares makes it easy to serve a crowd. It's a genuinely solid pick for a dairy free spread, whether that's brunch, coffee break, or dessert table.

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Ingredients

9 servings

For the flax eggs

For the crumb topping

1 cup all-purpose flour
⅔ cup packed light brown sugar
1 ½ tsp ground cinnamon
¼ tsp fine salt
6 tbsp vegan butter, melted and slightly cooled

For the cake

2 cups all-purpose flour
¾ cup organic cane sugar
2 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup plant-based milk
1 tbsp apple cider vinegar
6 tbsp vegan butter, melted and slightly cooled
2 tsp vanilla extract

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-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 6 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.

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