Emulsifier Free Vegan Crumb Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

4.5

(16)

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Ingredients

9 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

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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