Eosinophilic Esophagitis Friendly Vegan Crumb Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

4.5

(16)

Eosinophilic Esophagitis Friendly Vegan Crumb Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

9 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the crumb topping

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!