Low FODMAP Vegan Crumb Cake
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Learn more →Ingredients
9 servings
For the flax eggs
- 2 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
For the crumb topping
- 1 cup all-purpose flour
Chef's tipChoose 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 flourChef's tipChoose 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.
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