Vegan Crumb Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

4.5

(16)

This crumb cake is the kind of cozy, bakery-worthy treat that makes it genuinely hard to believe there's no dairy or eggs anywhere in the pan. Flax eggs — ground flaxseed stirred with water until it thickens into a gel — do a remarkable job binding the batter, while a quick mix of plant-based milk and apple cider vinegar creates a tangy, buttermilk-like base that keeps the crumb tender and moist. Melted vegan butter pulls double duty in both the cake and the topping, giving you that rich, buttery flavor without any compromise. The crumb topping itself is the real showstopper: packed brown sugar, cinnamon, and flour come together into chunky, golden clusters that bake into something deeply caramelized and satisfying. It cuts cleanly into 9 squares, making it perfect for a weekend brunch spread, a bake sale, or just keeping on the counter and sneaking slices throughout the week. A light dusting of powdered sugar right before serving takes it from homey to genuinely impressive.

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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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