Vegan Berry Chocolate Crumble Cake
Super yummy and healthy berry cake with lots of crumble on top. It is gluten-free and oil-free!
Ingredients
For the crumble:
85 g oats
50 g almond flour
a handful of sliced almonds
20 g coconut sugar
a pinch salt
3 tbsp yogurt
1 tbsp date or maple syrup
1 tsp cinnamon
For the dough:
120 g buckwheat flour
100 g teff flour
150 g apple sauce ( I used mango apple and banana apple sauce)
150 ml milk
1 tsp of apple cider vinegar
1 tsp baking soda
2 tsp baking powder
vanilla
pinch of salt
70–80 g coconut sugar
Toppings:
frozen berries*
20 g chopped dark chocolate
Instructions
For the crumble:
Mix your ingredients and with your hands create a crumbly texture. Set aside.
For the dough:
First mix your dry ingredients, and then add all the wet ingredients. The dough is not going to be runny and that is okay. Spoon your dough in a lined (20 cm) baking tin. Cover it with some frozen berries, add the chopped chocolate and evenly cover the top with the crumble.
In pre-heated oven at 180 °C bake your cake for about 50 minutes.
In the last 10 minutes cover it with some foil to avoid it from burning.
Let it cool for a few hours in order to slice the cake perfectly. I served mine with soy yogurt.
Notes
*you can also use fresh berries