Vegan Berry Chocolate Crumble Cake

Super yummy and healthy berry cake with lots of crumble on top. It is gluten-free and oil-free!



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


pinch of salt

7080 g coconut sugar


frozen berries*

20 g chopped dark chocolate


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.


*you can also use fresh berries

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