Best Vegan Crumb Cake Recipe for Moist, Fluffy Delight

If you’re craving a comforting dessert that’s both nostalgic and entirely plant-based, look no further than this best vegan crumb cake recipe. Perfect for breakfast, brunch, or an afternoon treat, this crumb cake boasts a tender, moist crumb base topped with a buttery, cinnamon-spiced crumb topping that melts in your mouth.

Whether you’re new to vegan baking or a seasoned pro, this recipe is designed to be approachable, using simple pantry staples and wholesome ingredients to deliver maximum flavor and texture.

Vegan baking has come a long way, and crumb cake is no exception. This recipe skips the eggs and dairy but keeps all the rich, delicious elements you love in a classic crumb cake.

From the first bite, you’ll appreciate the perfect balance of sweet, crumbly topping and soft, flavorful cake beneath. Plus, it’s free from any animal products, making it a thoughtful choice for those with dietary restrictions or anyone looking to enjoy a slice of kindness with their dessert.

Why You’ll Love This Recipe

This vegan crumb cake is more than just a treat — it’s a crowd-pleaser that combines the best of texture and flavor without compromising on dietary preferences. Here’s why it stands out:

• Simple Ingredients: Uses everyday pantry items like flour, sugar, and plant-based milk, making it easy to whip up anytime.
• Moist & Tender: The cake layer is soft and fluffy, thanks to a clever combination of vegan yogurt and oil that keeps it moist without heaviness.
• Crunchy Cinnamon Topping: The crumb topping is perfectly crisp with a warm cinnamon kick, adding a delightful contrast to the cake.
• Allergy-Friendly: Dairy-free, egg-free, and easily adaptable to gluten-free with simple substitutions.
• Versatile: Great for breakfast, dessert, or even a coffee break — it pairs beautifully with tea, coffee, or dairy-free milk.

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 cup organic cane sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tbsp apple cider vinegar
• ½ cup plain vegan yogurt (coconut or soy-based works well)
• ⅓ cup vegetable or canola oil
• 2 tsp pure vanilla extract
• For the Crumb Topping:
• 1 cup all-purpose flour
• ¾ cup brown sugar, packed
• 1 tsp ground cinnamon
• ¼ tsp salt
• ⅓ cup vegan butter, cold and cubed

Equipment

• 9×9 inch square baking pan
• Mixing bowls (large and medium)
• Whisk
• Measuring cups and spoons
• Fork or pastry cutter (for crumb topping)
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9×9 inch baking pan with a little vegan butter or line it with parchment paper for easy removal.
2. Prepare the cake batter: In a large mixing bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan buttermilk.
3. Add the vegan yogurt, vegetable oil, and vanilla extract to the vegan buttermilk mixture. Whisk until smooth and combined.
4. In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
6. Make the crumb topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed vegan butter.
7. Using a fork or pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Some pea-sized clumps are perfect for a crunchy texture.
8. Assemble the cake: Pour the batter evenly into the prepared baking pan. Sprinkle the crumb topping generously and evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the crumbs are golden brown and crisp.
10. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing. This helps the crumb topping set perfectly.

Tips & Variations

To get the best texture, make sure your vegan butter for the crumb topping is very cold. This helps create those beautiful, crunchy chunks.

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Flavor Boost: Add a teaspoon of ground nutmeg or cardamom to the crumb mixture for a warm spice twist.
• Fruit Add-In: Fold in 1 cup of fresh or frozen blueberries or chopped apples into the batter for a fruity surprise.
• Make it Nutty: Toss in ½ cup chopped walnuts or pecans to the crumb topping for added crunch and flavor.
• Storage: Keep leftovers covered at room temperature for 2 days or in the fridge for up to 5 days. This cake also freezes well!

Nutrition Facts

Serving Suggestions

This vegan crumb cake is a delight on its own, but you can elevate it with some simple pairings:

• Serve warm with a drizzle of vegan caramel sauce or maple syrup for extra indulgence.
• Pair with a cup of rich, dark coffee or a creamy chai latte for a cozy combo.
• Add a scoop of dairy-free vanilla ice cream or coconut whipped cream for a dessert twist.
• Top with fresh berries or sliced bananas for a fresh, fruity contrast.

Conclusion

Making a vegan crumb cake that rivals traditional recipes is easier than you think. This recipe brings together a moist, tender cake base and a crunchy, cinnamon-scented crumb topping that everyone will love, whether they follow a vegan lifestyle or not.

Not only is it simple and quick to prepare, but it’s also customizable with your favorite spices, fruits, or nuts to make it your own.

Whether you want a comforting breakfast treat, a delightful dessert, or a sweet snack, this crumb cake fits the bill. It’s the perfect way to add a little plant-based magic to your baking repertoire.

Don’t forget to check out some of my other favorite recipes like the Magic Dough Recipe for versatile dough, the rich and decadent Marzipan Challah Recipe, or the hearty Jamaican Minced Beef Recipes for a savory twist on vegan meals.

Happy baking!

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