Vegan Blueberry Streusel Crumb Cake
Ingredients
Blueberry Cake
- 3/4 cup (180g) non-dairy yogurt
- 1/2 cup (125g) almond butter or tahini
- 1/2 cup (160g) maple syrup
- 1 tsp vanilla extract
- 1/3 cup (40g) @edwardandsons Let's Do Organic® Coconut Flour
- 1/3 cup (40g) @edwardandsons Let's Do Organic® Tapioca Starch
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries (fresh or frozen)
Crumble
- 1/4 cup (50g) coconut oil
- 1/4 cup (35g) coconut sugar
- 2 tbsp (15g) @edwardandsons Let's Do Organic® Coconut Flour
- 1 tsp cinnamon
- 1/4 cup (30g) chopped walnuts
Preparation
Preheat the oven to 350°F (175°C).
In a bowl, whisk together non-dairy yogurt, almond butter or tahini, maple syrup, and vanilla extract.
Add in coconut flour, tapioca starch, baking powder, and salt. Mix until well combined.
Gently fold in the blueberries.
Spread the batter into a greased or lined baking dish (approximately 9x6 inches).
In a small bowl, combine coconut oil, coconut sugar, coconut flour, cinnamon, and chopped walnuts for the crumble. Use a fork to mix until the mixture becomes clumpy.
Evenly sprinkle the crumble mixture over the top of the cake batter, pressing it in gently.
Bake in the preheated oven for 38-40 minutes, or until the center of the cake feels firm to the touch.
Once baked, remove from the oven and let the cake cool for at least 30 minutes before slicing.
