Vegan Blackberry Poppy Seed Crumb Cake

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Vegan blackberry poppy crumb cake! Crumble fans (like me) will be happy, because this delicious cake with a poppy seed filling and juicy sweet blackberries is covered with cinnamon nut crumbles. A simple recipe that perfectly suits brunch, dessert and coffee and cake time. vegan | dairy-free  | oil-free | refined sugar free | soyfree

blackberry poppy seed crumb cake - streuselkuchen vegan

Vegan blackberry poppy crumb cake without oil?!

Cooking without oil works great. If you need tips, then just text me, I’ll gladly help. Does that also work with baking? I’ve been experimenting with it for quite time now and have to say, with the right oil substitute, it works without any problems during baking. For example, I like to use nut butters to replace the oil. Without any fat, the cakes like the vegan blackberry poppy seed cake would become very dry. However, oils are empty calories without any real nutrients, so I am trying to use  e.g. Nuts that naturally contain many healthy fats. What is your favorite oil substitute?

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To get a creamy filling with the vegan blackberry poppy crumb cake, you should note this:

The vegan blackberry poppy seed crumble cake is prepared with a poppy seed pudding pudding. To get a nice creamy pudding, take a plant milk made from almonds, cashews or coconut milk. Also important here is that the milk alternative is creamy, which is the case with these 3 milk varieties. You can also use half plant milk and other half plant cream to make the filling for the vegan blackberry poppy crumb cake even creamier.

I hope you like this delicious vegan crumble cake. He is:

  • Easy to do
  • use different berries
  • Crumbly
  • a healthy alternative
  • Juicy
  • Poppy seeds (I have to write more;))
  • Creamy
  • already mentioned the crumbles?

You are a cake lover, then look at the following recipes:

Look at my super creamy cherry chocolate cream cake. The rhubarb season is soon here, how about this delicious rhubarb cake with meringue. Or a delicious strawberry cake with homemade jello?

 


Did you try the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.


But now finally the recipe for the blackberry poppy seed crumb cake

Vegan Blackberry Poppy Seed Crumb Cake

Vegan Blackberry Poppy Seed Crumb Cake

Yield: 26 cm Springform
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Vegan blackberry poppy crumb cake! Crumble fans (like me) will be happy, because this delicious cake with a poppy seed filling and juicy sweet blackberries is covered with cinnamon nut crumbles. A simple recipe that perfectly suits brunch, dessert and coffee and cake time. vegan | dairy-free  | oil-free | refined sugar free | soyfree

Ingredients

Dough:

  • 120 g almond butter
  • 60 g coconut sugar (or other sweetener)
  • 300 g spelt flour or gluten-free flour mixture
  • 2 tbsp almond milk

poppy seed filling

  • 650 ml almond milk
  • 60 g coconut sugar
  • 1 tsp. Abrasion of a lemon
  • 150g poppy seeds
  • 100g semolina flour
  • 2 tbsp of lemon juice
  • 2 tbsp cornstarch
  • 400g Blackberries

crumbles

  • 125 g of hazelnut or almond flour
  • 125 g spelt flour
  • 100 g almond butter
  • 40 g coconut sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 180 ° C.
  2. Now prepare the dough. To do this, knead all ingredients into a homogenous dough in a bowl. Place the dough evenly on the bottom and the edge in a 26 cm springform pan with baking paper.
  3. Now prepare the poppy seed filling, put all ingredients in a saucepan and stir with a whisk, boil briefly. Spread half of the poppy seed pudding over the dough.
  4. Distribute 200 g blackberries onto the filling and spread the other half of the poppy seed mixture. Now distribute the remaining blackberries on the cake. Sprinkle the crumbles over the cake. If you want, you can add a few sliced almonds on it.
  5. Now bake the cake in the oven for about 40 minutes. Do the toothpick tasting if the cake is baked through.
  6. Let the cake cool for at least 3 hours in the refrigerator. Better, overnight.

 

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8 comments

  1. Sue

    How do the crumbles hold together since there isn’t any liquid in them?

    Reply

    1. Jasmin

      You add 100g almond butter. It gets crumby like with butter or oil.

      Reply

  2. Debi

    This looks so yummy! What gluten-free option would you recommend in lieu of semolina?

    Reply

    1. Jasmin

      Thank you for your question. You can easily use polenta instead of semolina to make it gluten-free. Hope this helped you. Would love to hear from you again when you made the cake.

      Reply

  3. Suzie

    Oh, I really like these kinds of cakes. 🙂 This one is just too good. 🙂 Thank you for the amazing recipe!
    I also shared it on my blog:

    https://suzinspire.com/20-meal-ideas-make-you-go-vegan/

    Reply

    1. Jasmin

      Thank you so much for the huge compliment and for sharing it on your side. It is such a pleasure.

      Reply

  4. Sara | mshealthesteem.com

    This cake is sooo beautiful Jasmin! I’m so excited to make it. And I know it’s something my dad will adore so I’ll need to make it for him too ♡.

    Your photography is absolutely beautiful love. This cake looks amazing and the ingredients are perfection! Thank you so much for sharing 😘

    Reply

    1. Jasmin

      Sara thank you so much for your amazing feedback. And I am so happy when your dad will love it. Would love to hear how he liked it. And thank you so much for your huge compliment. :* Have a wonderful day.

      Reply

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