Vegan Blackberry Poppy Seed Crumb Cake

Vegan crumb cake with blackberries and poppy seeds! Everyone who loves crumbles should try this healthy version of a classic crumble cake with a wholegrain shortbread made from spelt, nutmeg, an addictive poppy-seed filling, refreshingly sweet blackberries and covered with cinnamon. The crumbles are made without oil, butter or the like and taste just as good if not better than the original. A simple but special recipe that fits perfectly as brunch, dessert and coffee and cake.

Cuisine German

Keyword berries, cake, crumble, crumbs, dairy-free, egg-free, oil-free, plant-based, poppy seeds, streusel, vegan

Prep Time 20

Cook Time 40

Total Time 1

Servings cm Springform

Author Jasmin

Ingredients

Dough:

3 ¾ tablespoon 60 g almond butter
¼ cup water 60g water
⅓ cup 50 g coconut sugar (or other sweetener)
1 cup 150 g spelt flour (whole grain) or gluten-free flour mixture
1 ⅔ cups 150 g almond flour
2 tablespoon almond milk

poppy seed filling

2 ½ cups + 1 tbsp 650 ml almond milk
⅓ cup 50 g coconut sugar
1 tsp. Abrasion of a lemon
1 ¼ cup 150g poppy seeds
⅔ cups 100g semolina flour
2 tablespoon of lemon juice
2 tablespoon cornstarch

Topping

2 ¾ cups 400g Blackberries

crumbles

1 ⅓ cups 125 g of hazelnut or almond flour
1 cup 125 g spelt flour
3 tablespoon +1 tsp 50 g water
3 ¾ tablespoon 60 g almond butter
¼ cup 40 g coconut sugar
½ teaspoon cinnamon

Instructions

Preheat the oven to 180 ° C.
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.
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.
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.
Now bake the cake in the oven for about 40 minutes. Do the toothpick tasting if the cake is baked through.
Let the cake cool for at least 3 hours in the refrigerator. Better, overnight.