Vegan Lemon Crumb Cake
Vegan lemon coffee cake topped with a tender and buttery crumb and drizzled with sweet citrus glaze.
Servings: 10 people
Calories: 235kcal
Equipment
- mixing bowl
- food processor
- 6 inch cake pan
Ingredients
Lemon Cake
- 1 cup all purpose flour
- 1 tbsp tapioca flour or corn starch
- ½ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp sea salt
- zest from 1 lemon
- ¼ cup almond milk or plant milk of choice
- ¼ cup lemon juice
- ¼ cup unsweetened applesauce
- ¼ cup coconut oil
- 1 tsp vanilla extract
Crumble Topping
- ½ cup all purpose flour
- ¼ cup organic cane sugar
- ⅓ cup cold vegan butter chopped
- ¼ tsp fine sea salt
Lemon Glaze
- ⅓ cup organic powdered sugar
- 1 tbsp almond milk
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350 F° and prepare a 6-inch (3-inch deep) round cake pan with non-stick spray.
- In a mixing bowl, stir together the flour, tapioca starch, sugar, baking powder, baking soda, salt and zest. Add in the the almond milk, lemon juice, applesauce, coconut oil and vanilla extract and stir using a rubber spatula just until no spots remain.
- Place all the crumble ingredients into a food processor and pulse until everything is well combined and crumbles form.
- Transfer the batter to the pan and top with crumbles. Bake the cake for 35-40 minutes and cooked through and topping is golden. Remove from the oven and let cool. Stir together the glaze ingredients and drizzle over the cake.
Notes
This cake will keep at room temperature in a lightly covered container for up to 2 days or in the refrigerator for up to 5 days.