Berry Crumb Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
1/4 cup whole grain spelt flour
¼ cup quinoa flakes
1/4 cup maple syrup
2 tbsp cup vegan butter melted in double boiler
1 tsp pure vanilla extract
1 1/2 cups whole grain spelt flour
3/4 cup Erythritol (or sweetener of your choice)
2 tsp baking powder
½ tsp baking soda
1/2 teaspoon salt
3/4 cup plain plant based milk I use oat milk
1/2 cup light oil I use grape seed oil
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
1 1/2 cups fresh mixed berries
2By using a fork, mix all the ingredients in the bowl until you get crumbly texture and set aside.
4Preheat the oven to 400F, 200C°
5Grease your baking pan with butter or line with parchment paper.
6In a large bowl, mix all the dry ingredient.
7In a small bowl, mix all the wet ingredients, except berries.
8Pour the wet mixture slowly into the bowl with dry mixture and stir gently until all is combined. Just don’t over mix.
9When ready, pour the mixture into your baking pan and spread evenly with spatula.
10Apply berries, as evenly as possible and press them down very gently. You may tap the baking pan little bit, for them to sunk in.
11Top with the quinoa crumb and bake for 20 to 25 minutes or until golden on top and toothpick comes out clean.
12Wait 15minutes before cutting.
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Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.