Sometimes taking an educated risk pays off. This recipe has been altered from the original Blueberry Crumble Muffin to transfer into a lovely fruity cakey crumble. If you fed this to your unsuspecting cake munchers they would have no idea that there are no animal products in it. It is perfectly cakey and light.
I used nectarines and peaches because they needed using up but any fruit would do – cherries, apples (mmm it would make a great apple cake) or even tinned fruit (though make sure it’s not too wet).
The thing I really liked about this cake is that it is attractive from both the top and from the bottom. You can serve it either way up or on its side so it’s perfect for that ups-a-daisy moment when you plate it up and it tips over just as you make it to the plate….
MDM’s Vegan Fruit Crumble Cake
For the crumble/topping:
- 100g plain flour
- 50g soft brown sugar
- 50g margarine
- 2 tbsp blackcurrant jam (or any jam is fine)
- 3 tbsp flaked almonds
- 1/4tsp ground nutmeg plus extra for dusting
For the cake:
- 250g self raising flour
- 40g almonds
- 1tsp bicarbonate of soda
- 140g granulated sugar
- 250ml unsweetened soya milk (if using sweetened drop the granulated sugar a little)
- 150ml vegetable oil
- 1tsp vanilla bean paste (I much prefer this to essence or extract)
For the fruit layer:
- 2 nectarines (substitute these for a fruit of your choice if you prefer)
- 2 peaches
- Make the crumble by mixing the flour, sugar, nutmeg and margarine in a bowl until they form large crumbs. Set aside.
- Thinly slice the fruit and thinly layer in an attractive pattern on the base of two 7 or 8 inch lined and greased baking tins.
- To make the cake, combine all the dry ingredients in a large bowl. Mix all the wet ingredients together in a jug. Add the wet ingredients to all the dry and mix well.
- Transfer on top of the sliced fruit.
- Make a swirl with the jam on the top of the mixture you have just added. Then add the crumble on the top also, sprinkle over the almonds and finally provide a liberal dusting of nutmeg.
- Place into a 160oC fan oven. (Can’t remember how long I baked these for but it’s probably around the 35 minute mark). Test the cake with a skewer which will come out clean if it’s done. If the top gets too brown turn the oven down a little and cover the top with some foil to prevent burning.
- Once out the oven and cooled for around 10 mins cool upside down (fruit side up) on a cooling rack.
- Eat hot or cold.
This is a really good vegan cake and it received good reviews from everyone I fed it to!