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Summer Berry Crumble Cake


Ingredients for 20 x 20 cm cake tin

Dough:
110 g wheat flour (Type 405: pastry flour or 550: all-purpose)
50 g ground almonds
2 tbsp soy flour (or potato/corn flour)
1 tsp baking soda
1 tsp cream of tartar
60 g cane sugar
½ tsp ground vanilla beans
125 ml soy milk
2 tsp lemon juice
300 g mixed berries (e.g. currants or raspberries)
a pinch of salt

Crumbles:
175 g wheat flour (type 405: pastry flour or 550: all-purpose)
60 g cane sugar
90 g soft margarine
vanilla, cinnamon, cardamom (amount based on preference)

Directions:
Dough:
Mix all dry ingredients. In a tall container, mix and curdle soy milk and lemon juice.
Add the oil and whisk until the mixture thickens. Add to the dry ingredients and carefully mix everything.

Crumbs:
Knead everything into a crumbly mass with your hands.

Baking:
Preheat your oven to 200°C (upper & lower heat)
Grease or line the baking tin with parchment paper, equally spread a layer of dough, then a layer of berries, then the crumble.

Bake in the lower third of the oven for about 40 – 45 minutes.
Prod the cake with a wooden stick. It is done when the dough stops sticking to it.

Serve lukewarm or cold.