Vegan blueberry crumb cake

    35 min

    A fabulously moist egg and dairy free cake. You can find egg replacer in health shops; if using eggs is not an issue, you can use two eggs instead. This is a vegan cake with a lovely crumb topping, and you can skip the walnuts if desired.

    35 people made this

    Serves: 6 

    • 190g sifted plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 150g caster sugar
    • 3 teaspoons egg replacer (dry)
    • 4 tablespoons water
    • 250ml soya yoghurt
    • 1/2 teaspoon vanilla extract
    • 4 tablespoons fresh blueberries
    • 4 tablespoons chopped walnuts
    • 5 tablespoons caster sugar
    • 2 tablespoons soya margarine
    • 1/2 teaspoon ground cinnamon

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm square cake tin.
    2. In a large mixing bowl resift flour with the baking powder, bicarb, salt and 150g of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in soya yoghurt and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread mixture in tin. Sprinkle blueberries (optional) and/or walnuts (optional) over the mixture, and stir slightly so that they stay in the top layer.
    3. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles breadcrumbs. Sprinkle over top of cake mixture.
    4. Bake in preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before serving.

    Vegan ingredients

    If you want to ensure your cake is entirely vegan, read the labels of your ingredients before using.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Very moist and tasty cake!  -  08 May 2014


    Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was perfect.  -  15 Jul 2007  (Review from Allrecipes US | Canada)


    What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spelt flour, which worked great. My thanks to Chris for a great recipe!  -  22 Apr 2003  (Review from Allrecipes US | Canada)