EASY VEGAN LEMON CRUMB CAKE

By Ciarra Siller Peanut Butter Plus Chocolate | @peanutbutterpluschocolate

Ingredients

Lemon Cake

1 cup all-purpose flour

1 tbsp tapioca flour or cornstarch

1/2 cup organic cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp sea salt zest from 1 lemon

1/4 cup almond milk or plant milk of choice

1/4 cup lemon juice

1/4 cup unsweetened applesauce

1/4 cup coconut oil

1 tsp vanilla extract

Crumble Topping

1/2 cup all-purpose flour

1/4 cup organic cane sugar

1/3 cup cold vegan butter, chopped

1/4 tsp fine sea salt

Lemon Glaze

1/3 cup organic powdered sugar

1 tbsp almond milk

1 tbsp lemon juice

A perfect breakfast cake to enjoy with coffee or a sweet treat to end the day!

SERVES 6 TO 8

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 or starch, sugar, baking powder, baking soda, salt, and zest. Add in the almond milk, lemon juice, applesauce, coconut oil, and vanilla extract and stir using a rubber spatula until no dry 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 to 40 minutes until cooked through and topping is golden. Remove from the oven and let cool. Stir together the glaze ingredients and drizzle over the cake.

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.