Moist Crumble Cake without Butter or Dairy Recipe

Name: Moist Crumble Cake without Butter or Dairy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml White flour; 150 ml Raw cane sugar; 2 tsp Baking powder; 100 ml Oil (I recommend canola or sunflower oil); 200 ml Soy milk; 1 Egg; 100 ml Dried fruits as you like (I recommend raisins or cranberries); 100 ml Walnuts (roughly chopped); 4 tbsp Oil of your choice; 4 tbsp Cake flour; 4 tbsp Raw cane sugar; 4 tbsp Almond flour (if you don't have any, then whole wheat or cake flour is fine)

Servings: persons

400 ml White flour
150 ml Raw cane sugar
2 tsp Baking powder
100 ml Oil (I recommend canola or sunflower oil)
200 ml Soy milk
1 Egg
100 ml Dried fruits as you like (I recommend raisins or cranberries)
100 ml Walnuts (roughly chopped)
4 tbsp Oil of your choice
4 tbsp Cake flour
4 tbsp Raw cane sugar
4 tbsp Almond flour (if you don't have any, then whole wheat or cake flour is fine)

1
[Warning] When you weigh out the cup of flour, try not to pack too much into it!
2
Gently pour it in diligently to get accurate measurements.
3
Preheat your oven to 180C.
4
Mix all of the cake batter ingredients together in a bowl.
5
Once mixed, pour the dough into a tray that's lined with parchment paper.
6
Next in the same bowl (you don't have to wash it), mix all of the crumble ingredients together and with a fork or spoon, crumble it (you're making the crumbly topping).
7
Place the topping you made in Step 3 now on top of the dough and spread it evenly.
8
Bake at 180C for 30-35 minutes.
9
Once you pierce it with a skewer and none of the dough stick on it, it's done.
10
It's also delicious if you mix in frozen fruit instead of dried fruit as well as compote.
11
This makes it juicy.

1294

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 ml White flour, 150 ml Raw cane sugar, 2 tsp Baking powder, 100 ml Oil (I recommend canola or sunflower oil), and more.

Yes, Moist Crumble Cake without Butter or Dairy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Crumble Cake without Butter or Dairy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions