Vegan Lemon Raspberry Crumb Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegan butter, cold and cubed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup non-dairy milk such as almond or soy
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions:
Warm the oven up to 175F 350C
A 9-inch round cake pan should be greased and floured
Put flour, sugar, vegan butter, baking powder, baking soda, and salt in a bowl
You can use a pastry cutter or your hands to cut the butter into the dough until it looks like big crumbs
Mix non-dairy milk, lemon juice, lemon zest, and vanilla extract in a different bowl using a whisk
Add the wet ingredients to the dry ones and mix them together just until they are mixed
Add the raspberries slowly and carefully
Spread the batter out evenly in the cake pan that has been prepared
1/4 cup of flour, 1/4 cup of granulated sugar, and 2 tablespoons of vegan butter should be mixed together until it is crumbly
Place the crumbs on top of the batter
Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean
The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down
Enjoy slices of the vegan lemon raspberry crumb cake
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