Moist Crumble Cake without Butter or Dairy

Name: Moist Crumble Cake without Butter or Dairy
Yield: 8 servings
Cuisine: American
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)

cookpad.japan @cookpad_jp

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.
This cake goes great with coffee or tea.

( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)

The dough loses it's puffiness if you don't bake it immediately after mixing it all together.
If the crumble topping will not crumble for some reason, add a little soy milk bit by bit until it does.
Firmly bring the dough together with your hands. Then it will be easier to break apart later when you're sprinkling it on top. Recipe by pogue

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.
This cake goes great with coffee or tea.

( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)

cookpad.japan @cookpad_jp

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.
This cake goes great with coffee or tea.

( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.
This cake goes great with coffee or tea.

( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)

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Ingredients

8 servings

[Cake batter]
400 mlWhite flour
150 mlRaw cane sugar
2 tspBaking powder
100 mlOil (I recommend canola or sunflower oil)
200 mlSoy milk
1Egg
100 mlDried fruits as you like (I recommend raisins or cranberries)
100 mlWalnuts (roughly chopped)
[Crumble topping] Please see the hints section
4 tbspOil of your choice
4 tbspCake flour
4 tbspRaw cane sugar
4 tbspAlmond flour (if you don't have any, then whole wheat or cake flour is fine)

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Steps

1

[Warning] When you weigh out the cup of flour, try not to pack too much into it! Gently pour it in diligently to get accurate measurements.
2

Preheat your oven to 180℃. Mix all of the cake batter ingredients together in a bowl. Once mixed, pour the dough into a tray that's lined with parchment paper.
3

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).
4

Place the topping you made in Step 3 now on top of the dough and spread it evenly. Bake at 180℃ for 30-35 minutes. Once you pierce it with a skewer and none of the dough stick on it, it's done.
5

It's also delicious if you mix in frozen fruit instead of dried fruit as well as compote. This makes it juicy.