Hope you all had lovely lazy bank holiday weekends, with a healthy balance of fun and rest! Now, I must admit I have put my green living journey on the back burner these last few days to concentrate on relaxing, sleeping and eating…but I promise I am back on it this week!
So to ease us back in to the week, I thought I would share this scrummy vegan fruit crumble cake recipe; which is surprisingly delicious hot with custard or as a cold lunchtime treat.
The great thing about the recipe is you can add whatever fruit is in season at the time; so I used one of my favourite fruity ingredients, rhubarb.
- 100g vegan margarine (soy, olive, sunflower, vegetable etc)
- 150g caster sugar
- 1 tsp vanilla essence
- 200g plain flour
- 4 tsps baking powder
- 200ml soya milk
- 500ml rhubarb, cut into small chunks (or use any seasonal fruit like raspberries)
For the topping…
- 50g flour
- 50g caster sugar
- 25g vegan margarine
- 50g chopped almonds
- Grease (10″) cake tin, and preheat your oven to 180C.
- Cream the margarine and sugar together and add in the vanilla extract.
- In another bowl, sift together the flour and baking powder.
- Gradually add the milk to the margarine mixture to create a smooth cake batter. Then slowly mix in the dried flour mixture.
- Turn into the prepared tin and cover with the fruit.
- For the topping, add flour, sugar and margarine in a bowl and massage it gently to a crumble mixture. Sprinkle it on top of the fruit. Add chopped almonds on top for extra crunch
- Bake for approx. 45 minutes and then cool for about 20 minutes before removing it from the tin.