Vegan fruit crumble cake

Lazy Recipe: Vegan Fruit crumble cake

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.

vegan rhubard crumble cake


  • 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



  1. Grease (10″) cake tin, and preheat your oven to 180C.
  2. Cream the margarine and sugar together and add in the vanilla extract.
  3. In another bowl, sift together the flour and baking powder.
  4. Gradually add the milk to the margarine mixture to create a smooth cake batter. Then slowly mix in the dried flour mixture.
  5. Turn into the prepared tin and cover with the fruit.
  6. 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
  7. Bake for approx. 45 minutes and then cool for about 20 minutes before removing it from the tin.

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