Lemon Berry Crumble Slice (Dairy-free / Egg-free / Vegan)
This recipe has been lightly adapted from Ms Cupcake’s Signature Dish published in Vegan Life magazine Issue 29. It’s a delicious treat, consisting of a zesty lemon sponge studded with juicy summer fruits (berries, cherries, blackcurrants) and topped with crumble. It yields a large quantity of cake, so perfect for parties, buffets, cake sales or when you want to stock your freezer with cake ready for friend and family visits.
Ingredients
Crumble mix
- 200 g / 1½ cups plain (all-purpose) or self-raising flour
- 100 g / ½ cup brown or demerara sugar
- 100 g / ½ cup dairy-free spread / vegan butter
Cake mix
- 450 g / 3¼ cups self-raising flour
- 200 g / 1 cup unrefined sugar (I used golden caster sugar)
- zest of 2 unwaxed/organic lemons
- ⅓ tsp bicarbonate of soda (baking soda)
- 1 tsp vanilla extract
- 300 ml / 1¼ cups soya milk
- 200 ml / 1 cup sunflower oil or other flavourless oil
- 80 ml / ⅓ cup freshly squeezed lemon juice
- 145 g / 1 cup fresh or frozen blackberries, blackcurrants and/or cherries. (I used Sainsbury’s Frozen Black Forest Fruits)
Instructions
- Line a 33cm x 23cm (13” x 9”) baking pan with non-stick baking paper. Preheat the oven to 180C (160C fan) / 350F.
- Make the crumble: In a bowl, mix together the flour and sugar. Rub in the dairy-free spread/vegan butter using your finger tips. Set to one side.
- In a separate bowl, add the flour, sugar, lemon zest and bicarbonate of soda, and stir through to combine.
- Add the vanilla extract, soya milk, oil and lemon juice to the dry ingredients and stir until thoroughly combined (but do not over mix). Spoon the mixture into the prepared tin.
- Slice any large berries into halves or quarters. Distribute the fruit evenly in the pan and lightly press them into the cake batter.
- Sprinkle the crumble evenly on top.
- Bake for 30 minutes, or until a skewer inserted through the middle comes out clean.
- Leave the cake in the tin until completely cool, then slice. I divide mine into 20 slices, measuring 7cm x 6cm.
- Stored in the refrigerator, the cake will keep for up to 5 days. It also freezes well.
Tried this recipe?Let us know how it was!