Serves 8
This vegan raspberry crumb cake is one of those recipes that looks impressive and tastes like a bakery made it, but comes together so fast you’ll be shocked. You’ll be like “I made that?” Soft, tender yellow cake, jammy swirls of raspberry throughout, and a generous cinnamon crumb topping that gets golden and a little crispy at the edges. Call it coffee cake, call it crumbcake, whatever. Just call it!
The batter takes about five minutes to mix. The crumb topping takes another five. The whole thing bakes in about 35 to 40 minutes. That’s it. Bring it to a brunch, a bake sale, a potluck, or just make it for yourself on a weekend morning and eat it warm with coffee. Get crumbs everywhere.
Raspberry jam is my favorite in this vegan crumbcake, but this recipe is very flexible. Blueberry, blackberry, apricot, fig, basically anything goes. The comments on this post alone are a testament to how many variations people have tried and loved.
This recipe originally appeared in Vegan Brunch.
If You Like Vegan Crumbcake, Try These Other Vegan Brunch Bakes:
VEGAN CRUMBCAKE FAQ
Can I use fresh or frozen berries instead of jam? Hells yeah. Heat a cup or so of berries in a small saucepan with a little sugar until jammy and syrupy, then let it cool before swirling it in. Works great in summer when berries are everywhere.
Can I use less oil? For sure. You can replace half the oil in the cake with applesauce for a lower fat version. It still works well, just a slightly denser crumb.
Can I use a different oil? Yes, I love refined coconut oil for a super buttery cake.
Can I make this gluten-free? Yup yup yup. Several people in the comments have had good results with an all purpose gluten-free flour blend. Just swap it one to one.
Can I freeze it? For sure. Freeze it once it’s fully cooled, wrapped well. It thaws beautifully and is great with a warm cup of coffee.
Can I use a different flavor jam? Hells yeah. Blueberry, blackberry, apricot, fig, pomegranate — anything goes. The cake is neutral enough to work with whatever you have around.
How did I end up here? Searching “vegan crumb cake,” “vegan coffee cake,” or “raspberry crumb cake recipe.” Congrats on your excellent googling. You found the best one ever!
Raspberry Jam Swirl Crumbcake
Ingredients
For the cake:
- 3/4 cup soy milk (or any non-dairy milk)
- 1 teaspoon apple cider vinegar
- 1/3 cup sugar
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup raspberry jam
For the topping:
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup canola oil
Instructions
- Preheat oven to 375 F. Lightly grease an 8×8 round springform pan or regular square pan. Measure out the soy milk for the cake and add the teaspoon of apple cider vinegar; set aside to curdle. Then begin preparing the topping.
Make the topping:
- In a small mixing bowl, mix together the flour, sugar, cinnamon and nutmeg. Drizzle in the canola oil by the tablespoonful (you can eyeball it, no reason to whip out a tablespoon.) Use your fingers to swish around the mixture until crumbs form. Alternate swishing and adding canola oil until all oil is used and large crumbs have formed. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs. You can add another tablespoon of oil if needed.
Make the cake:
- In a large mixing bowl, mix together curdled milk, sugar, canola oil and vanilla. Sift in the flour, baking powder and salt and mix until smooth.
- Pour cake batter into prepared pan. Add spoonfuls of jam randomly on top of the batter and use a knife to swirl it in. Evenly sprinkle on the topping and pat it down just a bit. Bake for 35 to 40 minutes, or until a knife inserted through the center comes out clean.
I made the plain version of this from Vegan Brunch and brought it on the train, warm, to a dinner party and the people next to me were totally all over the bag. It went over quite well. The raspberry sounds like an amazing add in.
looks goooooood
What could you substitute for the canola oil?
To make it lowfat?
re Erica What could you substitute for the canola oil? i would use virgin coconut oil yummy
Yum! This looks amazing! Erica – you could use half applesauce, it won’t be as good, but it will be lower in fat.
This sounds de-fricken-licious.
This is one of all time favorite recipes. I usually make banana-chocolate chip. YUM!!
I know that crumbcake!
That is all (besides good luck with the bake salt and stuff).
Ha, I was gonna shout you out but I suck.
Fantastic. So much better than Mom’s 🙂
This is so good! I just made it for my kids and we love it! I did substitute vegan margarine for the oil in the crumble topping – it seemed easier to me to do it that way…
BTW I recently got your new cookbook and have been enjoying trying out the recipes!
Oh yum! This looks delicious
I can say with authority that these are the bomb. Everyone should make them right away.
this cake looks so good! I bought a bunch of rhubarb today.. do you think they’d be a tasty addition to the dough? (apparently it would be a vegan version of this !! 🙂
[…] raspberry baked goods from Post Punk Kitchen and The Frugal Girl are going on my baking to-do […]
I do this all the time when I’m in need of a cake everyone will enjoy. It’s super easy, fuss-free and goes well with jam (I did rosehip last time), frozen fruit and choc chips. 2 minutes prep, around 30 minutes in the oven- you’re done and everybody’s happy.
[…] I’ve been longing for breakfast cake but really haven’t found a recipe I’ve been satisfied with. The PPK recently posted a recipe for crumb cake and memories of my mother’s coffee cakes on Saturday mornings instantly came to mind. I decided to try the recipe out, and alter it to Japan ingredient-availability. The results were fantastic (I tried making plain and blueberry flavor) and I think this may become one of my new favorite desserts to make along with sweet muffins. If you cut them into bars, they would be perfect for a decadent breakfast or a nice sweet dessert with coffee~ Breakfast Bars (25 minutes) Altered from PPK recipe […]
can you use brown rice flour?
I made the choc chip version (with 1/2 cup rather than 1 cup chips) but lowered the fat content by replacing half the oil with applesauce. It was one of the best cakes I have ever made – absolutely delicious!
Oh yum! I love coffee cake! Haven’t tried making a vegan one yet but I will be making one soon… maybe right now 🙂
So good!!! Made this for a potluck and people could not believe it was vegan!
Made this to bring to work (Labor and Delivery unit) one night. It’s one of the best cakes I’ve made, and everyone was impressed. I love when it gets to the point where someone says, “This is amazing. Wait, aren’t you vegan?” Uh, yes.
Thanks for another crowd pleaser.
[…] This cake was inspired by a combination of the Post Punk Kitchen’s latest drool-worthy crumb cake post and the fact that I walked into the café at work the other day and discovered whole wheat vegan […]
I made this yesterday and it was fantastic! It was very easy, too. I used raspberry all-fruit spread instead of the jam and it worked just as well. I’m going to make it for a work birthday breakfast next week. Thanks for the recipe!
This recipe is just great! I loved it. I can´t eat gluten so I just subbed regular flour with an all purpose baking gluten free flour mix, and had good results. I also didn´t have vanilla on hand so I used amaretto, and found that it was a great combination with the raspberry.
This made my house smell awesome! It tasted even better than it smelled. This will be my new go to coffee cake.
I can’t wait to make this! Raspberry jam is my all time favorite and I have all the ingredients in my pantry.
so I made the cake with a rhubarb sauce (with a few strawberries tossed in, for a stronger colour) instead of the jam today and the combination is delicious! The only downside are the crumbs – it seems like I used too little oil (although I did use 1/4 c) and they just taste and look like flour with some sugar 🙁 (therefore simply removed them from the cake *sigh)
I adore this recipe! This is the best vegan dessert I’ve ever tasted! Instead of jam, I heated a cup of berries in a sauce pan with a little sugar. It makes a very moist cake.
Made this tonight with pomegranate preserves and it was DIVINE!
Good idea, that sounds great!
Question–my crumbcake turned out much puffier and not as neat and tidy looking as the pieces in your photo…….it’s because I used whole wheat pastry flour, isn’t it? Whatev, it’s still delicious and fairly photogenic!
It could be, WW pastry is a bit finer. But I’m not sure why it would be puffier.
Holly Mollie! I love this recipe. Untouched it’s sublime. Your always the best
Weird! Based on the photo, I’d say my cake turned out to be about 1/4 taller, maybe a little more. I always use whole wheat flours for my sweets to assuage my guilt, but maybe I’ll use white for this recipe next time and see what happens.
Oh the cake was puffier, I thought you meant the topping! Well, yes, all flours vary from brand to brand so there is always a chance of things looking different. I was confused on how the opping could be puffy, it sounded cute.
This cake was delicious. EVen my husband thought so! I think next time I will try using applesauce for part of the oil–it kind of upset tummies. yum.
this is magical. i have an evil electric oven that foils about 95% of my baking endeavors, but this looked so good i just had to try. sent some to work with my husband this morning, and received a text an hour later saying, “i love isa”. it’s an all around winner!
we even heated a couple slices up and had with a scoop of vegan ice cream for dessert! in the future, i would make with the 1/2 applesauce for oil substitute, but for special events or feeding non-vegans, i’d make just as is. it’s worth it to splurge on fancy preserves, too!
Hi! I’m soooo curious how you arrived at a recipe with no substitute for eggs which are typically part of the structure of cakes. It clearly looks like it works! This is just a baking-science nerd question! Thanks.
Can I use sunflower oil instead of canola oil?
Yep!
Awesome thanks! Looks amazing! I will be making this for Worldwide Vegan Bake Sale this Saturday in Montclair, NJ.
I made this and the center came out very goo-like. I baked it for 35 minutes initially and then left it in for an extra 6 minutes. Still goo. Should I be cooking it longer than that?
First things first…do you have an oven thermometer?
For the topping, I used maple syrup instead of canola oil. It’s a bit stickier, but still makes crumbles and tastes delicious!
I just made these with coconut oil and black currant jam.
I placed the batter in a Ziploc bag with the jam and mixed it lightly, then squeezed the batter into individual muffins foils.
Took about 14 mins or so to cook all the way through.
My 16 month old and I shared 3 right after they cooled!
Delish!!!
THIS WAS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yes. I am yelling.
I made this for a work meeting last week, and EVERYONE has asked for the recipe since! I’d like to try and make it with coconut oil–does anyone have any feed back who’s tried it this way?
This was super easy and very satisfying. I made one batch with the canola oil used in topping and one with butter in the topping. I wrapped them up and froze them for later consumption. They freeze well and go fabulously with a warm cup of coffee. Great way to start your morning!
Very yummy, it was well received 🙂
I just made this with fresh blueberries instead of the jam and it’s delicious! Thanks, Isa!
okay, just made another batch with fig and raspberry jam. my husband is a firefighter and brought it into the firehouse yesterday, and they were all raving about it!!!! especially his captain. he’s demanded another round. so, your crumble/coffeecake, is firefighter approved 🙂
I just made this…AWESOME!!
Wow that cake sure does look heavenly!
I will have to have a crack at making it, sounds like it went down well with everyone else!
Wow, I just made this and it is soooo good. I replaced the refined sugars by using Turbinado in the place of Sugar, Palm Sugar in the place of Brown Sugar and Fruit Spread as my Jam. It turned out perfect. You are a crumbcake genius!
Another success story! I thought I messed it up, because I made twice the amount but only used a medium-seed tin. (Was obviously suffering the mental effects from acute cake deficiency.) But with an extra 15 minutes it was fine. I think this cake is pretty much indestructible.
I can think of so many variations too: peanut butter in the crumb topping, oats or coconut in the mix, custard as well as jam… I think it is my scientific duty to investigate all these options thoroughly.