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.
This was really tasty as is and quick to throw together. I didn’t really like using that much homemade jam in a recipe, since I prefer to savor it on its own, so next time I think I would stir fruit into the batter like Isa said in one of the comments. My friend loved it and my mom said it reminded her of something her mom used to make. All around winner and good to toss in the oven when someone is coming over
[…] is, until I stumbled across Isa Chandra Moskowitz’s recipe for Raspberry Jam Swirl Crumbcake. I’d already fallen in love with her gingerbread cookies, so I had a feeling her coffee cake […]
This is the perfect coffee cake. Have you made it? Stop whatever you’re doing and go make it. I’ve made it with jam, fresh fruit, dried fruit. It’s perfect. Seriously. Go make it.
This recipe is SO good. I have made many variations of it, leftover cranberry sauce as a swirl instead of jam, fresh blackberries, many jam swirl flavors. It’s always so good! And so easy.