Moist Crumble Cake without Butter or Dairy

Moist Crumble Cake without Butter or Dairy

This cake is low in cholesterol and doesn't use white sugar. All you have to do is mix everything together in one bowl and then bake the batter for 10 minutes. Enjoy this with a cup of hot coffee.

Ingredients: Makes a 20 cm square cake

[Cake batter]
White flour
2 cups
Raw cane sugar
3/4 cup
Baking powder
2 teaspoons
Oil (I recommend canola or sunflower oil)
1/2 cup
Soy milk
1 cup
Dried fruits as you like (I recommend raisins or cranberries)
1/2 cup
Walnuts (roughly chopped)
1/2 cup
[Crumble topping] Please see the hints section
Oil of your choice
4 tablespoons
Cake flour
4 tablespoons
Raw cane sugar
4 tablespoons
Almond flour (if you don't have any, then whole wheat or cake flour is fine)
4 tablespoons


1. [Warning] When you weigh out the cup of flour, try not to pack too much into it! Gently pour it in diligently to get accurate measurements.
2. Preheat your oven to 180℃. Mix all of the cake batter ingredients together in a bowl. Once mixed, pour the dough into a tray that's lined with parchment paper.
3. Next in the same bowl (you don't have to wash it), mix all of the crumble ingredients together and with a fork or spoon, crumble it (you're making the crumbly topping).
4. Place the topping you made in Step 3 now on top of the dough and spread it evenly. Bake at 180℃ for 30-35 minutes. Once you pierce it with a skewer and none of the dough stick on it, it's done.
5. It's also delicious if you mix in frozen fruit instead of dried fruit as well as compote. This makes it juicy.

Story Behind this Recipe

This is how I make an American cake that is somehow nostalgic. This time though, I omitted the butter and reduced the amount of sugar in it.
This cake goes great with coffee or tea.

( If you'd like, you can use beet sugar, muscovado sugar, or brown sugar instead of the raw cane sugar.)