Vegan Blackberry Poppy Seed Crumb Cake

Vegan blackberry poppy crumb cake! Crumble fans (like me) will be happy, because this delicious cake with a poppy seed filling and juicy sweet blackberries is covered with cinnamon nut crumbles. A simple recipe that perfectly suits brunch, dessert and coffee and cake time. vegan | dairy-free | oil-free | refined sugar free | soyfree

Vegan Blackberry Poppy Seed Crumb Cake

120 g almond butter
60 g coconut sugar (or other sweetener)
300 g spelt flour or gluten-free flour mixture
2 tbsp almond milk
poppy seed filling
650 ml almond milk
60 g coconut sugar
1 tsp. Abrasion of a lemon
150g poppy seeds
100g semolina flour
2 tbsp of lemon juice
2 tbsp cornstarch
400g Blackberries
125 g of hazelnut or almond flour
125 g spelt flour
100 g almond flour
40 g coconut sugar
1/2 teaspoon cinnamon

Preheat the oven to 180 ° C.
Now prepare the dough. To do this, knead all ingredients into a homogenous dough in a bowl. Place the dough evenly on the bottom and the edge in a 26 cm springform pan with baking paper.
Full instructions recipe visit:

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