Vegan Banana Blueberry Oat Crumble Cake

Serves 8

Banana Blueberry Oat Cake:

Ingredients

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water)

• 1/2 cup almond milk

• 1 tablespoon apple cider vinegar

• 2 bananas

• 3/4 cup brown sugar

• 1/4 cup coconut oil

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 cup rolled oats

• 1 tablespoon cinnamon

• 1.5 teaspoons baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup blueberries

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan.

2. In a small bowl, prepare the flax eggs by combining the ground flaxseed with warm water. Mix well and let sit for 5 minutes to thicken.

3. In another small bowl, combine the almond milk and apple cider vinegar. Set aside.

4. In a large mixing bowl, mash the bananas. Add the brown sugar, coconut oil, and vanilla extract, and mix until well combined.

5. Add the flax eggs and mix again.

6. Stir in the flour, rolled oats, cinnamon, baking soda, baking powder, and salt.

7. Pour in the almond milk mixture and whisk until fully combined.

8. Gently fold in the blueberries.

9. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Oat Crumble

Ingredients

• 1/2 cup all-purpose flour

• 3/4 cup rolled oats

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

• 3 tablespoons coconut oil

Directions

1. While the cake is baking, prepare the topping by combining the flour, oats, brown sugar, cinnamon, and coconut oil in a bowl.

2. Line a baking tray with parchment paper and spread the mixture evenly on top.

3. Bake for 10–12 minutes, or until lightly golden. It should be warm and crumbly, not fully crisp like granola.

4. Remove from the oven and gently crumble with your fingers while still slightly warm.

Assembly

Sprinkle the crumble topping over the cake. Finish with a dusting of powdered sugar and additional fresh blueberries before serving.