Vegan Streusel Cake
A healthy twist on the traditional German treat, this vegan streusel cake is sure to be a crowd pleaser. A cake base topped with sweet plums and streusel crumbs. Perfect for beginner bakers and those on an oil-free diet.
This recipe and blog post was created by the lovely Sarah from Sarah’s Vegan Guide. Check out her blog for more healthy, delicious plant-based recipes!
What is streusel cake?
“Streuselkuchen” (also known as crumb cake) is a German speciality. It is typically a flat cake that you bake on a baking tray.
I can’t imagine a family gathering without at least one Streuselkuchen. My grandma’s is the best!
Traditionally, it is made with a lot of sugar and butter – not very healthy and not vegan at all. Since I had to make some changes to the recipe anyway to make it vegan, I decided I’d also try and make it as healthy and as natural as possible. So here you have an oil-free and refined sugar free recipe for vegan German streusel cake!
This dessert is made up of three layers. First, of course, you have a base. I decided to go for a simple cake batter although you can totally do a yeast dough, too!
On top, you have the delicious streusel (crumbs) that give the cake its name. Instead of sugar, butter and flour I decided to go with oat flour, almond flour and some agave syrup. Of course, you can also use maple syrup or any other sticky sweetener.
In between the base and the streusel usually comes a layer of fruit – plums, apples, sour cherries, rhubarb, whatever you like. Sometimes it is also made with poppy seeds in between or a layer of pudding. You see, there are a lot of options, so feel free to customise this recipe however you like!
Only Natural Ingredients
This streusel cake is free of refined sugar, oil and white flour. Instead of using the white flour, we are using a combination of almond and oat flour. If you have never made almond or oat flour before, you can simply blend some almonds or oats in a blender until very fine. I usually do about a minute of blending.
Next, I sweetened the batter with apple sauce. I’m quite sensitive to sugary things so the apple sauce was sweet enough for me. Feel free to add some agave or maple syrup if you want it a little sweeter, but keep in mind the plums also add a lot of sweetness. The apple sauce not only makes the batter sweet, it also adds some moisture which is important since we are not using oil.
For the topping, I decided to add some cinnamon to the streusel for a wintery touch. You can totally omit that if you’re making this in spring or summer. How about adding some cocoa powder instead?
How to make vegan streusel cake
Preheat your oven to 160°C (140°C for fan ovens) and line an 18×24-cm baking tray.
Make a chia egg by mixing together 1 tablespoon of chia seeds and 1 tablespoon of cold water. Set it aside for 5 minutes or so until it becomes thick.
In a large bowl, mix together 100ml of plant-based milk, 120g apple sauce, 2 teaspoons lemon juice and 1/2 teaspoon vanilla extract. Stir in the chia egg.
Add 160g oat flour and 2 teaspoons baking powder to the bowl and mix well to make a batter.
Transfer the batter into your tin and bake for 10 minutes.
While the cake base is baking, prepare your streusel topping by mixing 50g oat flour, 50g almond flour, 40g agave nectar and 1 teaspoon of cinnamon. Use your hands to get the true streusel texture!
Pit and chop 500g of plums and place them on top of your cake base once it’s done baking. Sprinkle the streusel on top and return the whole thing to the oven for a further 35 minutes until golden brown on top.
Leave to cool slightly before serving.
I hope you enjoy this vegan German streusel cake! If you make it at home, please leave a comment and/or rating below. Happy baking! xo
More vegan desserts:
Vegan Streusel Cake (German)
This vegan plum streusel cake is a German speciality with three delicious layers. It's crumbly, fruity, sweet and tart.
For the base:
- 1 Tablespoon Chia seeds
- 1 Tablespoon Cold water
- 100 ml Plant-based milk
- 120 g Apple sauce
- 2 Teaspoons Lemon juice
- ½ Teaspoon Vanilla extract
- 160 g Oat flour
- 2 Teaspoons Baking powder
For the streusel:
- 50 g Oat flour
- 50 g Almond flour
- 40 g Agave nectar
- 1 Teaspoon Cinnamon
For the filling:
- 500 g Plums (pitted and chopped into small pieces)
Preheat your oven to 160°C (140°C for fan ovens) and line an 18x24cm baking tray.
Prepare your 'chia egg' by adding the chia seeds and water to a small bowl. Mix well then set aside for a few minutes to allow the seeds to soak up the liquid.
In a large bowl, mix together the plant-based milk, apple sauce, lemon juice and vanilla. Stir in the chia egg.
Add in the oat flour and baking powder, and stir to make a cake batter. Pour the batter into your tray and bake for 10 minutes.
Streusel & Filling:
While the base is baking, prepare the streusel by mixing the oat flour, almond flour, cinnamon and agave syrup together with your hands.
Spread the plum pieces evenly onto the base once it's done baking. Top with the streusel and bake for another 35 minutes or so, until the top is golden brown.
Leave to cool slightly before serving.
- Store leftovers in the fridge for up to 2 days.