Berry Crumb Cake with Quinoa is a healthy version of the traditional one. Delicious and perfect at anytime of year!
Honestly, I have no words to describe how delicious, yet easy to make this cake is. Not to mention, totally guilt free!!! I remember my grandmother used to make very similar cakes like, but she usually made it with plums. And of course, they were not vegan, made with white flour and sugar! But who says old traditions should die, just because we are more conscious about the way we eat???
They are ways how to make traditional recipes vegan and healthy, without sacrificing their amazing flavours. It is actulay very exciting experience and one of my favorite things to do. If you haven’t try yet, I really recommend you to try. It can be just something simple as pancakes or waffles. However, this recipe is great for beginners as well and if you follow all the steps carefully, the result will be very satisfying. And don’t be afraid to use whole grain spelt flour that is very beneficial to our health, even if it is not gluten free. White flour on the other hand is extremely unhealthy and often one of the causes of diabetes. Nevertheless, you may find out more about WHOLE GRAIN SPELT HERE.
The only thing I would suggest you to do differently than I did, is to use another kind of baking pan. I used this one only for the rustic look, but the corners and edges are too round. Check out the selection on the Amazon, for example something like this: Ceramic Nonstick Baking Pan. I really like that one, I am just not sure about the color options. Personally, I am having hard time finding the right type of accessories and kitchen utensils, because of the style I like for my photoshoots. Since I prefer rustic and old looking things, I just have to work with what I have, before I find exactly what I am looking for. Luckily, you don’t have to worry about that and get something that will serve the purpose rather than looks.
There is also something else I would like to point out to you before I go. In case you are wondering about the quinoa flakes crumb and you are not familiar with QUINOA FLAKES check them out on Amazon as well. I used them in many of my recipes and besides their health benefits, they add crunchiness to not only crumb cake. I used them also in my my recipe for HAZELNUT TRUFFLES and it worked beyond my expectations. You may also wonder about the sweetener I am using, which is 0 sugar and 0 calories. You may read about ERYTHRITOL HERE which is one of the healthier sugar replacements on the market. It also tastes very close to sugar. I was using XYLITOL, before, but I discovered that Erythritol is healthier, so I switched. There for if you choose some of my older dessert recipes with Xylitol, use Erythritol instead.
There is no better feeling than enjoying delicious dessert without the guilt and empty calories. Yet, make sure you don’t et he whole pan in one sitting, lol. Just kidding!!! It doesn’t matter how much healthier vegan desserts can be, they are still meant to be consumed in moderation. Do you agree? Let me know what you think, I wold love to read your thoughts.
BERRY CRUMB CAKE
- Baking pan 9 X 13 inch, parchment paper, spatula.
- CRUMB TOPPING
- 1/4 cup whole grain spelt flour
- ¼ cup quinoa flakes
- 1/4 cup maple syrup
- 2 tbsp cup vegan butter melted in double boiler
- 1 tsp pure vanilla extract
- DRY INGREDIENTS
- 1 1/2 cups whole grain spelt flour
- 3/4 cup Erythritol (or sweetener of your choice)
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 teaspoon salt
- WET INGREDIENTS
- 3/4 cup plain plant based milk I use oat milk
- 1/2 cup light oil I use grape seed oil
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1 1/2 cups fresh mixed berries
- CRUMB TOPPING
- By using a fork, mix all the ingredients in the bowl until you get crumbly texture and set aside.
- Preheat the oven to 400F, 200C°
- Grease your baking pan with butter or line with parchment paper.
- In a large bowl, mix all the dry ingredient.
- In a small bowl, mix all the wet ingredients, except berries.
- Pour the wet mixture slowly into the bowl with dry mixture and stir gently until all is combined. Just don’t over mix.
- When ready, pour the mixture into your baking pan and spread evenly with spatula.
- Apply berries, as evenly as possible and press them down very gently. You may tap the baking pan little bit, for them to sunk in.
- Top with the quinoa crumb and bake for 20 to 25 minutes or until golden on top and toothpick comes out clean.
- Wait 15minutes before cutting.