Vegan Blueberry Buckle
User Reviews
5
Vegan Blueberry Buckle
Description
The Vegan Blueberry Buckle mixes almond milk, applesauce, and vinegar with flour blends incorporating all-purpose and almond flours to create a subtly nutty, soft crumb cake. Blueberries are gently folded on top, allowing some to blend into the batter surface for bursts of fruitiness. The crumbly streusel topping made from flour, brown sugar, cinnamon, vegan butter, and oil adds a spiced crunch after baking at 350°F for up to 50 minutes. This buckle offers a well-balanced texture combining moist cake and crisp topping.
This cake works well sliced for breakfast, brunch, or as a dessert paired with non-dairy whipped cream or a light drizzle of syrup. Using a mix of wild and regular blueberries intensifies the flavor, while the optional almond extract deepens its character. Variations including gluten-free and oil-free swaps allow adaptation to dietary needs.
For gluten-free versions, a mix of almond flour, oat flour, and potato starch replaces wheat flour; using applesauce in place of oil creates an oil-free batter. The streusel can be adjusted using nut butters with added maple syrup as a binder. Cooling fully before slicing ensures clean, uniform pieces.
Ingredients
Wet:
- 1 cup almond milk or light coconut, oat or soy milk (non dairy milk
- 1 tbsp applesauce applesauce or yogurt work best, or non dairy yogurt or more non dairy milk
- 1 tsp vinegar
- 1/3 cup sugar , 1 tbsp more for sweeter
- 1/4 cup neutral oil , or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- almond extract optional but wonderful, a few drops
Dry:
- 1.5 cups flour I use 1 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose, see note for gluten-free
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1.5 cups blueberries I use a mix of wild and regular blueberries, do not thaw, or use fresh. Or use mixed seasonal berries, frozen
Streusel:
- 1/2 cup flour (all purpose)
- 1/3 cup brown sugar
- 1/3 to 1/2 tsp salt tsp
- 2 tsp cinnamon
- 2 tbsp vegan butter or use oil
- 1.5 tbsp neutral cooking oil refined coconut or other neutral like safflower, generic cooking oil
Instructions
- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan. Add blueberries on top and lightly fold some of the berries with the batter just on the top, not in the entire batter.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Add a bit more oil if needed for fat crumb mixture. Spread over the cake batter.
- Bake at 350 degrees F for 40 to 50 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Serve with whipped coconut cream, ice cream or a simple icing if you wish. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month
Notes
- For gluten-free baking, substitute the flour with a mix of almond, oat flours, and potato starch, and adjust the amount as needed for batter consistency.
- Use applesauce instead of oil in the batter to make it oil-free; the streusel can use nut butter and maple syrup as its fat source.
- Do not thaw frozen berries before adding to avoid excess moisture in the batter.
- Let the cake cool completely before slicing to maintain its shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 15965 kcal
% Daily Value*
| Calories | 159.65kcal | 8% |
| Carbohydrates | 23.42g | 8% |
| Protein | 2g | 4% |
| Fat | 6.68g | 10% |
| Saturated Fat | 0.71g | 4% |
| Sodium | 172.14mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 1.03g | 4% |
| Sugar | 10.2g | 20% |
| Vitamin A | 74.32IU | 1% |
| Vitamin C | 1.35mg | 2% |
| Calcium | 51.15mg | 5% |
| Iron | 0.89mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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