The long Easter weekend is just around the corner and what better way to celebrate it than with a crunchy, fruity & vegan raspberry streusel cake? This pretty cake classic really shouldn’t be missing on your Easter coffee table.
It’s quick and easy to make and you only need 9 ingredients. That’s all.
In addition, the cake is of course plant-based and sweetened without any refined sugar, but only with maple syrup.
I deliberately didn’t choose a carrot cake for this year’s Easter.
Somehow I felt more like something fruity.
I know, it’s not raspberry season yet. But I found two packs of raspberries hidden in my freezer.
Could that be just a coincidence? I don’t think so! 😉
The delightful pink berries were clearly destined to be put under a crispy layer of delicious crumbles.
And thus be the center of my my raspberry streusel cake.
So, I quickly looked through all kitchen cupboards.
Found all ingredients for a simple streusel cake.
Preheated my oven.
And started a wild baking session. 😅
Sometimes simple things are simply the best.
Vegan Raspberry Streusel Cake ingredients
Believe it or not, but all you need for this cake are just simple 9 ingredients.
Raspberries being of course the most important ingredient. I’ve taken thawed frozen ones.
But depending on the season, fresh raspberries would also work just fine.
Or you could take other berries, plums or even rhubarb instead of raspberries. Whatever you prefer.
I have added desiccated coconut and cornstarch to the berries. As a result, the juice is absorbed and your cake will not turn out totally mushy. You could also use ground almonds or hazelnuts instead of the coconut coconut.
The cake is naturally sweetened with maple syrup. No need for industrial sugar when baking this treat. 💛
In addition to all purpose flour, I also added oats to the crumbles. This makes them perfectly crispy.
And even a little healthier by the way.
How to make a Vegan Raspberry Streusel Cake
First, preheat your oven to 175°C | 350°F and grease a round 10″ | 26 cm baking pan.
Then you prepare the dough for the cake layer. Just mix flour, baking powder and salt and add maple syrup and margarine. Stir everything well (preferably with a mixer) until you have a soft dough. The dough should be elastic and slightly moist, but not stick to your fingers.
Put the dough in the prepared baking dish and press it flat with your fingers. Let a little edge stand up on the outer side. Then push flat and up with a fork (see photo).
Next, add the desiccated coconut and cornstarch to the raspberries. It’s best to strain the starch through a small sieve to avoid lumps. Be careful as you don’t want to mush the berries. And put the berry mixture on top of the cake layer.
Finally, you make the streusel. For that you mix flour, oatmeal, margarine & maple syrup. Now depending on your preference, you form either small or large crumbles with your fingers, and distribute them on top of the berries.
Bake the cake for 45 minutes. When the streusel have turned golden brown, your cake is ready.
Let it cool for at least half an hour on a baking rack before cutting it.
The raspberry streusel cake tastes best fresh from the oven and when it’s still warm.
Feel free to add a scoop of vegan vanilla ice cream on top of it.
I promise, you’ll immediately soar off into cake heaven. 🤤
Are you having an Easter brunch this year? How about making this little fruity treat for your friends & family?
If you still need some inspiration for your Easter brunch, check out my 15+ delicious & healthy vegan Easter Brunch Ideas. I’m sure you’ll walk away with more than one delicious recipe.
Anyways, I wish you the most beautiful sunny Easter weekend, friends. ☀️🐰
Enjoy the holidays and the time with family & friends.
And of course, a big slice of your freshly baked Raspberry Streusel Cake. 🙂
xo, Romy
- 2 cups | 200 g all purpose flour or spelt flour
- 2 tsp baking powder
- pinch of salt
- 1/3 cup | 100 g maple syrup
- 3.5 oz | 100 g vegan butter
- 17 oz | 500 g raspberries, fresh or thawed frozen
- 3/4 cup | 50 g desiccated coconut
- 2 Tbsp cornstarch
- 3/4 cup | 80 g all purpose flour or spelt flour
- 1/2 cup + 1 Tbsp | 60 g porridge oats
- 2 Tbsp 60 g vegan butter
- 1/8 cup + 1 Tbsp | 50 g maple syrup
-
Preheat your oven to 175°C | 350°F .
Grease a round 10" | 26 cm baking dish with oil or margarine.
-
Put all the ingredients for the cake layer in a bowl and stir together to make a smooth dough. The dough should be soft, but not sticky to your fingers.
-
Put the dough in the prepared baking dish and press it flat to the bottom with your fingers. Let some dough stand up for the edge. Then flatten this edge with a fork (see picture).
-
For the raspberry layer, gently mix the desiccated coconut and cornstarch with the raspberries and then spread everything evenly onto the cake dough.
-
You can prepare the streusel in the bowl of the cake dough. One bowl less to wash up. 😉
Mix all ingredients together. Form individual streusel with your fingers and crumble these over the raspberries.
-
Put the cake into the preheated oven for 45 minutes.
-
When the streusel have turned golden brown, your cake is ready.
Let it cool on a cake rack.
It tastes best when it's still a little warm and served with a scoop of vegan vanilla ice cream. Enjoy!
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚