Raspberry And Blueberry Crumble Loaf Cake

Have you ever tried a crumble loaf cake? If not, this is your perfect excuse to make one! If you've already tried one, then please do yourself a favour and try this recipe! It's warm, comforting and filled with delicious fresh raspberries and blueberries! 

This recipe is of course dairy free and vegan. I used aquafaba (chickpea water) as my egg replacement, but a flax egg (1 tbsp flaxseed mixed with 3 tbsp of water) will work just as well!

Filled with two of my favourite fruits - raspberries packed with fibre and blueberries which can help maintain brain function and improve memory!

You can also find the video on how I made this recipe here.

You will need:

3/4 cup vegan butter
3/4 cup dairy-free milk
1 3/4 cup self-raising flour
1/2 tsp baking powder
3/4 cup caster sugar
1 vegan egg (I used 3tbsp aquafaba)
1 tsp vanilla extract
Handful of blueberries
Handful of raspberries
1 tbsp plain flour

For the crumble:

1/2 cup plain flour
1/4 cup caster sugar
1/4 cup light brown sugar
1/4 cup vegan butter

Method:

1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. Place the vegan butter and dairy-free milk in a saucepan on low heat until the butter has melted.
3. In a large mixing bowl, add the self-raising flour, caster sugar and baking powder. Mix to combine.
4. Pour the wet ingredients into the dry ingredients along with the vegan egg and vanilla extract, and mix until completely combined.
5. Place the raspberries and blueberries in a bowl and coat them in the plain flour.
6. Fold the berries into the cake mixture.
7. Pour the cake batter into the loaf tin.
8. Make the crumble mixture by adding the flour, caster sugar and light brown sugar to a bowl. 

9. Add the butter and use your fingers to massage the mixture and create a crumbly mixture. Sprinkle over the cake batter.
10. Bake for 1 hour and 15 minutes or until a skewer poked through the middle comes out clean.
11. Allow the loaf to cool completely before slicing.