Berry Crumb Cake (Dairy Free)

Berry Crumb Cake, moist inside and crumbly on top, is a delicious addition to tea or coffee. Made with the frozen berries, this cake can be baked any time of the year. Enjoy it at breakfast or in the afternoon.



1 cup plus 1 tsp unbleached all-purpose flour, divided

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup pure cane sugar

1/4 cup coconut oil

2 eggs

1 tsp vanilla extract

1/2 cup almond or cashew milk

2 cups frozen berry mix (blueberries, raspberries, and blackberries or a combination of your choice)


1/2 cup whole wheat flour

1 tbsp wheat germ (optional)

1/3 cup pure cane sugar

1/4 cup coconut oil, chilled in the freezer for 5-10 minutes



In a medium bowl, sift the flours, baking powder, baking soda, and salt. Set aside.

In a large bowl or blender, cream the oil and sugar, then add the eggs one at a time. Add the vanilla and milk. Stir in the flour mixture, and blend until incorporated.

Coat the frozen berries with 1 tsp of the reserved flour. Then, gently mix the berries into the batter.

Pour the batter into the greased 8 by 8 square baking dish.


In a medium bowl, mix the dry ingredients. Cut the chilled coconut oil into small pieces, and add to the dry ingredients. Blend until crumbly. Spread over the batter.


Bake in the 350 F preheated oven for 55 minutes to 1 hour or until a cake taster or toothpick inserted in the center comes out clean.

Cool on a wire rack for 1 hour before cutting into.




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