Try this crumble cake—it’s a perfect recipe for lazy bakers! It’s vegan, gluten-free, and low-fat (with only one tablespoon of coconut oil, which you can even skip without losing any flavor).
The only concern might be sugar. I opted for a blackcurrant jam made with sorbitol instead of regular sugar. Sorbitol is a fructose derivative with half the calories and 40% less sweetness than sugar. It’s considered safe to consume 15-40g a day, and it doesn’t require insulin for digestion. Not bad, right?
Some people worry about fructose, but my husband and I have looked into it. According to Dr. Greger (and the studies he references), fructose isn’t harmful as long as it’s consumed with the fiber, polyphenols, and phytonutrients found in whole fruits and berries. These components help regulate sugar absorption and prevent spikes and crashes.
But I digress — if you’re just here for the delicious crumble cake recipe, I’ve got you covered! Stay tuned for a deeper dive into this topic in a future post
Vegan Gluten-Free Crumble Cake with Blackcurrant Jam
Ingredients
- 1 cup Oat flakes
- 2 cups Oatmeal flour
- 2 tbsp Sugar optional
- 1 tsp Cinnamon
- 1 pc. Orange
- 1 tbsp Zest of an Orange optional
- 1 tbsp Zest of a Lemon optional
- 1 pc. Banana
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tbsp Oil optional
- 150 g Blackcurrant Jam
Instructions
- Mix the dry ingredients: In one bowl, combine oats, oat flour, sugar, and cinnamon. Feel free to use any type of flour if you don't have oat flour on hand, or simply grind 1 cup of oats to make your own.
- Prepare the wet ingredients: First, zest the orange and juice it. In a separate bowl, mix the orange juice, zest, mashed banana, oil, salt, and baking soda. You’ll notice the baking soda reacting with the orange juice, creating bubbles—this helps make the dough light and airy.
- Combine: Add the wet ingredients to the dry mixture and stir until everything is well combined. Then, divide the dough into two portions—one large and one small.
- Adjust the texture: If needed, add a little water to make the dough softer. For the base layer, you can either use a spoon or your hands to spread it out on a baking sheet. If you prefer a firmer dough, as I did, roll it out with a rolling pin. You can also form small edges around the crust with your hands, but this is optional.
- Add the jam: Spread your favorite jam evenly over the base layer. I love blackcurrant jam, so I used 4 heaping tablespoons (about 150g). You can adjust the amount of jam to your liking.
- Top it off: Crumble the smaller portion of dough over the jam layer. Simply break it up into small pieces with your hands and sprinkle it on top.
- Bake: Preheat the oven to 180°C and bake for 20 minutes, or until the top is golden and crisp.
Nutrition facts
Recommendations
While many sugar substitutes have been around for ages, some can be just as bad as sugar—or even harmful. For example, I recently learned that stevia may have toxic effects and can potentially cause DNA mutations. If you’re looking for better alternatives, check out this informative video on sugar substitutes; it might help you make a more informed choice!
Currently, I use erythritol, which is about 20-40% less sweet than regular sugar and has a slight cooling effect but no aftertaste (unlike stevia). Surprisingly, 100g of erythritol contains 0 calories! I’ve also tried xylitol and liked it even better; it’s cheaper and tastes great, especially in drinks.
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Do you like this recipe?
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