Crumble Cake | Vegan Gluten-Free Cake with Blackcurrant Jam

Now try this crumble cake! Really, recipe for lazy bakers! I can’t imagine an easier way to make crumble cake. Vegan, gluten-free, low-fat (only one tablespoon of coconut oil – but you can skip even this part without loosing in taste).

The only possible concern is sugar. I bought  blackcurrant jam made with sorbitol instead of sugar. I read that it is a derivative of fructose. It has twice less calories than sugar and 40% less sweetness than sugar. They say there is no risk to consume this sweetener in amounts of 15-40 g per day. In addition, our body requires no insulin to digest this product. So, not so bad as I see it. I know some may argue about negative effects of fructose, however, we studied with my hubby that question too. In two words, according to Dr. Gregor (and studies that he is referring to), there is no danger in fructose, as long as it is consumed together with other components of fruits and berries: polyphenols and phytonutrients. This helps to prevent sugar levels from dropping too low after sugar spikes.

Well this maybe of-top information, if you are here just for the recipe! I actually plan to make a separate post to this topic, hoping it will not take too long.

Back to the cake! You will need following ingredients and 40 min of your time:


Oats 1 cup
Oatmeal flour 2 cups
Sugar 2 tbsp. (opt.)
Cinnamon 1 tsp
Orange 1pc.
Zest of one orange
Zest of one lemon (opt)
Banana 1pc.
Soda 0,5 tsp.
Salt 0,5 tsp.
Oil 1 tbsp. (opt.)
Blackcurrant jam 150 g.


How to make Crumble Cake with Jam

Mix dry ingredients in one bowl: oats, oatmeal flour, sugar, cinnamon.  You can use any other flour instead of oatmeal flour. Or you can just grind 1 cup of oats.

Before mixing wet ingredients you need to scrape off zest from your orange and juice it. Then mix all remaining ingredients together: orange juice, zest, mashed banana, oil, salt and soda. Soda will react with orange juice and you will see bubbles. This will give more air and make the dough softer.

Then combine wet ingredients with dry ingredients and divide the dough in one big and one small piece.

If you like, you can add water to make dough softer. Then you can use a spoon or your hands to spread the first layer of your cake on the baking sheet. This time I made firm dough and I used a rolling pin to roll it out. I created small borders with my hands, however it is not necessary to do.

After you finished your “crust”, spread it with a jam of your taste. Blackcurrant jam is my favourite, so I use blackcurrant jam. For this cake I used 4 huge tablespoons of jam. It is about 150g in total. You can use more or less – up to you!

On top of the jam layer, crumble the remaining dough. I just separated the dough into tiny pieces with my hands and crumbled it on top.

Bake the cake at 180’C for 20 min.

When Crumble Cake is ready, enjoy it with your favourite drink! Today I feel like a cocoa drink with home-made almond milk. And you?

Do you like this recipe?

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Have a nice day!



Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

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