(A soft, rich fasting cake with a crunchy hazelnut topping and a fruity jam center — dairy-free and delicious!)
Vegan Jam and Nut Crumble Cake
Ingredients
For the dough:
For the filling & topping:
Instructions
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Prepare the dough:
- In a large bowl, cream the margarine with the sugar and vanilla.
- Add the water and mix until the sugar is dissolved.
- Gradually add the flour in two batches along with the baking powder.
- Mix with a spatula initially, then knead by hand until you get a smooth, non-sticky dough.
-
Chill part of the dough:
- Divide the dough into 4 equal parts.
- Take one part, shape it into a ball, wrap it in plastic wrap or place it in a bag.
- Place it in the freezer for 15 minutes (this will be used as the crumble topping).
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Assemble the base:
- Line a 21x31 cm baking tray with parchment paper.
- Spread the remaining ¾ of the dough evenly across the bottom of the tray, pressing it flat.
-
Add the filling and topping:
- Spread the thick hazelnut jam evenly over the dough.
- Sprinkle the chopped hazelnuts or walnuts on top of the jam.
- Remove the chilled dough from the freezer and either grate it over the top or crumble it with your hands.
-
Bake:
- Preheat the oven to 180°C (350°F).
- Bake the cake until it’s golden brown on top (approx. 30–35 minutes, but monitor closely).
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Serve:
- Let cool slightly before slicing.
- Enjoy with tea or coffee — perfect for fasting periods or any time you're craving a not-too-sweet treat.
