Vegan Jam and Nut Crumble Cake
(A soft, rich fasting cake with a crunchy hazelnut topping and a fruity jam center — dairy-free and delicious!)
Ingredients
- 250 grams margarine (room temperature) – or butter if not fasting
- 150 grams brown sugar (or any sugar of your choice)
- 1 teaspoon vanilla extract
- 100 milliliters water
- 550 grams flour (added in two batches)
- 1 packet baking powder (~10 g)
- 450 grams thick hazelnut jam (or any thick jam of your choice – avoid runny ones)
- 70 grams chopped hazelnuts or walnuts (plus more for topping)
For the dough:
For the filling & topping:
Instructions
- 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).
- 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).
- 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.