#cakeforbreakfast

Lucy: I am part of L’s “Cake for breakfast squad.” Who else with us?

From Gastroposter Nelia Belkova, via Instagram:

A delightful vegan twist on the classic sour cream crumb cake, this recipe features a moist and tender cake with a buttery crumb topping. Perfect for breakfast, brunch, or dessert!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup vegan sour cream. 1/2 cup unsweetened almond milk. 1/2 cup vegan butter, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. For the crumb topping:. 1/2 cup all-purpose flour. 1/2 cup brown sugar. 1/4 cup vegan butter, softened. 1 tsp ground cinnamon.

Instructions: Set the oven to 350F 175C and heat it up. A 9x9-inch baking pan should be greased and floured. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. To the dry ingredients, add the almond milk, melted vegan butter, vegan sour cream, and vanilla extract. Don't mix any further than that. Add the flour, brown sugar, softened vegan butter, and ground cinnamon to a different bowl, and mix them together to make the crumb topping. Mix until it falls apart. Pour the cake batter into the baking pan that has been ready. Spread the topping of crumbs out evenly over the batter. After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Enjoy slices of the vegan sour cream crumb cake!

Prep Time: 15 minutes

Cook Time: 40 minutes