Simple, moist and gluten-free apricot crumble cake. Perfect for the summer coffee party with friends or family. Quick to make, fluffy, delicious and vegan.
Preheat the oven to 175 °C (195 °C ) and line a 24cm Ø springform pan with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE Place oat flour, buckwheat flour, almond flour, raw cane sugar, baking powder, bourbon vanilla and a pinch of salt in a large bowl and whisk until well combined. In the second step, add the liquid ingredients vegetable milk, melted margarine and coconut yogurt. Stir until a compact dough is formed.
100 g Oatmeal, 100 g Buckwheat flour, 50 g Almond flour, 3 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, 1 Pinch of salt, 100 g Raw cane sugar, 125 ml Plant milk, 70 g melted margarine, 30 g Coconut yogurt
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour the dough into the mold and smooth it out.
Spread apricots on the dough and set aside.
200 g fresh apricots
FOR THE CRUMBLEKnead the oat flour, melted margarine, coconut blossom sugar and cinnamon with your hands until everything is well combined. Piece by piece, spread the crumble evenly over the apricots.
50 g Oatmeal, 40 g melted margarine, 30 g Raw cane sugar, ½ tbspn Cinnamon
Put in the oven and bake for 40 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Cut into pieces and serve optionally with powdered sugar and cream.Store in an airtight container at room temperature for up to 3 days.