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Blueberry crumb cake

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There's something so comforting about cake. Am I right?! This blueberry crumb cake reminds me of summer, when the days are long and there is endless warmth and sunshine.  This Blueberry crumb cake is so so yummy! Make it as a treat, share with friends at a picnic or simply enjoy it as a dessert (with a serve of coconut yoghurt!)
The recipe is vegan and can be adapted to be gluten free too!

Blueberry Crumb Cake (serves 8-10)
Cake 
1 cup plain flour/gluten free flour/almond flour
1/3 cup coconut flour
1/4 cup coconut oil melted
1/3 cup sugar/coconut sugar
3-4 tbsp water/plant mylk
1/2 tsp baking powder
Filling
1 cup frozen/fresh blueberries
1 tsp cornstarch (optional)
Topping
3/4 cup oats
1/4 cup flour
1/3 cup sugar
2 tbsp vegan margarine
1 tsp vanilla essence
Method:
1) For the cake base mix all the ingredients together to form a thick consistency. Press into a tin lined with baking paper.
2) Mix the blueberries with the cornstarch and top on the base.
3) To make the crumb topping, mix the dry ingredients together. Then add the margarine and vanilla essence and using you finger mix together to form a "crummy" consistency. Top over the blueberries evenly.
4) Bake in an oven preheated at 180 degrees C, for 15-20 minutes checking occasionally. The crumb topping should be come nice and brown.
5) Allow to cool then enjoy! Serve it with some vegan ice cream or coconut yoghurt for the perfect dessert!


As always I'd love to know if you've tried any of my recipes, and how they turned out!
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