Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free)

Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front

This is a recipe for a delicious and healthy Blueberry Vanilla Cream Crumble Cake. This blueberry vanilla crumble cake is made with a few staple ingredients and ready in only 30 minutes. This blueberry crumble cake is baked with healthy ingredients hence good to have for breakfast or as an afternoon snack but also delicious enough to make for dessert. This blueberry vanilla cream crumble cake is vegan, gluten and sugar free.

Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front

A good blueberry cake is one of the best things there is. But I wanted to level up and make it even better. So I though: what can make a blueberry crumble cake even better? And I almost immediately thought of vanilla cream. Im a huge fan of vanilla cream, it’s so delicious and makes just about everything a little better. Said and done! I added a layer of vanilla cream on the crust and out came this Blueberry Vanilla Cream Crumble Cake. It’s everything you want in just one bite! t has a lovely yet light crust, a creamy and delicate vanilla cream, sweet and tasty blueberries and a crunchy crumble topping. And the vanilla cream really takes the classic blueberry cake to a whole new level. This blueberry vanilla cream crumble is baked with easy and healthy ingredients hence perfect to have for breakfast or afternoon snack but also delicious enough to make for dessert. It is both vegan, gluten and sugar free.

A few tips:

  • Make sure to stir the vanilla cream constantly to avoid lumps from creating.
  • Let the vanilla cream simmer on low heat and add a little tapioca/potato starch at a time, stirring regularly. When the cream starts to thicken take it off the stove but keep stirring until thickened.
  • Let the vanilla cream cool for a while before pouring it on top of the crust.
  • f you prefer a sweeter crumble cake then you can add some granulated sugar free sweetener to the blueberries before adding them on top of the vanilla cream.
  • Let the crumble cake cool before slicing it to avoid the vanilla cream from running down the sides.
  • Store the blueberry crumble cake in an air proof food container in the fridge or in a cool place.
Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front
Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front

Ingredients for this Blueberry Vanilla Cream Crumble Cake:

  • Oats
  • Desiccated coconut
  • Coconut oil
  • Apple sauce
  • Cinnamon
  • Plant based milk
  • Sugar free granulated sweetener
  • Stevia vanilla drops
  • Cornstarch
  • Tapioca or potato starch
  • Liquid sweetener
  • Oat flour
  • Blueberries
  • Corn starch
Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front
Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free) on parchment paper with a spoon with a piece of cake lying beside the front pieces. Shown from front

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Blueberry Vanilla Cream Crumble Cake (Vegan, Gluten & Sugar Free)

This is delicious crumble cake with blueberries and vanilla cream. It's easy to make, light and fresh.
Course Baking, Dessert, Healthy Snack, Snack, Sweet Treat
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Light, Oil Free, Refined-Sugar-Free, Sugar Free, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9

Ingredients

For the crust

  • 4 dl Oats
  • 1 dl Desiccated coconut
  • 2 tsp Coconut oil melted and slightly cooled
  • 1/2 dl Apple sauce
  • 1-2 tsp Cinnamon

For the vanilla cream

  • 2 dl Unsweetened plant based milk (I used almond)
  • 1-2 tbsp Sugar free granulated sugar
  • 3-4 drops Stevia vanilla drops (or 1 tsp vanilla extract)
  • 2-2 1/2 tbsp Cornstarch
  • 1-2 tsp Liquid sweetener (optional)

For the crumble

  • 2 dl Oats
  • 1 dl Oat flour
  • 4-5 tsp Apple sauce
  • 1 tsp Cinnamon
  • 2 tsp Coconut oil melted and slightly cooled
  • 1 tbsp Fiber syrup, or any other liquid sweetener

For the filling

  • 300 g Blueberries
  • 1 tsp Tapioca or potato starch
  • 1-2 tbsp Granular stevia sugar if you prefer it sweeter (I did not use it)
  • 1 tsp Cinnamon

Instructions

  • Start with the vanilla cream. Add milk, granulated sweetener, stevia drops and liquid sweetener (if using) to a pot and bring to simmer.
  • Add a little cornstarch at a time, stirring constantly so that you don't get any lumps.
  • Keep on adding cornstarch until the cream starts to thickened.
  • Remove from the heat and keep stirring until the cream comes together. It should be thick but still pourable.
  • Preaheat the oven to 175 degrees Celsius.
  • Line a baking sheet with parchment paper.
  • Make the crumble by combining all the ingredients for the crumble in a bowl. Set aside.
  • Prepare the blueberries by combining all ingredients for the filling in a bowl. Set aside.
  • Make the crust by combining the ingredients for the crust in a bowl. Keep stirring/kneading until it turns into a dough.
  • Add the crust to the prepared sheet and make a thin layer using your hands and pressing the dough down on the parchment covered sheet.
  • Add vanilla cream on top of the crust.
  • Add blueberries on top of the vanilla cream.
  • Finish by topping the blueberries with the crumble.
  • Bake in the oven for 22-28 minutes, until the crumble is golden brown.

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