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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.