Vegan Chocolate Chip Crumb Cake

5 from 2 votes

Vegan Chocolate Chip Crumb Cake

This vegan chocolate chip cake is moist, delicious, and topped with a cinnamon brown sugar crumb topping. An absolute slice of heaven that's perfect with a cup of tea or coffee!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 529kcal

Author: Alissa Saenz

Ingredients

For the Crumb Topping

1 cup all-purpose flour
½ cup organic brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup vegan butter, chilled

For the Cake

1 cup unflavored vegan yogurt
¾ cup vegetable oil
¾ cup unsweetened and unflavored non-dairy milk
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 ¼ cup organic granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
9 ounces vegan chocolate chips (about 1 ½ cups)

US Customary - Metric

Instructions

Preheat the oven to 350° and lightly oil a 9 x 13 inch baking pan.
To make the crumble topping, first stir together the flour, brown sugar, cinnamon, and salt. Cut the butter into about 8 slices, then add them to the mixture. Cut the butter in using a pastry cutter (or fork), until the mixture resembles coarse crumbs.
Place the crumb topping into the fridge to chill while you make the batter.
Stir the yogurt, oil, milk and vanilla together in a small container, such as a liquid measuring cup.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
Pour the yogurt mixture into the bowl with the dry ingredients, then stir everything together until combined.
Fold in the chocolate chips.
Transfer the batter to the prepared baking pan, then sprinkle the crumble topping over it.
Bake the cake until the topping is golden brown and a toothpick inserted into the center comes out clean, about 40 to 45 minutes.
Place the cake on a cooling rack and let it cool completely before slicing and serving.

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