The buckle cake is a fun one to make, super easy and you can use fresh or frozen fruit you have on hand. The term buckle comes from the cake buckling around the fruit as it cooks for a bit of trivia.

Mixed Berry Buckle [Vegan]

Cooking Time

45

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Ingredients

For the Streusel Topping:

  • 1/2 cup oat flour or all purpose flour
  • 1/2 cup of brown or coconut sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons of vegan butter, cut in cubes and must be cold

For the Cake/Buckle:

  • 3/4 cup of non dairy milk
  • 2 teaspoons of apple cider vinegar or lemon juice
  • 1/3 cup of neutral oil – canola, refined coconut oil etc.
  • 1 tablespoon vanilla extract
  • 1 1/2 cups of all purpose flour
  • 3/4 cup of brown or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest from one lemon
  • 3 cups of fresh or frozen fruit (if using frozen, run under hot water then allow to drain for 5 minutes)
  • Plus 2 tablespoons flour to toss the fruit in
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Preparation

For the Streusel Topping:

  1. Into a bowl, add flour through cinnamon. Whisk to combine. Then add your cubed, cold butter and cut in with a pastry cutter or pinching with your fingers quickly. You want to avoid melting the butter. Set that aside in your fridge while you work on the cake batter.

For the Cake/Buckle:

  1. Preheat your oven to 375°F and spray a 8×8 pan with some oil. Set aside.
  2. Into a measuring cup, add your non-dairy milk with vinegar or acid of choice. Whisk and allow to sit for a minute to “curdle”. Then add oil and vanilla. Whisk and set aside. Into your stand mixer, paddle attached, add your flour through zest. Blend. Then add your milk/oil mixture slowly and blend to just combine. Take your fully drained frozen or fresh fruit (no draining needed if fresh), toss with a bit of flour to coat. This helps the fruit to suspend in the cake and not sink to the bottom.
  3. Pour your cake batter into your prepared pan. Then with a spoon- add your fruit to the top of the cake. Take your streusel topping from the fridge and spread evenly over the top of the fruit. Bake for 40-45 minutes. Remove and let cool before serving.
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