Vegan Crumb Cake
Restaurant pastry chefs have to be ready for anything at a moments notice and food preferences are no exception. This delicious Vegan Crumb Cake is Chef Kristen Napoleoni's (Clyde Common) go-to recipe when she needs a vegan dessert on the fly. Loaded with jam, the cake is scrumptiously moist and sweet with a crunchy crumb topping.
"I graduated from the Culinary Institute of America in 2010 and soon started working at Perennial Virant in Chicago. After my time at PV, I worked at various places in Chicago for the following 2 years, most notably as a pastry assistant at Lula Cafe. I moved to Portland in June of 2015. Here in Portland, I reunited with Carlo Lamagna, whom I worked with at PV, and became the pastry chef at Clyde Common. Since then I've been in charge of both the bread program and desserts at Clyde."—Kristen
Ingredients
Units:
- Jam - 10⅝ oz
- All Purpose Flour - 7 oz
- Brown Sugar - 4⅝ oz
- Salt - 1/8 oz
- Vegetable Oil - 3½ oz
- Agave Nectar - 1⅛ oz
- Salt - 1/4 oz
- Soy Milk - 12 oz
- Vanilla Extract - 1/4 oz
- Vegetable Oil - 4⅝ oz
- Cake Flour - 2¾ oz
- All Purpose Flour - 5½ oz
- Whole Wheat Flour - 3½ oz
- Baking Powder - 1/2 oz
- Baking Soda - 1/8 oz
- Sugar - 5⅞ oz
Servings
1 cakeDirections
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