Chocolate Crumb Cake (VEGAN)

Chocolate Crumb Cake


Crunchy Chocolate Topping

  • 1 c. plus 2 tbsp.  all purpose flour
  • 2/3 c.  granulated sugar
  • 1/4 c. baking cocoa, sifted
  • a pinch of salt
  • 1/2 c. coconut oil melted
  • 1/3 c. chocolate chips


  • 1 1/4 c. all-purpose flour
  • 1/3 c. baking cocoa, sifted
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c. mild vegetable oil
  • 1/2 c. granulated sugar
  • 3/4 c. non dairy milk (I use almond milk).
  • 1 tsp. vanilla extract


Preheat the oven to 350°.  Lightly grease a 9-inch pan and dust with cocoa.


In a medium bowl, combine the flour, sugar, cocoa, and salt.

Drizzle the coconut oil over the top and mix with a fork until the mixture is lumpy and oil is well incorporated.  You may need to use your hands.  Add the chocolate chips and mix, then set aside.


In a small bowl, combine the flour, cocoa baking powder, baking soda and salt.

In a large bowl, preferably with an electric mixer, cream together the oil and sugar until well combined.  Add the milk and vanilla and mix well.

Incorporate half of the dry ingredient, mixing until the batter just comes together, then repeat with the other half.


Pour the battered into the prepared pan and spread evenly.

Crumble the topping over the batter.

 Bake for 32 to 36 minutes, until a toothpick inserted into the center comes out clean.  Let cool completely in the pan on a cooling rack.  Store leftover cake loosely covered at room temperature.


Overall it was a good recipe and easy to make.  It was delicious and the kids love it.  The only complaint that Amanda and I had was the texture of the topping, it was a little grainy feeling.  I may try something a little different next time to try and make the topping a little smoother.  If I figure it out, I will update the recipe accordingly.


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