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Dairy-free blueberry crumble cake

This dairy-free cake has a divinely thick, sticky crumble topping. Naturally sweet blueberries are dotted throughout the cake and scattered on top where they burst during baking and ooze their syrupy juices into the topping. If you’re intolerant to eggs, this cake works well with an egg replacer, which you can buy from health-food shops. Of course, you can use real eggs otherwise.

Prep time: 20 minutes

Baking time: 50–60 minutes

Ready in: 2 hours

Serves: 8–12

225g (8oz) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

50g (2oz) caster sugar

50g (2oz) wholemeal flour

150ml (5fl oz) soya or rice milk

50ml (2fl oz) vegetable oil

1 tbsp cider vinegar

2 tsp vanilla extract

3 eggs, beaten (or 3 tsp egg replacer mixed with 6 tsp water)

250g (9oz) fresh or frozen (and defrosted) blueberries

For the crumble topping

50g (2oz) plain flour

½ tsp ground cinnamon

150g (5oz) soft dark brown sugar

2 tbsp soya spread

20cm (8in) square cake tin with 5cm (2in) sides

Preheat the oven to 180°C (350°F), Gas mark 4, then line the base and sides of the cake tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.

First make the topping. Sift the flour and cinnamon into a large bowl, add the sugar and mix together. Using your fingers, rub in the soya spread until the mixture forms a crumbly topping.

Sift the plain flour, baking powder, bicarbonate of soda and salt into a separate bowl and mix in the sugar and wholemeal flour. In another bowl, whisk together the soya or rice milk, vegetable oil, vinegar and vanilla extract until well combined.

Add the beaten eggs, or egg replacer mixture, to the wet ingredients, then gradually pour them into the flour mixture and mix just until combined.

Fold in about half of the blueberries, then pour the batter into the prepared tin. Scatter the remaining blueberries over the top of the cake and then sprinkle the crumble topping evenly over the top of the batter.

Bake for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. The top will be golden brown and look uneven, but don’t worry as that’s part of its charm.

Allow the cake to sit in the tin for 20 minutes before lifting out using the baking parchment, then carefully peel away the paper and allow to cool down fully on a wire rack.

Cut into squares and arrange on a plate to serve.