Moist Crumble Cake without Butter or Dairy

• 400 ml White flour
• 150 ml Raw cane sugar
• 2 tsp Baking powder
• 100 ml Oil (I recommend canola or sunflower oil)
• 200 ml Soy milk
• 1 Egg
• 100 ml Dried fruits as you like (I recommend raisins or cranberries)
• 100 ml Walnuts (roughly chopped)
• 4 tbsp Oil of your choice
• 4 tbsp Cake flour
• 4 tbsp Raw cane sugar
• 4 tbsp Almond flour (if you don't have any, then whole wheat or cake flour is fine)

1. Warning When you weigh out the cup of flour, try not to pack too much into it!
2. Gently pour it in diligently to get accurate measurements.
3. Preheat your oven to 180C.
4. Mix all of the cake batter ingredients together in a bowl.
5. Once mixed, pour the dough into a tray that's lined with parchment paper.
6. Next in the same bowl (you don't have to wash it), mix all of the crumble ingredients together and with a fork or spoon, crumble it (you're making the crumbly topping).
7. Place the topping you made in Step 3 now on top of the dough and spread it evenly.
8. Bake at 180C for 30-35 minutes.
9. Once you pierce it with a skewer and none of the dough stick on it, it's done.
10. It's also delicious if you mix in frozen fruit instead of dried fruit as well as compote.
11. This makes it juicy.

white flour, cane sugar, baking powder, oil, milk, egg, raisins, walnuts, your choice, flour, cane sugar, flour

Taken from cookpad.com/us/recipes/151247-moist-crumble-cake-without-butter-or-dairy (may not work)