Perfect Bake® recipe

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


US | Metric
Metric | US
  • 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


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