This vegan blueberry crumb cake recipe is perfect for those who follow a plant-based diet. It's made with almond milk, coconut oil, and flax eggs, which gives it a moist and fluffy texture. The blueberry filling is made with fresh blueberries, lemon juice, and maple syrup, which adds a natural sweetness. To make the cake, mix the dry ingredients, cream the coconut oil and sugar, add the flax eggs and vanilla, and alternate adding the dry ingredients and almond milk. Fold in the blueberries and pour the batter into a greased baking dish. For the crumb topping, mix flour, sugar, and coconut oil until crumbly, and sprinkle over the cake batter. Bake for 45-50 minutes, and enjoy a delicious vegan dessert!
