This vegan blueberry crumb cake recipe is perfect for those who are looking for a dairy-free and egg-free option. The cake is made with almond milk, apple cider vinegar, and coconut oil, giving it a moist and fluffy texture. The blueberry filling is made with fresh or frozen blueberries, lemon juice, and maple syrup, giving it a sweet and tangy taste. The crumb topping is made with flour, sugar, and coconut oil, making it crunchy and delicious.
