For this delicious Hemp and Spice Crumble Cake you will need:
Crumble Topping
1 Cup Unbleached All-Purpose Flour
1 Cup Light Brown Sugar (packed)
2 Teaspoon Ground Cinnamon
1 tblsp Hemp Seeds
Pinch of Salt
5 Tablespoons melted margarine
Cake
1 Cup Plain or Vanilla Soy, Hemp, Almond or Rice Milk
1/2 Teaspoon Salt
1 Cup Light Brown Sugar (packed)
1 Teaspoon White or Apple Cider Vinegar
2/3 Cup Sugar
2 + 1/4 Cups Unbleached All-Purpose Flour
8 Tablespoons melted margarine
2 Teaspoons ground Cinnamon
1 Teaspoon ground Allspice
1/2 Cup Unsweetened Applesauce
1 Tablespoons Egg Replacer mixed with 3 Tablespoons Water
2 Teaspoons Baking Soda, 1 + 1/2 Teaspoons Baking Powder, 2 Teaspoons Vanilla Extract
Method
Crumble Topping
Whisk the flour, brown sugar, cinnamon and salt together in a bowl. Stir in melted margarine (while still warm) and set aside.
Cake
Preheat oven to 350F.
Spray a 9 x 13 baking pan with cooking spray.
Mix hempmilk with vinegar. Whisk together flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt in a mixing bowl.
In a separate bowl, whisk together sugars with melted margarine, applesauce, egg replacer and vanilla until smooth.
Alternately, stir the flour and the hempmilk into the sugar mixture. Whisk until smooth.
Pour the batter into a baking pan. Crumble topping over the cake batter, making sure to sprinkle it evenly over the cake.
Bake for 45 to 50 minutes, until a knife inserted in the centre of the cake comes out clean.
Now to sit back, put your feet up and enjoy with a cuppa !
Originally posted in Weed World Magazine Issue 92
