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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Raspberry Chocolate Chip Crumb Cake

By Chef Linda

This tasty and simple recipe for Raspberry Chocolate Chip Crumb Cake was adapted from a Family Circle recipe that I cut out some time ago. The combination of tangy, fresh raspberries, dark chocolate, and crumb topping was enough to get my attention, even if it wasn't a vegan recipe. A few easy substitutions (which is often the case in veganizing a traditional recipe) and this was good enough to serve with alarming frequency. Too good to be vegan, they all said. Well, they were wrong. It was so good, it HAD to be vegan.

Ingredients

 1 ¼ cups all-purpose flour
 ¾ cup sugar
 2 tsp baking powder
 ½ tsp salt
 ½ cup coconut milk, plus 2 tablespoons
 2 tbsp mild flavored oil or coconut oil, melted
 1 tsp vanilla
 ½ cup non-dairy semi-sweet chocolate chips or chopped dark chocolate
 1 ½ cups fresh raspberries
For the Streusel Topping
 1 cup all-purpose flour
 ½ cup sugar (brown or granulated)
 6 tbsp melted coconut oil (or substitute your favorite oil or melted vegan butter)
 1 tsp ground cinnamon
 ¼ tsp salt
 ⅓ cup chopped nuts (or use old fashioned oats for texture)

Directions

1

Preheat oven to 350ºF. Lightly oil an 8-inch square baking pan. In a large bowl, whisk together the flour, sugar, baking powder and salt. In separate bowl, mix the coconut milk, oil (if you are using melted coconut oil, make sure your coconut milk is warm or the oil will start to harden), and vanilla.

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Pour the wet ingredients into the dry and mix gently to combine. Add chocolate chips and stir until evenly moistened. Empty out into prepared baking pan and top with raspberries.

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To make the streusel topping, mix together the flour, sugar, cinnamon, and salt. Pour in melted coconut oil and add nuts. Mix until crumbly. Using your hands, place clumps of topping evenly over the top of the cake. Bake for about 35 minutes or until knife inserted into cake comes out clean. Let cool before cutting into squares.

Notes

Raspberry Chocolate Chip Crumb Cake
IngredientsDirections

Raspberry Chocolate Chip Crumb Cake

DifficultyEasyCook Time35 mins
YIELDS
9 pieces

INGREDIENTS

 1 ¼ cups all-purpose flour
 ¾ cup sugar
 2 tsp baking powder
 ½ tsp salt
 ½ cup coconut milk, plus 2 tablespoons
 2 tbsp mild flavored oil or coconut oil, melted
 1 tsp vanilla
 ½ cup non-dairy semi-sweet chocolate chips or chopped dark chocolate
 1 ½ cups fresh raspberries
For the Streusel Topping
 1 cup all-purpose flour
 ½ cup sugar (brown or granulated)
 6 tbsp melted coconut oil (or substitute your favorite oil or melted vegan butter)
 1 tsp ground cinnamon
 ¼ tsp salt
 ⅓ cup chopped nuts (or use old fashioned oats for texture)

DIRECTIONS

1

Preheat oven to 350ºF. Lightly oil an 8-inch square baking pan. In a large bowl, whisk together the flour, sugar, baking powder and salt. In separate bowl, mix the coconut milk, oil (if you are using melted coconut oil, make sure your coconut milk is warm or the oil will start to harden), and vanilla.

|

Pour the wet ingredients into the dry and mix gently to combine. Add chocolate chips and stir until evenly moistened. Empty out into prepared baking pan and top with raspberries.

|

To make the streusel topping, mix together the flour, sugar, cinnamon, and salt. Pour in melted coconut oil and add nuts. Mix until crumbly. Using your hands, place clumps of topping evenly over the top of the cake. Bake for about 35 minutes or until knife inserted into cake comes out clean. Let cool before cutting into squares.

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