Do you use Sour Cream in the cakes or crumble cakes? In this plant-based version of the recipe, we'll replace the sour cream with a non-dairy yogurt or vegan sour cream. The addition of baking soda will still help the cake to rise and become fluffy. For the chocolate flavour, we can use high-quality cocoa powder and a small amount of espresso powder to enhance the taste.

Plant-Based Chocolate Crumble Cake Recipe:

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup cocoa powder
• 1/2 tsp espresso powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup non-dairy yogurt or vegan sour cream
• 1/4 cup plant-based milk (such as almond or soy)

Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tbsp vegan butter, melted
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.

3. In a separate mixing bowl, mix together the vegetable oil, vanilla extract, non-dairy yogurt or vegan sour cream, and plant-based milk until smooth.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

5. Pour the batter into the prepared cake pan and set aside.

6. In a small mixing bowl, combine the flour, brown sugar, melted vegan butter, and cinnamon to make the crumble topping. Mix until crumbly.

7. Sprinkle the crumble topping over the cake batter.

8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Remove from the oven and let cool for 10 minutes before serving.

Enjoy your plant-based Chocolate Crumble Cake!

Sour cream is a common ingredient in many cake recipes, and it serves several purposes in the baking process.

First, sour cream adds moisture to the cake, which is important for creating a tender and moist crumb. It also adds richness and tanginess to the flavor of the cake.

Second, sour cream helps to activate the baking soda in the recipe. Baking soda is an alkaline ingredient that needs an acidic ingredient, like sour cream, to react and produce carbon dioxide gas, which causes the cake to rise.

Finally, sour cream helps to tenderize the gluten in the cake batter, resulting in a softer and more tender texture.

When using sour cream in a cake recipe, it is important to mix it in thoroughly with the other ingredients to ensure even distribution throughout the batter. Sour cream can also be substituted with other acidic ingredients, such as yogurt or buttermilk, to achieve similar effects in baking. There are many vegan versions of sour cream available. These are typically made with plant-based ingredients, such as soy, cashews, or coconut, that are blended with water and a souring agent, such as lemon juice or vinegar, to create a creamy and tangy product that can be used as a substitute for traditional sour cream.

Some vegan sour creams are also fortified with additional nutrients, such as vitamin B12, to provide a similar nutritional profile to traditional sour cream.

Many vegan sour creams can be found at health food stores, specialty grocery stores, and online retailers. Alternatively, some people also make their own vegan sour cream at home using a combination of ingredients such as cashews, water, vinegar or lemon juice, and salt, blended together until smooth.

通常，我做蛋糕或糕点时不使用酸奶油。在这个基于植物的食谱版本中，我们将用非乳制品酸奶或纯素酸奶替代酸奶油。小苏打的加入仍将帮助蛋糕膨胀变得松软。对于巧克力味，我们可以使用高质量的可可粉和少量的浓缩咖啡粉来提高口感。

植物性巧克力碎屑蛋糕食谱：

配料： 1杯多用途面粉 1/2杯砂糖 1/3杯可可粉 1/2茶匙浓缩咖啡粉 1茶匙小苏打 1/2茶匙盐 1/3杯植物油 1茶匙香草精 1杯非乳制品酸奶或纯素酸奶 1/4杯植物性奶（例如杏仁或豆浆）

碎屑配料： 1/4杯多用途面粉 1/4杯红糖 2汤匙纯素黄油，融化 1/4茶匙肉桂

步骤： 1.预热烤箱至350°F（175°C），并涂抹8英寸蛋糕模。 2.在一个大的混合碗中，混合面粉、糖、可可粉、浓缩咖啡粉、小苏打和盐。 3.在另一个混合碗中，混合植物油、香草精、非乳制品酸奶或纯素酸奶和植物性奶，直到光滑。 4.将湿配料加入干配料中，混合均匀，不要过度搅拌。 5.将面糊倒入已准备好的蛋糕模中，搁置。 6.在一个小混合碗中，将面粉、红糖、融化的纯素黄油和肉桂混合在一起，搅拌至起屑状。 7.将碎屑覆盖在蛋糕糊上。 8.烤30-35分钟，或直到插入蛋糕中央的牙签拔出来干净为止。 9.从烤箱中取出，冷却10分钟后即可享用植物性巧克力碎屑蛋糕！