No better way of staring your weekend than with a delicious vegan cranberry crumble. Just top it off with some creamy coconut milk ice-cream and you're ready to go!

For the Cake: 

• 1/2 cup Watermelon Seed Flour 
• 1 1/2 cup oat flour 
• 1/2 tsp baking soda 
• A pinch salt 
• 1/2 tsp cinnamon 
• 1/3 cup coconut sugar 
• 1 tsp apple cider 
• 3/4 cup oat milk 
• 1/2 cup dried cranberries 

For the Crumble: 

• 1/4 cup coconut sugar 
• 1/4 cup 5 Seed Butter 
• 1/4 cup Watermelon Seed Flour 
• 1/2 tsp cinnamon 

Directions: 

1. Preheat the oven to 375 degrees Fahrenheit and oil an 8 inch cake pan.
2. In a large bowl, mix together the cake ingredients and pour into the cake pan.
3. In a small bowl, mix together the crumble ingredients then sprinkle over the top and lightly press it into the cake. 
4. Bake for around 20-25 minutes until golden, let cool a bit then serve with nondairy ice cream and a drizzle of seed butter and enjoy!