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!