Old-Fashioned Vegan Apple Cinnamon Coffee Cake
This Old-Fashioned Apple Cinnamon Coffee Cake has an oatmeal streusel, a creamy vanilla glaze and is loaded with fresh apples, walnuts and cinnamon flavor in an ultra moist, delicious coffee cake!
Servings: 8 Servings
Ingredients
Old-Fashioned Vegan Apple Cinnamon Coffee Cake
DRY INGREDIENTS
- 1 1/2 cups all purpose flour white whole wheat flour or combo equally 1 1/3 cups, can also use gluten-free flour like Bob's Red Mill
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
WET INGREDIENTS
- 1/2 cup vegan butter melted or oil of choice
- 2/3 cup organic sugar
- ½ cup unsweetened applesauce or 2 flax eggs
- 2 teaspoons pure maple syrup or 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk at room temperature
- 1 1/2 cups tart apples — peeled and diced such as Granny Smith (about 2 medium)
- Optional: 1 cup walnuts, roughly chopped
STREUSEL OAT TOPPING
- 2 tablespoons vegan butter, melted
- 1/2 cup organic brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup old-fashioned oats can use gluten-free
- 1/4 cup walnuts, roughly chopped
VANILLA GLAZE
- 3/4 cup organic powdered sugar
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
STREUSEL OAT TOPPING
- In a small bowl, combine the oats, brown sugar, cinnamon and salt. Pour in the melted butter, then stir until the mixture forms large crumbs. Stir in the nuts. Set aside.
APPLE COFFEE CAKE
- Preheat the oven to 350 degrees F. Grease an 8-inch round spring form pan, line the bottom with parchment paper, then grease once more. Set aside.
- Combine melted butter, sugar, applesauce (or flax eggs), and maple syrup (or vanilla extract) in a large bowl until blended. Add in the flour, salt, cinnamon, baking soda into the wet mixture, stirring until blended.
- Stir in apples and walnuts, batter will be thick. Spread batter into prepared pan.
- Sprinkle the streusel mixture over the coffee cake batter in the pan. Set aside.
- Bake the coffee cake for 50-60 minutes, or until the top is light golden brown and the cake feels firm to the touch, or a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes. Run a butter knife around the cake’s edges to loosen it, then unmold.
VANILLA GLAZE
- Whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle over the warm cake after it has been unmolded. Enjoy warm or at room temperature.