Cinnamon Oat Crumble Coffee Cake
One of the best parts about coffee cake other than the way it makes your house smell when it’s baking? The tender crumbly topping. This vegan coffee cake has a cinnamon oat topping on top of a moist, flavorful cake base.
Adapted from Hot For Food
| Yield: 8- 10 servings | Time: 1 hour 20 minutes |
Preparation
Heat oven to 350F. Grease a 9-inch cake pan with butter or nonstick baking spray. In a large bowl combine the flour, 1 ½ teaspoons cinnamon, baking soda, baking powder, salt, brown sugar. and white sugar. Using a pastry blender or fork, mix the coconut oil into the flour mixture until pea sized crumbs form throughout.
Topping
Reserve 1 ¼ cups of the dry mixture in a small bowl. Mix in the oats and ½ teaspoon of cinnamon. This will be your topping.
Cake
In a separate, large bowl whisk together the almond milk, vinegar, vanilla, coffee, and yogurt. Add the dry mixture from the first step, leaving the crumb topping in the small bowl. Fold ingredients together gently, taking care not to over mix.
Pour the cake batter into the prepared pan and top evenly with crumb topping mixture. Bake for 60-70 minutes, or until a toothpick comes out clean when inserted into the center. Allow cake to cool for 10 minutes before serving.
Ingredients
2 ¼ cups flour
⅓ cup rolled oats
2 teaspoons cinnamon, divided
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup light brown sugar
½ cup sugar
1 cup coconut oil, soft but solid
1 cup almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla
½ cup coffee
½ cup coconut or vanilla cashew-based yogurt