Cinnamon Coffee Cake

BY Rosane Oliveira, DVM, PhD

Our recipe for Cinnamon Coffee Cake teaches you how to make this classic baked good with all plant-based ingredients. The moist cake is accented by a crunchy top layer that gets its sweet and spicy flavor from sucanat, nutmeg and cinnamon. Enjoy with a warm beverage in the morning or slice it up when guests come over to visit. This is a wholesome treat that is guaranteed to delight!

Ingredients

  • 2 1/2 cups whole wheat pastry or gluten-free flour
  • 1 3/4 cup sucanat
  • 1 cup Homemade Nut Milk*
  • 3/4 cup applesauce
  • 1/2 cup nuts, chopped (optional)
  • 1/4 cup dairy-free yogurt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon (plus more for topping)
  • PREP TIME 15
  • COOK TIME 35-40
  • Serves 9

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, sucanat, cinnamon and nutmeg in a large bowl.
  3. Add applesauce and stir until crumbly. Remove 1 cup of mixture and set aside for use in Step 5.
  4. In a separate bowl, combine Homemade Nut Milk, dairy-free yogurt, vinegar, vanilla, baking powder and baking soda.
  5. Stir well then mix into the large bowl of dry ingredients.
  6. Pour batter into an 8×8 baking dish.
  7. If using chopped nuts, add them to the mixture set aside in Step 5.
  8. Crumble over the top of the batter then sprinkle with additional cinnamon as desired.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

*Store-bought plant-based milk may also be used.