Recipe
Vegan Coffee Cafe's Cinnamon Crumb Cake
A crumb cake with no eggs, butter or dairy that doesn't announce it: the buttermilk here is vegan (cane sugar, canola and vinegar-soured plant milk do the tenderizing), and the top carries a proper cinnamon-coconut sugar crumb. Forty-five minutes, six servings, and the piece of evidence to hand anyone who thinks vegan baking means compromise.
Ingredients
Cake Ingredients | |
|---|---|
1 | cup flour |
1 | cup vegan buttermilk |
1 | teaspoon vanilla extract |
1 | cup flour |
1 | teaspoon cane sugar |
1 | teaspoon baking powder |
1 | teaspoon canola oil |
1 | teaspoon salt |
Crumb Topping Ingredients | |
1 | cup flour |
1 | teaspoon cinnamon |
1 | teaspoon coconut sugar |
1 | teaspoon salt |
1 | teaspoon canola oil |
Instructions
Baking Instructions | |
|---|---|
| 1. | Preheat the oven to 365°F (185°C). Brush a baking pan with oil and line it with parchment paper. |
| 2. | In a large bowl, whisk together flour, cane sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together canola oil, vegan buttermilk, and vanilla extract. |
| 3. | Pour the wet mixture into the dry ingredients and mix until just combined. |
| 4. | For the crumb topping, combine flour, coconut sugar, cinnamon, and salt. Add canola oil and toss until the mixture appears crumbly. |
| 5. | Spread the cake batter in the prepared pan and sprinkle the crumb topping evenly over the batter. |
| 6. | Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before serving. |
Published on Jul 24, 2024 by Luminița
