Vegan Apple Coffee Cake with Cinnamon Streusel (Edit recipe)

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Vegan Apple Coffee Cake with Cinnamon Streusel is the perfect way to say hello to fall! This coffee cake is so fluffy and has a gooey and sweet streusel filling that will make your mouth water! Made with delicious ingredients like apples, brown sugar, butter, flour, and walnuts, this recipe is the most cozy dessert that you can enjoy while the weather starts to cool down.

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 16

Ingredients

Apple Coffee Cake

0.5 cup Almond Milk, or any plant milk of choice
1 tsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract
0.25 cup Vegan Buttery Spread, melted
0.25 cup unsweetened Applesauce
0.666 cup Light Brown Sugar, packed
1 tsp Ground Cinnamon
0.25 tsp Sea Salt
2 cup All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 whole Honeycrisp Apples, peeled and diced

Cinnamon Streusel Filling

0.75 cup Light Brown Sugar, packed
0.5 cup All Purpose Flour
0.5 cup Vegan Buttery Spread, softened
0.5 cup Rolled Oats, can also be quick oats
1 tsp Ground Cinnamon
0.333 cup Organic Walnuts, crushed (to top the cake before baking)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Grease a 9×9 inch pan and line with parchment paper. Set aside.
Peel and dice two apples, then place in a bowl and set aside.
In a large bowl, add in almond milk and apple cider vinegar and let sit for 2 minutes.
Next, add in vanilla extract, melted butter, applesauce, brown sugar, cinnamon, and salt and stir together.
Add in remaining dry ingredients and whisk together. Once well mixed, stir in apples with a spatula.
To make Cinnamon Streusel:
In another medium sized bowl, make your crumble. Mix together all ingredients with your hands until nice clumps form together.
Pour 3/4 of the batter in your lined baking dish and spread out evenly. Then add in your crumble and spread out all over the batter. Add in remaining cake batter, spread out evenly and top with additional cinnamon and crushed walnuts.
Let the cake bake at 350ºF for one hour, or until the top of the cake becomes golden brown and you can stick a toothpick in the cake and it comes out dry.
Let cool for about 15-20 minutes before removing cake from the baking dish.
Cut into squares and enjoy!

Notes

How to store: Place in the fridge for up to one week. Can also be frozen for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	245
Fat:	11 g
Carbohydrates:	34 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	281 mg
Fiber:	1 g
Sugars:	17 g
Calculated per serving.