Vegan Cinnamon Coffee Cake recipe

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Ingredients

cooking spray
1 cup almond milk
1 tablespoon white vinegar
½ cup applesauce
6 Medjool dates, pitted and chopped
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup almond meal
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup date syrup
1 cup chopped walnuts
1 cup almond meal
2 teaspoons ground cinnamon

Nutrition Info

421.9 calories
carbohydrate: 63.6 g
cholesterol: : -
fat: 18.5 g
fiber: 6.8 g
protein: 8.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 335.7 mg
sugar: 15.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.

  2. Combine almond milk and vinegar in a blender. Let stand until curdled, about 10 minutes. Add applesauce, dates, and vanilla extract, blend until smooth.

  3. Mix whole wheat flour, 1/2 cup almond meal, baking powder, 2 teaspoons cinnamon, and salt together in a bowl. Pour in date mixture and stir until batter is combined.

  4. Mix date syrup, walnuts, 1 cup almond meal, and 2 teaspoons cinnamon in a bowl to make topping.

  5. Spread 1/2 of the batter in the prepared pan. Drop 1/2 of the topping evenly over the batter. Spread remaining batter on top. Swirl batter and topping together with a butter knife. Drop remaining topping on top.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Recipe Yield

1 8-inch cake

Recipe Note

Vegan, sugar free, and delicious. Refined sugar is replaced by dates in this recipe from my cookbook Bake With Dates.

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