Vegan Almond & Cinnamon Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 8x8 cake or 12 muffins
Ingredients
For the cake:
  • ⅓ cup cane sugar or sugar of your choice
  • 2 tablespoons vegan or regular butter
  • 1¼ cups almond milk or milk of your choice
  • ½ tablespoon ground flaxseeds
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
For the crumbly topping:
  • 3 tablespoons vegan or regular butter
  • ½ cup cane or brown sugar
  • ⅓ cup oat flour or flour of your choice
  • 1 teaspoon cinnamon
  • ¼ chopped nuts (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine the sugar, butter, almond milk, flax, and vanilla and set aside.
  3. Into another bowl, sift together the flours, baking powder, cinnamon, and salt.
  4. Gradually combine the wet and dry ingredients and gently stir together. Fill a greased 8×8 or 7×9 baking pan (or 12 muffin cups) with the batter.
  5. Make the crumbly topping: In a small bowl, use a fork or your hands to combine the butter, sugar, flour, cinnamon, and nuts, if using. Mix until just crumbly. Add more flour if the mixture is too wet.
  6. Sprinkle ½ of the crumble mixture over the cake and bake for 25-30 minutes.
  7. Sprinkle the last half of the crumble mixture over the cake after it comes out of the oven.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=1835