Vegan Apple Crumb Coffee Cake

This dairy- and egg-free spice cake is incredibly moist thanks to heart-healthy olive oil, apple cider, and shredded apple. For this dish, opt for fresh apple cider with no added sugar; look for it where refrigerated juices are offered. The crumb topping is a salty-crunchy combination of walnuts, whole-grain flour, and quinoa flakes with maple syrup. Look for quinoa flakes where hot breakfast cereals are offered, or use rolled oats instead if you prefer. Refrigerate the cake after baking and reheat briefly in a toaster oven for a tasty warm snack. It goes well with a cup of spice tea.

Vegan Apple Crumb Coffee Cake

Ingredients

For the crumble

• 1/4 cup (28g) chopped walnuts

• 1/4 cup (35g) white-whole wheat flour

• 1/3 cup (30g) quinoa flakes or rolled oats

• 2 tablespoons olive oil

• 2 tablespoons dark maple syrup

• 1/2 teaspoon ground cinnamon

For the cake

• 1 1/2 cups (180g) white whole-wheat flour or whole-wheat pastry flour

• 1/2 cup (95g) coconut sugar

• 1 1/2 teaspoon pumpkin pie spice

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (237ml) apple cider

• 1/4 cup (59ml) olive oil

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar

• 1 1/2 cups (184g) peeled and chopped apple (1 large apple)

Directions

Preheat the oven to 350°F (177°C). Spray an 8-inch (20cm) square baking pan with cooking spray. Set aside. In a small bowl, combine the crumble ingredients together. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt and pumpkin pie spice. In another bowl, whisk together the apple cider, oil, extract and vinegar. Add the wet ingredients into the dry ingredients and stir with a rubber spatula until blended.

Scrape the batter into the prepared pan. Sprinkle the apples over the top. Break up the crumble mixture into pieces with your fingers and sprinkle on top of the cake. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 minutes. Cut into squares and serve.

Serves: 16 | Serving Size: 1/16 recipe

Nutrition (per serving): Calories: 120; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 133mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 5g; Protein: 2g