We are all about a sweet breakfast treat, and this healthy old-fashioned Vegan Cinnamon Crumble Coffee Cake is just the perfect way to celebrate Christmas morning or a fun brunch gathering. This tender, lightly sweet, filled with cinnamon goodness and a tasty crumble topping that tastes decadent, but is healthy and wholesome, is a fantastic addition to your breakfast or dessert.  It is sure to make guests and family think you labored in the kitchen over this deliciousness.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Who doesn’t love a great coffee cake, especially during the holidays or special occasions, right?  This Vegan Cinnamon Crumble Coffee Cake tastes like the old fashioned treat everyone loves. It’s tender, flavorful, and loaded with tons of cinnamon crumble topping .  Mom and I pulled this recipe from our old archives of recipes then embarked on Whole Food Plant Based conversion.

Wholesome Goodness

I love this coffee cake or should I call it tea cake because I love it with tea. I am an avid tea drinker. Love smoothing spice teas like Constant Comment and Chai Tea. Love to start my morning snuggled up with a warm cup of tea. And this delicious cake is a perfect accompaniment with tea or coffee. It is definitely one of those cozy types of cakes that reminds you of something grandma would have made during the holidays or for company.

Crumble Topping

Ya just gotta love a great crumble topping; those cinnamony wholesome crumbles of goodness are so flavorful and well . . . crumbly!  LOL This crumble is lightly sweet and full of wholesome rolled oats.  Mom is all about old-fashioned desserts. She loves anything “old school.” And this cake totally delivers on all that warm and cozy nostalgic feeling.

Cinnamon Spice

Having a great cinnamon spice to flavor this crumble cake is important in my humble opinion.  My favorite is Penzeys China Cinnamon Tung Hing. If you have never tried this cinnamon, you have no idea what you are missing. It is beyond crazy delicious. You would be surprised how amazingly good it is.  It has this bold sweetness to it.  There is no sugar added, it is just gives that naturally sweet note.  It is the perfect cinnamon for baking. We swear by it. You can use any brand of cinnamon you wish in this recipe and it will be delicious.

I wish I could give all our Readers a free Tablespoon of this cinnamon spice just so they could experience how amazingly great it tastes.  If you have a Penzeys store near you and you have a few minutes to spare, visit it. Penzeys has all their spices in “smelling jars” so visitor can smell the spices.

Smell the China Cinnamon Tung Hing. To me, it smells like everything good.  It puts a smile on my face every time.  Perhaps that is because cinnamon reminds me of home and my family and baking with my mom . . . all the simple and good things in life.  Let me know if you visit a Penzeys, I would love to know what you think.  And just to clarify, this is not a sponsored advertisement – it’s just a simple spice that I adore and I would love to share with each of you – our Readers, because I want to put a smile on your face too!

Hi!  Robin here!

Monkey is so right! Penzeys cinnamon has this beautiful wholesome sweetness that is special and unique.  Katie turned us onto Penzeys years ago.  We had never heard of it until she sent us a Penzeys Christmas Baking gift box one year.  It had a jar of cinnamon in it, and we have been Penzeys spice lovers ever since. Spices are everything when you cook and bake Whole Food Plant Based, right?

We will be enjoying this delicious coffee cake Christmas morning, and we wish all of you that celebrate a wonderful and very Merry Christmas filled with lots of love, family, and friends!

We would love for you to give this recipe a try!  We just know you are going to love it.

If you try this recipe, we would love to know if you love it as much as we do, please leave us a review!

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Products Used:

• Food Processor
• 8 x 8 baking pan
• Parchment paper

Vegan Cinnamon Crumble Coffee Cake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 9 Servings 1x
• Category: Breakfast, Brunch, Dessert

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Description

We are all about a sweet breakfast treat, and this healthy old-fashioned Vegan Cinnamon Crumble Coffee Cake is just the perfect way to celebrate Christmas morning or a fun brunch gathering. This tender, lightly sweet, filled with cinnamon goodness and a tasty crumble topping that tastes decadent, but is healthy and wholesome, is a fantastic addition to your breakfast or dessert.  It is sure to make guests and family think you labored in the kitchen over this deliciousness.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Coffee Cake Ingredients:

• ¾ cup rolled oats, chopped
• 1 ¼ cup almond flour, lightly packed
• ¼ cup brown rice flour
• 1 teaspoon cinnamon
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup maple sugar *
• 1 teaspoon molasses
• 1 Tablespoon flax meal
• 1 teaspoon lemon juice
• 2 teaspoons vanilla
• ½ cup unsweetened plain plant milk
• 1/3 cup unsweetened applesauce
• ¼ teaspoon sea salt *

Crumble Topping Ingredients:

• ½ cup rolled oats, chopped
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ cup almond flour
• 3 Tablespoons organic maple syrup
• 3 Tablespoons unsweetened almond butter

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Instructions

1. Preheat the oven to 350 F. Place the oven rack in the center position.
2. Make the Crumble Topping– Place ½ cup oats in a food processor to break them up, about 20 seconds. Then add all the remaining Crumble Toppingingredients to the food processor and process until well combined. The Crumble Topping should be “loose” but hold together when taking a small amount and pressing it into a ball. (see notes). Set aside.
3. Line an 8 x 8 baking pan with parchment paper. Set aside.
4. Make the Coffee Cake by placing ¾ cup oats in a food processor to break them up, about 20 seconds. Then add all the remaining Coffee Cake ingredients to the food processor and process until well combined.
5. Pour the Coffee Cake batter into the parchment lined 8 x 8 baking dish, smooth out carefully to make the batter even and level. Then place the Crumble Topping onto of the batter – see notes.
6. Bake at 350 F for 28 to 30 minutes. Note:  Place a piece of foil across the top of the cake at the 15-minute mark to prevent over-browning of the crumble.
7. Remove from the oven, allow to cool for at least 25 minutes, serve warm.

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Notes

*Medjool dates, Maple Sugar Maple Syrup:  We get tons of questions about sweetener substitutions. We totally get it. Some folks want to use all Medjool dates, while others want to use all maple syrup. We’ve tried making this coffee cake using all Medjool dates, it turned out gummy.  We also tried using all maple syrup, gummy also.  Honestly, the best sweetener for this cake recipe is the combination of maple sugar and unsweetened applesauce.  Additionally, using date sugar is not recommended either as it just doesn’t have the same flavor and texture needed for this recipe.  (Note: The Crumble Topping works perfectly well with maple syrup).  ***We also get a lot of questions about using coconut sugar, many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.

*Tips: You do not have to clean and wash the food processor out after making the Crumble Topping if you wipe out the food processor and wipe off the “S” blade to remove moisture before making the Coffee cake.

*Crumble Topping: One thing that makes a crumble topping pretty is the dimension of the crumbles.  This can be achieved by taking small amounts of the crumble topping and squeezing it in your hand to create small crumbly balls and then placing them around the surface.  Make them different sizes.  Sprinkle any remaining loose crumble to fill in the gaps.  Very slightly and gently press the crumble into the cake batter.  If your crumble is too sticky, add a Tablespoon (+) of almond flour.  If you crumble does not lightly stick together, add ½ teaspoon of almond butter. The crumble should appear loose, but should stick together when taking a small amount and squeezing it together.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  9

*Storage: Use within 5 days.

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