Vegan Cinnamon Coffee Cake

Made with almond milk and applesauce, this cinnamon coffee cake is a treat for vegans; dates and date syrup keep it refined sugar-free.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 422 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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