Coffee cake or crumb cake as some call is a classic pastry and one made with just a few ingredients.
We remixed the old fashioned coffee cake recipe from 1954 by Los Angeles Unified School District Recipes. The LAUSD recipe just needed a little tweaking to make vegan. This coffee cake recipe yields 12 to 24 servings.
Ingredients:
Equipment:
Ingredients:
- 2 1/2 cup (300g) spelt flour (or kamut flour)
- 1 1/4 cup (200g) coconut sugar, or maple crystals or dry agave
- 1 tsp sea salt
- 1/2 tsp allspice powder
- 1 tsp cinnamon
- Pinch of clove
- 3/4 cup grape-seed oil (or avocado oil)
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- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp. ground flax seed + 3 Tbsp. water
- 1 Tbsp. key lime juice (optional)
- 1 cup vegan buttermilk (To make vegan buttermilk, pour 1 Tbsp. key lime juice then pour in 1 cup of vegan milk and allow to sit for 1 minute, make vegan milk by blending 1-2 Tbsp. of seed or nut butter with 1 cup water or blend 1-2 Tbsp. of your favorite seed or nut with 1 cup water.)
*Use regular vegan milk if you rather not make a vegan buttermilk
- Oven
- Cake pan
- Pre-heat oven to 375F
- In a bowl add 1 Tbsp. ground flax seed and 3 Tbsp. water and let sit.
- Combine the flour, coconut sugar, sea salt, allspice and clove powder.
- Set aside 1/2 cup worth and add cinnamon to it, this is the cinnamon crumb topping.
- Mix together the remaining ingredients, flax mixture, baking soda, baking powder, and vegan milk to the larger part of the mixture.
- Grease the pan lightly with oil and pour in the batter.
- Pour on top the cinnamon crumb topping.
- Bake for 22-25 minutes or until a toothpick comes out clean from the middle.
*The baking time will vary depending on the size and type of pan you use. *In the photo, I baked it in a 10-inch cast iron pan and it took around 30 minutes to bake.
