This cake uses heart‑friendly olive oil, fresh apple cider, and grated apple to stay super moist without any dairy or eggs.
The crunchy topping mixes walnuts, whole‑grain flour, and rolled oats with a touch of maple syrup for a sweet‑salty finish.
Active time: 20 minutes | Total time: 1 hour
Vegan Apple Crumb Coffee Cake
Crumb topping
- 1/4 cup (28 g) chopped walnuts
- 1/4 cup (35 g) whole‑wheat flour
- 1/3 cup (30 g) rolled oats
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil
- 2 tbsp dark maple syrup
Cake batter
- 1½ cups (180 g) whole‑wheat flour or pastry flour
- ½ cup (95 g) coconut sugar
- 1½ tsp pumpkin‑pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (237 ml) apple cider (no added sugar)
- ¼ cup (59 ml) olive oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1½ cups (184 g) peeled apple, diced 1‑inch pieces
How to make it
- Preheat the oven to 350°F (177°C). Lightly spray an 8‑inch square pan.
- Combine walnuts, flour, oats, and cinnamon for the crumb. Add olive oil and maple syrup, then mix with your hands until it looks crumbly. Set aside.
- In a big bowl, whisk together the dry ingredients: flour, coconut sugar, baking soda, salt, and pumpkin‑pie spice.
- In another bowl, whisk the wet ingredients: apple cider, olive oil, vanilla, and apple cider vinegar.
- Pour the wet mix into the dry mix. Stir gently with a spatula until just combined—no flour streaks.
- Spread the batter in the prepared pan. Sprinkle the diced apple over the top, then crumble the topping mixture over the apples.
- Bake for about 30 minutes, until the surface turns golden and a toothpick comes out clean.
- Let the cake cool a little, cut into squares, and enjoy warm or at room temperature.
Servings: 16 (1 square per serving)
Nutrition per serving: 153 kcal, 7 g fat, 22 g carbs, 2 g protein, 2 g fiber, 9 g sugar. Also provides potassium, iron, calcium, and vitamin C.