Vegan Coffee Cake with Walnut Crumb Topping

Elevate your crumb cake with this exquisite vegan coffee cake topped with the most fabulous walnut crumb topping! Quick and easy to throw together but sure to impress!

Course Dessert

Cuisine European

Keyword coffee crumb cake, vegan coffee cake

Prep Time 10

Cook Time 30

Total Time 40

Servings pieces

Calories 322kcal

Author Florentina

Ingredients

The Sponge

1.5 cups all purpose flour
3/4 cup granulated sugar
1/2 tsp fine salt
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup cashew milk or plain at, almond, soy milk
2 Tbsp apple cider vinegar
1 Tbsp vanilla or rum extract
1/2 cup olive oil

Walnut Crumb Topping

3 cups raw walnuts
1/2 cup light brown sugar
4 Tbsp apricot jam
Zest from 1 lemon
1 pinch fine sea salt

Instructions

Preheat oven to 350”F
In a small mixing bowl whisk together the wet ingredients and set aside.
3/4 cup cashew milk, 2 Tbsp apple cider vinegar, 1 Tbsp vanilla or rum extract, 1/2 cup olive oil
CRUMB TOPPING: Add the walnut crumb topping ingredients to the bowl of a food processor and using the pulse button process until a coarse mixture comes together into a loose dough. Take care not to over-process here so you have plenty of texture of the nuts. Set aside.
3 cups raw walnuts, 1/2 cup light brown sugar, 4 Tbsp apricot jam, Zest from 1 lemon, 1 pinch fine sea salt
DRY MIX: In a large mixing bowl whisk together all the dry ingredients then pour the wet mixture over the top. Use a spatula and fold everything together but take care not to over mix it.
1.5 cups all purpose flour, 3/4 cup granulated sugar, 1/2 tsp fine salt, 1/2 tsp baking soda, 1/2 tsp baking powder
Prepare a 9 x 9 inch baking dish lined with parchment paper. Transfer the batter and using your spatula help spread it on the bottom of the pan.
Using your hand start scooping the walnut mixture and sprinkle it over the dough until covered all over. Use the palm of your hand and gently press the mixture into the dough just a little (don’t press all the way to the bottom, just enough for everything to stick).
Bake your cake in the oven preheated oven for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a couple of crumbs hanging on to it.
Transfer the pan to a cooling rack and allow to cool off completely before slicing. Use a serrated knife to cut 4 equal strips both vertical and horizontal to make 16 squares.
Serve with a light dusting of powdered sugar alongside a cup of coffee.

Video

Notes

Storage - For the first day keep it at room temperature uncovered then transfer to lidded airtight containers overnight. For long term storage you can freeze in individual containers or biodegradable ziplock bags and thaw out on the kitchen counter a couple of hours before serving.
Don't Over-Mix - Chop everything using your food processor and the pulse button making sure to leave plenty of texture and a few larger walnut pieces for extra crunch. As the nuts toast during baking they will take on a deeply nutty flavor profile worth all the calories. Leave no crumb behind!
Press the Topping into the cake batter - Crumble the topping mixture over the batter using your hand for best results, then using the palm of your hand gently press it into the batter so it sticks. This way the nuts will be baked into the actual cake instead of just a layer sitting on top.

Nutrition