I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to.
Makes one 9-inch cake; about 12 servings
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons cinnamon, or more to taste
- 1/4 teaspoon salt
- 1/3 cup safflower oil
- 1/3 cup maple syrup
- 1 cup apple juice
Walnut Crumble Topping
- 1/2 cup walnuts
- 1 teaspoon cinnamon, or more to taste
- 1/4 teaspoon vanilla extract, or more to taste
Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 by 5 by 3-inch loaf pan.
Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl and stir together.
Make a well in the center and pour in the oil, syrup, and apple juice. Stir until completely mixed. Add a little more cinnamon if you’d like a more pronounced scent and flavor.
Process the walnuts in a food processor until finely ground. Combine them in a small bowl with the cinnamon and vanilla and stir together. Taste, and add more cinnamon and/or vanilla if you’d like.
Pour the batter into the prepared pan. Top with the walnut mixture.
Bake in the shallow pan for 30 minutes or the loaf pan for 40 minutes, or until a knife inserted in the center tests clean. Cool until just warm, then cut into squares, wedges, or slices to serve.