Cinnamon Streusel Vegan Cake Recipe
January 16, 2020
This cinnamon streusel vegan cake recipe is absolutely next level! Some people call this guy a “coffee cake” because it’s absolutely perfect for eating with coffee (no, it doesn’t actually contain any coffee). The streusel topping is crisp and crumbly while the sponge itself is light and fluffy. There’s a layer of streusel marbled through the centre of the cake which means the cinnamon flavour kicks ass throughout every slice. Finish it off with a drizzle of vanilla icing and you’re ready to go!
- Yield: 6-8 1x
For the Streusel
- 200g granulated sugar
- Pinch sea salt
- 150g plain flour
- 1 tbsp ground cinnamon
- 90g vegan butter
For the Cake
- 2 tsp ground psyllium husks
- 450g plain flour
- ½ tsp fine sea salt
- 2 tsp baking powder
- 180g vegan butter (melted)
- 300g granulated sugar
- 50g light brown sugar
- 1 tsp vanilla bean paste
- 180g vegan yogurt
- 150ml milk
For the Icing
- 60g icing sugar
- ½ tbsp plant milk
- ¼ tsp vanilla bean paste
To Make the Streusel
- Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
- In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.
To Make the Cake
- In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
- In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
- In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth.
- Add the flour mixture to the wet ingredient mixture and mix together until just combined.
- Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel.
- Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing.
To Make the Icing
- In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk.
- Once the cake is fully cooled, drizzle all over with the icing, slice and serve.
See below full post for a step-by-step breakdown of the process with images.
Keywords: vegan cake recipes
This cinnamon streusel vegan cake recipe is really no different from making a crumble topping. The key is to use your hands a little as possible as they’ll warm up the vegan butter which, in turn, will activate the gluten in the flour. I like to use a pastry cutter or pair of knives to chop the ingredients together until you have a crumbly, sandy mixture.
Once you’ve made the streusel, set it aside and make the cake batter. You’ll be using psyllium husks as your egg replacement, which thicken and turn gelatinous when mixed with water (much like flax seeds but with a much weaker flavour). Combine the psyllium husks with the wet ingredients, before mixing into the dry ingredients.
Layering the Batter
In a greased, lined cake tin put half of your cake batter. Top it with half of the streusel. Repeat the process until you’ve used all the batter and the streusel. The aim is to end up with two distinct layers of cake, separated by a sweet, cinnamon rich layer.
Once the batter is layered, it’s ready for baking. Place in the oven for at least 50 minutes at 170c. Once baked, a skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and allow to cool completely before drizzling with the vanilla icing.