Vegan Cinnamon Loaf Cake with Streusel
This vegan cinnamon cake is so light and fluffy. It is generously topped with streusel and perfect with a warm cup of coffee.
Servings: 2 Cakes
Ingredients
Streusel Topping:
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
Cinnamon Cake Batter:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 190 g all-purpose flour sifted
- 150 g light brown sugar
- 2 teaspoons ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon nutmeg
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
Make the streusel:
- To a small bowl, add the flour and brown sugar. Mix them together.
- Add the vegan butter. Use your hands to combine all the ingredients until it has a crumbly texture like large breadcrumbs. Cover the streusel and place it into the fridge until you need it.
Make the cake:
- To create your vegan ‘buttermilk’, mix the soy milk and apple cider vinegar together. Set the buttermilk aside for 8 minutes so that it can curdle. Measure out the other ingredients for the recipe in the meantime.
- Combine the flour, light brown sugar, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in a large mixing bowl.
- Pour in the curdled soy milk, canola oil, vanilla extract and maple syrup. Fold the dry ingredients into the wet ingredients until the pockets of flour are gone.
- Pour your cake batter equally into the two prepared cake tins and sprinkle the streusel on top of each of them. Bake them in the centre of the oven for 20 minutes. By this point, a skewer will come out of the cakes nice and clean.
- Let the cakes cool in their tins for 15 minutes, then place them on a cooling rack to cool completely.