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Apple Walnut Coffee Cake (Vegan)

This vegan apple coffee cake features jammy stewed apples layered in a whole wheat and walnut-infused cake topped with a walnut crumble!
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Prep Time:20 minutes
Cook Time:35 minutes
Servings: 9

Ingredients

Crumble

  • ½ cup (60g) oat, all purpose, or whole wheat flour
  • ¼ cup (48g) brown sugar
  • 1 tsp cinnamon
  • 2 tbsp (26g) vegan butter melted
  • 2 tbsp (30g) walnut butter1 or more vegan butter

Cake

  • ¾ cup + 2 tbsp (105g) all purpose flour
  • ¾ cup + 2 tbsp (105g) whole wheat flour or more all purpose flour
  • ¼ cup (48g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ½ cup (120ml) soy milk
  • 1½ tsp apple cider vinegar
  • ½ cup (120g) applesauce
  • 1 ½ tbsp (17g) brown sugar
  • 2 tbsp (26g) vegetable, canola, avocado, or other neutral oil
  • 2 tbsp (30g) walnut butter1 or more oil or melted vegan butter
  • 1 tsp vanilla extract
  • 1½ cups stewed apples2

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
  • Make the streusel by combining flour, brown sugar, and cinnamon in a small bowl. Pour over the melted butter and walnut butter and stir with a fork until crumbly. Set aside.
    Tip: If your streusel seems too moist still, add an extra 1 to 2 tablespoons of flour.
  • For the cake, whisk dry ingredients in a bowl (all purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and cinnamon).
    Tip: Sift the baking powder and baking soda into the bowl since these tend to clump.
  • In a separate large bowl, whisk the wet ingredients (soy milk, vinegar, applesauce, brown sugar, oil, walnut butter, and vanilla extract).
  • Add the dry ingredients to the wet ingredients and fold together just until no dry flour is left.
  • Spread half the batter into your lined baking dish. Top with stewed apples, then spread the remaining batter on top. Sprinkle crumble all over.
  • Bake for about 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with some moist crumbs (but not uncooked batter).
  • Place the baking dish on a wire rack and cool for 10 minutes in the dish. Use the parchment paper to carefully remove the cake from the baking dish and place on the wire rack to finish cooling.
  • Store the cooled coffee cake in an airtight container. It can be stored at room temperature for the first 24 hours, but for any longer than that it should be refrigerated or frozen.

Notes

1) See this post for how to make your own walnut butter.
2) This coffee cake recipe uses a little under half a batch of my stewed apples. If you have excess apples, you can add them with the crumble topping or serve them on top of the baked coffee cake.