Vegan Apple Walnut Crumble Coffee Cake
This fluffy coffee cake tastes like apple pie. It is warming, spiced with chunks of walnuts and apples. Gluten free too!
Servings: 16 servings
Ingredients
Dry:
- 2 cups oat flour (I made mine in my Vitamix)
- 1 teaspoon ground cinnamon
- 2 ½ teaspoon baking powder
- 1 teaspoon sea salt
Wet:
- 1 medium organic apple, chopped, core removed (about 1 ½ cups chopped)
- ¾ cup coconut sugar
- ½ cup walnuts, raw
- 1 teaspoon raw ginger root, peeled
- 1 ½ tablespoon fresh lemon juice + pinch of zest
- 1 ripe banana
- ¼ cup virgin coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon apple cider vinegar (or sub more lemon juice)
Fold in:
- 1 cup organic apple, diced
- ½ cup raw walnuts, chopped
Crumble topping:
- ¼ cup oat flour
- 1 ½ tablespoon virgin coconut oil, melted
- 1 ½ tablespoon coconut sugar
Instructions
- Preheat oven to 350 degrees. Grease a 8 or 9 inch square baking dish with coconut oil - about 1-2 tsp.
- Add all the dry ingredients to a large mixing bowl and toss.
- Add all the wet ingredients to a blender and blend from low to high until smooth.
- Pour the wet into the dry and mix well, until smooth and fluffy. You can use a hand or stand mixer if desired.
- Fold in the walnuts and apples.
- Pour the batter into the baking dish.
- Add all the crumble topping ingredients to the "dirty" mixing bowl - no need to clean the leftover batter. Mix well and crumble the mixture over top the batter.
- Bake at 350 degrees for 25 minutes - or until a toothpick inserted in the center comes out clean. The top of the cake should be firm and fluffy to touch when done. Serve! Store leftover in the fridge and serve warm or chilled.