Heart-healthy olive oil, apple cider and grated apple make this dairy- and egg-free spice cake super moist. Buy fresh apple cider with no-added sugar for this recipe; look for it where refrigerated juices are sold. The crumb topping is a salty-crunchy combo of walnuts, whole-grain flour, and quinoa flakes blended with maple syrup. Look for quinoa flakes where hot breakfast cereals are sold or substitute rolled oats if you like. Keep the cake refrigerated after baking and reheat briefly in a toaster oven for a nice warm snack. It’s perfect with a cup of spice tea.
Active time: 20 minutes Total time: 50 minutes
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Vegan Apple Crumb Coffee Cake Ingredients For the crumble For the cake Directions Preheat the oven to 350°F (177°C). Spray an 8-inch (20cm) square baking pan with cooking spray. Set aside. In a small bowl, combine the crumble ingredients together. Set aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt and pumpkin pie spice. In another bowl, whisk together the apple cider, oil, extract and vinegar. Add the wet ingredients into the dry ingredients and stir with a rubber spatula until blended. Scrape the batter into the prepared pan. Sprinkle the apples over the top. Break up the crumble mixture into pieces with your fingers and sprinkle on top of the cake. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 minutes. Cut into squares and serve. Serves: 16 | Serving Size: 1/16 recipe Nutrition (per serving): Calories: 120; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 133mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 5g; Protein: 2g
Originally published December 2020
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