A soft, cinnamony, sweet, cake that pairs so well with tea or coffee! This recipe is so easy to make and is sure to satisfy a sweet tooth. You would never guess this recipe is vegan!

  1. Dry Ingredients:
  • 90g oat flour
  • 80 grams all purpose gluten free flour 
  • 16 grams tapioca starch 
  • 70 g coconut sugar
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract 
  • 1/2 tsp cinnamon 

Wet Ingredients 

  • 160 g applesauce (can sub for mashed banana or pumpkin puree) 
  • 30 grams coconut oil
  • 40 grams liquid sweetener (maple syrup or honey if not vegan)
  • 180 ml coconut milk 
  • 1 tbsp apple cider vinegar

Streusel Ingredients

  • 1/2 cup gluten free flour or white rice flour
  • 1/2 ground walnuts or almonds (ground sunflower seed for nut free)
  • 4 tbsp liquid sweetener 
  • 3 tbsp coconut oil (refrigerated) 
  • 1/4 cup (40 g) coconut sugar 
  • 2 tsp cinnamon 
  • 1/4 tsp sea or himalayan salt

Glaze: 

  • 1 heaping tbsp vegan butter
  • 2 tbsp coconut milk
  • 1 tbsp water
  • 2 tbsp sugar
  • 1 tsp tapioca starch

Optional toppings: 25 g walnuts, 25 g sultanas or dried raisins, 1/2 tsp powdered cloves, sprinkle cinnamon 

Recipe adapted by @veganela 

  1. Line a 15×23 cm or 6×9 inches baking pan and preheat over to 350 F (180 C). 
  2. Combine all wet ingredients together and set aside. 
  3.  Streusel: add all ingredients and mix with your fingers until you get a crumbly texture. set aside
  4. Dy ingredients: mix all dry ingredients together using a whisk. Add in wet ingredients. 
  5. Once batter is ready, poor half of it in the baking pan. 
  6. Top with half the streusel. 
  7. Add the remaining batter on top then top with rest of the streusel.
  8. Bake at 350 F (180 C) for 35-45 minutes depending on your oven. I used a toaster oven and it took 50 minutes to cook. (Here in bali, ovens are not common in houses). 
  9. Let it cool for 30-50 minutes 
  10. Glaze:  simply roast a few walnuts on a pan for 1-2 minutes until fragrant, add butter, sugar, vanilla, coconut milk, water and tapioca and stir through, add in sultanas. 
  11. Drizzle on top of cooled cake and poke a few holes on the cake to get the frosting to seep through.
  12. Stays fresh for 5-6 days or frozen for 1-2 months.