Coffee Crumble Cake

Tati Rodriguez
@tativegancooking
Total
1h 8min
Prep
30min

Crumble Ingredients

  • 6 tablespoons cold vegan butter, cubed
  • ¾ cup all purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt

Cake Ingredients

  • 2 scoops Coffee Ka’Chava
  • 1 ¼ cups all purpose flour
  • ⅔ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup neutral oil or melted refined coconut oil
  • ¾ cup unsweetened plant milk, room temperature
  • ⅓ cup unsweetened plant based yogurt
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

How to make

  1. Preheat oven to 350°F and line an 8 inch square pan with parchment paper. Make the crumble by mixing flour, brown sugar, cinnamon, and salt, then rubbing in the cold vegan butter until crumbly. Refrigerate while preparing the batter.
  2. In a large bowl, whisk together flour, Ka’Chava, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk plant milk, yogurt, oil, espresso mixture, vanilla, and vinegar. Pour wet ingredients into dry ingredients and gently mix until just combined.
  3. Spread the batter evenly into the pan and sprinkle the crumble on top. Bake for 33 to 38 minutes, until set and a toothpick comes out with a few moist crumbs. Let cool at least 30 minutes before slicing.