Vegan Spelt Strawberry Coffee Cake
So you already know that I’ve been having a love affair with strawberry baked goods this season.
After I was so excited with how my Vegan Blueberry Lemon Loaf turned out (seriously, you gotta try it), I decided to make a variation on the recipe using strawberries.
Today’s Vegan Spelt Strawberry Coffee Cake is another really fun breakfast/dessert. The loaf is made with oats which makes it breakfast-y but it’s topped with a cinnamon-sugar crumble which also puts it in the dessert category. No matter what time of day you decide to enjoy it, I think you’ll be happy!
I’m not a big coffee drinker but I think it would be absolutely delicious dipped in coffee. I tried spreading coconut butter and vegan butter on toasted slices and both were super delicious.
- 2 cups spelt flour
- 1 cup rolled oats
- 1 tbs baking powder
- ¼ tsp salt
- 2 tsp ground cinnamon
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 1 cup non-dairy milk
- juice of 1 lemon
- 1 tbs vanilla extract
- 1 cup spelt flour
- ⅓ cup coconut sugar
- 1 tsp cinnamon
- dash of salt
- ¼ cup coconut oil, melted
- 1 cup chopped strawberries
- coconut butter, melted
- Preheat oven to 375°. Grease loaf pan.
- In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon.
- In a small bowl, stir together ½ cup coconut oil, maple syrup, milk, lemon juice and vanilla.
- Add contents small bowl to large. Stir until thoroughly mixed. Fold in strawberries.
- Prepare crumb topping by stirring together 1 cup flour, coconut sugar, 1 tsp cinnamon, salt and ¼ cup coconut oil.
- Press batter into loaf pan so it's about 90% full. Use hands to press crumb topping on top.
- Bake for 25-40 minutes (depending on size of pan) until loaf is puffy and golden brown.
- Let cool before removing from pan. Drizzle melted coconut butter on top.
Looks yummy! How do you make the icing shown in the pictures?
It’s just melted coconut butter! 🙂
What can be substituted for all of the oil? Apple sauce? HELP!
The oil makes the cake moist and holds things together, so it’s a tough one to leave out. You could try substituting applesauce and/or mashed banana!
Looks SO good! What size loaf pan did you use?
I split the batter (enough for one regular size pan) into three mini 5″ pans. Hope that helps!
And sorry, one more… can I sub spelt flour for whole wheat flour w/out making modifications?
Yep! That should be an easy swap! 🙂
Great! Making this right now! Thanks SO much! I LOVE everything you do and am always inspired to try new things when I see your recipes!!!
I just finished my third piece! So yummy! I subbed whole wheat flour and frozen strawberries which increased bake time by 5 min!!
Gorgeous cake, sounds healthy too! I love strawberries and cinnamon, never thought about pairing the two together though! Will have to try this in my kitchen 😀
Thanks! I hope you get a chance to try it! 🙂