The Pioneer Woman Tasty Kitchen
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Vegan Cinnamon Crumb Cake

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Level: Intermediate

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Description

A take on traditional crumb cake, made without dairy.

Ingredients

  • 2 cups Flour
  • ¾ cups Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • ½ cups Earth Balance Margarine
  • 1-½ teaspoon Cinnamon
  • 2 Tablespoons Sugar
  • ¼ cups Soy Yogurt
  • ¾ cups Almond Milk
  • 2 Tablespoons Earth Balance Margarine

Preparation

1. Preheat oven to 350 F and lightly grease an 8- or 9-inch round cake pan (or in my case, a festive Halloween pan).
2. In a large bowl mix together the flour, 3/4 cup sugar, baking powder and salt.
3. Using a cutting board, cut the margarine into small chunks and add them to the mix. Mix for a couple of minutes with a hand mixer. This is your “dry ingredient” mix.
4. Remove 1/2 cup of the dry ingredient mix and put it into a separate bowl. Add the cinnamon and 2 tablespoons of sugar into the reserved 1/2 cup and mix together well. This is your “topping”.
5. To the remaining dry ingredient mix, add the soy yogurt and milk and mix until the consistency is smooth.
6. Put the batter into the round cake pan and spread evenly. I used a rubber spatula to spread it around.
7. Spread the topping evenly over the top of the batter. Melt 2 tablespoons of margarine in the microwave for about 30 seconds. Drizzle the melted margarine over the top of the cake.
8. Bake the cake for 35 minutes or until a toothpick comes out clean.

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