Indulge in the warm, comforting flavors of this delicious vegan cinnamon streusel coffee cake recipe. Made with plant-based ingredients, this coffee cake features a moist and tender crumb, perfectly spiced with cinnamon and other aromatic flavors. The crunchy streusel topping adds a delightful textural contrast that will keep you coming back for more. Whether you’re starting your day with a cup of coffee or tea, hosting a brunch with friends, or treating yourself to a comforting afternoon snack, this cinnamon streusel coffee cake is the perfect choice.
Not only is this recipe delicious, but it is also versatile and customizable. It can be easily adapted to suit different nutritional needs or personal preferences, such as making it gluten-free, or adding your favorite fruit or nuts.
With its classic and comforting associations, this cinnamon streusel coffee cake is not just a delicious treat, but a moment of indulgence and relaxation. Make it for your loved ones, impress your guests, or treat yourself to a moment of pure bliss. Once you try this cinnamon coffee cake, you’ll be making it again and again. Give this recipe a try and treat yourself to a slice of heavenly delight.
Ingredients You’ll Need:
Non-dairy milk – An unsweetened plant based milk works great with this recipe. By mixing it with a tablespoon of vinegar, it will help the cake rise since there are no eggs in this recipe.
Sugar– While you can use organic cane sugar for this recipe. I used maple sugar for a richer flavor. A light brown sugar is perfect for the cinnamon for making the cinnamon sugar filling and vegan streusel.
Oil– It’s best to use a neutral light tasting oil. I personally like using avocado oil. You can use melted butter or coconut oil, if you like a touch of coco-nutty flavor in the cake.
Flour– I recommend unbleached all-purpose flour for a light and fluffy texture. Using whole wheat flour will give the cake a more dense texture.
Cinnamon– This is the key ingredient in this recipe. I prefer using Ceylon cinnamon over Cassia, However, Cassia is more widely available in most grocery stores. Don’t skimp on the cinnamon. Adjust amounts to your liking.
Ideas for Serving
Coffee cakes can be enjoyed in various settings, making them a versatile treat. They are perfect for breakfast, brunch, afternoon tea, or as a dessert. They can be served warm or at room temperature, making them convenient for gatherings or as a treat to enjoy with a cup of coffee or tea.
How to Store
Store cake in an air-tight container at room temperature for 2-3 days. You can store in the refrigerator for up to 7 days.
Cinnamon Streusel Coffee Cake
Julie Pace, RDN
Indulge in the perfect balance of warmth and sweetness with this vegan cinnamon streusel coffee cake. The moist cake is made with wholesome plant-based ingredients, making it suitable for those who follow a vegan diet. The cake is generously spiced with fragrant cinnamon, infusing every bite with its comforting aroma.The highlight of this coffee cake is the delicious crunchy streusel topping. Made with a combination of vegan butter, brown sugar, and a dash of cinnamon, it creates a crumbly and crispy texture that adds an extra layer of decadence to the cake.Whether you enjoy it as a breakfast treat with your morning cup of coffee or as a dessert for a special occasion, this vegan cinnamon streusel coffee cake is sure to please.
1cupunsweetened almond milk or other non-dairy milk
1Tbspapple cider vinegar
1/2 cupmaple sugaror sugar of choice
1/3cupavocado oil
2tspvanilla extract
2cupsunbleached all-purpose flour
1Tbspbaking powder
1/2tspbaking soda
1/4 tspsalt
Cinnamon Sugar Filling
1/4 cup light brown sugar, organic
1Tbsp cinnamon
Streusel Topping
1/4 cupunbleached all-purpose flour
1/4 cupvegan butter
1/4cuplight brown sugar, organic
1Tbspcinnamon
Instructions
Preheat oven to 350 degrees.
in a small bowl, combine almond milk with apple cider vinegar. Stir to combine then set aside.
In a mixing bowl, blend together flour, baking powder, baking soda, and salt.
In a separate bowl, add maple sugar, oil, vanilla extract and milk mixture. Stir until well combine. Add the wet ingredients to the dry ingredients and stir until dough forms.
Add parchment paper or grease 9×5 loaf pan. Spread half the dough into the bottom of pan. Sprinkle on brown sugar and cinnamon mixture. Then add the remaining dough mixture to pan.
To make streusel, use a separate bowl and add flour, brown sugar, and cinnamon. Cut in the butter to the mixture. Once combined, sprinkle evenly and press into top of dough.
Bake for 40-45 minutes or until when toothpick is inserted and comes out clean.
This creamy Mushroom & Wild Rice soup is made with immune-boosting baby portobello mushrooms along with a blend of gourmet wild rice that makes a delicious and hearty soup. A comforting and hearty dish.
In a large pot over medium heat, add the oil, mushrooms, carrots, sweet onion and garlic. Saute for 5-8 minutes.
Add in vegetable broth then bring to a boil. Add in the wild rice let boil for 1-2 minutes. Reduce heat. Add in bay leave, oregano, thyme, salt and pepper. Cover reduce to a simmer for about 30 minutes or until rice is done.
In a small sauce pan over medium heat, add 1/2 cup coconut milk with 1/4 cup all purpose flour and whisk until smooth and creamy.
Stir in coconut milk and flour mixture. Remove from stove and enjoy with your favorite bread.
This healthy and satisfying lemon chickpea orzo soup recipe is one that I'm sure you'll love. It's infused with just the right amount of lemon giving this soup a bright, refreshing flavor along with tahini for added creaminess and seasoned with Italian herbs and spices for a perfectly sweet and savory flavor. An easy, healthy and delicious one pot soup that's ready in 30 minutes or less.
Heat oil over medium heat, add in carrots, garlic, and onions, saute for about 5 minutes.
Add in broth. Bring to a boil. Add in orzo and chickpeas, reduce heat to medium and cook on a gentle boil for 7-9 minutes, or until orzo is tender.
Remove from heat, add in tahini, lemon juice, maple syrup and stir well. Add in the baby spinach and stir. Greens will start to wilt within 1-2 minutes. Add in Italian Seasoning blend and stir well. Salt and pepper to taste.
If you’re looking for the ultimate vegan cookie recipe, these Vegan Oatmeal Chocolate Chip Cookies are my all time favorite. Soft, chewy, and full of rich chocolatey goodness, they’re an indulgent dessert or snack that everyone can enjoy. Bonus? They’re easily adaptable to be gluten-free!
This recipe is simple to make—no flaxseeds or egg replacers required—and comes together in just 20 minutes. With the sweetness of maple sugar, brown sugar, and a touch of cinnamon, these cookies deliver a comforting, classic flavor with a plant-based twist.
Why You’ll Love These Vegan Oatmeal Chocolate Chip Cookies
Vegan-Friendly: Made with plant-based butter and plant-based milk
Easily Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make them suitable for everyone.
Quick & Easy: Prep and bake these cookies in just 20 minutes!
Rich Flavor: Maple sugar and cinnamon add depth, while dark chocolate chips bring the perfect amount of sweetness.
Ingredients You’ll Need:
Dry Ingredients:
1 3/4 cup all-purpose unbleached flour (or gluten-free flour blend)
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon, organic
Wet Ingredients:
1 cup plant-based butter, softened (e.g., Smart Balance) or Miyoko’s Cultured Vegan Butter
3/4 cup maple sugar (Crown Maple brand recommended)
1 1/4 cup non-dairy dark chocolate chips (e.g., Enjoy Life brand)
2 cups old-fashioned oats (organic)
Instructions To Make the Best Vegan Oatmeal Chocolate Chip Cookie
Preheat the Oven: Begin by preheating your oven to 350°F. While it warms up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. Cream the Wet Ingredients: In a separate bowl, beat the plant-based butter, sugars, milk, and vanilla extract until smooth and creamy. This ensures your wet ingredients are evenly mixed.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then, fold in the oats and chocolate chips for that delicious texture and flavor.
5. Shape the Cookies: Using a spoon or cookie scoop, form dough balls about 1.5 to 2 inches in size. Place them on the prepared baking sheet, leaving enough space between each one to allow for spreading.
6. Bake: Bake your cookies for 9–11 minutes, depending on your preferred texture. For softer cookies, bake closer to 9 minutes, or bake a little longer for a firmer texture. Once done, remove the cookies from the oven and let them cool on a wire rack for a few minutes to set.
7. Enjoy: Serve the cookies warm for that perfect gooey center, or store them in an airtight container for up to 3–5 days to enjoy later.
Tips for the Perfect Vegan Oatmeal Chocolate Chip Cookies
Measure Flour Carefully: Use the scoop-and-level method to avoid overpacking the flour, which can make cookies dry.
Soften the Butter: Allow plant-based butter to soften at room temperature for easy mixing and a smooth texture.
Customize Mix-Ins: Add chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.
Frequently Asked Questions
1. Can I make these vegan oatmeal chocolate chip cookies gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free as well.
2. What’s the best plant-based or vegan butter to use? Smart Balance works great, but may not be 100% vegan, you can also use Earth Balance or Miyoko’s vegan butter for similar results. In food deserts 100% vegan butter, may be difficult to find.
3. Can I freeze the cookie dough? Absolutely! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe container. Bake directly from frozen, adding 1–2 minutes to the baking time.
Vegan Oatmeal Chocolate Chip Cookies
Julie Pace, RDN
These cookies are sweetened with a combination of maple sugar, brown and cane sugar for an extra rich flavor that's infused with a dash of cinnamon and vanilla. This classic cookie is one that everyone will love. Store in an airtight container in a cool place for 3-5 days.
1 cupplant-based butter, softenedI used smart balance
3/4cupmaple sugarI used Crown Maple brand
1/4 cupbrown sugar
1/4cupcane sugarorganic
2tspvanilla extract
2 Tbspplant-based milkI used soy
1-1/4cupnon-dairy dark chocolate chipsI used Enjoy Life brand
2cupold fashioned oatsorganic
Instructions
Preheat oven to 350 degrees.
In a medium bowl, add flour, baking soda, salt and cinnamon then whisk together.
In a separate bowl, beat butter, sugars, milk, and vanilla together until creamy.
Add dry ingredients to wet ingredients then fold in old fashion oats and chocolate chips.
Place 1.5 to 2 inch balls on lined baking sheet. Bake for 9-11 minutes or until baked to your desired texture.
Enjoy them warm and gooey or let them cool on wire rack for a few minutes to set.
Notes
Make sure to measure flour correctly so that cookies don’t turn out dry. It’s important to let butter sit out for a few minutes so that it softens and makes it easier to cream together evenly.This recipe can be made by hand with just a whisk and large spoon.
Red lentil soup is a fantastic choice for a quick, nutritious meal that’s both satisfying and easy to prepare. This red lentil soup with lemon combines the earthy flavor of red lentils with the bright, fresh taste of lemon, creating a dish that’s as delicious as it is healthy. Packed with protein, fiber, and essential nutrients, this soup is perfect for a light lunch or a hearty dinner. Let’s dive into how you can make this delightful soup in just a few simple steps.
Ingredients:
1 sweet onion, diced: Onions provide a subtle sweetness and form the flavor base of the soup.
4 cloves fresh garlic, minced: Garlic adds a robust, aromatic flavor that complements the lentils.
2 tbsp avocado or extra virgin olive oil: Use oil for sautéing the onions and garlic, which adds richness and depth.
1/2 tsp smoked paprika: This spice gives the soup a smoky flavor.
1/2 tsp cumin powder: Cumin adds a warm, earthy taste.
3/4 tsp salt: Enhances the flavors of the soup.
1 cup red lentils, dried: Red lentils cook quickly and break down nicely, creating a smooth texture.
4 cups vegetable broth: A flavorful base that adds depth to the soup.
1 lemon, juiced: Lemon juice brightens the soup and adds a refreshing zing.
Optional: Lemon zest for added citrus flavor and garnish.
Instructions:
Prepare the Vegetables: Start by dicing the sweet onion and mincing the garlic. This preparation will ensure that the onions and garlic cook evenly and infuse the soup with their flavors.
Sauté Aromatics: In a stock pot, heat 2 tablespoons of avocado oil or extra virgin olive oil over medium-high heat. Add the diced onions and minced garlic. Sauté until the onions are translucent and slightly browned. This process caramelizes the onions, adding a sweet and savory depth to the soup.
Add Spices: Stir in 1/2 teaspoon of cumin powder and 1/2 teaspoon of smoked paprika. Cook for an additional minute to let the spices bloom, releasing their flavors into the oil.
Combine Ingredients: Pour in 4 cups of vegetable broth and add 1 cup of dried red lentils. Stir in the juice of 1 lemon and optional lemon zest. The lemon juice not only brightens the soup but also helps to balance the flavors.
Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, or until the red lentils are tender. Stir halfway through to ensure even cooking. The lentils will break down and thicken the soup, creating a rich and hearty texture.
Serve: Ladle the hot soup into bowls. If you like, garnish with a little more lemon zest or a fresh sprig of parsley. Enjoy the vibrant flavors and comforting warmth of your homemade red lentil soup!
Notes:
For Extra Flavor: Adding a pinch of lemon zest along with the lemon juice enhances the citrus flavor and adds a lovely aroma.
Adjust Consistency: If you prefer a thicker soup, let it simmer a bit longer, or use an immersion blender to partially blend the soup for a creamier texture.
Storage: This soup stores well in the refrigerator for up to 5 days, and it also freezes nicely for up to 3 months. Simply reheat before serving.
Conclusion
This quick and healthy red lentil soup with lemon is not only easy to make but also incredibly nourishing. It’s a versatile recipe that can be enjoyed on its own or paired with a side of crusty bread for a complete meal. Incorporate this soup into your weekly meal plan to enjoy a delicious and healthful option that supports both your taste buds and your well-being.
Quick & Healthy Red Lentil Soup with Lemon Recipe
Julie Pace, RDN
This red lentil soup is loaded with lots of nutrition that's full of flavor, protein, and fiber. It's a perfect meal on a cold winter day.
This one pot Sweet Pea & Potato Soup with Jasmine rice is creamy, filling, nutritious and delicious. This recipe is packed with good-for-you ingredients like sweet peas, sweet potatoes, curry, cumin, fresh garlic, sweet onions, and coconut milk. It's so easy to make and it's ready to eat in 30 minutes or less. When the fall & winter season comes around, this is one of my favorite soups to make. You can double the recipe and store in the fridge for up to 5 days making this soup a great meal prep recipe.A few tips you'll want to remember when making this soup: You'll want to diced the potatoes into small bite-sized pieces and finely chop the garlic and onions. As with most recipes, you'll want to taste and adjust the seasonings to your personal preferences. You can swap the full fat coconut milk for the lighter version, if desired.
3Tbspcurry powderI used Great Value Organic Curry Powder
2Tspground cumin
1tspsalt
Rice
1cupjasmine rice, uncooked
2-1/2cupsvegetable broth
Instructions
In a large pot or deep saute pan, add the avocado oil.
Add in the onions, potatoes, garlic and 1 cup vegetable broth. Cover let simmer 5 minutes.
Add in coconut milk, water, sweet peas, cumin, curry powder, salt. Mix well. Cover and cook on medium low for about 15-20 minutes, or until potatoes are tender.
Jasmine Rice
Rinse rice thoroughly.
While curry is cooking. Add vegetable broth in a medium pot. Bring to a boil. Add in jasmine rice. Cover and simmer until all liquid is absorbed.
Once rice is cooked. Add into curry mixture. Mix well. Serve and enjoy!
Notes
You can easily substitute the sweet peas for another plant protein like chickpeas, if you’d like. Jasmine rice is a high glycemic carbohydrate, so if you have pre-diabetes or diabetes, you will want to be mindful of this.It’s important to note that all curry powders are not the same. Curry powder is a complex mix of different spices and no two recipes are the same.
