I have to admit I make a pretty kick butt good vegan coffee cake for The Kid. Too good for my own good though since I struggle to keep from eating the entire thing in a closet, quietly all by myself. I manage to keep to small slices but I vowed to seek revenge upon the sumnabitch, and rework the recipe for my own purposes. I have delivered on my promise and created a very respectable version.
A version that is still vegan, still crumbly, still cinnamonny, still tender, but half the calories and way less fat. How did I manage such a feat of strength? Or would you call it a feast of strength? LOL. For the cake part, I cut the amount of oil used way back and substituted canned pumpkin. Since there is quite a bit of cinnamon and ginger in it, you don’t even notice the pumpkin taste or color. I also cut the amount of sugar in half. I didn’t want to remove it completely because you do want some sweetness to your cake.
The original version’s topping was quite thick and lush, so I also slashed all of the crumbly topping ingredients in half. You get all of the flavor since I didn’t alter the ingredients, but just half the thickness. It’s still quite crumbly and buttery on top so you won’t even notice much of a difference. Those little modifications made a major impact in the calories for the same size slice. You can now have your coffee cake and eat it too!
Lower Calorie Vegan Cinnamon Crumble Coffee Cake
- 1 cup (120g) all purpose flour
- 1/4 cup (48g) sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup cashew milk or other non-dairy milk
- 1 Tbsp canola oil or vegetable oil
- 1 Tbsp white vinegar
- 1/4 cup (60g) canned pumpkin (not pumpkin pie filling)
Preheat your oven to 350 degrees and spray a 9×9 inch baking dish with non-stick spray. Measure the dry ingredients into a bowl and add the wet ingredients. Mix thoroughly to combine. Pour into the prepared baking dish and make the topping.
- 3/8 cup (45g) all purpose flour (about 6 Tbsp)
- 2 Tbsp (24g) brown sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 2 Tbsp (24g) butter flavored shortening or non-dairy butter
Measure the dry ingredients into a bowl and add the shortening. Mix with a fork or pastry blender until it begins to form crumbs. I just kept pressing against the side of the bowl with the back of my fork to mix the shortening in thoroughly. Sprinkle the topping evenly over the top of the batter. Bake at 350 degrees for 35 – 40 minutes.
Remove from oven and wait about 15 minutes for it to cool. While the cake is cooling, mix 1/4 cup powdered sugar with a very small amount of water to make an icing. Don’t add too much water or you’re quickly left with runny soup. I used about 1 tsp. Mix and drizzle over the top of the cake. Cut into 9 squares and serve.
Makes 9 servings at approximately 145 calories each – 2g protein, 23g carbs, 5g fat. The original fully loaded version of vegan coffee cake is 288 calories each – 2g protein, 34g carbs, 16g fat.
If you’re looking for ways to use more of the canned pumpkin, try my Low Calorie Pumpkin Cinnamon Rolls. Never let canned pumpkin go to waste. 🙂