Vegan Apple Cream Cheese Coffeecake

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Sunday was such a beautiful day here!  It started out 45 degrees and sunny for my 11 mile run, which was perfect!  Little wind, the colorful leaves still somewhat hanging onto the trees, rolling hills, this is the type of thing I wait for all year round!  Don't get me wrong, the super hot weather and very cold rainy or snowy weather are character building for me, and I have to push myself to get out on those days, but days like Sunday are a like a reward!  I feel so  much better when the weather is like this, like I am super woman and I can run forever!   But of course I stick to the miles I had planned because I don't want to get hurt.  Ramping up too fast is a no no.  Anyways, weather like that called for baking something delicious.  I was thinking either pie or coffeecake, something with apple, and Eric and I decided on coffeecake.  Not just plain apple coffeecake though, cream cheese apple coffeecake.

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When I was little I would always beg my Mom to buy the cream cheese fruit coffeecakes at the grocery store, and sometimes she would.  They were always so good to my 8 year old self!  Who can resist a soft cake with sweet fruit, rich cream cheese and a crumble topping?  Not me!  So, this was kind of modeled after that.  I made a moist cake base with fresh apple puree and dates to sweeten and keep it moist with a hint of cinnamon.  The batter was delicious even before I poured it into the pan!  Yes, I always taste test my cake batter.  This has saved me from forgetting ingredients before.  Plus, no need to worry about getting sick from vegan cake batter.  I like to lick the bowl too.  It makes me sad to waste such deliciousness.

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For the cream cheese I used a mixture of cashew butter, and coconut milk and it was perfect!  Once it was all assembled, I scattered some streusel over the top.  It smelled amazing while baking!  The aroma of happiness.  I think it is hard to be unhappy when in a kitchen with something like that baking, and knowing you get to enjoy it soon!  It turned out wonderful!  Way better than those coffeecakes I used to be obsessed with as a kid.  This is the perfect thing to bake on a weekend!

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Vegan Apple Cream Cheese Coffeecake
Makes 1 9 inch square cake

Ingredients:

9 inch square pan

Cream Cheese:

  • 3/4 cup thick coconut milk (from the top of a chilled can)
  • 1/2 cup cashew butter
  • 2 Tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 tsp cider vinegar
  • 2 Tbsp arrowroot starch or cornstarch

 

Streusel:

 

Cake:

  • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
  • 1/4 cup almond butter
  • 1 Tbsp pure vanilla extract
  • 1 cup pureed sweet apples
  • 2 Tbsp apple cider vinegar

 

Directions:

  1. Preheat the oven to 375F degrees and position rack in center of oven. Line a 9 inch square pan with parchment paper at bottom. Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick and line the bottom of the pan with a piece of parchment fit to the pan.
  2. To make the cream cheese, whisk together all ingredients until smooth and set aside.
  3. To make the streusel, combine all ingredients in a bowl, and scrunch together with your hands until clumps are formed and everything is coated in the oil.
  4. To make the batter, whisk flour, baking powder, baking soda, cinnamon and sea salt in a large bowl to blend well.  Set aside.
  5. Place dates, reserved water, almond butter, apple puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
  6. Transfer half of the cake batter to prepared pan, then pour the cream cheese over it.  Pour the remaining batter over that, then sprinkle with the streusel and place in the oven.  Bake cake until tester inserted into center comes out clean, about 50 minutes.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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