Fragrant Vanilla Cake

Tag: streusel

  • Vegan Apple Crumb Cake

    Vegan Apple Crumb Cake

    It’s starting to cool down here slightly, the days are getting shorter and I can tell fall is knocking on the door.  Apple season is here and I couldn’t be more excited!  I love fall and all of the goodies that come with it involving apple, pear and pumpkin!  I picked up some apples last weekend because I wanted to kick off fall baking season with something delicious!  I was craving a cake with streusel, so what I decided on was this Vegan Apple Crumb Cake!

    I started off with my vanilla cake batter, and added in some warming spices along with the vanilla.  Some cinnamon and nutmeg.  I love them so much with apples!  This cake batter is really easy to make, and it uses flax eggs which I always have the ingredients on hand for.  I used whole wheat pastry flour in this but if you wanted to use all purpose flour or even a gluten free all purpose flour like Bob’s Red Mill Gluten Free All Purpose Baking Flour (which I have used before with success) you can use those instead if you prefer. I used a granulated sugar in this, but maple sugar could be used as well if you prefer that.

    I stirred plenty of chopped apples into the cake batter to make for a moist, flavorful and delicious cake!  I wanted it to have plenty of struesel too, so I made a delicious crunchy oat streusel.  This is a streusel that I use on top of other goodies like crisps, pies and in this instance cakes and I always love it so much!  Its sweet, crunchy, a little salty and I could eat it by itself but it it amazing with fruit!

    This cake smelled amazing while baking and I could not wait to try it!  It was soft and delicious, moist with sweet apples, scented with cinnamon and vanilla and the crunchy struesel made it perfect!  It is so good served warm with some coconut milk ice cream!  If you are in the mood for a delicious apple treat, definitely give this Vegan Apple Crumb Cake a try this fall!

    Vegan Apple Crumb Cake

    Makes 1 9×9 inch cake

    Streusel:

    • 3/4 cup organic rolled oats
    • 3 Tbsp sugar
    • 1/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 1/4 tsp sea salt
    • 5 Tbsp coconut oil

     

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 cup chopped apples

     

    Instructions:

    1. Preheat oven to 350F degrees, and line a 9×9 inch square cake pan with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder, sea salt, cinnamon and nutmeg and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla, and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).  Add the apples and mix until evenly distributed.
    4. Pour the cake batter into the prepared pan.
    5. Place the cake in the oven and bake for 35-40 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cake from the pan by cutting around the sides, placing a plate on top then inverting it and tapping on it.  You can enjoy warm, or let cool and serve later.
  • Baked Streusel Peaches

    Baked Streusel Peaches

     

    I love peach pie, and I love peach crumble and peach cobber, but one of my all time favorite things to make with peaches that is way easier than any of those desserts is these Baked Streusel Peaches!  The peaches have been amazing lately and I have been buying them every week when I go to the store, so I decided to make some of these last weekend and share the recipe with you all!

    This is super simple, not much cutting is involved.  You just halve some ripe peaches, sprinkle them with sugar, bake them until they are starting to soften, and then make a delicious streusel to top them off with.  I am a big sucker for streusel, because I love the crunch and sweetness.  It is the perfect thing to top fruit off with!  You can make it in several different ways, some people just like to use flour, oil (or butter) and sugar, but I like to go the adding oats route because it makes it even more crunchy and delicious! 

    My streusel just has, oats, flour, sugar, vanilla powder and sea salt with coconut oil for the fat to make it crunchy and delicious!  You could use vegan butter if you wanted, but coconut oil is what I happened to have on hand. I also love the flavor that it gives this streusel!  It is really simple to make, you just scrunch it all together with your hands until the oil is evenly distributed and it is well mixed!

    These smell amazing while baking!  They are honestly best served warm topped off with some vegan ice cream or coconut cream.  They are so heavenly!  Sweet, aromatic baked to perfection with the crunchy streusel!  The cool cream is the perfect partner for it! If you are in the mood for a simple peach dessert, definitely give these Streusel Baked Peaches a try!

    Baked Streusel Peaches

    Makes 4

    Ingredients:

    • 2 larger just ripe (but not mushy organic peaches, cut in half, and pits removed carefully)
    • 2 Tbsp plus 1 tsp granulated sugar, divided
    • 1/4 cup plus 2 Tbsp organic rolled oats
    • 2 Tbsp whole wheat pastry flour
    • 1/4 tsp vanilla powder
    • 1 Tbsp coconut oil
    • pinch sea salt

    Instructions:

    1. Preheat the oven to 400F degrees.
    2. Place the peaches cut side up in a pie plate or smaller baking dish. Sprinkle each with a teaspoon of coconut sugar, and cover with a lid or foil. Place in the oven and bake for 20 minutes when the peaches have began to soften.
    3. Meanwhile, while you are waiting for the peaches, combine 1 Tbsp sugar, the oats, the flour, coconut oil and the sea salt in a small dish and scrunch together with your fingers until it starts to form clumps. Set aside.
    4. When the peaches have baked 20 minutes, remove the plate with the peaches from the oven and sprinkle each with the streusel. Place back into the oven uncovered.
    5. Bake until the streusel is starting to brown and the peaches are tender, about 15 minutes more.
  • Vegan Strawberry Rhubarb Pistachio Jam Bars

    Vegan Strawberry Rhubarb Pistachio Jam Bars

    I am super excited for rhubarb season!  We aren’t quite there yet in Minnesota.  Well, maybe that is an understatement.  We just cleared the snow and grass is barely beginning to grow so maybe about a month.  But there is hope, it got up to 88 degrees this week, a record high for that day!  I saw a Facebook post that someone had some just poking up in their garden.  Anyways, until it has grown enough to be harvested, I am enjoying the strawberry rhubarb jam and frozen rhubarb I saved from last year.  I decided to take some of that jam last weekend and make some Vegan Strawberry Rhubarb Pistachio Bars to satisfy my rhubarb dessert craving!

    I love jam bars with the crumble on top!  They are like the best of both worlds with cookies (since the top and bottom are similar to a cookie recipe) and jam, and much easier to make than a sandwich cookie!  When I make my dough for the crust and topping, I like to make it with a recipe that has oatmeal in it for more texture.  Don’t get me wrong, I love all streusel and crumble topping but oatmeal just completes it in my opinion.  This one has a buttery rich tasting crust thanks to the coconut oil used in it, and it is really easy to make!

    I decided to add pistachios to this as well, because why not?  They are nutty and delicious and so pretty in everything you add them to! They added a nice crunch to the crust and topping, plus a touch of saltiness since the ones I had were salted.  You can use unsalted if you prefer.  For the strawberry rhubarb jam, I used some of Eric’s Dad’s home made jam and it was perfect!  If you can not find strawberry rhubarb jam, you could cook about 3/4 cup of rhubarb and combine it with 1 1/2 cups jam (I would sautee it with a little water in a pan over medium heat until it softens, then drain any excess water before adding it to the jam).

    These bars smelled so heavenly while baking, I could not wait to taste them!  They turned out so delicious!  The pistachio vanilla topping and crust were just the right amount of crunch and had a rich buttery texture and paired perfectly with the sweet tart rhubarb!  Strawberry rhubarb pie is one of my favorite things ever and honestly this is on the same level of delicious but less work to make!  If you are a strawberry rhubarb fan, definitely try out these Vegan Strawberry Rhubarb Pistachio Bars this year!

    Vegan Strawberry Rhubarb Pistachio Bars

    Makes 16

    Ingredients:

    • 1 1/2 cups rolled oats
    • 1 1/4 cups vegan whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup melted coconut oil
    • 1 cup maple sugar or brown sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 3/4 cup chopped pistachios
    • 2 cups strawberry rhubarb jam

     

    Instructions:

    1. Preheat the oven to 350F, and line a 9×9 pan with parchment.
    2. In a large bowl, combine the oats, flour, baking soda, sea salt, and set aside.
    3. In another bowl, mix together the coconut oil, maple sugar, flax mixture and vanilla, then mix into the oat mixture until well combined. Mix in 1/2 cup of pistachios.  Set aside.
    4. Press 2/3 of the oat mixture into the 9×9 inch pan evenly, then spread the jam over it. Sprinkle with the remaining oat mixture and pistachios and place in the oven.
    5. Bake for 30 minutes, then remove from the oven and let cool completely before cutting into 16 bars.
  • Vegan Cream Cheese Apple Pie Bars

    Vegan Cream Cheese Apple Pie Bars

    I know it isn’t technically fall yet, but the weather has been feeling more like fall, and I am super excited about enjoying all of the delicious fall foods.  Especially the sweet ones involving pumpkin apples and spices.  I am looking forward to visiting the apple orchards soon!  I was gifted some apples and was in the mood for apple pie, but decided to make some apple pie bars instead because they can be shared more easily.  Also, I have been wanting to try making some apple cream cheese bars since last year.  I have made an apple cream cheese pie before, but I have been meaning to try making it in bar form.

    I decided to make these oil free, and use pecan butter instead of coconut oil in the crust and topping. It is one of the richest nut butters, so it works just as well plus gives these bars a nutty flavor. I make my own in a high speed blender.  If you don’t have access to it don’t worry you can use almond butter instead (or see the bottom for a coconut oil variation if oil free isn’t your thing).  The apples in the filling werea local variety, the Haralson, so they were nice and tart and perfect for apple pie! I prefer the tart ones in baked desserts, because then once you add the sugar the flavor is nicely balanced.

    Raw Guru recently sent me some of their Dastony raw cashew butter and I knew it would be perfect in the cream cheese layer of the bars.  I combined it with coconut cream and maple syrup for a rich and delicious tasting vegan cream cheese that set up nicely once baked thanks to the cornstarch I added.  Lastly I topped the bars off with a crunchy oat streusel topping.  They smelled sooo delicious while baking!

    I could not wait to try them!  They were sooo good!  They had a crunchy buttery tasting crust, the cream cheese layer was smooth and rich, a perfect partner for the sweet tart cinnamon scented apples and the crispy streusel on top! My taste testers loved them as well!  If you are in the mood for apple pie, give these babies a try! They are completely heavenly!  Like the best apple pie ever but in bar form!

    Vegan Cream Cheese Apple Pie Bars
    Makes 16

    Crust:

    • 1/2 cup pecan butter or almond butter
    • 1/4 cup coconut sugar
    • 1/4 tsp sea salt
    • 1 cup whole wheat pastry flour*

     

    Cream Cheese Filling:

    • 3/4 cup unsweetened coconut cream (the thick part from the top of a chilled can)
    • 1/2 cup Dastony raw cashew butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Filling:

    • 3 medium or 4 small apples, sliced 1/4 inch thick
    • 1/4 cup whole wheat pastry flour
    • 2 Tbsp maple syrup
    • 1 tsp cinnamon
    • 1 tsp lemon juice

     

    Topping:

    • 1 cup gluten free old fashioned oats
    • 1/4 cup coconut sugar
    • 1/4 tsp ground cinnamon
    • 1/4 cup whole wheat pastry flour
    • 3 Tbsp pecan butter or almond butter

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment.
    2. Mix together the crust ingredients, and press into the bottom of the prepared pan.  Place in the oven and bake for 15 minutes until set.
    3. To make the cream cheese, combine all ingredients in a blender and blend until smooth, then pour over the crust.
    4. Mix together the apple filling and arrange over the cream cheese layer so that the apples are flat.
    5. Mix together the streusel filling in a bowl, and scrunch together with hands until it clumps up.  Sprinkle over the apples.
    6. Place in the oven and bake for about 45-50 minutes until the streusel is lightly browned and apples are tender.  Note, since some ovens vary in temperature, check the bars after about 30 minutes and if they are starting to get too dark, tent them with foil so that they do not burn.
    7. Once the bars have finished baking, remove them from the oven and allow to cool completely.
    8. When the bars are cool, cut into 16 bars, and enjoy!

    *Notes:

    If you would like to make these gluten free, you can swap in Bob’s Red Mill GF baking flour (or your favorite similar flour, I just have used this brand and know it works well) for the whole wheat pastry flour in this recipe 1:1.

    If you would like these bars to be a little more rich, you can use coconut oil in the crust and crumble portions of this recipe in place of the pecan butter.

     

  • Vegan Apple Streusel Muffins

    Vegan Apple Streusel Muffins

    I made apple scones earlier last week, and when I still had apples on hand, I decided that I needed to make some more apple goodies. I usually make apple crisps and apple pies and that sort of thing but this time muffins sounded good. I don’t make them often after all, and I was craving some. Also, I don’t think I have made apple muffins before. I was dreaming up some fragrantly spiced, sweet muffins packed with apple flavor and topped off with a crunchy streusel. I needed to make that happen.

    So, I blended up a few of my apples into some apple sauce, and used those for most of the wet ingredients in the muffins. They were sweet tart apples, so the flavor was perfect. I also added in some almond butter and a flax egg, and they provided just enough richness that you would never know these are oil free. Also, I added plenty of cinnamon, ginger and nutmeg and the spices went beautifully with the apple. I did not make these gluten free, because I had whole wheat pastry flour on hand but if you need to make them gluten free, I recommend using Bob’s Red Mill gluten free all purpose baking flour. I have used it in the past swapped with the regular flour and it works perfect!

    Lastly I topped them off with a crunchy oat streusel, because it is one of my all time favorite things especially on things that are spiced, and to top off muffins or a coffeecake. They smelled amazing while baking. Like that smell of the cinnamon apple doughnuts that wafts through the air at the apple orchard. I could not wait to try one! They were super delicious! Soft and sweet with a tender not heavy crumb and the lovely scent of fall spices.

    The streusel was crispy and the perfect pairing with it. I shared some with my Mom and she said they were some of the best muffins she ever had. That is a huge compliment considering she is not a muffin person usually. If you have apples or apple sauce on hand, definitely give these a try! They would be the perfect thing to bake on a cool fall morning and we are not far off from that!

    Apple Streusel Muffins

    Makes 16

    Ingredients:

    • 1 cup coconut sugar
    • 3/4 cup almond butter
    • 1 cup organic apple sauce
    • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
    • 1 1/4 cups organic whole wheat pastry flour
    • 2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp nutmeg
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1/8 tsp baking powder

     

    Struesel:

    • 1/4 cup plus 2 Tbsp organic rolled oats
    • 3 Tbsp organic whole wheat pastry flour
    • 1/4 cup coconut sugar
    • pinch sea salt
    • 1/4 cup almond butter

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 16 muffin tins with liners.
    2. Whisk together the coconut sugar, apple, almond butter and flax mixture in a large bowl.
    3. Add the flour, spices, sea salt, baking soda and baking powder and whisk until smooth.
    4. Spoon into the muffin tins.
    5. Mix the streusel ingredients together with your fingers until they start to clump together. Sprinkle over the muffins.
    6. Place in the oven and bake for about 25 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
    7. Let cool on a rack for at least 20 minutes before enjoying.