• baking / bananabread / breakfast / dairyfree / oatmeal / snacks / vegan / vegetarian

    Vegan Cinnamon Coffee Cake Loaf (gluten-free)

    Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy and delicious breakfast loaf!

    Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy gluten-free breakfast loaf!Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy and delicious breakfast loaf!

    The last recipe before Thanksgiving is here!

    This Vegan Cinnamon Coffee Cake Loaf is my most recent sweet bread recipe over here and it is a total game changer you guys. It reminds me of an oatmeal crumb cake except it is plant-based and not filled with a ton of refined sugar or even regular flour.

    Cinnamon Coffee Cake finally has a healthy cousin now that actually tastes good and is made with simple and delicious ingredients!

    The best part about this loaf is how moist it cakes. Yes I know, gross! Moist has a bad rep but there are times that there just isn’t another word that can describe the loaf as accurately!

    I use oat flour in this Vegan Cinnamon Coffee Cake Loaf. Most people don’t realize that you can easily make your own oat flour at home! No need to buy it. I simply take oats and add them to my blender or food processor and blend for a couple of minutes until it is processed into a fine flour-like form.

    I used One Degree Organic Foods Sprouted Rolled Oats to make the one in this recipe. One Degree Organic Foods is an amazing small family business with one big goal. They are all about sustainable farming and local foods. They bring us food straight from the farm to our kitchen. We can trace where every ingredient in every one of their products comes from with this awesome traceability technology using the code found on the package!

    They only source ingredients from organic farmers who use only plant-based methods and they have 100% traceability back to them. HOW COOL?!

    One Degree Organic Foods makes a variety of amazing products ranging from cereals to flour, breads, seeds and tortillas! I am partnering with them over the next year to bring you guys a variety of delicious recipes using their products. Everything is truly amazing and I am so honored to be collaborating with them!

    I use their Organic Sprouted Rolled Oats in this recipe. They sprout their gluten-free oats before to make it easier for us to digest. Plus sprouting grains and nuts also helps boast more nutrients from the product too!

    After you have a chance to bake this Vegan Cinnamon Coffee Cake Loaf, I have a few more dreamy loafs on the blog for you here.

    WHAT YOU NEED

    One Degree Organic Foods Sprouted Rolled Oats 

    Coconut sugar

    Nut milk

    Unsweetened applesauce

    Almond flour

    Maple syrup

    Coconut oil

    Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy and delicious breakfast loaf!Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy and delicious breakfast loaf!Vegan Cinnamon Coffee Cake Loaf made with oat flour for an easy and delicious breakfast loaf!

    Vegan Cinnamon Coffee Cake Loaf (made with oat flour)

    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Yields About 8 slices

    Ingredients

    • 1 and 3/4 cup One Degree Organic Foods Sprouted Rolled Oats
    • 1/2 cup coconut sugar
    • 1/2 cup almond milk (or your preferred non-dairy milk)
    • 1/2 cup unsweetened applesauce
    • 1 teaspoon cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract

    Toppings

    • 1 cup almond flour
    • 1/4 cup One Degree Organic Rolled Oats
    • 3 tablespoons maple syrup
    • 1 tablespoon coconut oil

    Directions

    1. Preheat the oven to 350 degrees and grease a bread dish well
    2. In a blender or food processor, add 1 and ¾ cups of the rolled oats and blend to create oat flour. It should be a fine texture and similar to flour-like consistency (usually takes me 2-3 minutes)
    3. In a large bowl add of the bread ingredients (not the topping ones!) and mix well with hand mixer (you can also blend this too to get it creamy)
    4. Pour batter onto bread dish and being making the topping
    5. In a small bowl, add the topping ingredients and mix well
    6. Pour onto the loaf batter and evenly distribute
    7. Bake in oven for 45 minutes or so or until loaf is cooked through (I use a toothpick to see if it is cooked!)
    8. Let cool then enjoy!
    9. *Will stay good for 5 days or you can freeze for longer

    by

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    xx, Rach

    Thank you One Degree Organic Foods for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    32 Comments

  • Reply Sara November 22, 2017 at 4:51 pm

    Ah! Just listened to the Let it Out Podcast. SO glad you are a feminist.

    View Comment
  • Reply The Granola Diaries November 23, 2017 at 8:15 am

    Love this – such simple ingredients!!! Can’t wait to make and eat for breakfast

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  • Reply Francisca November 26, 2017 at 1:06 pm

    how can this be a coffee cake w/o coffeee?

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    • Reply Rachel November 26, 2017 at 5:13 pm

      lol! most traditional coffee cakes actually don’t have coffee.. i think it is named coffee cafe because you drink with coffee??

      View Comment
    • Reply Samuel tancioco December 4, 2017 at 7:23 am

      Yes,im also looking for the coffee

      View Comment
  • Reply Morgann November 29, 2017 at 12:24 pm

    Do you have suggestions for substitutes to make this tree but free? It sounds great, but my tree but allergy might disagree! Would it work with regular milk and something in place if the almond flour?

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    • Reply Morgann November 29, 2017 at 12:28 pm

      Tree *nut – obviously auto correct thought it was being funny 🙄🙄

      View Comment
    • Reply Rachel November 29, 2017 at 6:43 pm

      can you do coconut milk? any milk works! and sub more oat flour for almond or use gluten-free flour! it may be a little different but keep me posted. it should work. xoxo

      View Comment
      • Reply Morgann November 30, 2017 at 10:03 pm

        Coconut is a go! I will try it out and keep you posted!

        View Comment
  • Reply Lauren November 29, 2017 at 2:39 pm

    Hi! I would love to make this today but I am out of applesauce! Is there anything I can use instead? Thanks!

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  • Reply Carolyn November 30, 2017 at 9:00 am

    Can you use packaged oat flour for the cake instead of grinding your own oats? If so, how much flour should you use since the amount in the recipe is for whole oats?

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  • Reply Sasha November 30, 2017 at 10:39 am

    How many cups of flour should the 1 and 3/4 cup of oats make? If I’m just starting with flour and don’t need to grind the oats. Thanks!

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    • Reply Rachel November 30, 2017 at 3:55 pm

      its the same 🙂 1 and 3/4 cups oats = 1 and 3/4 cups oat flour

      View Comment
      • Reply Sasha Cohen November 30, 2017 at 5:25 pm

        Thanks!! Excited to bake it this weekend!!

        View Comment
  • Reply Sheryl ciminsky December 3, 2017 at 10:56 am

    Hi! What size pan is used for this?

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  • Reply Chocolate Dipped Peanut Butter Cookies (vegan) - rachLmansfield December 13, 2017 at 7:00 am

    […] over One Degree in the Vegan Cinnamon Coffee Cake Loaf. Today we are baking cookies using their sprouted spelt flour. In case you are wondering what the […]

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  • Reply Sarah December 13, 2017 at 7:08 am

    This looks very delicious and would like to give it a try at home. Thanks for the amazing post Rachel. Keep up the great work.

    View Comment
  • Reply Healthy Chocolate Chip Avocado Pancakes (vegan + nut-free) - rachLmansfield January 6, 2018 at 7:00 am

    […] Organics Sprouted Rolled Oats. We spoke about my love for One Degree Organic’s oats in my Vegan Cinnamon Coffee Cake Loaf and their sprouted spelt flour in the Chocolate Dipped Peanut Butter Cookies. I am seriously […]

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  • Reply Healthy Breakfast Recipes: Easy + Portable Breakfast Ideas - rachLmansfield January 7, 2018 at 5:57 pm

    […] 1) Vegan Cinnamon Coffee Cake Loaf (gluten-free) […]

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  • Reply Kim January 9, 2018 at 6:18 pm

    Hello! I LOVE, LOVE your recipes!! Thank you so much for the great work and for sharing your talents!! I’m wondering if you would consider including nutrition facts with the recipes? My husband has diabetes and I have stage four cancer and we need nutrition facts for everything we eat! 🙂

    Thanks!

    View Comment
    • Reply Rachel January 9, 2018 at 8:53 pm

      hi kim! thank you for your note + so sorry about the health of you both! sending you love and good vibes. i do not provide nutrition facts as it’s not something i personally do or count but you can absolutely use an online calculator and plug my recipes into them to find out the facts for you both! xx

      View Comment
  • Reply Mirym January 12, 2018 at 9:25 pm

    Hello can i sub maple syrup for the coconut sugar. If so whats is it the same amount? Can’t wait to try out this recipe!!

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    • Reply Rachel January 14, 2018 at 9:00 pm

      I haven’t tried another sweetener but I’d sub 1:1. It may be a bit more liquid-y so perhaps add more oat flour then! LMK how it goes!

      View Comment
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  • Reply Vegan Chocolate Chip Peanut Butter Banana Bread (gluten-free) - rachLmansfield March 1, 2018 at 5:59 pm

    […] made so many loafs over the past couple of years between my Paleo Chocolate Chip Banana Bread, Vegan Cinnamon Coffee Cake, Dark Chocolate Sweet Potato loaf and so on, that I was really satisfied for a […]

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  • Reply Francesca March 16, 2018 at 11:02 am

    Hi Rachel…this looks great. I think I will make for company this weekend…if we don’t have a problem with eggs how many would you use instead of applesauce or does that change the recipe?

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    • Reply Rachel March 16, 2018 at 6:04 pm

      hi there! i have only tested this recipe how it is listed above 🙂 applesauce isn’t a sub for eggs! applesauce just gives it extra moisture

      View Comment
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