Vegan Cinnamon Coffee Cake Loaf (gluten-free)

November 22, 2017

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.


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)

  • Author: rachel mansfield
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: About 8 slices 1x
  • Category: vegan, dairy-free, gluten-free
  • Cuisine: breakfast, snack


  • 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


  1. Preheat the oven to 350 degrees and grease a bread dish well
  2. In a blender or food processor, add 1 and 3/4 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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!


I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

41 Responses

  1. 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?

    1. 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

  2. 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?

  3. 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!

  4. 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.

  5. 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! 🙂


    1. 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

  6. 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!!

  7. 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?

    1. 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

  8. The best cinnamon coffee cake I’VE EVER HAD !! Been vegan for over a year and this turned out AMAZING !!! Thank you so much for sharing the recipe and all of your other incredible recipes!

  9. Super delicious! My sister was recently put on a protocol by her naturopath that involves no gluten, no dairy, no eggs, plus she’s vegan. This was the perfect healthy treat for her and the rest of the family who don’t have the same restrictions!

  10. This is delicious! I doubled the recipe and made it in a brownie pan. I am trying to cut down on sugar after reading sugar proof 🙈 so I only did 1/4 cup of coconut sugar even though it called for 1 cup after doubling the recipe. With the apple sauce and topping it is sweet enough and still delicious.

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