Cinnamon spice crumble cake

When the weather starts to cool down, much like this past week, I start craving my favourite cold-weather treat: a warm chai latte with almond milk and cinnamon. And nothing complements a steaming cup of joe like a delicious wedge of cinnamon spice crumble cake. This recipe is reminiscent of a coffee shop classic scented with cinnamon, allspice and nutmeg, but I kicked it up a notch by garnishing each slice with tart Granny Smith apples that have been roasted to caramelized perfection. This cake has a great crumb and is not too sweet, so if you prefer to go with sweeter apples, substitute two Fuji apples, which deliver a fragrant bonus and add a noticeable depth of flavour.

This will most definitely make you the star of your next Sunday brunch. Enjoy!

Cinnamon Spice Crumble Cake | A Dash of Compassion

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Cinnamon spice crumble cake

Yield: one 7-inch cake


Crumble topping:

    • 1/4 cup spelt flour
    • 1/4 cup Sucanat
    • 1/2 tsp ground cinnamon
    • pinch of sea salt
    • 1/4 cup chopped walnuts
    • 2 tbsp sunflower or canola oil


  • 1/4 cup nondairy milk
  • 1/2 tsp apple cider vinegar
  • 1 cup + 2 tbsp spelt flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup Sucanat
  • 1/4 cup maple syrup
  • 1/4 cup sunflower or canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 tbsp ground flax + 1 tbsp water
  • 1 tsp vanilla extract

Roasted apples:

  • 4 small Granny Smith apples
  • 1 tbsp ground cinnamon
  • 1/4 cup agave nectar
  • 2 tbsp fresh lemon juice


For the crumble topping:

    1. Whisk together the flour, Sucanat, cinnamon and salt in a small bowl. Stir in the walnuts and oil and set aside.

For the cake:

  1. Whisk the soymilk and vinegar in a small bowl and set aside.
  2. In a medium bowl, whisk together the spelt flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt.
  3. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the ground Sucanat, maple syrup, oil, applesauce and vanilla, and then add the soymilk mixture.
  4. Whisk the flax and water separately until foamy and then add to the liquid mixture above. Finally, add the flour mixture and mix until just combined.
  5. Pour the cake batter into an oiled 7-inch springform pan. Crumble topping evenly over the cake batter.
  6. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before serving. Garnish each piece with a spoonful of roasted apples (recipe below) and drizzle with 1 tsp of maple syrup.

For the roasted apples:

  1. Peel, core and dice the apples into 1-inch cubes.
  2. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated.
  3. Spread the mixture on a parchment lined baking pan. Bake the apples at 350 degrees on the center rack for 30 minutes, rotating the sheet halfway through. Cool completely. Roasted apples can be stored in an airtight container in the fridge for up to one week.



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