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crumb cake

Orange Sweet Crumb Cake (dairy-free)

March 2, 2021 by Rachael Ng Leave a Comment

A moist and fragrant Orange Sweet Crumb Cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Orange Sweet Crumb Cake

It’s nearly spring, and I am here for all things citrus. Give me orange and lemon and lime, please! This cake has everything you want in a springtime dessert. It’s perfectly moist, flavored with both fresh orange and orange extract (plus almond extract for extra delicious flavor profile, and then covered in a sugary crumb topping and sweet glaze. If you like orange, then I have no doubt you will love this cake!

Some of the Ingredients + Substitutes:

  • Sugar sweetens the cake and makes up the bulk of the crumb topping. You can use white granulated sugar, raw sugar, or coconut sugar. Coconut sugar will lend to a darker, less sweet cake.
  • Plant-based butter brings together the crumb topping and the cake. If you aren’t dairy-free you can use regular butter.
  • All-purpose flour + cornstarch is a simple mix to create a “cake flour.” Feel free to use cake flour instead (see Note 1 below the recipe) OR replace the cornstarch with arrowroot starch.
  • Eggs act as a binder and help create that fluffy, cakey texture. I haven’t tried this recipe with any vegan alternatives.
  • Orange extract + orange zest give this cake a wonderful citrus flavor. If you don’t have orange extract on hand, you can leave it out and double or triple the amount of fresh orange zest in the cake + add orange zest to the glaze.
  • Almond extract pairs so well with the orange flavor – I highly recommend it! But if you don’t have any on hand OR you’re looking to use a natural flavor, then vanilla extract can be used in its place in both the cake and glaze.
  • Unsweetened applesauce adds moisture to the cake. I haven’t tested this cake with any alternatives.
  • Powdered sugar is necessary for the glaze. I don’t recommend any substitutes!
  • Plant-based milk thins out the glaze. You can use regular milk or water in its place.

More Orange Recipes:

Glazed Orange Almond Muffins

Chocolate Orange Cupcakes

Orange Olive Oil Chocolate Chip Cookies

Yield: 9 - 16 Slices

Orange Crumb Cake

Orange Crumb Cake

A moist and fragrant cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Crumb Topping

  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 6 Tbsp plant-based butter, melted

Cake

  • 1 3/4 cup all-purpose flour (see Note 1)
  • 1/4 cup corn starch (see Note 1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (see Note 2)
  • 3/4 cup sugar
  • 3 large eggs, room temp
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 1 cup unsweetened applesauce
  • Zest from 1 large orange

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • ~2 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish (I used glass) with nonstick spray and parchment paper - cut 2 long strips of parchment paper, criss-crossing them in the bottom of the pan. Firmly fold the paper over the sides of the dish and trim with scissors.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile...
  3. Make the crumb topping: in a small bowl, combine the sugar and flour. Add the melted butter and use a fork to fluff the ingredients together until you have lots of large "crumbs" and all of the flour is coated. If needed, add more butter until all the flour is well coated; set aside.
  4. Make the cake: in a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, beat together the butter and sugar until well combined and a bit fluffy. Beat in the eggs, one at a time, and then beat in the extracts. Beat in the applesauce and orange zest. Finally, beat in the dry ingredients until all is combined.
  6. Add the cake batter to your prepared baking dish. Use a spoon to sprinkle the crumb topping over the batter, evenly covering the surface. Bake the cake at 350°F for 40-50 minutes or until a toothpick inserted into the cake comes out clean (if you're using a metal pan, the cake may take longer to bake).
  7. Allow the cake to totally cool. If you wish to slice the cake out of the pan, use the parchment paper to gently lift the cake up and out of the pan once it has cooled.
  8. Make the glaze: in a small bowl, combine the powdered sugar, extracts, and 1 tbsp of milk. Add milk, 1 tsp at a time, until the glaze is thin enough to drizzle. Drizzle glaze over the cake. Slice and enjoy!
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. The AP flour and cornstarch can be replaced with an equal amount of cake flour, so 2 cups of cake flour in place of both the AP flour and cornstarch
  2. If using plant-based butter from a tub, you won't need to soften it at room temperature as it's already soft enough to beat. On the other hand, stick "butter" will need to be softened

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: citrus crumb cake, crumb cake, dairy free crumb cake, orange crumb cake, sweet crumb cake

Cranberry Coffee Cake (dairy-free)

January 20, 2021 by Rachael Ng Leave a Comment

This moist Coffee Cake is dotted with tart cranberries and topped with a sweet cinnamon streusel crumb! Grab a slice while it’s still warm and pour yourself a cup of coffee for the the perfect snack.

What is Coffee Cake?

Okay, so here’s the deal: there’s no coffee in this cake. If you’re wondering why it’s called “coffee cake” then you’re not alone. From what I’ve gathered (through a whopping 30 second scan of Google search results), coffee cake can be any cake that is intended to be eaten with a cup of coffee. And in all honesty, this ultra moist yellow cake with the classic cinnamon filling and crumb topping goes wonderfully with a hot coffee.

This cake is the dairy-free version of the coffee cake we all know and love: fluffy and sweet with notes of brown sugar and cinnamon. I added cranberries to help balance the sweetness of all the brown sugar, but you could add cherries or blueberries, or even apples! However you make it, I think you’ll love it – Nathan and I ate nearly all of this cake over the span of a few days. Yeah, it’s really good. Bake it for yourself or bring it to your next small gathering. Whatever you do, serve it with a side of coffee and enjoy.

Some of the ingredients + substitutions:

All-purpose flour + cornstarch = cake flour. So if you’d rather use cake flour (for the cake, not the filling or crumb topping), go ahead and use that in place of the AP flour & cornstarch. I haven’t tried this cake with any other starches. Flour also thickens both the filling and crumb topping, and all-purpose flour is what you’ll want to use.

Plant-based butter adds that familiar, buttery flavor that we all love with our sweet, cinnamon desserts. If you’re not dairy-free, regular butter will work, too.

Sugar is necessary for any good cake. And, for this cake, you can use coconut sugar, raw cane sugar, or white cane sugar. For the filling and crumb topping, I highly recommend sticking to brown sugar – light or dark will work.

Eggs help bind the cake together. If you’re vegan, you can try using flax eggs in place of the eggs, but I haven’t tried this (so I can’t guarantee the results).

Unsweetened applesauce adds moisture to this cake. In its place, you can use a dairy-free yogurt (or regular yogurt if you’re not dairy-free).

Cranberries add a lovely tart bite to this otherwise very sweet cake. I used fresh cranberries in my cake, but frozen will also do – just be sure to thaw them and drain off any excess juice/liquid.

Yield: 10 Slices

Cranberry Coffee Cake

Cranberry Coffee Cake

A sweet coffee cake filled with tart cranberries and a ribbon of cinnamon sugar. All topped off with a cinnamon streusel crumb, this cake is the perfect companion to your afternoon coffee (or tea)!

Prep Time 30 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes

Ingredients

Cinnamon Filling

  • 3/4 cup brown sugar, lightly packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup unbleached all-purpose flour

Cake

  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup unrefined cane sugar
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 2 1/4 cups cranberries (fresh or frozen), divided

Streusel Topping

  • 3/4 cup raw cane sugar
  • 3/4 cup unbleached all-purpose flour
  • 1 Tbsp ground cinnamon
  • 6 Tbsp plant-based butter, cold

Instructions

  1. Preheat your oven to 350°F and prepare a 9" springform pan (or 8x8" baking pan) by spraying it with nonstick spray and lining the bottom and side with parchment paper (see Note 1).
  2. Make the cinnamon filling: in a small bowl, whisk together the brown sugar, cinnamon, and flour; set aside.
  3. Make the cake: in a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs, one at at time, and then beat in the vanilla extract. Beat in the applesauce, and then, finally, the dry ingredients. Stir in 2 cups of the cranberries.
  5. Add 1/2 of the cake batter to your prepared pan, smoothing out the top. Spoon the cinnamon filling over the cake batter. Then spoon the remaining cake batter over the filling and smooth out. Top with the leftover 1/4 cup of cranberries.
  6. Make the streusel topping: in a medium bowl, whisk together the sugar, flour, and cinnamon. Add the cold butter to the bowl and use your fingers (or a fork) to mash the ingredients together. You should start to see larger crumbs forming. If the streusel seems dry, add another tablespoon of butter.
  7. Generously sprinkle the streusel topping over the cake batter, allowing some of the cranberries to peek through. Bake the cake at 350°F for 45-60 minutes (mine took 55 minutes). At the 45 minute mark, start checking your cake for doneness every 5 minutes until a toothpick inserted into the middle comes out clean.
  8. Allow the cake to cool in the springform pan for 10 minutes (if you're using a square pan, you can let your cake totally cool in the pan). Release the side of the pan and allow the cake to cool for another 20 minutes before serving warm.
  9. Store cooled cake in an airtight container at room temperature - this cake keeps moist and stores well for a few days.

Notes

  1. I like to cut a circle of parchment paper for the bottom of the pan, and then I cut one (or two) long, thin strip to line around the inside. A square 8x8" pan doesn't require any parchment paper, unless you'd like to remove the whole cake prior to slicing/serving.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: coffee cake, cranberry coffee cake, crumb cake, dairy free cake, dairy free coffee cake

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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