A delicious Vegan Cinnamon Almond Cake recipe loaded with yummy flavor & texture. The moist, spiced almond cake is topped with a crunchy, nutty topping. (Vegan & Gluten-Free)
Why You Will Love This Spiced Vegan Almond Cake
I love making this easy cinnamon cake recipe throughout the whole year, but I particularly love it on cozy Fall days. The warm spices and deep nutty flavor are the perfect sweet treat to have with a cup of coffee on a chilly day. The soft, moist cake is topped with lots of spiced, crunchy crumble which makes for the most perfect cozy treat.
This delicious recipe is also such an easy recipe to make with just a few simple steps using pantry-staple ingredients. It is full of yummy spices, crunchy nuts, and sweet brown sugar. You will love the soft, moist texture of the almond cake combined with the crisp, nutty crumble topping.
Another delicious gluten-free cake to try out is my Earl Grey Bundt Cake with Chocolate Ganache Glaze!
Ingredients You Will Need
This cinnamon almond cake is made from vegan and gluten-free ingredients. All the simple ingredients combine together to make the most delicious spiced cake. To make this vegan almond cake you will need:
For The Cinnamon Almond Cake:
- Coconut oil. Room temperature coconut oil is best for this recipe so that is can be creamed together with the sugar.
- Flax egg. A flax egg can be made by mixing one tablespoon ground flaxseed flour with three tablespoons of water. Mix together in a small bowl and let it sit for 5 minutes to thicken up.
- Brown Sugar. Adds a deep, rich touch of sweetness.
- Spices. Ground cinnamon & ground nutmeg give the cake a delcious spiced flavor.
- Vanilla extract. Enhances the yummy flavor of the cinnamon cake.
- Almond Milk. This can be substituted with any milk alternative that you prefer, such as oat milk, or soy milk.
- Flour. This cake is made using a combination of almond flour and oat flour. This combination gives the cake a perfect soft, moist texture.
- Baking powder. Helps the cake to rise during baking and to be soft in texture.
For The Crumble Topping:
- Flour. You can use almond or oat flour for the topping depending on your preference.
- Brown sugar. To keep the topping crsip and sweet.
- Ground cinnamon. For a touch of yummy cinnamon flavor.
- Chopped nuts. You can use any nuts you prefer. I used a combination of almond and pecan nuts!
How To Make A Cinnamon Almond Cake
This vegan almond cake is so easy to make and doesn't require a lot of preparation or baking time. A simple recipe that is almost fool-proof! To make it:
For the Crumble Topping:
- Add all the crumble ingredients in a small bowl and rub together with your fingers until well combined and you have a crumble texture.
For the Almond Cake:
- Prepare oven and dish. Preheat your oven to 180C/375F and grease a baking dish or spray it with non-stick cooking spray.
- Cream together. In a large mixing bowl, use an electric mixer on medium speed to cream the coconut oil, flax egg, and brown sugar together until light and fluffy, about 3 minutes.
- Add milk, spices, and baking powder. Once sugar mixture is light and fluffy, add the vanilla, almond milk, cinnamon, nutmeg, and baking powder. Mix together.
- Add the flours. Lower the speed of your mixer to low and mix in both of the flours until just combined.
- Pour into the baking dish. Pour the mixed batter into the prepared baking dish.
- Add crumble. Top the batter with the prepared crumble in an even layer.
- Bake. Place the baking dish in the center of your oven and bake for 30 - 35 minutes, or until completely cooked through.
- Cool and serve. Remove the cake from the oven and allow to cool slightly before serving. I like to serve my cake with a drizzle of maple syrup, but this is entirely optional.
How to Store Cinnamon Cake
Any leftover cinnamon cake can be stored in an airtight container at room temperature for up to two days. Or it can be refrigerated for up to one week or frozen for up to three months. Always bring the cake to room temperature before serving it.
Optional Recipe Substitutions
- The brown sugar in the cake and crumble can be substituted with coconut sugar if you want an refined-sugar free version of this cake.
- The almond milk can be replaced with any preferred milk alternative. I have only made this recipe using almond milk but any other milk should work just as well, such as oat milk, soy milk, or coconut milk.
I hope you love this Vegan Cinnamon Almond Cake recipe as much as I do! Follow me on Instagram for even more delicious recipes 🙂
More delicious cake recipes to try:
Vegan Cinnamon Almond Cake
A delicious Vegan Cinnamon Almond Cake recipe loaded with yummy flavor & texture. The moist, spiced almond cake is topped with a crunchy, nutty topping. (Vegan & Gluten-Free)
Ingredients
For the Cinnamon Almond Cake:
- 2 Tbsp Coconut Oil, room temperature
- 1 Flax Egg (see notes)
- ⅓ Cup Brown Sugar
- 3 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 2 tsp Vanilla Extract
- 1 ¼ Cup Almond Milk, or any preferred milk alternative
- 1 Cup Almond Flour
- 1 Cup Oat Flour
- 3 tsp Baking Powder
For the Crumble:
- 1 Cup Oat Flour
- ¾ Cup Brown Sugar
- 2 tsp Ground Cinnamon
- ½ Cup Chopped Nuts
Instructions
For the Crumble Topping:
- Add all the crumble ingredients in a small bowl and rub together with your fingers until well combined and you have a crumble texture.
For the Cinnamon Almond Cake:
- Prepare oven and dish. Preheat your oven to 180C/375F and grease a baking dish or spray it with non-stick cooking spray.
- Cream together. In a large mixing bowl, use an electric mixer on medium speed to cream the coconut oil, flax egg, and brown sugar together until light and fluffy, about 3 minutes.
- Add milk, spices, and baking powder. Once the sugar mixture is light and fluffy, add the vanilla, almond milk, cinnamon, nutmeg, and baking powder. Mix together.
- Add the flours. Lower the speed of your mixer to low and mix in both of the flours until just combined.
- Pour into the baking dish. Pour the mixed batter into the prepared baking dish.
- Add crumble. Top the batter with the prepared crumble in an even layer.
- Bake. Place the baking dish in the center of your oven and bake for 30 - 35 minutes, or until completely cooked through.
- Cool and serve. Remove the cake from the oven and allow it to cool slightly before serving. I like to serve my cake with a drizzle of maple syrup, but this is entirely optional.
