Tag Archives: Cinnamon

Cinnamon Crumble Cake


There is nothing like cinnamon, in pies, cakes, rolls, it has the IT factor.  I recently went to Oaktown Spice Shop in, you guessed it, Oakland! I live just up the road and walk in sometimes just to see what he has mixed recently. I love people watching in this slice of France, and enjoy listening as he asks the guests what they are making for dinner.  One trick I learned by going to the spice shop is that you should always ask what has been freshly ground that week. If it has been ground recently it is immeasurably better than the other herbs and spices, and beyond compare with supermarket, even local! So go out and find that local spice shop, there has to to one near you, and if not, start one!  Cinnamon had just been ground so I splurged for the extra fancy saigon cinnamon, which means it was the first grind, extra dark, and sweet smelling/tasting.  I have been making many things with this cinnamon but most recently I made a cinnamon crumble cake that will please any omnivore. So buckle up and enjoy the ride to fluffy vegan cake land, its time you arrived!

This rendition of crumble cake is a correct application of commercial egg replacer, as it creates a great texture that holds together, and doesn’t end with an unpleasant finish (thank you cinnamon).  This recipe is adapted from Sweet Vegan.



Crumble Topping

130g unbleached all-purpose flour

100g light brown sugar

1 tsp ground cinnamon

70g Earth Balance


225g earth balance at room temperature

255g sugar (I used evaporated cane juice as its vegan)

2 tsp vanilla extract

390g unbleached all-purpose flour

4 tsp baking powder (yes 4, we need this girl to rise)

2 Tbsp ground cinnamon

6 tsp egg replacer whisked in 8 Tbsp warm water

240g milk alternative (I used almond, soy is good too)

1 Tbsp apple cider vinegar

powdered sugar for sprinkling


1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease and  flour a 9×13 in pan (23x33cm).

2. To make the crumble topping to this delicious fluffy cake first combine the flour, brown sugar, and cinnamon in a stand or hand held mixer on medium speed. While mixing add the butter substitute a bit at a time mixing until the crumble looks like that last time you go home from a beach day. Set aside for later sprinkling

3. Next beat the butter substitute, sugar, and vanilla extract until combined. Scrape down the bowl and beat the mixture for two minutes until it fluffs up.

4. In a smaller bowl mix together the flour (don’t forget to sift), baking powder, and cinnamon. In a separate bowl combine the wet ingredients, the egg replacer, milk alternative, and vinegar. Alternate adding the wet and dry ingredients to the mixer bowl and after each addition beat for 10 seconds or so. Don’t forget to continually scrape down the sides of the bowl so everything gets mixed well. After all ingredients are added beat for 30 more seconds.

5. Spread the cake mixture into the prepared baking tin and sprinkle on the crumble topping evenly. Bake the cake for 45-50 minutes or until a toothpick stuck in the center comes out clean. Sprinkle with the icing sugar and invite over guests, you shouldn’t eat this whole tray alone!

We All Know the Best Part of the Muffin is the Top


Plum restaurant in Oakland fired their whole staff, the general manager, head chef, sous chef, etc. This led to two other cooks leaving the restaurant as the regime change began. I worked one day under the new chef before I completed my internship with Katie, who was leaving the west coast in a couple weeks. Life moves on, the seasons change, and I bake muffins.

These muffins are adapted from a recipe in Dreena Burton’s Let Them Eat Vegan. Her recipes tend to be hit or miss, but this one knocked my socks off.

Chia Banana Muffins w/cinnamon and nutmeg


2 1/4 cups sifted spelt flour

1/3 cup ground white or black chia seeds

1/4 cup unrefined sugar (I used turbinado)

1/4 teaspoon salt

1/2 teaspoon fresh grated nutmeg

1 teaspoon ground cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup pureed banana

1 cup vanilla or plain nondairy milk

1/3 cup pure maple syrup

1 1/2 teaspoons pure vanilla extract

3 tablespoons neutral oil like canola or grape seed


Preheat oven to 375 degrees Fahrenheit

sift and combine dry ingredients in a large bowl, mix well

In another bowl combine wet ingredients.

Add wet to dry and combine gently until well mixed.

Scoop into 12 lined muffin pan cups and baked for 23-26 min.

If a toothpick comes out dry its ready!


Stay tuned for rockin vegan dishes to eat for Thanksgiving, even if the theme is meat centric!