Classic Cinnamon Swirl Crumb Cake
The best classic dairy-free cinnamon crumb cake out there!
When it comes to baking, I love making simple, easy cakes. Cakes that don’t require a million steps. Cakes that can easily be made using a whisk or wooden spoon. This cake definitely fits that bill!
I love to bake different cakes, try out recipes, play around, make something new… but I ALWAYS come crawling back to my basic cinnamon crumb cake. There is nothing more comforting than waking up Shabbos morning and having a slice of cinnamon crumb cake with my coffee or sending my kids off to school with a piece of cinnamon crumb cake in hand.
I always like to have a cake on my counter throughout the week. I will usually make it for Shabbos and then leave it out to be nibbled as the week goes on. I am usually happy to make my cakes in 9×13 disposable pans, but for a Shabbos cake, I have a nice ceramic 9×13 pan I like to use so the cake looks pretty sitting on the counter.
One week, years ago, I made this cake and later found the entire top had been picked off by one of my toddlers. As annoyed as I was, I thought it was absolutely adorable that they had dragged a chair to the counter, managed to climb up and proceeded to pull the crumbs off with their pudgy fingers. I’ll safely assume they liked the cake!
The original recipe for this cake called for milk, but I wanted a dairy-free cinnamon crumb cake, so I started using almond milk to keep it pareve. For years I would buy the cheapest option available, but one day a friend told me I must try Califia Farms Almondmilk. It was triple the price but I decided to give it a try just once. I never looked back! I am usually the first person to buy cheaper or off-brand ingredients, but if I find something that’s really that much better, I will spend the extra for it, and Califia Farms really is worthwhile. While I use almond milk, you can use any type of milk (dairy, soy, oat etc.).
This cake freezes very well.
If you like this cake, you will love my cinnamon bun muffins.
Classic Cinnamon Swirl Crumb Cake
Ingredients
Batter
- 2 eggs
- 1 cup oil
- 1 cup sugar
- 1 cup non-dairy milk (I use almond milk)
- 1 tsp cinnamon
- 1 Tbsp baking powder
- 3 cups flour
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 Tbsp oil
Crumb Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 3 Tbsp oil
Instructions
- Preheat oven to 350℉ and line a disposable 9×13 pan with parchment paper. (If I'm using a non-disposable pan, I first spray it with cooking spray and then line it.)
- In a bowl, combine batter ingredients; do not overmix. Pour into prepared pan.
- In a small bowl, combine cinnamon swirl ingredients. Crumble over cake batter. Using a knife, swirl it into the batter. It doesn't have to be completely incorporated.
- In a small bowl, combine crumb ingredients and sprinkle on top of batter.
- Bake for 40-45 minutes or until toothpick inserted comes out clean.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/dairy-free-cinnamon-crumb-cake/
This was a terrible recipe. The cake never cooked fully and the parts that did cook were way too dense. No flavor. Tasted like flour with cinnamon.
Im so sorry it didn’t work out for you, happy to help you troubleshoot to figure out what went wrong. you can email me at faigy@mykitchenmystudio.com to discuss further.
Worked AMAZING – really delicious! Great for shabbos!
Delicious, thank you for this recipe! I have a dairy allergy and love this coffee cake, I’ve made it several times now 🙂 I make a few tweaks for flavor:
-add 1tsp salt and 1Tblsp vanilla extract to batter
-reduce sugar by 2Tblsps and reduce baking powder to 1 1/4 tsp (adjustments for high altitude)
-use vegan butter in the cinnamon swirl and crumb topping instead of oil
It was super easy and quick to make. It tastes delicious—especially with a coffee. It did need an extra 20 minutes or so in the oven, but after I left it longer, it came out great.