Oh spring! How we've waited for you! And what a great way to welcome the season this first Spring weekend with Easter celebrations. This cake is just perfect for any gathering you may be attending this (or any!) Spring weekend. It has a delicate blend of sweetness and spice just right for this in between time as the days get longer and warmer. And this cake contains an extra special ingredient adding to it's sweetness, lucuma. Sound interesting? Find out more...
Lucuma is a fruit native to Peru and grown in the Andes. It has a natural sweet maple flavor but a low glycemic index, meaning that it does not cause a dramatic spike in blood sugar levels like other sweet foods can. Lucuma is a good source of vitamins, minerals, antioxidants, and fiber. A two teaspoon serving packs two grams of fiber, which means our crumb cake contains twelve grams of fiber from the lucuma alone! Not surprising, lucuma is a popular ice cream flavor in South America and often favored over chocolate or vanilla. The most common form of lucuma found in North America is a powder made from the dried fruit that can be used in many ways. Some of our favorite uses are adding to hot cereals, smoothies, yogurt, home made baby food, and baked goods such as our crumb cake this week. Remember that along with additional nutrients and fiber lucuma will provide a mild sweetness without spiking blood sugar. Lucuma powder can be found at specialty grocers and healthy food stores or online. A brand that we like is Navitas Naturals and more info can be found on their site. But if you don't have lucuma in your pantry yet don't worry! This cake will work without if you substitute another 1/4 cup flour for the lucuma powder. Just this once though because lucuma is worth a try!
Lucuma Cinnamon Crumb Cake
PREP TIME: 20 mins
TOTAL TIME: 1 hour, 5 mins (includes baking time)
Servings: 8-10 slices
1/4 cup + 3 Tbsp cane sugar
2 Tbsp black strap molasses
4 Tbsp coconut oil, softened but not fully melted
1 tsp ground cinnamon
1/3 cup oats, lightly processed in a food processor
1/3 cup oat bran
1/2 cup walnuts, chopped
6 Tbsp coconut oil, softened but not fully melted
1/2 cup cane sugar
2 Tbsp ground flax + 6 Tbsp warm water
1 tsp pure vanilla extract
2/3 cup plain soy yogurt (or plain yogurt of choice)
1 cup white whole wheat flour
1/4 cup lucuma powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
2 tsp cane sugar
In a small bowl, combine the crumb topping ingredients; coconut oil, cane sugar, molasses, oat flour, oat bran, cinnamon, and chopped walnuts. Lightly mix with a fork until a crumbly texture is formed then set aside.
Preheat oven to 350 degrees. Lightly oil a 8" spring form pan* with coconut oil and set aside. To prepare the cake ingredients start by combining the ground flax seed and warm water in a small cup. Mix with a fork until gelatinous and set aside. In a large mixing bowl, sift together the whole wheat flour, lucuma, baking powder, baking soda, and sea salt and set aside. In a standing mixer combine the softened coconut oil and cane sugar and beat on high until light and fluffy. Add the flax/water mixture, vanilla, and yogurt and continue to mix until fully combined. Make sure to scrape down the sides of the bowl as you mix. Slowly add the dry ingredients to the mixer and beat until just combined. Make sure to avoid over mixing.
Combine 2 tsp of cinnamon with 2 tsp of cane sugar in a small cup for the middle of the cake. Spread half of the cake batter in the prepared pan using a spatula - this may take some patience as the batter is sticky. Sprinkle the cinnamon sugar mixture evenly over the first layer of batter and then evenly spread the remaining batter over the top. Generously crumble the topping evenly over the cake. Bake in a preheated oven for 45-50 minutes or until a toothpick comes out clean. Allow cake to slightly cool then run a butter knife around the sides of the pan to loosen before releasing the spring form side. Serve with a cup of tea or coffee and enjoy with loved ones!
*A regular cake pan will work but make sure it is well greased with coconut oil.
Cinnamon. Sweet. Heaven. Basically the only way to describe this cake. This one will go fast so feel free to make an extra, one for your gathering and one all for you! Did we really just say that? You'll get it once you've given it a try...
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.