Cinnamon Streusel Coffee Cake

Have you ever had an an American style coffee cake? Not a coffee flavoured cake which were so popular in the U.K. in the 80s but a spiced cake made to be eaten with coffee?

A few years back I worked on a project in the US Virgin Isles (beautiful Caribbean waters), and we ate an American style diet and as we were very busy, convenience was the key. I have to say the catering, which we took turns to help with, was not always very inspiring, however, crumbly topped spiced coffee cake was one flavour which stayed with me. If I remember correctly, it was a boxed cake mix we used, but certainly not a familiar style of cake in the UK.

 

I’ve tried to recreate my memory with little success over the years, but now I think I’ve cracked it. The sponge is moist and spiced and the topping is sweet, crunchy and crumbly – and indeed does go rather well with a coffee. Handily enough it also makes a great pudding when served with custard. Double bonus to have a recipe with multiple uses up your sleeve.

 

Cinnamon Streusel Coffee Cake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

  • 2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup Bird’s custard powder or corn flour
  • 1/2 cup dairy-free margarine, such as Pure
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 3/4 cup soya yogurt, preferably vanilla flavour
  • 1 tsp vanilla extract
  • 3/4 cup oat milk

For the filling:

  • 1/4 cup soft brown sugar
  • 1/2 tsp cinnamon

For the streusel topping:

  • 1/2 cup plain flour
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 cup dairy-free margarine, such as Pure
  1. Mix together the brown sugar and cinnamon for the filling and set aside.
  2. In a bowl stir together the flour, sugar and cinnamon for the streusel topping. Rub in the margarine with your fingertips to make a crumble like consistency. Set aside.
  3. Preheat the oven to 180 degrees centigrade/gas mark 4. Grease and line a spring-form cake tin
  4. Sift together the flour, custard powder or corn flour and bicarbonate and set aside
  5. Mix together the yogurt, oat milk and vanilla and set aside
  6. Cream together the margarine and sugar until light and fluffy
  7.  Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
  8. Pour 1/2 of the mix into the cake tin and level off.
  9. Sprinkle over the cinnamon/sugar mix on top, then pour the rest of the cake mix over the top.
  10. Scatter over the streusel mixture and then bake for 35-40 minutes, until a knife cones out clean
  11. Cool briefly in the tin before unmoulding.

 

Gingerbread Spiced Swirl Buns

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Gingerbread cinnamon swirl buns

I reckon it’s about time to get a little bit festive and Christmassy round here – I’ve got so many ideas which have been simmering away since last Christmas and I just didn’t get time to action, and despite all my best intentions to be prepared, there’s just something that prevents me from Christmas cooking before the start of December!

These delightfully gingerbread scented swirl buns give a nod to the forthcoming festive season without seeming too full on Christmassy. In fact you could happily eat them at any time of year. I think spiced swirl buns are such a successful and rewarding bake – they take time but are essentially very simple, look delightfully irresistible and make the house smell heavenly! You can’t get better than that!

gingerbread spiced swirl buns, dairy-free, egg-free

Gingerbread Cinnamon Swirl Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan gingerbread spiced swirl buns

makes about 24

250ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

1tbsp black treacle

450g plain flour

2 tsp dried yeast

60g sugar

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

For the filling:

1/2 cup soft brown sugar

3 tsp cinnamon

1 1/2 tsp ground ginger

2 tbsp dairy-free margarine

christmas swirl buns, vegan

For the glaze:

2 tbsp soft brown sugar

2 tbsp water

2 tbsp pearl sugar/sugar crystals

And/or:

1/4 cup icing sugar

Sprinkle cinnamon

Water to make into a runny paste

  1. Melt the spread and milk together – you want it to be warm and melted but not hot, stir in the treacle.
  2. In a bowl mx together the flour, yeast, sugar, cinnamon, ginger and salt
  3. Make a well in the centre and pour in the warm milk mix
  4. Bring together to a soft dough and knead until its smooth and bounces back when poked
  5. Cover and let double in size
  6. Knock back and roll out to a large rectangle
  7. Smear on the dairy-free margarine. Sprinkle over the sugar and cinnamon and ginger, then roll up tightly into a long sausage
  8. Cut into even slices – I managed to get 24 small slices from mine
  9. Place on lined baking sheets and leave to rise again for another half an hour.
  10. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F. Bake for 17-20 minutes until risen, golden and cooked through
  11. Melt the brown sugar with the water and brush over the top and sprinkle with the pearl sugar (if using). Remove from the pans and peel off the paper. Drizzle with the cinnamon water icing.

dairy-free christmas spiced cinnamon swirls

Cinnamon Swirl Brioche

 

dairy-free cinnamon briocheMmmm, is there any more comforting and wonderful smell that cinnamon scented baked items cooking in the oven? It’s such a sweet, warm and cosy aroma, with the promise of an irresistible treat nice the baking has finished. This cinnamon swirl brioche loaf hits the spot in so many ways – it looks stunning, smells amazing whist its cooking and tastes absolutely delicious – you can’t go wrong with that!!

vegan brioche loaf

I always find the brioche loaves and rolls look tempting on the supermarket shelves, to me they look rich, delicate and indulgent. A sort of luxury loaf for times of celebration. Obviously free from brioche are pretty hard to come by with their reliance on eggs and butter to enrich the dough! This recipe is pretty simple but gives beautiful results – the dough is enriched enough to be luxurious without being sickly, there is just a hint of sweetness in the dough, with the sugary cnnamon swirl giving the favour punch. We loved the slices plain, toasted or turned into a luxurious bread and butter pudding.

vegan cinnamon brioche

I also fancied making a show stopper loaf, one with ‘bake off’ worthy wow factor. I’d seen this technique of splitting and twisting the dough before and thought how stunning the results are for a technique which is essentially totally simple and straightforward. The swiss roll style spiral of cinnamon filled dough is basically split into two lengthwise with a little join left at one end. The two sides are then twisted so the cut edges face upward and then it’s twisted over itself giving a wonderfully gnarly and twisted effect, especially once risen and baked. I think we definitely ended up with the ‘wow effect’ I was looking for!

dairy-free brioche loaf

Cinnamon Swirl Brioche Loaf

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free cinnamon swirl brioche

makes 1 loaf

500g plain flour

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp quick action yeast

100ml warm water

150ml dairy-free milk

1 tbsp caster sugar

1/2 cup dairy-free margarine, melted

1/3 cup caster sugar

1 tbsp cinnamon

Glaze:

1 tsp cornflour

2 tsp oat milk

1 tsp honey/syrup

1 tsp oil

  1. Mix together the 1/3 cup of sugar and 1tbsp cinnamon and set aside.
  2. Mix together the flour, salt, cinnamon, yeast and sugar
  3. Pour in the water, oat milk and melted spread and mix to a soft dough
  4. Knead for a good 5 to 10 minutes until smooth and bouncy
  5. Cover and leave in a warm place to rise, you want it to double in size
  6. Knock back and then roll into a large rectangle. Sprinkle over the sugar and cinnamon and then roll up into a tight swiss roll type cylinder.
  7. Split in half lengthwise leaving a little join at one end. Turn the cut sides up so you can see the cinnamon sugar layers. Twist and then join the ends. Place in a loaf tin, cover with cling film and leave to rise again for another 30 minutes Mix together the glaze and set aside.
  8. Bake for 45-55 minutes at 180 degrees Centigrade until they are golden, risen and sound hollow when tapped on the bottom
  9. For extra shine, brush the top with the glaze 5 or 10 minutes minutes before the end of the baking

dairy-free brioche loaf

Cinnamon Welsh Cakes

Dairy-free cinnamon welsh cakes

Well, Hello March and Happy St David’s day. We’ve survived through the dark depths of winter and spring is lurking round the corner – things are starting to look up!

Since there are a lot of Davids in my life [other half, step-father, many relatives] and I’m part Welsh, St David’s day has always featured fairly prominently in the family calendar and any Welsh themed celebration just has to feature daffodils and cake! I have never come across a country where teashops, cakes and little white haired old ladies are so abundant! When I was little we spent many wonderful holidays visiting Aunty Gwen in Wales – she was the ultimate lovely Great Aunt, not only superbly kind but filled with enjoyment of life – and of course cake would often feature.

dairy-free welsh cakes, cinnamon

 

My favourite Welsh sweet treat is definitely these scummy Welsh cakes – they basically a kind of small scone, dry fried in a skillet/frying pan and then sprinkled with sugar. I’ve other yummy versions on my site – traditional Welsh cakes spiced with allspice and sultanas, indulgent chocolate chip versions, luxurious white chocolate and raspberry and also a surprising and delicious lemon and thyme. You may have guessed, I quite like Welsh cakes! This version was created for my girls – spiced and tasty with no unexpected bits – they’re delicious served warm with a smear of dairy-free margarine and a sprinkle of sugar.

Welsh cakes have to be the ultimate speedy teatime treat – whipped up in minutes and best eaten still warm – perfect for impromptu guest or emergency snack situations!

Cinnamon Welsh Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan welsh cakes, cinnamon flavour

makes 8-12

1 cup of plain flour

1/2 tsp baking powder

a pinch of salt

1/4 cup dairy-free spread

1/4 cup of caster sugar

1/2 – 1 tsp cinnamon

3 tbsps oat milk

caster sugar, to sprinkle

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the spread until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Add the oat milk and mix to form a slightly sticky dough.
  4. Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
  5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
  6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
  7. Sprinkle with caster sugar and serve.
  8. To reheat warm in an oven or microwave

dairy-free, egg-free welsh cakes

Cinnamon and Cocoa Biscotti ( aka Christmas spiced biscotti)

dairy-free, egg-free, nut-free biscotti

Panic! Only days to go til Christmas and I still haven’t got all my presents. Time for some last minute baking I think; hopefully some gorgeous home made treats will do the trick and save me from trudging to town to face the crowds of last minute Christmas shoppers.

Biscotti are the perfect biscuit to give as a gift. These ultimate dunkers of biscuits are sturdy and perfect for wrapping, last well and go down a treat at any time, especially over Christmas. These biscotti are flavoured for Christmas with a combination of cinnamon and cocoa flavoured doughs, combined to give the perfect warming chocolatey taste. We couldn’t stop eating the first batch I made, so I’d better start on batch number two straight away!

Biscotti are very simple to make, just a little more time consuming that normal biscuits due to their double bake in the oven; once in a large log shape and next cut into even slices. The dough does expand a lot, so if you want tiny little biscotti make sure the initial log is smaller than you think it should be!

dairy-free cinnamon and cocoa biscotti

Once I’ve baked and wrapped the biscotti my Christmas is nearly completely prepared for, now just time to relax and have fun with the family. I wish all my lovely readers a safe, happy and joyful Christmas.

Chocolate and Cinnamon Biscotti (Christmas Spiced Biscotti)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan christmas spiced biscotti

makes about 40

2 cups plain flour

2 tbsps baking powder

Large pinch of salt

1 cup caster sugar

1/2 cup sunflower oil

1/2 cup dairy-free milk

1 tsp cinnamon

2 tbsps cocoa powder plus 1/2 tbsp dairy-free milk

  1. Preheat the oven to 180 degrees centigrade. Line two baking sheets with parchment.
  2. Mix together the flour, baking powder, salt and caster sugar. Pour in the sunflower oil and 1/2 cup of milk and mix to form a soft dough.
  3. Split into two. Mix the cinnamon into one half, and the cocoa and extra 1/2 tbsps of dairy-free milk into the other half.
  4. Making 2-4 logs, lay one of the doughs in logs onto the baking sheets. I made two logs, placing the cinnamon dough down first. Drape the other dough over the top, spreading it out to cover the bottom dough. This will give the two tone effect.
  5. Brush with some dairy-free milk and bake in the oven for 20 minutes. Remove and cool until cold enough to handle. un-sliced dairy-free biscotti
  6. Using a bread knife, cut into 1/2 cm slices and place bake on the baking trays. Return to the oven and bake for 8-12 minutes, until the dough has crisped up and it’s starting to turn golden around the edges. Turn over and bake the other side for another 8-12 minutes. ready for second bake, egg-free biscotti
  7. Cool on a wire rack.Best enjoyed with coffee, hot chocolate, dairy-free milk of a dessert wine or Christmas liqueur.

nut-free vegan cocoa and cinnamon biscotti

Cinnamon swirl scones

vegan cinnamon swirl scones

We had a hankering for cinnamon buns with their heart warming, amazing aroma that fills the entire house, not just the kitchen. It’s such a warm and cosy smell, ideal for bringing a little light and spice to a dreary old day. But cinnamon buns do take a while to make, you need time for the dough to prove twice, so it’s not a rush job that can be quickly assembled in time for an impromptu tea, and definitely not ideal during a jam-packed summer holiday.

These cinnamon scones, on the other hand, are a complete doddle to make, and also fill the house with lovely sweet cinnamon aromas; they taste mighty fine too! Probably not one to add jam to, but a smidgen of dairy-free margarine, or for a proper cream tea effect – a swirl of dairy-free cream such as Soyatoo and you have a tea fit for Royalty. I gave my scones a drizzle of white water icing to give a truly authentic appearance, but they’re just as lovely with a light sprinkle of the sugar and cinnamon mix before baking, giving a lovely craggy and crispy top – yum!

Cinnamon Swirl Scones

dairy-free cinnamon scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

220g plain flour

1 1/2 tsps baking powder

1/2 tsp cinnamon

2 tbsps dairy-free margarine

2 tbsp caster sugar

150ml dairy-free milk

1 tsp cinnamon

1 tbsp soft brown sugar

  1. Preheat the oven to 200 degrees centigrade. Grease and flour a baking sheet
  2. Mix together the tsp of cinnamon and tbsp brown sugar and set aside
  3. Rub the margarine into the flour, baking powder and cinnamon. Stir in the sugar. Pour in the oat milk and very gently bring together to form a very soft dough.
  4. Pat out into a large circle, sprinkle over most of the sugar and cinnamon mix [keep aside enough to sprinkle on the tops], then roll the dough into a sausage shape to encase the sugar. Pat out with your fingers and stamp out circles.
  5. Place on the baking sheet , brush with oat milk and sprinkle over the remaining sugar and cinnamon.
  6. Bake for 15-20 minutes until well risen and golden. Cool on a wire rack and then drizzle with water icing, if desired.

egg-free, nut free cinnamon scones

dairyer cream tea, scones filled with cream!