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“Coffee Cake” Baked Pancake with Oat Streusel Topping

  • Author: Liv B


A baked pancake that is fluffy and tastes like coffee cake. With a perfect oat streusel topping.



  • 2 cups nondairy milk
  • 1 tbsp vinegar (white or apple cider vinegarwork best)
  • 1 1/2 cups all-purpose flour (see note for protein powder sub)
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/3 cup unsweetened applesauce
  • 3 tbsp sugar
  • 2 tbsp oil

Oat Streusel Topping:

  • 1/2 cup oats
  • 2 tbsp all-purpose flour
  • 23 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp vegan butter or coconut oil


  1. Preheat oven to 350 F. Line a square 8×8-inch baking dish with parchment paper.
  2. In a small bowl, combine the nondairy milk and vinegar and stir. Set aside.
  3. In a large mixing bowl, add the flour, oat flour baking powder, cinnamon and sugar, Whisk to combine.
  4. Add the nondairy milk mixture, apple sauce and oil and stir to combine.
  5. Pour into prepared baking dish.
  6. In a small mixing bowl, combine topping ingredients and mix with a pastry blender or your hands until its crumbly. Gently pour evenly over the cake.
  7. Bake 33-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging.
  8. Let cool slightly, as it tastes sweeter when it has sat for at least 10-15 minutes and isn’t piping hot. Serve warm with berries and a drizzle of maple syrup. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.


You can substitute up to half the all-purpose flour for protein powder. It will affect the flavour of course, so use unflavoured or a flavour you like.

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