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Coffee cake with cinnamon sugar


For the sponge cake:

  • 250 ml BEGAN Oat Macchiato (prepared drink)
  • 1/2 TSP sodium bicarbonate (natron)
  • 15 ml lemon juice
  • 60 g raw cane sugar
  • 60 g soft margarine
  • 250 g spelt flour
  • 2 TSP baking powder
  • 1 TSP vanilla sugar
  • a pinch of sea salt

Ingredients for the cinnamon sugar topping:

  • 45 g brown sugar
  • 1 TSP cinnamon powder
  • For the topping:
  • Coconut cream


  1. Pre-heat the oven to 160°C. Grease a loaf tin (23 cm) and coat with flour.
  2. To make the sponge cake, add the almond milk, sodium bicarbonate and lemon juice to a bowl and mix lightly. The fluid should now have a light froth.
  3. Add the raw cane sugar, soft margarine, gluten-free flour mixture or spelt flour, cornflour, baking powder, turmeric, bourbon vanilla and sea salt, and mix with a wooden spoon or electric mixer until a smooth dough forms. Pour the dough into the prepared loaf tin.
  4. Mix the sugar and cinnamon in a small bowl and sprinkle onto the dough in the loaf tin.
  5. Work in the cinnamon-sugar mixture in circular movements with a spoon.
  6. Put the cake in the oven and bake for 50 minutes.
  7. Insert a wooden pick to see if the cake is ready. If the wooden pick comes out clean, the cake is ready. Switch off the oven and leave the cake in there for an additional 30 minutes (if possible). Take out of the oven and allow to cool (if possible for an hour).
  8. Cut into pieces, decorate with coconut cream and enjoy!