A light, moist and tender cinnamon and ginger spiced warming loaf cake with a cinnamon sugar swirl middle and a crumbly streusel top. This coffee cake is packed with Dark Orange and Ginger Chocolate chunks for a delicious Autumnal and cosy bake that is easy, naturally vegan, easily gluten-free and nut-free.
By Nourishing Amy
Chocolate Chunk Streusel Loaf Cake
Prep Time: 10
Serves: 10 People
Ingredients
For the Streusel Top
25g plain or GF plain flour
20g light brown or coconut sugar
½ tsp cinnamon
1 tbsp olive oil
For the Cinnamon Sugar Middle
50g light brown or coconut sugar
1 tbsp cinnamon
For the Loaf Cake
240ml plant-based milk
1 tbsp apple cider vinegar or lemon juice
60ml light olive oil
50g caster sugar
50g light brown sugar
45g (3 tbsp) tahini or almond butter
1 tsp vanilla essence
280g plain or GF plain flour
2 ½ tsp baking powder
1 tsp cinnamon
¼ tsp mixed spice
¼ tsp ground ginger
A pinch of salt
90g Dark Orange and Ginger Chocolate, chopped into chunks
For Serving
Melted dark chocolate
Method
Step 1
Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf pan with baking paper.
Step 2
For the streusel: stir together the flour, sugar and cinnamon in a small bowl and pour in the olive oil. Rub together with your fingers to form a crumble
Step 3
For the cinnamon sugar: stir together the ingredients in a small bowl.
Step 4
Make a buttermilk: stir together the plant-based milk and vinegar or lemon juice in a jug and leave for 5 minutes to curdle.
Step 5
For the loaf cake: add the buttermilk to a large bowl with the olive oil, both sugars, tahini and vanilla. Whisk until combined and then sift in the flour, baking powder and add the spices with a pinch of salt. Whisk until smooth and then fold in most of the chocolate chunks, saving some for the top.
Step 6
To prepare: pour half of the batter into the tin and smooth over. Cover evenly with the cinnamon sugar and pour over the remaining batter. Smooth over the top and then lightly drag a knife or end of a spoon through the batter to swirl the cinnamon. Smooth over the top again and sprinkle over the streusel.
Step 7
To bake: place in the middle of the oven for 47-50 minutes, until an inserted skewer comes out basically clean (some small specks are OK as long as it’s not wet) and the loaf is well risen and springy. Cool on a wire rack for 10 minutes then lift out to cool fully.
Step 8
To serve: drizzle the loaf with melted chocolate and slice into pieces.
Step 9
Enjoy straight away or keep leftovers in a sealed container for 2-3 days or in the fridge for 3-5 days, allowing the loaf to rest at room temperature before eating. You can wrap up the loaf and freeze for 1 month before defrosting.
