Dairy Free/ Egg free/ Vegan/ Vegan/Vegetarian

Vegan Apple Oatmeal Pecan Coffeecake

Have you ever wondered why I present my original recipes and then alter them so that they can be made gluten-free, vegan or diabetic friendly? Most recipe websites present recipes that fit into one category: I have 4 categories. I do this because I know too many families where most members of the family can eat anything, but one family member can’t have gluten, or dairy, or eggs, or even corn! I have been asked for help so that everyone in the family can enjoy a special dessert, and then when I point out recipes that everyone can enjoy (Penuche Pumpkin Cookies with Optional Penuche Icing, Gluten Free Penuche Pumpkin Cookies with Optional Penuche Icing, and Vegan Fireball Cinnamon Whiskey Pumpkin Cookies with Optional Fireball Cinnamon Whiskey Icing, I will be asked if I have anything for the Grandparent who has diabetes! And yes, I do: Diabetic Friendly Pumpkin Spiced Cookies. Just don’t blame me when the parents who can eat anything are gobbling down the Vegan cookies and Grandpa reaches for one of the gluten-free cookies!

I have previously posted the original Apple Oatmeal Pecan Bread. Time for the Vegan version!


When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar, as stated on the package of sugar, is 192 grams. By volume, this measure will be less than 1 cup. Precise measuring is very important with vegan baking; as little as a tablespoon of liquid can be the difference between a successful coffeecake and one that collapses.

An Apple a Day Makes Good Applesauce. I make my own applesauce; this allows me to control the thickness. If you are using purchased applesauce, place twice the required amount into a small saucepan and cook on a low heat until the applesauce is about the same thickness as egg whites and the applesauce coats a spoon. Cool the applesauce to room temperature.

Size Matters! Although this can be made as one large coffeecake, I prefer to use 2 smaller pans due to the extremely long baking time for one loaf, typically over 1 1/2 hours. Also, two smaller loaves are less likely to brown excessively. If possible, double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.

There’s a Hole in the Bucket…err, Coffeecake. Have you ever removed a quick bread or cake from a pan and found that the middle of the loaf on the bottom stuck to the pan? And now you have a hole in the bottom of your loaf? Line the pan with parchment paper to eliminate this problem. And leave enough parchment paper on the ends to form “handles” so that the coffeecakes can be easily removed from the pans without sticking or breaking.

I’m Nuts About Nuts! The nuts added to the batter should be baked before adding them to the loaf. This enhances their flavor and ensures that the nuts stay crisp. However, do not pre-bake the nuts added to the streusel as these nuts will tend to burn if they become too dry.

Sprinkle the streusel lightly over the top of the batter; distribute evenly over the surface. Avoid clumps of streusel as clumps will sink into the coffeecakes. Do not add the streusel topping if you will be freezing these coffeecakes. When thawed, previously frozen streusel topping has a decidedly unpleasant appearance.

Before baking.
And after baking.

Don’t “Stick it to the pan.”: Once the coffeecakes are done baking, let them cool on a cooling rack for 10-15 minutes. After cooling for 10-15 minutes, it is important to remove your baked coffeecakes from the pans so that the coffeecakes do not “stick” to the pans and the bottoms of the coffeecakes do not become wet from condensation as they cool.

Even though the aroma is mouth-watering, let the coffeecakes cool completely so that they do not become crumbly when you slice them. Yes, I know: They look and smell so good!


Vegan Apple Oatmeal Pecan Coffeecake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 2.00 out of 5)
By Connie Teunis Serves: 16-24 servings
Cooking Time: 60-65 minutes

A Vegan Apple, Oatmeal, Pecan Coffeecake with a streusel topping that is light as a feather and has a rich apple and oatmeal flavor.


  • Coffeecake:
  • 160 g. Baking Apples (approximately 1 apple), peeled, cored, and chopped fine*
  • 60 g. / ½ c. Pecans, chopped fine
  • 160 g./ 1 1/3 c. All-Purpose Flour, divided
  • 140 g./ 1 c. + 2 ½ T. Graham Flour or Whole Wheat Flour
  • 100 g./ 1 ¼ c. Old-Fashioned Rolled Oats (the kind that cooks in 5 minutes)
  • ¾ t. Baking Soda
  • 1 t. Baking Powder
  • ½ t. Salt
  • 2 t. Cinnamon
  • 192 g/ 1 c. Vegan Sugar (e.g., Sugar In the Raw)
  • ¼ c. Pure Maple Syrup
  • 6 T. Canola Oil or other non-flavored oil
  • 244 g./ 1 c. Reduced Applesauce**
  • 1 t. Vanilla Extract
  • Streusel Topping:
  • 12 g./ 1 T. Vegetable Shortening
  • 48 g./ ¼ c. Vegan Sugar
  • 1 t. Cinnamon
  • 15 g./ 2 T. All-Purpose Flour
  • 15 g./ 2 T. Pecans, Chopped Fine



To Make the Streusel:


Combine all streusel ingredients in a small food processor; pulse until just combined. Streusel should be loose and not clumped together. Set aside.


To Make the Bread:


Preheat the oven to 350 degrees. Spread the chopped pecans onto a parchment lined baking sheet. Bake pecans until an aroma rises and they just begin to turn brown, about 5 minutes. Cool.


Spray two 7 ½” x 3 ¾” baking pans with non-stick cooking spray. Line the bottom and two short ends with parchment paper, leaving parchment paper long enough to create “handles.” If possible, double the pans to reduce the risk of excess browning on the sides and bottom.


In a small bowl, whisk together 120 g./ 1 cup of the all-purpose flour, and all of the graham flour, oats, baking soda, baking powder, salt, and cinnamon. Set aside.


In a small bowl, toss the chopped apples with the remaining 40 g. of flour; set aside.


In a large bowl, whisk together the vegan sugar, maple syrup, canola oil, applesauce, and vanilla extract. Gently fold the wet and dry ingredients together until just combined. Fold in the apples with any flour left in the bowl, and the pecans.


Pour equal amounts of batter into the two prepared baking pans (about 20 oz./560 grams per pan). Top with streusel topping, about 5 T. per loaf, spreading the streusel evenly over the top of each loaf.


Bake in the preheated 350 degree oven for 60-65 minutes, until a metal cake tester, when inserted into the middle of the loaf, comes out clean.


Place pans on cooling rack and cool for 10 minutes. Then, using the flat side of a knife, loosen the coffeecakes from the long sides of the pans. Use the handles to lift the loaves out of the pans and place onto the cooling rack. Cool completely.




*Some, but not all, recommended cooking apples include: Braeburn, Cortland, Gala, Golden Delicious, Granny Smith, Honey Gold, Johnathon, Jonagold, Pink Lady, and Winesap.


**Applesauce is used in this recipe both for flavor and as a replacement for eggs, and therefore, should be thick. If using commercial applesauce, which is typically watery, place 2 c./ 488 g. of applesauce in a small saucepan. Bring to a low simmer, stirring frequently. Continue to simmer on low heat until applesauce is reduced by approximately half and clings to a spoon. Cool completely.


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