I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to. Makes one 9-inch cake; about 12 servings 2 cups whole wheat pastry flour 1 tbsp baking powder 1 1/4 tsp cinnamon, or more to taste 1/4 tsp salt 1/3 cup safflower oil 1/3 cup maple syrup 1 cup apple juice Walnut Crumble Topping 1/2 cup walnuts 1 tsp cinnamon, or more to taste 1/4 tsp vanilla extract, or more to taste Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 x 5 x 3-inch loaf pan.
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