This vegan chocolate chip cake is moist, delicious, and topped with a cinnamon brown sugar crumb topping. An absolute slice of heaven that's perfect with a cup of tea or coffee!
- 1 cup all-purpose flour
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter, chilled
- 1 cup unflavored vegan yogurt
- ¾ cup vegetable oil
- ¾ cup unsweetened and unflavored non-dairy milk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ¼ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 9 ounces vegan chocolate chips (about 1 ½ cups)
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Preheat the oven to 350° and lightly oil a 9 x 13 inch baking pan.
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To make the crumble topping, first stir together the flour, brown sugar, cinnamon, and salt. Cut the butter into about 8 slices, then add them to the mixture. Cut the butter in using a pastry cutter (or fork), until the mixture resembles coarse crumbs.
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Place the crumb topping into the fridge to chill while you make the batter.
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Stir the yogurt, oil, milk and vanilla together in a small container, such as a liquid measuring cup.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
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Pour the yogurt mixture into the bowl with the dry ingredients, then stir everything together until combined.
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Fold in the chocolate chips.
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Transfer the batter to the prepared baking pan, then sprinkle the crumble topping over it.
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Bake the cake until the topping is golden brown and a toothpick inserted into the center comes out clean, about 40 to 45 minutes.
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Place the cake on a cooling rack and let it cool completely before slicing and serving.