Do you have Bisquick coffee cake memories from your childhood? I loved the sweet cinnamon topping, the hot baked apple bites, the fluffy cake texture. A few weeks ago, I was reminiscing about that old recipe, and wishing I could do a whole wheat, vegan, no-oil version. So, I did!

This version uses a parchment-paper lined baking pan, which allows it to bake in a more cake-like form, but I’m going to experiment with doing drop biscuits with this batter as well. Let me know if you try it.

In the recipe below, I didn’t add apples, but you can peel, core, and dice one large Granny smith and add it to the batter before you spread it in the pan.

Also, feel free to use less sugar (just a few tablespoons) in the topping than this recipe calls for. Since we rarely eat sugar, this felt a little sweeter than we’re used to.

Did you make this recipe? What did you think? Let me know in the comments below.

Crystal's Recipes

Whole Wheat Coffee Cake

Delicious, sweet, and fluffy.

Print Recipe Pin Recipe

Course: Breakfast, Sweets

Cuisine: American

Calories:

Ingredients Method

Ingredients

Cake

1 cups whole wheat flour
2/3 cup soy milk
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 tbsp applesauce
1/4 tsp cinnamon

Topping

1/2 cup applesauce or more if dry
1/2 tsp cinnamon
1/4 cup brown sugar
1 cup oatmeal

Method

Preheat oven to 400F
Line a square 9x9" baking pan with parchment paper
Combine dry cake ingredients and whisk well together.
Add wet cake ingredients and stir until mixed.
Pour into prepared pan, spreading with a spoon or spatula if needed to make the batter even.
In a separate bowl, stir topping ingredients together, adding a little more applesauce if needed.
Cover cake batter with topping, spreading to the edges to ensure it covers completely.
Bake for 25 minutes. Serve warm.