Banana Buckwheat Black Sesame And Chocolate Streusel Coffee Cake
"Vegan banana buckwheat black sesame coffee cake with a walnut, oat and dark chocolate streusel simple joys like folding toasted ground black sesame like flavourful, nutty, roasted fragrant coffee grounds into batter that will become speckled with grains of black gold and then crumbling clusters of streusel (heavy handed with the walnut chunks) over."
-- @tumblinbumblincrumblincookie
Recipe Intro From tumblinbumblincrumblincookie

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Vegan Banana Buckwheat Black Sesame Coffee Cake


1 1/2 cups all purpose flour

1/2 cup buckwheat flour

1/4 cup black sesame seeds, ground

1 tbs baking powder

1 tsp salt

3 medium bananas, mashed

1/2 cup vegan butter, softened

1/4 cup soft brown sugar

1/2 cup sugar

2 flax eggs

1 tsp vanilla

1 cup plant-based milk + 1 tsp lemon juice

For the streusel:

1/3 cup sugar

1/3 cup brown sugar

1/2 tsp cinnamon

1/2 cup vegan butter, softened

1 cup flour

1/2 cup oats

1/4 cup walnuts

1/4 cup vegan chocolate chips


Preheat your oven to 350 degrees  and grease a cake tin with coconut oil.

Toast your ground black sesame seeds in a pan over low heat, stirring with a spoon, for 2-4 minutes or until it smells fragrant and nutty. Transfer to a bowl and set aside to cool. In a bowl, mix together flour, baking powder and salt till combined. In a medium bowl, cream vegan butter with sugars and vanilla. Add the flax eggs and banana and whisk to combine. Gradually add about a third of the flour mixture and mix for a while before adding a third of the plant milk and lemon juice mixture. Alternate in this manner until both mixes are combined. Fold in toasted black sesame seeds.

For the streusel, mix sugars, cinnamon and butter till incorporated. Cut in the flour, oats, walnut and chocolate with a pastry cutter or a fork till the texture of damp sand and in chunky crumbles, adding a small splash of plant milk if necessary. Pour cake batter into prepared tin and top with streusel.

Bake for 50 minutes to an hour until a toothpick comes out clean, covering with foil halfway through if it browns too quickly. Let cool for about half an hour before transferring to a wire rack to cool completely. Top with icing and enjoy!