Horchata crumb cake

Horchata is a Mexican rice based drink typically flavored with cinnamon and vanilla. It’s one of my favorites, so I created this indulgent crumb cake recipe inspired by this delicious drink! I’m including numerous substitution suggestions, because I want to make this recipe as accessible as it can be! Give it a try and if you use Instagram use #plantbasedartist! I’d love to see your creations 🙂


for crumb topping:

1/4 cup all purpose flour

1/4 cup ground almonds (aka almond flour/almond meal, substitute with extra all purpose flour if desired)

1/4 cup light brown sugar

2 tablespoons rolled oats (optional, but I like the texture)

1 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons cold vegan butter

for cake:

1 cup all purpose flour

1/2 cup whole wheat pastry flour (substitute all purpose flour, or adjust the flour ratio if desired)

3/4 cup raw sugar (or granulated sugar)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup unsweetened rice milk (homemade or store-bought is fine)

1/2 cup light tasting oil (such as grape seed, canola, sunflower, etc)

1/2 tablespoon vanilla bean paste (or extract)

1 tablespoon apple cider vinegar (substitute white vinegar or lemon juice)

for optional icing:

3/4 cup powdered sugar

1-2 teaspoons rice milk


preheat oven to 350F.

prepare the crumb topping by whisking together the flour, ground almonds, sugar, oats, cinnamon, and salt in a bowl. cube the cold vegan butter and combine with the dry ingredients with a fork or your fingers until an even crumb is formed. set aside.

prepare the cake by whisking together the flours, sugar, baking soda, salt, and cinnamon in a large bowl. in a separate bowl, whisk together the rice milk, oil, and vanilla. add the wet ingredients to the dry and combine with a spatula ensuring not to over mix. line an 8″ or 9″ round baking pan with parchment paper and grease the sides. stir in the vinegar into the batter and pour into the pan. ensure the batter is spread evenly in the pan and sprinkle the crumb topping evenly over the batter. bake at 350F for about 35-40 minutes, or until an inserted toothpick comes out clean. cool the pan on a cooling rack until completely cool (don’t invert the cake onto the cooling rack directly).

the cake is sweet enough on its own, but for an extra touch, prepare the icing by simply whisking together the powdered sugar and rice milk until desired consistency is reached. drizzle over the cooled cake and enjoy!

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