Even though I don’t drink coffee, I love a good coffee cake. Who wouldn’t love yellow cake with a streusel topping? Like our Pistachio Cake, this Cinnamon Streusel Cake gets a hand from boxed cake mix and instant pudding mix. The pudding helps keep it extra moist and the cake mix cuts the preparation down quite a bit. This cake is great for dessert or as part of a brunch. Although I would be lying if I said I never ate it for breakfast.

Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

2 TBL ground flax seeds
1 1/3 cups + 6 TBL water, divided
½ cup flour
½ cup light brown sugar
2 tsp cinnamon
2 TBL vegan butter, melted
1 package yellow cake mix
1 package instant vanilla pudding
2 TBL canola oil
Directions

1. Preheat over to 375F. Lightly grease and flour a 10-inch tube pan and set aside.

2. In a small bowl, mix together the flax seeds and 6 TBL water. Stir until fully combined and set aside for 5 minutes to thicken.

3. In a small bowl, combine the flour, brown sugar, cinnamon and melted butter. Mix thoroughly. You might want to use your fingers for this. Set aside.

4. In the bowl of a mixer, combine the cake mix, pudding mix, oil, remaining 1 1/3 cups water and flax mixture. Mix on medium speed for 2 minutes.

5. Spread half the batter into the prepared tube pan.

6. Sprinkle 2/3 of the cinnamon mixture over the batter in the pan.

7. Spread the remaining batter over the streusel topping. Top with the remaining streusel.

8. Bake for 40-45 minutes or until a toothpick comes out clean. Cool completely before removing from pan.