Coffee Cake Vegan
Indulge in the warm, cinnamon-kissed flavors of this moist and crumbly Vegan Coffee Cake, a plant-based twist on a beloved classic. Perfect for breakfast, brunch, or a sweet afternoon treat, this recipe combines a tender, fluffy cake base with a buttery streusel topping that’s irresistibly crisp. Made with simple ingredients like unsweetened almond milk, applesauce, and apple cider vinegar, this dairy-free dessert gets its richness from neutral oil and vegan butter, ensuring a melt-in-your-mouth texture. With just 15 minutes of prep time, this easy vegan coffee cake is a crowd-pleaser and pairs beautifully with your favorite hot beverage. Try it today for a comforting, cruelty-free treat everyone will love!
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 1 tbsp Apple cider vinegar
- 250 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 1.5 tsp Ground cinnamon
- 150 g Granulated sugar
- 100 g Brown sugar
- 120 ml Unsweetened applesauce
- 1 tsp Vanilla extract
- 80 ml Neutral oil (e.g., canola or vegetable)
- 50 g Vegan butter (for the streusel)
- 60 g All-purpose flour (for the streusel)
- 60 g Brown sugar (for the streusel)
- 1 tsp Ground cinnamon (for the streusel)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar.
Add the vegan buttermilk, unsweetened applesauce, vanilla extract, and neutral oil to the dry ingredients. Stir until just combined, being careful not to overmix.
In a separate small bowl, prepare the streusel topping by combining the vegan butter, flour, brown sugar, and ground cinnamon. Use a fork or your fingers to mix until crumbly.
Pour the cake batter into the prepared baking pan and spread it evenly with a spatula.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 568.8 g | 207% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 318.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 676 mg | 52% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
