Dairy-Free Cinnamon Coffee Cake
This Dairy-Free Cinnamon Coffee Cake is the perfect indulgence for those looking to enjoy a classic coffee cake without the dairy. Light, moist, and brimming with warm flavors of cinnamon and nutmeg, this cake features a crumbly, cinnamon-infused streusel topping that adds a delightful texture to every bite. Made with unsweetened almond milk and coconut oil, it’s a healthier twist on traditional coffee cake recipes, but it doesn’t skimp on flavor. Ideal for casual breakfasts, cozy brunches, or afternoon tea, this easy-to-make treat requires just 20 minutes of prep and bakes to golden perfection in under 40 minutes. Serve it warm and let the sweet, spiced aroma bring comfort to your kitchen! Perfect for dairy-free diets and coffee cake lovers alike, this recipe is bound to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Coconut oil, melted
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Vanilla extract
- 2 Eggs
- 0.5 cup For the topping: Brown sugar, packed
- 0.5 cup For the topping: All-purpose flour
- 1 teaspoon For the topping: Ground cinnamon
- 0.25 cup For the topping: Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes to thicken.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Add the coconut oil, granulated sugar, brown sugar, vanilla extract, and eggs to the almond milk mixture. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread evenly.
In a medium bowl, mix together the topping ingredients: brown sugar, all-purpose flour, ground cinnamon, and coconut oil. Use a fork to create a crumbly mixture.
Sprinkle the crumble topping evenly over the cake batter.
Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for about 20 minutes before slicing and serving.
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 613.3 g | 223% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 367.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 829 mg | 64% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 874 mg | 19% | |
*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.
