Healthy Coffee Cake Vegan
Indulge in a guilt-free treat with this Healthy Coffee Cake Vegan recipe, a perfect fusion of wholesome ingredients and comforting flavors. Made with a blend of all-purpose and whole wheat flour, naturally sweetened with coconut sugar and applesauce, and topped with a crunchy cinnamon oat-nut streusel, this coffee cake is as nutritious as it is delicious. The use of almond milk and apple cider vinegar creates a fluffy vegan buttermilk base, ensuring a tender and moist crumb every time. Ready in under an hour, this plant-based delight is free of dairy and eggs, making it ideal for vegan diets or anyone seeking a healthier alternative to traditional coffee cake. Serve it as a warm breakfast, a mid-day snack, or an elegant brunch centerpiece—this cake pairs perfectly with your favorite cup of coffee or tea.
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Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 1 tbsp Apple cider vinegar
- 240 g All-purpose flour
- 60 g Whole wheat flour
- 150 g Coconut sugar
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 120 g Unsweetened applesauce
- 60 ml Coconut oil (melted)
- 1 tsp Vanilla extract
- 50 g Brown sugar
- 40 g Rolled oats
- 30 g Chopped nuts (e.g., walnuts, pecans)
- 0.5 tsp Ground cinnamon (for topping)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle into vegan buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, coconut sugar, baking powder, baking soda, ground cinnamon, and salt.
Add the vegan buttermilk, applesauce, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
In a small bowl, prepare the crumb topping by combining the brown sugar, rolled oats, chopped nuts, and ground cinnamon.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature and enjoy your healthy vegan coffee cake!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 479.3 g | 174% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 212.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 611 mg | 47% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1084 mg | 23% | |
*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.
