Vegan Cinnamon Coffee Cake
Indulge in the warmth and nostalgia of this **Vegan Cinnamon Coffee Cake**, a soft and tender bake that perfectly balances sweetness and spice. Made with wholesome ingredients like almond milk, coconut sugar, and cinnamon, this dairy-free and egg-free cake is topped with a luscious crumbly streusel and a delightful cinnamon swirl for a rich depth of flavor. Perfect for brunch gatherings or a cozy afternoon treat, this plant-based coffee cake is quick and easy to whip up, requiring just 15 minutes of prep time before baking to golden perfection. Whether paired with your favorite coffee or enjoyed on its own, this vegan twist on a classic cinnamon coffee cake is sure to become a new favorite for all!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Coconut sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1/3 cup Coconut oil, melted
- 1/2 cup Brown sugar
- 2 teaspoons Cinnamon powder for swirl
- 3 tablespoons All-purpose flour for streusel
- 2 tablespoons Coconut oil for streusel, melted
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.
In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon powder.
In a separate bowl, mix the almond milk with apple cider vinegar. Let it sit for 5 minutes to curdle, creating a vegan 'buttermilk'.
Add the vanilla extract and melted coconut oil to the 'buttermilk' and stir to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
In a small bowl, prepare the cinnamon swirl by mixing the brown sugar and cinnamon powder.
Pour half of the cake batter into the greased baking dish. Sprinkle the cinnamon sugar mixture evenly over the batter.
Pour the remaining cake batter on top and spread evenly with a spatula.
For the streusel topping, mix together the flour, coconut oil, and remaining cinnamon powder until crumbly. Sprinkle evenly over the top of the cake.
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 at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 480.4 g | 175% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 266.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 569 mg | 44% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 511 mg | 11% | |
*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.
