1-Bowl Vegan Coffee Cake (GF, Oil-Free)
User Reviews
4.8
116 reviews
Excellent
1-Bowl Vegan Coffee Cake (GF, Oil-Free)
Report
This 1-Bowl Vegan Coffee Cake offers a gluten-free, oil-free dessert combining almond flour and potato starch for a tender crumb, sweetened with coconut sugar and maple syrup. A cinnamon swirl adds warmth, and a crumbly pecan topping gives a textured bite. The cake is moist from nondairy milk and fruit puree, making it a balanced choice for vegan and gluten-intolerant diets.
Description
The coffee cake begins with an easy one-bowl method mixing dry ingredients like almond flour, potato starch, arrowroot starch, baking powder, baking soda, and coconut sugar. Wet ingredients including nondairy milk, apple cider vinegar, applesauce, maple syrup, and vanilla extract are stirred in to form a batter.
A cinnamon and coconut sugar swirl folds into the batter, providing subtle spice and sweetness, while the pecan crumble topping adds crunch and texture. Baking in a greased pan at 350°F yields a tender, moist cake that balances sweetness and crumbly nuttiness without added oil.
This cake can be enjoyed as a snack or dessert, served plain or topped with dairy-free yogurt, coconut whipped cream, or a drizzle of powdered sugar glaze made from dairy-free milk and vanilla. Its gluten-free and oil-free composition makes it suitable for diverse dietary preferences.
*Optional glaze is made by mixing powdered sugar, vanilla, and dairy-free milk to drizzle on cooled cake.*
Share:
Ingredients
CRUMBLE TOPPING
- 1/4 cup coconut sugar
- 1/4 cup all-purpose flour gluten-free
- 3 Tbsp pecans chopped
- 2 tsp coconut oil (scoopable, not melted // if oil-free just sub more maple syrup or a little nut butter)
- 1 tsp maple syrup
WET INGREDIENTS
- 3/4 cup dairy-free milk we used almond milk // coconut, oat, or rice should also work, unsweetened
- 1 ½ tsp apple cider vinegar (or lemon juice)
- 1/3 cup applesauce or sub plain dairy-free yogurt for richer cake // for yogurt we prefer Culina, unsweetened
- 1/3 cup maple syrup (or agave nectar)
- 1 tsp vanilla extract pure
DRY INGREDIENTS
- 3 cups almond flour (not meal // we prefer Wellbee's brand)
- 1 cup potato starch (not flour)
- 1/4 cup arrowroot starch or cornstarch
- 1/2 cup coconut sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1/4 tsp salt (optional)
CINNAMON SWIRL
- 1 tsp ground cinnamon
- 3 Tbsp coconut sugar
FOR SERVING optional
- dairy-free yogurt we like Culina, vanilla flavor
- Coconut whipped cream
- powdered sugar recipe in notes, glaze preparation
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9x13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
- CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
- LIQUID INGREDIENTS: In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
- DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.
- Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
- Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
- Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
- Bake on center rack for ~40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9x13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
- Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze (recipe in notes).
- Store cake covered at room temperature for 2-3 days.
Notes
- Prepare the optional glaze with sifted powdered sugar, vanilla extract, and dairy-free milk, adjusting thickness as needed for pouring.
- Use applesauce or dairy-free yogurt in the wet ingredients to adjust moisture and richness; yogurt yields a richer cake.
- Choose almond milk or similar unsweetened plant milk for the liquid component to maintain mild flavor.
- Monitor baking time closely as pan size affects cake thickness and texture.
- Nutrition estimates exclude optional ingredients like toppings and glaze.
Nutrition Information
Show Details
Serving
1slice
Calories
342
(17%)
Carbohydrates
44.5g
(15%)
Protein
7.1g
(14%)
Fat
17.1g
(26%)
Saturated Fat
1.3g
(7%)
Polyunsaturated Fat
4.11g
(24%)
Monounsaturated Fat
10.83g
(54%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
280mg
(12%)
Potassium
297mg
(6%)
Fiber
4g
(16%)
Sugar
21.9g
(44%)
Vitamin A
4.67IU
(0%)
Vitamin C
0.09mg
(0%)
Calcium
172.54mg
(17%)
Iron
1.32mg
(7%)
Nutrition Facts
Serving: 10(Slices)
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 342 | 17% |
| Carbohydrates | 44.5g | 15% |
| Protein | 7.1g | 14% |
| Fat | 17.1g | 26% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 4.11g | 24% |
| Monounsaturated Fat | 10.83g | 54% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 280mg | 12% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 21.9g | 44% |
| Vitamin A | 4.67IU | 0% |
| Vitamin C | 0.09mg | 0% |
| Calcium | 172.54mg | 17% |
| Iron | 1.32mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
116 reviews
Excellent
Other Recipes
You'll Also Love
