5.0 from 120 votes
Vegan Coffee Cake
Make the BEST vegan coffee cake with only simple pantry ingredients – a soft, moist, fluffy vanilla sponge cake with sweet & 'buttery', cinnamon-sugar topping (+ optional streusel). The perfect treat with a cup of tea or coffee!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 1 (9x9) cake
Calories: 3610 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- ½ cup of applesauce
- ½ cup of neutral oil
- 1 ½ cups of non-dairy milk
- 2 teaspoons of vanilla extract
- 3 cups of all-purpose flour
- ⅔ cups of sugar
- 1 tablespoon of baking powder
- 1 tablespoon of baking soda
- ½ teaspoon salt
- ¼ cup of packed brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted vegan butter melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease and line a 9x9 inch baking dish with parchment paper and set aside.
- In a large bowl, mix the applesauce, oil, plant-based milk, and vanilla. Mix well until all ingredients are fully combined.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix well. But do not overmix.
- Pour the batter into the prepared baking pan. Set aside.
- In a small microwave safe bowl, add the brown sugar, cinnamon and vegan butter. Microwave for 30 seconds or until the vegan butter is fully melted. Mix well and drizzle it over the batter. With a knife or a chopstick, gently swirl the vegan butter mixture around and into the batter.
- Bake for 35–40 minutes.
- Remove the cake from the oven and place the pan on a cooling rack for 30 minutes before removing it from the pan.
Cup of Yum
Notes
- Measure the flour correctly: To avoid using too much flour and ending up with a dense cake, first fluff it up in its bag using a fork, then spoon it into the measuring cup before using the back of a knife to level the top.
- Avoid over-mixing the batter: Otherwise, you’ll end up with a dense, rubbery cake. Mix it until ‘just’ combined – a few tiny lumps are fine.
- Leave it to cool: This cake is fragile straight from the oven. It’s best to leave it to cool before slicing, then optionally reheat if preferred.
Nutrition Information
Calories
3610kcal
(181%)
Carbohydrates
499g
(166%)
Protein
41g
(82%)
Fat
164g
(252%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
48g
Monounsaturated Fat
94g
Trans Fat
8g
Sodium
6580mg
(274%)
Potassium
626mg
(18%)
Fiber
17g
(68%)
Sugar
200g
(400%)
Vitamin A
59IU
(1%)
Vitamin C
2mg
(2%)
Calcium
1347mg
(135%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 1(9x9) cake
Amount Per Serving
Calories 3610
% Daily Value*
| Calories | 3610kcal | 181% |
| Carbohydrates | 499g | 166% |
| Protein | 41g | 82% |
| Fat | 164g | 252% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 48g | 282% |
| Monounsaturated Fat | 94g | 470% |
| Trans Fat | 8g | 400% |
| Sodium | 6580mg | 274% |
| Potassium | 626mg | 13% |
| Fiber | 17g | 68% |
| Sugar | 200g | 400% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 1347mg | 135% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.