Vegan Coffee Cake
User Reviews
5
Vegan Coffee Cake
Description
The Vegan Coffee Cake features a moist batter using applesauce and neutral oil alongside non-dairy milk to replace traditional dairy ingredients. The dry mix includes flour, sugar, leavening agents, and salt to provide rise and structure. The cake’s signature element is the cinnamon and brown sugar swirl incorporating melted vegan butter, gently folded through the batter for an evenly distributed sweet and spiced layer. This batter is baked at 350 degrees F in a square pan until the edges set and a toothpick inserted comes out clean, resulting in a soft, tender crumb with gentle sweetness and cinnamon aroma.
The cake’s texture is light with slight moistness from the applesauce and oil, avoiding heaviness by not overmixing the batter. The brown sugar swirl adds a pleasant contrast and visual appeal. It pairs well with morning coffee or tea and can serve as a simple dessert or snack during the day.
To maintain a light crumb, the flour should be measured correctly by fluffing and spooning rather than scooping directly, and mixing should be minimal to avoid a dense outcome. Allow the cake to cool completely before slicing to prevent crumbling, and it can be reheated slightly if needed for serving.
Ingredients
- ½ cup applesauce
- ½ cup neutral oil
- 1 ½ cups of non-dairy milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ⅔ cups sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- ¼ cup brown sugar packed
- 1 tablespoon ground cinnamon
- ¼ cup vegan butter melted, unsalted
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.
Notes
- Measure flour by fluffing, spooning into the cup, and leveling with a knife to prevent a dense cake.
- Mix the batter only until just combined; a few small lumps are fine to keep the texture tender.
- Let the cake cool fully before slicing, as it is fragile when warm; reheat slices gently if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9x9) cake
Amount Per Serving
Calories 3610 kcal
% 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.
User Reviews
Overall Rating
5
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