Vegan Coffee Cake
User Reviews
5
Vegan Coffee Cake
Description
The Vegan Coffee Cake recipe blends plant-based milk with apple cider vinegar to create a tender, dairy-free crumb. The batter, consisting of flour, baking powder, baking soda, and sugar, is layered with a cinnamon and coconut sugar mixture that programs a rich cinnamon swirl inside the cake. Baking the layered batter with a drizzle of melted vegan butter on top results in a golden crust that is crisp with a bubbly cinnamon sugar topping. Cooling the cake before slicing helps maintain its structure and develop flavors.
This coffee cake pairs well as a breakfast treat or afternoon snack alongside a hot beverage. It serves well sliced and can be stored at room temperature in an airtight container to preserve freshness for several days.
For best results, test doneness with a toothpick and use either coconut or brown sugar and your choice of plant milk. The thicker batter compared to traditional cakes creates a hearty texture with a pleasant cinnamon sweetness throughout.
Ingredients
Cinnamon Swirl
- ¾ cup coconut sugar or brown sugar
- 2 tsp cinnamon
Vegan Coffee Cake
- 1 ¼ cups plant-based milk almond, coconut, cashew or oat milk, vegan
- 1 tsp apple cider vinegar
- 6 tbsp granulated sugar
- 6 tbsp avocado oil or light olive oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 2 tsp baking powder
- 1 tsp baking soda
- pinch salt optional, sea salt
- 2 tbsp vegan butter melted
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a small bowl, combine coconut sugar and cinnamon. Set aside.
- In a large mixing bowl, add milk, apple cider vinegar, granulated sugar, avocado oil and vanilla extract. Stir to combine.
- Next, add in flour, baking powder and baking soda. Stir to combine.
- Add ⅔ of the coffee cake batter to the lined pan. Spread out into an even layer.
- Sprinkle ½ of the cinnamon sugar mixture on top.
- Then, top with remaining cake batter. Sprinkle the rest of the cinnamon sugar on top.
- Drizzle melted Vegan butter on top.
- Then, bake for 27 to 30 minutes or until coffee cake has risen and the cinnamon sugar topping is bubbly. Insert toothpick into cake to make sure it is baked through.
- Finally, remove from oven. Allow coffee cake to cool for 1 hour before slicing and serving.
Notes
- The batter is thicker than a traditional cake, contributing to a dense texture.
- Both coconut sugar and brown sugar work interchangeably for the cinnamon swirl.
- Gluten-free 1-to-1 flour or all-purpose flour can be used depending on preference.
- Any plant-based milk such as almond, coconut, cashew, or oat milk suits this recipe.
- Use a toothpick test to confirm the cake is fully baked before removing from the oven.
- Store the coffee cake in an airtight container at room temperature for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 307mg | 13% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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