Vegan Coffee Cake
User Reviews
5
Vegan Coffee Cake
Description
The Vegan Coffee Cake recipe is structured around oat flour and common vegan leavening agents, sweetened with coconut sugar and flavored with cinnamon. The wet ingredients include dairy-free yogurt, applesauce, coconut oil, almond milk, and apple cider vinegar, creating a moist and tender crumb without eggs or dairy. Blackberry fruit spread is swirled on top of the batter before adding a crumbly oat and sugar topping made with coconut oil and rolled oats.
After baking until a toothpick comes out clean, the cake develops a golden crumbly topping contrasting with the moist interior featuring pockets of fruity spread. The cinnamon provides warm spice. Cooling completely before serving is required due to the absence of eggs; this step ensures the cake sets properly and can be removed from the pan cleanly.
This coffee cake pairs well as a breakfast or snack offering with coffee or tea. The vegan-friendly ingredients make it accessible for those avoiding animal products while still delivering texture and flavor from oats and fruit spread.
Ingredients
- 2 1/3 cups oat flour sifted, 220 grams
- 2 teaspoons baking powder
- 1/2 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup coconut sugar
- 1/3 cup dairy-free vanilla yogurt
- 1/3 cup applesauce unsweetened
- 1/4 cup coconut oil melted
- 3 tablespoons almond milk unsweetened vanilla
- 1 tablespoon apple cider vinegar
- 2/3 cup blackberry fruit spread organic
For The Crumbles:
- 2/3 cup rolled oats old-fashioned
- 1/3 cup coconut sugar
- 3 tablespoons coconut oil melted
Instructions
- Line the bottom of a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda, and salt.
- In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, coconut oil, almond milk, and vinegar.
- Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.
- Drop the fruit spread all over the top of the batter, and use a sharp knife to swirl it in.
- In a medium bowl, mix together the oats and sugar to make the crumbles. Add in the coconut oil and use your hands to mix until crumbly.
- Spread the crumbs over the cake, lightly pressing them in to stick to the batter.
- Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you'll see some dark fruit spread on the toothpick, but you don't want to see any batter).
- Let cool completely. Then slice and enjoy!
Notes
- Weigh oat flour for accuracy to achieve ideal texture in the cake.
- Allow the cake to cool completely before removing it from the pan to avoid crumbling since it contains no eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10People
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 273mg | 11% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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