5 from 36 votes
Vegan Coffee Cake
This vegan coffee cake uses oat flour, baking powder, baking soda, and warming cinnamon in the batter, combined with coconut sugar, dairy-free vanilla yogurt, applesauce, coconut oil, almond milk, and apple cider vinegar for moisture and leavening. A blackberry fruit spread is swirled in before baking, and oat-sugar crumble topping adds texture and sweetness.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
10
People
Calories:
281 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 People
Amount Per Serving
Calories 281
% 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.