Vegan Coffee Cake
User Reviews
4.2
Vegan Coffee Cake
Description
The Vegan Coffee Cake combines both all-purpose and whole wheat flours for a tender yet slightly wholesome texture. Ground flaxseed mixed with water serves as an egg substitute, ensuring moisture and binding without animal products. Coconut sugar and cinnamon infuse the batter with a deep warm sweetness, balanced by the subtle richness of coconut oil and vanilla. The cinnamon sugar topping, mixed with finely chopped pecans, adds a crunchy, sweet contrast atop the soft cake once baked. Baking at 350°F until a toothpick comes out clean creates a nicely set crumb with moist pockets from the yogurt.
This cake works well as a breakfast treat or afternoon snack alongside a cup of coffee or tea. It can be served warm to highlight the melted coconut oil and spices or at room temperature for ease. The pecan topping gives a pleasant texture contrast that complements the soft interior of the cake.
To store, wrap the cake airtight to maintain moisture. It stays fresh for several days at room temperature and can be frozen for longer preservation. If whole wheat flour is unavailable, the recipe notes indicate it can be replaced fully with all-purpose flour without issue.
Ingredients
- 1 cup all-purpose flour 162g
- 1/2 cup whole wheat flour 98g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2/3 cup coconut sugar or regular cane sugar for lighter color
- 1 cup coconut yogurt I used Culina, full fat
- 2 1/2 Tablespoons coconut oil melted
- 1 teaspoon vanilla
- 1 Flaxseed 1 Tablespoon ground flax + 3 Tablespoons water, used as egg substitute
- cinnamon sugar topping
- 1/3 cup cane sugar
- 1/3 cup pecan finely chopped
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven: Preheat the oven to 350°F. Line an 8 x 8 square baking pan with parchment paper.
- Make flaxseed egg: combine ground flax with water. Let sit up for 5-10 minutes.
- Mix wet ingredients: Mix together flaxseed egg, yogurt, coconut oil, coconut sugar and vanilla.
- Mix dry ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Combine: Add the flour mixture to the wet mixture.
- Make topping: Combine all of the topping ingredients.
- Add to pan: Add cake batter to the prepared pan and sprinkle with the cinnamon sugar topping.
- Bake: Bake the coffee cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Serve: Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.
Notes
- If whole wheat flour is not available, feel free to substitute it entirely with all-purpose flour for a lighter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 248kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 297mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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