Vegan Coffee Cake

Name: Vegan Coffee Cake
Prep time: 15 min
Cook time: 35 min
Yield: 9 serving
Ingredients: 1 cup all purpose flour; 1/2 cup whole wheat flour; 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 full fat coconut yogurt; 2 1/2 Tablespoons melted coconut oil; 1 teaspoon vanilla; 1 flax egg; cinnamon sugar topping; 1/3 cup cane sugar; 1/3 cup Finely chopped pecans; 1 1/2 teaspoons ground cinnamon

User Reviews

4.2

63 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
9
Calories
248 kcal
Course
Breakfast
Cuisine
American

Vegan Coffee Cake

Odette Barnes

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This vegan coffee cake is made with coconut milk yogurt, whole wheat flour and coconut sugar. It's lightened up, but still absolutely delicious.

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Ingredients

Servings

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 full fat coconut yogurt I used Culina
2 1/2 Tablespoons melted coconut oil
1 teaspoon vanilla
1 flax egg 1 Tablespoon ground flax + 3 Tablespoons water
cinnamon sugar topping
1/3 cup cane sugar
1/3 cup Finely chopped pecans
1 1/2 teaspoons ground cinnamon

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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

Whole wheat flour: If needed, you can omit the whole wheat and just use all-purpose.

Nutrition Information

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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%)