Vegan Coffee Cake
Soft, cinnamon‑spiced, and topped with a buttery streusel, this vegan coffee cake is the perfect cozy breakfast or dessert. Simple ingredients, quick prep, and that classic crumb topping everyone loves.
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Ingredients
- Cake Ingredients:
- 1 cup non dairy milk (almond or soy)
- 1 tbsp applesauce
- 1 tsp vinegar
- 1/3 cup sugar
- 1/4 cup extra-virgin olive oil (or avacodo oil)
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- Streusel Ingredients:
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 tbsp vegan butter
Instructions
- Line a pan with parchment. Preheat the oven to 350℉. In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
- Bake at 350℉ for 35 to 45 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for up to a month
Nutrition
Calories: 242kcalCarbohydrates: 38gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 414mgPotassium: 81mgFiber: 1gSugar: 16gVitamin A: 194IUVitamin C: 2mgCalcium: 105mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.