Vegan Coffee Cake with Cinnamon Streusel
Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option. Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan
Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option. Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 cup flour
- 2 tsp cinnamon
- 1/3 tsp salt
- 1 tsp vinegar
- 1 cup non dairy milk ( such as almond or soy)
- 1/3 cup sugar (1 tbsp more for sweeter)
- 1 tbsp applesauce or non dairy yogurt or more non dairy
- 1/4 cup neutral oil (, or use 3 tbsp applesauce to make o
- a few drops of almond extract ((optional but wond
- 1.5 cups of flour ((i use 1 1/4 cup unbleached all purpose or all unbleached all purpose), see gf option in notes)
- 1 tbsp vegan butter (or use oil)
- 1.5 tbsp oil ( refined coconut or other neutral like safflower)
- Carbohydrate 25.7236150803327 g
- Cholesterol 14.2828703688976 mg
- Fat 5.28178549350315 g
- Fiber 0.308435793652947 g
- Protein 0.697865739546926 g
- Saturated Fat 3.34059012325502 g
- Serving Size 1 1 Serving (51g)
- Sodium 60.0687900906102 mg
- Sugar 25.4151792866798 g
- Trans Fat 0.36972964195874 g
- Calories 150 calories
Step-by-step
- Line a pan with parchment with parchment hanging on the edges.
- Preheat the oven to 350 deg F (176 C).
- 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. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- 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 oil and mix it in with your fingers until well distributed and crumbly.
- Spread over the cake batter.
- Bake at 350 degrees F 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 upto a month
- To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.
My Favorite Vegan Coffee Cake: A Simple Treat for Any Occasion
As a busy working mom, finding time to bake can feel like a luxury. But sometimes, the simple joy of a warm, homemade treat is just what I need to unwind after a long day. That's why I've developed this easy vegan coffee cake recipe – it’s quick to make, incredibly delicious, and surprisingly versatile. This recipe is a true lifesaver, perfect for those moments when you want something comforting without spending hours in the kitchen. The cinnamon streusel topping adds the perfect touch of sweetness and spice, making it an ideal dessert for any occasion, from a casual weeknight gathering to a weekend brunch.
What I love most about this recipe is its adaptability. Feel free to experiment with different fruits, nuts, or spices to create your own unique variations. I’ve often added blueberries, raspberries, or even chopped pecans to the batter for an extra layer of flavor and texture. The addition of a splash of almond extract also enhances the overall aroma and taste, creating a truly delightful sensory experience. The recipe is also easily adjustable for dietary needs; following the instructions closely ensures a consistently moist and flavorful cake every time. The moist crumb combined with the crunchy streusel is a perfect balance of textures.
The best part is, this vegan coffee cake keeps well. Store it on the counter for a couple of days, or in the fridge for up to a week. You can also freeze individual slices for later enjoyment. It is my go-to recipe for potlucks and get-togethers because it’s guaranteed to be a crowd-pleaser and always satisfies my sweet tooth. The ease of the preparation allows me to fully enjoy the baking process, without the stress often associated with more complex recipes.
Baking this cake isn't just about the end result; it's about the process. The comforting aroma filling my kitchen, the simple satisfaction of mixing ingredients, and the anticipation of sharing this delicious cake with loved ones—those moments make it all worthwhile. It’s more than just a recipe; it’s a chance to create happy memories and spread joy through the simplest of things. Making this cake reminds me that even in the midst of a hectic schedule, taking some time for myself to bake something special can bring immense happiness and calmness.
Tips for Success:
Using the Right Ingredients: Make sure to use high-quality vegan butter and non-dairy milk. The type of oil you use can also subtly affect the taste. Experiment to find what works best for you.
Don't Overmix: Overmixing the batter can lead to a tough cake. Gently fold the dry ingredients into the wet ingredients until just combined.
Baking Time: Keep a close eye on the cake while it's baking. Baking time may vary depending on your oven and the size of your pan. The cake is done when a toothpick inserted into the center comes out clean.
Cooling: Let the cake cool completely before slicing to prevent it from crumbling.
This Vegan Coffee Cake with Cinnamon Streusel isn't just a recipe; it's a little piece of happiness baked into every bite. Enjoy!
