This Vegan Coffee Cake is a divine treat – where tender, fluffy cake meets a perfectly spiced streusel topping. With a soft, fluffy base and a cinnamon-streaked crumble on top, it’s the kind of treat that makes any day a little brighter.
Perfect for a relaxed morning or an afternoon pick-me-up—let’s dive into making something delicious.
History of Coffee Cake
Coffee cake is a type of cake that is typically served with coffee. While it can be made from a variety of recipes, it most commonly consists of a yeast-based or quick bread dough that is flavored with coffee and spices. It is thought to have originated in Germany, where it was known as kaffeekuchen. It was first brought to America by German immigrants in the 18th century, and quickly became popular.
How to Make Vegan Coffee Cake
To prepare the cake batter, start by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, avocado oil, apple cider vinegar, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined, being careful not to overmix.
Next, make the streusel topping by mixing the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
To assemble the cake, pour the prepared batter into a greased 9×9-inch baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan on a wire rack before adding the glaze, slicing and serving.
Vegan Coffee Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup almond milk or any plant-based milk
- ½ cup avocado oil
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup vegan butter cold and cubed
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons non-dairy milk e.g., almond, soy, or oat milk
- 1 teaspoon ground cinnamon
Instructions
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup almond milk (or any plant-based milk)
- ½ cup avocado oil
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup vegan butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or line it with parchment paper.
Prepare the Cake Batter:
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, avocado oil, apple cider vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Make the Streusel Topping:
- In a medium bowl, mix the flour, brown sugar, and cinnamon.
- Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Assemble the Cake:
- Pour the cake batter into the prepared baking dish, spreading it evenly.
- Sprinkle the streusel topping evenly over the batter.
Bake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack before serving.
Add the Glaze:
- Mix powdered sugar, cinnamon, and non-dairy milk until smooth.
- Drizzle over cookies and let set for 15-20 minutes.
Serve:
- Slice and enjoy your vegan coffee cake with a cup of coffee!
For more sweet recipes, check out my Vegan Cinnamon Rolls or Vegan Chocolate Chip Tahini Cookies.
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