The Best Vegan Coffee Cake
Vegan coffee cake, yes please! Coffee cake is an undisputed classic cake, and this one can be made in one bowl with no milk, eggs or dairy. It's moist with a delicate crumb and a crumbly streusel topping, everything a great coffee cake should be.
Ingredients
Vegan Buttermilk
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
Streusel Topping
- ¾ cup light brown sugar
- 2 teaspoons cinnamon
Dry Ingredients
- 1¾ cups all purpose flour
- 2½ teaspoons baking powder
- ¾ cup sugar
- ½ teaspoon salt
Wet Ingredients
- ¼ cup vegan Greek style yogurt *I used soy
- ¼ cup + 2 tablespoons vegan butter melted
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350° F (175° C). Grease and lightly flour an 8x8 inch baking pan.
- Make the vegan buttermilk by combining the soy milk and apple cider vinegar in a cup or small bowl. Set aside.
- Make the streusel crumb by combining the brown sugar and cinnamon in a medium sized bowl. Set aside.
- Sift the dry ingredients into a large mixing bowl.
- Add the vegan buttermilk and the rest of the wet ingredients to the dry ingredients. Mix until most of the lumps are gone. Be careful not to over mix.
- Pour half of the cake batter into the prepared baking pan. Sprinkle with half of the streusel mixture. Pour the remaining cake batter on top and spread it evenly across the top of the streusel layer with a spatula. Sprinkle the remaining half of the streusel over the top of the cake.
- Drizzle with the remaining 2 tablespoons of vegan butter. Bake for 35-40 minutes. Keep a close eye on the coffee cake. If the streusel is starting to get too dark, cover the pan loosely with foil and continue baking until a knife inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 min.
Notes
- Vegan coffee cake will stay fresh at room temperature for 2-3 days. You should store it in a cake tin or an airtight container. If you want it to last longer, wrap it in plastic wrap and store in the fridge for up 5 days.
- To freeze, allow the cake to cool fully. Cut into individual pieces. Wrap each piece in plastic wrap and store in a freezer safe container or plastic bag for 2-3 months. To defrost, leave the coffee cake in the plastic wrap and transfer it to the fridge. It should be defrosted the next day. Alternatively, you can leave it to defrost at room temperature for two hours. Reheat in the microwave or oven.
Nutrition
Calories: 224kcalCarbohydrates: 42gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 248mgPotassium: 71mgFiber: 1gSugar: 27gVitamin A: 361IUVitamin C: 2mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was!