Vegan Coffee Cake

Why Make This Recipe

Vegan Coffee Cake is a delicious treat that everyone will love, even if you’re not vegan. It’s moist, fluffy, and perfect for breakfast or an afternoon snack. Making this cake means you can enjoy a classic with a plant-based twist. Plus, it’s easy to prepare and uses simple ingredients that you might already have in your kitchen.

How to Make Vegan Coffee Cake

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup almond milk (or other plant-based milk)
• ¾ cup brown sugar
• ½ cup granulated sugar
• ¼ cup vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)
• 1 teaspoon cinnamon
• ¼ cup maple syrup

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix together the almond milk and apple cider vinegar, then let it sit for a few minutes.
3. Add the brown sugar, granulated sugar, vegetable oil, and vanilla extract to the milk mixture and mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour half of the batter into the greased pan.
7. Drizzle with maple syrup and sprinkle with nuts if you are using them.
8. Pour the remaining batter on top and spread it evenly.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let cool slightly before serving with coffee or tea.

How to Serve Vegan Coffee Cake

Vegan Coffee Cake is best served warm. Slice it and enjoy it on its own, or pair it with a cup of coffee or tea for a cozy snack. You can also sprinkle extra nuts or a dusting of powdered sugar on top for some added flair.

How to Store Vegan Coffee Cake

To store leftovers, keep the cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, you can refrigerate it for up to a week. You can also freeze the cake by wrapping slices tightly in plastic wrap and placing them in a freezer-safe bag. It should be good for about three months in the freezer.

Tips to Make Vegan Coffee Cake

• For a fun twist, try adding fresh berries or chocolate chips to the batter.
• If you want a richer flavor, consider using dark brown sugar instead of light brown sugar.
• Make sure not to overmix the batter. Mix until just combined for a fluffier cake.

Variation

You can easily make this coffee cake gluten-free by swapping the all-purpose flour with a gluten-free flour blend. Just check the packaging to ensure it can be used as a one-to-one substitute!

FAQs

1. Can I use a different type of plant-based milk?
Yes, you can use any plant-based milk, like soy milk, oat milk, or coconut milk, according to your preference.

2. Is it possible to make this recipe without nuts?
Absolutely! If you or someone you are serving has a nut allergy, feel free to leave the nuts out or replace them with seeds, like pumpkin or sunflower seeds.

3. Can I add frosting to my Vegan Coffee Cake?
Yes! A simple vegan frosting, like a coconut cream or a lemon glaze, can enhance the flavor of the coffee cake if you want a sweeter treat.

Vegan Coffee Cake

Deliciously moist and fluffy, this Vegan Coffee Cake is perfect for breakfast or an afternoon snack, combining simplicity with a plant-based twist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American, Vegan

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour Can substitute with gluten-free flour blend.
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients

• 1 cup almond milk Or other plant-based milk.
• 1 tablespoon apple cider vinegar
• 0.75 cup brown sugar Use dark brown sugar for richer flavor.
• 0.5 cup granulated sugar
• 0.25 cup vegetable oil Can substitute with melted coconut oil.
• 1 teaspoon vanilla extract
• 0.25 cup maple syrup

Optional Ingredients

• 1 cup chopped nuts Optional, can substitute with seeds.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix together the almond milk and apple cider vinegar, then let it sit for a few minutes.
3. Add the brown sugar, granulated sugar, vegetable oil, and vanilla extract to the milk mixture and mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour half of the batter into the greased pan.
7. Drizzle with maple syrup and sprinkle with nuts if you are using them.
8. Pour the remaining batter on top and spread it evenly.

Baking

1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Let cool slightly before serving with coffee or tea.

Notes

Serve warm and consider adding a dusting of powdered sugar or extra nuts on top. For a fun twist, try adding fresh berries or chocolate chips to the batter. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week.