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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.