Coffee Cake
This is the best vegan coffee cake ever, and it’s so easy to make! Perfect for holiday celebrations or weekend breakfasts, this moist and fluffy cake is packed with cinnamon streusel goodness. It serves a crowd but can easily be halved for a smaller batch. For an oil-free version, use applesauce instead of oil and omit the vegan butter drizzle. It can also be made gluten-free with a quality all-purpose flour blend.
Instructions
- 1
Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.
- 2
Combine the unsweetened soy milk (1.25 cup) and apple cider vinegar (1 tbsp). Stir a little, then set aside.
- 3
In a large mixing bowl, stir the all purpose flour (3 cup), baking powder (1 tbsp), salt (0.5 tsp), and granulated sugar (1 cup) with a large spoon until well combined.
- 4
To the bowl with the dry ingredients, pour in the milk/vinegar mixture, canola oil (0.5 cup), unsweetened applesauce (0.5 cup), and pure vanilla extract (2 tsp). Stir until combined. Pour half of the batter into the prepared cake pan.
- 5
Make the Cinnamon Streusel: In a small bowl, mix the brown sugar (1.5 cup) and cinnamon (1 tbsp) together.
- 6
Sprinkle half of the cinnamon streusel over the batter in the pan, then pour the rest of the cake batter on top. Sprinkle with the rest of the streusel.
- 7
Drizzle with melted vegan butter (2 tbsp).
- 8
Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.
- 9
Serve with a cup of coffee, if desired and enjoy!
Nutrition Facts
Per portion