Vegan Coffee Cake
This recipe for Vegan Coffee Cake is incredibly delicious and so easy to make! Even without any butter, milk or eggs, you can still enjoy a classic coffee cake that is super fluffy and moist.
Servings: 9 pieces
Ingredients
Wet Ingredients
- 200 ml soy milk (or any non-dairy milk) room temperature
- 1 tsp apple cider vinegar can be subbed with lemon juice or vinegar
- 1 tbsp non-dairy yogurt plain
- 1 1/2 tbsp coconut oil melted
- 2 tsp vanilla extract
Dry Ingredients
- 200 grams cake (weak) flour can be subbed with all-purpose flour
- 110 grams cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- a pinch of salt
Streusel / Crumble Topping
- 50 grams all-purpose flour
- 50 grams brown sugar
- 50 grams pecans roughly chopped
- 25 grams vegan butter or vegan margarine
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- a pinch of salt
Icing (Optional)
- 3 tbsp powdered sugar
- 1 tsp water
Instructions
Preparation
- Preheat the oven to 190C/375F. Lightly grease a 20x20cm (8x8inch) baking pan.
Make the Batter
- Make buttermilk by mixing soy milk and apple cider vinegar in a bowl. Let it sit for 10 minutes. After 10 minutes, add the rest of the wet ingredients to the buttermilk and mix well.
- In a separate bowl, combine all of the dry ingredients and mix well. Pour in the wet mixture and mix until just combined. Be careful not to over mix.
- Pour the batter into the greased baking pan
Make the Streusel Topping
- In a bowl, add all the ingredients for the streusel and mix well. Use your hands to incorporate the butter well (the streusel should be crumbly). Spread over the cake batter.
Bake the Cake
- Cover the baking pan with tin foil and bake in the oven for 25 minutes. Remove the foil and bake for another 10 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is done. If you need to cook it longer, cover with tin foil and cook for an additional 5 minutes.
- If you want to add icing, let it cool for 10 minutes before drizzling icing. Serve while warm. Enjoy!