There’s something special about a warm slice of Vegan Coffee Cake, especially when you’re in the mood for a cozy treat. This recipe is trending right now because it’s not only delicious but also super easy to make! With a moist texture and a touch of sweetness from the maple syrup and brown sugar, this cake is perfect for breakfast, snack time, or even dessert. Plus, it’s plant-based, making it a great option for anyone looking to enjoy a guilt-free indulgence.
What Goes Into This Vegan Coffee Cake
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 1 cup almond milk (240ml)
- 1/4 cup vegetable oil (60ml)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar (100g)
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup (60ml)
How to Make Vegan Coffee Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
- In another bowl, combine the flour, granulated sugar, baking soda, baking powder, and salt.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix!
- For the crumble topping, mix the brown sugar, cinnamon, and a little flour in a small bowl.
- Pour half of the cake batter into the pan. Drizzle with maple syrup and sprinkle half of the crumble mixture on top.
- Pour the remaining batter into the pan and top with the remaining crumble.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a bit before transferring it to a wire rack to cool completely.
Why Everyone Is Loving This Vegan Coffee Cake
People are discovering this Vegan Coffee Cake right now because it fits perfectly into the trends of easy home-baking and healthier dessert options. With more folks looking to reduce animal products in their diets, this cake is a fantastic way to satisfy a sweet tooth without sacrificing flavor. Plus, who doesn’t love a comforting, homemade treat that’s ready in about an hour?
Best Ways to Serve It
This Vegan Coffee Cake is fantastic for any time of the day! Serve it warm for breakfast alongside your morning coffee, or enjoy a slice as a delightful afternoon snack. It pairs beautifully with a scoop of your favorite dairy-free ice cream or a bit of coconut whipped cream for a sweet finish. You can also sprinkle some nuts or fresh berries on top for an extra touch!
Make It Your Own
- Storage Tip: Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, pop it in the fridge for up to a week.
- Flavor Variation: Add in some chopped walnuts or pecans for a crunchy texture, or toss in some vegan chocolate chips for a sweet surprise.
- Maple Syrup Swap: If you prefer a different sweetener, agave syrup works well too!
Vegan Coffee Cake: Frequently Asked Questions
Can I use a different type of milk?
Absolutely! You can substitute almond milk with any other plant-based milk like oat or soy.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready!
Can I make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour.
Is it possible to freeze Vegan Coffee Cake?
Yes! Wrap slices tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.
Now that you have this lovely Vegan Coffee Cake recipe, it’s your turn to whip it up in the kitchen! Enjoy baking and savoring this delightful treat at home.
Vegan Coffee Cake
A warm and moist Vegan Coffee Cake that’s perfect for any time of the day, easy to make, and guilt-free indulgence.
For the Cake
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 1 cup almond milk (240ml) (Can be substituted with other plant-based milk.)
- 1/4 cup vegetable oil (60ml)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar (100g) (For the crumble topping.)
- 1/2 teaspoon cinnamon (For the crumble topping.)
- 1/4 cup maple syrup (60ml) (Can be replaced with agave syrup if desired.)
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
- In another bowl, combine the flour, granulated sugar, baking soda, baking powder, and salt.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix!
- For the crumble topping, mix the brown sugar, cinnamon, and a little flour in a small bowl.
Baking
- Pour half of the cake batter into the pan. Drizzle with maple syrup and sprinkle half of the crumble mixture on top.
- Pour the remaining batter into the pan and top with the remaining crumble.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Let the cake cool in the pan for a bit before transferring it to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can add walnuts, pecans, or vegan chocolate chips for variation.
