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Vegan Coffee Cake with Cinnamon Streusel Recipe

★★★★★

4.9 from 51 reviews
  • Author: anna
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan

Description

This Vegan Coffee Cake is a moist and tender treat, beautifully layered with a cinnamon sugar swirl and topped with a crumbly streusel. Perfect for breakfast, brunch, or an afternoon snack, this dairy-free and egg-free cake combines warm spices and rich textures, baked to golden perfection in under an hour and a quarter.

Ingredients

Scale

Streusel Topping

  • 1/2 cup (65g) all-purpose plain flour
  • 1/4 cup (50g) packed brown sugar (or sugar of choice)
  • 2 1/2 tablespoons (35g) vegan butter (or coconut oil, melted and cooled)
  • 1 teaspoon ground cinnamon

Cinnamon Swirl Mixture

  • 1/3 cup (65g) packed brown sugar
  • 1 tablespoon ground cinnamon

Vanilla Cake Batter

  • 2 1/3 cups (290g) all-purpose plain flour (see note 1 for gluten-free option)
  • 1 cup (200g) granulated sugar
  • 3 teaspoons baking powder
  • Pinch of salt (optional)
  • 1 cup (250g) dairy-free milk
  • 2/3 cup (145g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (optional, see note 2)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking tin with parchment paper to prevent sticking and ensure easy removal.
  2. Make Streusel Topping: In a small bowl, combine the flour, brown sugar, vegan butter, and ground cinnamon. Mix until the mixture resembles fine, crumbly crumbs. Set this aside for topping later.
  3. Prepare Cinnamon Swirl Mixture: In a separate bowl, mix together the packed brown sugar and ground cinnamon. Ensure they are thoroughly combined, then set aside.
  4. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly distributed.
  5. Add Wet Ingredients: Pour the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract into the dry ingredients. Whisk everything together until the batter is smooth and free of lumps.
  6. Layer the Batter and Cinnamon Swirl: Pour about half of the batter into your lined baking pan, smoothing the surface gently with a spatula. Evenly sprinkle the cinnamon sugar mixture over this layer.
  7. Top with Remaining Batter and Streusel: Pour the remaining batter over the cinnamon sugar layer, spreading it to completely cover. Finally, sprinkle the prepared streusel topping evenly over the cake.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 50-55 minutes. If the top browns too quickly, tent the cake with aluminum foil to prevent burning. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool: Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.
  10. Serve and Store: Serve the cake plain, dusted lightly with powdered sugar or drizzled with icing if desired. Use a serrated knife to cut into slices. Store the cake in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month.

Notes

  • Note 1: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Note 2: Apple cider vinegar helps the cake rise and adds tenderness but can be omitted if preferred.
  • Note 3: A simple icing can be made with powdered sugar and a splash of dairy-free milk or lemon juice for a sweet drizzle.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan coffee cake, dairy-free cake, cinnamon swirl cake, vegan dessert, vegan breakfast cake

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Find it online: https://recipiana.com/vegan-coffee-cake-with-cinnamon-streusel-recipe/