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Vegan Coffee Cake

A moist and fluffy Vegan Coffee Cake, perfect for pairing with your morning coffee or as a sweet treat any time of the day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 178
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup coconut sugar Can be substituted with brown sugar or maple syrup.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup almond milk (or any plant-based milk)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1/4 cup chopped walnuts (optional) Optional for added texture.
  • 1/4 cup brown sugar (for the topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
  2. In a large bowl, sift together the flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix!
  5. Optional: Fold in the chopped walnuts for added texture!
  6. Pour the batter into the prepared baking pan, smoothing it out evenly.
  7. In a small bowl, mix the brown sugar and cinnamon for the crumb topping, and sprinkle it generously over the batter.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven, cool slightly, and enjoy warm or at room temperature!

Notes

Best enjoyed fresh, can be stored for up to 3 days at room temperature. For longer storage, freeze slices for up to 3 months. Reheat in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.