Go Back

Vegan Coffee Cake

A soft, buttery Vegan Coffee Cake with a sweet, crisp topping perfect for family gatherings and cozy conversations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 0.5 cup walnuts or pecans (optional) Optional nuts to add texture.
Wet Ingredients
  • 0.5 cup almond milk Can be substituted with soy or oat milk.
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
Topping
  • 0.25 cup brown sugar For topping; can mix with cinnamon.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. If using nuts, stir them into the dry ingredients.
  3. In another bowl, mix together the almond milk, vegetable oil, and vanilla extract.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently until well combined, being careful not to overmix.
  5. Pour the batter into a greased 9-inch round or square baking pan, smoothing out the top.
  6. In a small bowl, mix the brown sugar with a bit of cinnamon if desired, and sprinkle it over the batter.
Baking
  1. Place in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  3. Slice and serve warm to enhance the flavor.

Notes

If you have leftovers, store in an airtight container at room temperature for 2-3 days. Refrigerate for longer storage or freeze slices for up to a month. To reheat, microwave for 15-20 seconds or warm in the oven.