Description
This Vegan Coffee Cake is a moist and flavorful treat perfect for breakfast or dessert, featuring a tender crumb and a cinnamon walnut topping that adds the perfect crunch. Made without dairy or eggs, it’s a delicious plant-based twist on a classic coffee cake.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Topping
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cake evenly.
- Prepare Vegan Buttermilk: In a bowl, combine almond milk and apple cider vinegar and let it sit for 5 minutes to curdle, creating a vegan buttermilk substitute that helps the cake rise and stay moist.
- Mix Dry Ingredients: In another large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Add the vegan buttermilk mixture, coconut sugar, vegetable oil, and vanilla extract to the dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Add Walnuts: Fold in the chopped walnuts carefully to incorporate them evenly throughout the batter, adding texture and flavor.
- Prepare Topping: In a small bowl, mix together the brown sugar and cinnamon to create the sweet and spiced topping that will complement the cake’s flavor.
- Assemble Cake: Pour half of the batter into a greased baking dish and evenly sprinkle half of the cinnamon sugar topping over the batter.
- Add Remaining Layers: Pour the remaining batter on top of the first layer and sprinkle with the rest of the cinnamon sugar topping for a beautifully layered effect.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the pan before slicing and serving to let the flavors settle and the texture firm up for the best eating experience.
Notes
- For added flavor, you can toast the walnuts before adding them to the batter.
- If a nut allergy is a concern, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Use a non-dairy milk of your choice if almond milk is not available.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- This cake pairs wonderfully with coffee or tea and can be stored in an airtight container for up to 3 days.
