Ah, the Chicken Caesar Pasta Salad with Coffee Cake—except we’re skipping the chicken, ignoring the eggs, and still winning at life. This one’s for the woman who wants the creamy, savory Caesar moment and the soft, crumbly coffee cake finale without involving a single animal. Don’t worry, your protein’s still here, but it didn’t cluck. This vegan version delivers all the “ooh is this really plant-based?” vibes you crave. Pairing pasta and dessert might be bold, but so is your eyeliner on a Monday. It’s balanced, sassy, satisfying—and you won’t miss the meat for a second.
Chicken Caesar Pasta Salad with Coffee Cake
A plant-based twist on classic Caesar pasta salad, paired with fluffy cinnamon-laced coffee cake—totally vegan, totally fabulous, and totally easy.
Ingredients
Vegan Caesar Pasta Salad:
- 2 cups cooked rotini pasta
- 1/2 cup shredded romaine
- 1/4 cup vegan Caesar dressing
- 1 tbsp capers
- 1/2 cup chickpeas roasted or canned
- 1 tbsp nutritional yeast
- 1/4 tsp black pepper
- Juice of half a lemon
- 1/2 tsp garlic powder
Vegan Coffee Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup plant milk oat or almond
- 1/4 cup coconut oil melted
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
For Caesar Pasta Salad:
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a bowl, whisk together vegan Caesar dressing, lemon juice, garlic powder, and black pepper.
- Toss cooked pasta with shredded romaine, chickpeas, capers, and dressing.
- Sprinkle nutritional yeast on top like Parmesan’s sassier cousin.
- Chill for 10 minutes or serve immediately if you’re impatient (we get it).
For Coffee Cake:
- Preheat oven to 350°F and lightly grease a small baking dish.
- In a large bowl, mix flour, sugar, cinnamon, salt, and baking powder.
- In a separate bowl, whisk plant milk, oil, vanilla, vinegar, and coffee powder.
- Combine wet and dry ingredients until smooth.
- Pour into baking dish and spread evenly.
- Bake for 25 minutes or until a toothpick comes out clean.
- Cool slightly before slicing—unless you enjoy mouth burns.
Notes
Nutritional Values (Per Serving)
Calories: 430Total Fat: 15g
Saturated Fat: 6g
Carbohydrates: 58g
Fiber: 4g
Protein: 8g
Vitamins and Minerals (Per Serving)
- Iron: 12%
- Calcium: 10%
- Folate: 18%
- Vitamin B6: 9%
- Magnesium: 11%
Additional Notes / Tips to Enhance Flavor
- Add crushed garlic croutons on top of the salad for extra crunch and drama.
- Use espresso powder in the cake if you want that serious coffee punch.
- A splash of maple syrup in the dressing? Chef’s kiss.
- Cake too plain? Add chopped walnuts or vegan chocolate chips for flair.
- Leftovers? Store salad in fridge up to 2 days. Cake? Good luck not finishing it tonight.
