Best Vegan Coffee Cake
This vegan coffee cake is perfectly moist with a crunchy streusel topping, delivering a satisfying, flavorful experience without the dairy or eggs.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup almond milk or other plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- For the Streusel:
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup vegan butter or coconut oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar, oil, almond milk, vanilla, and vinegar.
- Add wet ingredients to dry ingredients and mix until combined.
- For the streusel, combine sugar, flour, oats, cinnamon, and vegan butter. Mix until crumbly.
- Pour batter into the pan, sprinkle streusel over the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes, slice, and enjoy.
Notes
Nutritional Values (Per Serving):
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Calcium: 6%
- Iron: 8%
- Vitamin A: 3%
- Potassium: 4%
- Magnesium: 5%
Additional Notes/Tips
- Top with a drizzle of vegan glaze for extra sweetness.
- Swap in coconut milk for a richer texture.
- Make sure to measure flour properly to avoid a dense cake.
- Let the cake cool before slicing to prevent it from crumbling.