Vegan Almond Coffee Cake
A nutty, moist, and tender vegan almond coffee cake topped with a crumbly streusel, perfect for any time of the day.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Ground almonds or almond flour: ¾ cup.
- Brown sugar: ½ cup.
- Granulated sugar: ¼ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Almond milk: ¾ cup.
- Vegetable oil: ¼ cup.
- Almond extract: 2 teaspoons.
For the Streusel Topping
- All-purpose flour: ½ cup.
- Brown sugar: ⅓ cup.
- Vegan butter: 4 tablespoons cold.
- Sliced almonds: ¼ cup.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- Mix flour, almond flour, sugars, baking powder, soda, and salt in a large bowl.
- Whisk almond milk, oil, and almond extract in another bowl.
- Gradually fold the wet mixture into the dry ingredients. Mix until combined but avoid over-stirring.
Make the Streusel
- Combine flour, brown sugar, and vegan butter in a bowl. Use your hands or a fork to form a crumbly mixture.
- Stir in sliced almonds gently.
Assemble and Bake
- Pour the batter into the prepared baking dish. Smooth the surface.
- Evenly sprinkle the streusel over the batter.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before slicing.