Vegan Banana Coffee Cake
A moist vegan banana coffee cake with a hint of cinnamon and a crumbly topping that pairs perfectly with your morning brew.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ripe bananas mashed: 3 medium (about 1 cup).
- Almond milk: ½ cup.
- Vegetable oil: ¼ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
For the Crumble Topping
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Ground cinnamon: 1 teaspoon.
- Vegan butter: ¼ cup softened.
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and cinnamon.
- Mash bananas in another bowl and mix with almond milk, oil, vanilla, and vinegar.
- Gradually add the wet mixture to the dry ingredients, stirring until smooth.
Make the Crumble Topping
- Combine brown sugar, flour, cinnamon, and vegan butter in a bowl; mix until crumbly.
Assemble and Bake
- Pour the banana batter into the greased baking dish and smooth the surface.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Potassium: 10%
- Iron: 6%
- Calcium: 8%
- Vitamin B6: 12%
- Magnesium: 7%
Additional Notes and Tips
- Add chopped walnuts for extra crunch and a nutty flavor.
- Sprinkle a pinch of nutmeg into the batter for depth.
- Use oat milk if you prefer a creamier texture.
- Store leftovers in the fridge for up to three days, but let slices come to room temp before eating.