Vegan Chocolate Chip Coffee Cake
This vegan chocolate chip coffee cake combines rich chocolate chips with a fluffy, moist base and a sweet, crispy topping.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Salt: ¼ teaspoon.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Maple syrup: ½ cup.
- Coconut oil melted: ⅓ cup.
- Vanilla extract: 1 teaspoon.
- Vegan chocolate chips: ½ cup.
For the Topping
- All-purpose flour: ½ cup.
- Brown sugar: ¼ cup.
- Ground cinnamon: ½ teaspoon.
- Vegan butter cold: 4 tablespoons.
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch pan.
- In a bowl, mix almond milk and apple cider vinegar; let sit for a few minutes.
- Combine flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Add maple syrup, melted coconut oil, vanilla, and almond milk mixture. Stir until smooth.
- Fold in chocolate chips, mixing gently.
Make the Topping
- In a medium bowl, combine flour, brown sugar, and cinnamon.
- Cut in cold vegan butter until mixture resembles coarse crumbs.
Bake and Serve
- Pour the batter into the prepared pan, smoothing the top.
- Sprinkle the streusel topping over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 5%
- Calcium: 6%
- Iron: 8%
- Magnesium: 6%
- Potassium: 5%
Additional Notes and Tips
- For an extra indulgent touch, drizzle melted vegan chocolate on top before serving.
- Add a handful of chopped nuts like walnuts or pecans for extra texture.
- Leftovers can be stored in an airtight container for up to three days.