Vegan Cinnamon Coffee Cake
A luscious vegan cinnamon coffee cake with a crumbly topping that’s perfect for breakfast, brunch, or dessert.
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.
- Almond milk or any plant milk: 1 cup.
- Vegetable oil: ½ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
For the Cinnamon Crumble
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Ground cinnamon: 1 teaspoon.
- Vegan butter: ¼ cup softened.
Instructions
- Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease the baking dish.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and cinnamon.
- Combine almond milk, oil, vanilla, and vinegar in another bowl; mix well.
- Gradually mix wet ingredients into dry ingredients, creating a smooth batter.
- Make the Crumble Topping
- Mix brown sugar, flour, cinnamon, and vegan butter in a bowl until crumbly.
- Assemble and Bake
- Pour cake batter into the baking dish and evenly sprinkle the crumble on top.
- Bake for 35 minutes or until a toothpick comes out clean.
- Cool slightly before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Calcium: 10%
- Iron: 8%
- Vitamin D: 5%
- Potassium: 6%
- Vitamin A: 4%
Additional Notes and Tips
- For extra moistness, swap almond milk with oat milk.
- Add a pinch of nutmeg to the batter for extra spice.
- Serve warm with a dollop of vegan whipped cream.
- Double the crumble for an indulgent topping that screams luxury!