Vegan Maple Coffee Cake
A sweet, moist, and spiced vegan maple coffee cake topped with a crunchy, buttery streusel. Maple syrup adds depth and flavor.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: ¼ teaspoon.
- Salt: ¼ teaspoon.
- Maple syrup: ½ cup.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Coconut oil melted: ⅓ cup.
- Vanilla extract: 1 teaspoon.
For the Streusel Topping
- All-purpose flour: ¾ cup.
- Brown sugar: ½ cup.
- Ground cinnamon: ½ teaspoon.
- Vegan butter: 5 tablespoons cold.
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch pan.
- Combine almond milk and apple cider vinegar in a bowl and let sit for a few minutes.
- In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir in maple syrup, melted coconut oil, vanilla, and the almond milk mixture.
- Pour the batter into the prepared pan, spreading it evenly.
Make the Streusel
- Combine flour, brown sugar, and cinnamon in a medium bowl.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
Bake and Serve
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 minutes, or until a toothpick comes out clean from the center.
- Cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 5%
- Calcium: 6%
- Iron: 8%
- Magnesium: 6%
- Potassium: 5%
Additional Notes and Tips
- For extra maple flavor, drizzle a little more maple syrup on top before serving.
- Add chopped pecans or walnuts to the streusel for an added crunch.
- Leftovers keep well in an airtight container for up to three days.