Vegan Pecan Coffee Cake
This vegan pecan coffee cake is rich, moist, and indulgent with a nutty topping and the perfect crumb texture.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 3/4 cup maple syrup
- 1/2 cup almond milk or other plant milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk coconut oil, maple syrup, almond milk, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped pecans. Pour the batter into the prepared pan.
- Mix topping ingredients and sprinkle over the batter.
- Bake for 35 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 2%
- Calcium: 6%
- Iron: 8%
- Potassium: 4%
Additional Notes
- You can swap the coconut oil for vegetable oil if preferred.
- For extra richness, add a swirl of maple syrup on top before serving.
- Store leftovers in an airtight container for up to 3 days.