Vegan Pecan Coffee Cake
A rich, spiced vegan pecan coffee cake with a crumbly streusel topping perfect for breakfast, brunch, or a sneaky midnight indulgence.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Brown sugar: ½ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Cinnamon: 1 teaspoon.
- Nutmeg: ½ teaspoon.
- Salt: ¼ teaspoon.
- Unsweetened almond milk: ¾ cup.
- Vegetable oil: ¼ cup.
- Vanilla extract: 2 teaspoons.
For the Streusel Topping
- Chopped pecans: ½ cup.
- All-purpose flour: ½ cup.
- Brown sugar: ⅓ cup.
- Vegan butter: 4 tablespoons cold.
- Cinnamon: ½ teaspoon.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- In a large bowl, combine flour, brown sugar, baking powder, soda, cinnamon, nutmeg, and salt.
- In a smaller bowl, whisk together almond milk, oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry mixture, stirring until smooth but not overmixed.
Make the Streusel
- In another bowl, mix flour, brown sugar, cinnamon, and vegan butter until crumbly.
- Stir in the chopped pecans to complete the topping.
Assemble and Bake
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Sprinkle the streusel evenly over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool on a wire rack for 15 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin E: 10%
- Calcium: 6%
- Iron: 7%
- Magnesium: 8%
- Potassium: 5%
Additional Notes and Tips
- Toast the pecans beforehand for a deeper flavor.
- Substitute almond milk with oat milk for a creamier texture.
- Use a sprinkle of powdered sugar on top for extra flair.
- Store in an airtight container to keep it moist for up to three days.