Vegan Raspberry Coffee Cake
A moist, vegan coffee cake layered with tangy raspberries and a buttery crumble topping that’s perfect for breakfast or dessert.
Ingredients
- For the Cake
- All-purpose flour: 2 cups.
- Sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Cinnamon: 1 teaspoon.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Vegetable oil: ⅓ cup.
- Vanilla extract: 2 teaspoons.
- Fresh raspberries: 1 cup.
- For the Crumble Topping
- All-purpose flour: ¾ cup.
- Brown sugar: ½ cup.
- Vegan butter: 6 tablespoons cold, cubed.
- Ground cinnamon: 1 teaspoon.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- Mix almond milk and vinegar in a small bowl; let it curdle into vegan buttermilk.
- In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and cinnamon.
- Stir in oil, vanilla, and buttermilk until smooth.
Add the Raspberries
- Fold in fresh raspberries gently to avoid breaking them apart.
Make the Crumble
- In a medium bowl, mix flour, brown sugar, and cinnamon.
- Add cold vegan butter cubes and mix with your fingers until crumbly.
Assemble and Bake
- Pour the batter into the greased pan and spread evenly.
- Sprinkle the crumble mixture generously over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 6%
- Calcium: 10%
- Iron: 8%
- Potassium: 5%
- Magnesium: 6%
Additional Notes and Tips
- Swap fresh raspberries with frozen if needed; don’t thaw them beforehand.
- Add a dusting of powdered sugar for extra visual appeal.
- Serve warm for the ultimate cozy treat.
- Store leftovers in an airtight container for up to three days, though they probably won’t last that long!