Vegan Streusel Coffee Cake
A vegan coffee cake with a buttery streusel topping, spiced to perfection, ideal for breakfasts, gatherings, or spontaneous cravings.
Ingredients
- For the Cake
- All-purpose flour: 2 ½ cups.
- Sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Cinnamon: 1 teaspoon.
- Nutmeg: ½ teaspoon.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Vegetable oil: ⅓ cup.
- Vanilla extract: 2 teaspoons.
- For the Streusel Topping
- All-purpose flour: 1 cup.
- Brown sugar: ½ cup.
- Vegan butter: 6 tablespoons cold, cubed.
- Cinnamon: 1 teaspoon.
Instructions
- Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a small bowl, mix almond milk and vinegar; set aside to curdle (your vegan buttermilk).
- In a large bowl, combine flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg.
- Add the oil, vanilla, and buttermilk to the dry ingredients, mixing until smooth.
- Make the Streusel
- In another bowl, combine flour, brown sugar, and cinnamon.
- Add cold vegan butter cubes and mix with your hands until crumbly.
- Assemble and Bake
- Pour the batter into the prepared dish, spreading evenly.
- Sprinkle the streusel generously over the batter.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Calcium: 8%
- Iron: 6%
- Vitamin E: 7%
- Magnesium: 5%
- Potassium: 4%
Additional Notes and Tips
- Swap almond milk with oat milk for an even creamier texture.
- Chill the streusel mixture for 10 minutes before adding for extra crispness.
- A dusting of powdered sugar makes it irresistible!
- Store in an airtight container to keep it moist and delicious for up to three days.