Vegan Zucchini Coffee Cake
A moist, warmly spiced vegan zucchini coffee cake with a crunchy crumb topping, perfect for dessert or a sneaky breakfast.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: ½ teaspoon.
- Salt: ¼ teaspoon.
- Sugar: ¾ cup.
- Zucchini grated: 1½ cups.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Coconut oil melted: ⅓ cup.
- Vanilla extract: 2 teaspoons.
For the Crumb Topping
- All-purpose flour: ¾ cup.
- Brown sugar: ½ cup.
- Ground cinnamon: ½ teaspoon.
- Vegan butter: 5 tablespoons cold.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch pan.
- Combine almond milk and vinegar in a small bowl and let sit until curdled.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Stir sugar, melted coconut oil, vanilla, and the milk mixture into the dry ingredients.
- Fold in grated zucchini gently until evenly incorporated.
Make the Crumb Topping
- Combine flour, brown sugar, and cinnamon in a medium bowl.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
Assemble and Bake
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle the crumb topping over the batter generously.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 7%
- Iron: 8%
- Magnesium: 5%
- Potassium: 4%
Additional Notes and Tips
- Avoid peeling the zucchini; the skin adds nutrients and texture.
- Add a handful of chopped nuts for an extra crunch in the batter.
- Serve warm with a drizzle of maple syrup or vegan cream.
- Store leftovers in an airtight container for up to three days.