Fluffy Vegan Coffee Cake Recipe

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It was a rainy Sunday morning when Lauren and Cassidy decided to bake something warm and comforting. Lauren remembered the classic coffee cake her grandmother used to make, filled with cinnamon and topped with a crumbly streusel. Cassidy, always up for a baking challenge, suggested they try a vegan version. As they mixed the ingredients and the aroma of cinnamon filled the kitchen, they felt a sense of nostalgia and excitement. The result was a moist, fluffy cake that brought back cherished memories and created new ones.

Since then, this vegan coffee cake has become a staple in their home. Lauren loves how it pairs perfectly with her morning coffee, while Cassidy enjoys experimenting with different spices and toppings. It's a simple yet delightful treat that brings warmth and joy to their everyday moments.

Ingredients

All-purpose flour 2⅓ cups (290g)
Granulated sugar 1 cup (200g)
Baking powder 3 teaspoons
Salt a pinch
Dairy-free milk 1 cup (250g)
Neutral flavored oil ⅔ cup (165g)
Apple cider vinegar 1 tablespoon
Vanilla extract 1 teaspoon

Cinnamon sugar filling

Granulated sugar ⅓ cup (70g)
Ground cinnamon 1 tablespoon

Streusel topping

All-purpose flour ⅔ cup (85g)
Brown sugar ⅓ cup (70g)
Melted vegan butter ¼ cup (60g)
Ground cinnamon 1 teaspoon

Instructions

Prepare the streusel topping

In a small bowl, combine the flour, brown sugar, melted vegan butter, and ground cinnamon.
Mix until the mixture resembles coarse crumbs.
Set aside.

Prepare the cinnamon sugar filling

In another bowl, mix the granulated sugar and ground cinnamon until well combined.
Set aside.

Make the vanilla cake batter

Preheat your oven to 180°C (355°F).
Line an 8-inch (20 cm) square baking pan with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract.
Stir until the batter is smooth and well combined.

Assemble the coffee cake

Pour half of the cake batter into the prepared pan and spread it evenly.
Sprinkle the cinnamon sugar filling over the batter.
Pour the remaining batter on top and gently spread it to cover the filling.
Sprinkle the streusel topping evenly over the top layer.

Bake the cake

Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.

Cool and serve

Allow the cake to cool in the pan for about 20 minutes.
Then, transfer it to a wire rack to cool completely.
Serve the cake as is, or with a light dusting of powdered sugar or a simple glaze if desired.

This vegan coffee cake is a delightful blend of soft, fluffy cake, sweet cinnamon filling, and a crunchy streusel topping. It's a comforting treat that's perfect for breakfast, brunch, or an afternoon snack. The simple ingredients and straightforward preparation make it an accessible recipe for both novice and experienced bakers.

We hope this cake brings warmth and joy to your kitchen, just as it has to ours. Whether shared with loved ones or enjoyed in a quiet moment alone, it's a sweet reminder of the simple pleasures in life.