Let me tell you about this vegan coffee cake that I just can’t get enough of! It’s incredibly moist and bursting with flavor, making it the perfect companion for your morning coffee or a delightful dessert after dinner. Seriously, every bite is like a hug in cake form! The combination of coconut sugar and warm cinnamon creates a heavenly aroma that’ll have your friends and family asking for seconds. Plus, it’s surprisingly simple to whip up, so you can enjoy a sweet treat without any fuss. Whether you’re vegan or just looking for a delicious dessert, this cake ticks all the boxes! You’ll love how versatile it is—great for brunch, an afternoon snack, or even a cozy evening gathering. Trust me, this vegan coffee cake is going to be your new favorite go-to recipe!
Ingredients List
Here’s everything you’ll need to create this delicious vegan coffee cake. I promise, it’s all pretty straightforward! Make sure to gather these ingredients before you start:
- 2 cups all-purpose flour – This is the base of our cake, giving it that lovely structure.
- 1 cup almond milk – Use unsweetened if you can! It keeps the cake moist and adds a nice flavor.
- 1/2 cup coconut sugar – This adds a delightful caramel sweetness that pairs beautifully with cinnamon.
- 1/4 cup vegetable oil – This helps keep the cake tender and moist.
- 1 tbsp apple cider vinegar – It reacts with the baking soda to help the cake rise, plus it adds a little tang!
- 1 tsp baking soda – Essential for that fluffy texture.
- 1 tsp baking powder – Another leavening agent to ensure your cake rises perfectly.
- 1/2 tsp salt – Just a pinch to balance the sweetness.
- 1 tsp vanilla extract – This adds a warm, inviting flavor that makes everything better.
- 1/2 cup chopped walnuts – A tasty crunch! Feel free to swap these for your favorite nuts.
- 1/2 cup brown sugar – This will be mixed with cinnamon for that irresistible topping.
- 1 tsp cinnamon – The star of the show! It gives the cake that warm, cozy flavor we all love.
How to Prepare Instructions
Now, let’s get baking! Follow these simple steps, and you’ll have a delicious vegan coffee cake ready in no time. Trust me, it’s easier than you might think!
- Preheat your oven to 350°F (175°C). This is super important because a hot oven ensures even baking right from the start!
- In a medium bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes. This little trick creates a vegan buttermilk that helps the cake rise and stay moist.
- While that’s happening, in another large bowl, mix the flour, baking soda, baking powder, and salt. This way, you’re making sure all the dry ingredients are well combined.
- Next, add the wet ingredients (the almond milk mixture) to the dry ingredients. Gently mix until just combined. Don’t overdo it—lumps are totally okay!
- Now, fold in the chopped walnuts for that delightful crunch.
- In a small bowl, mix together the brown sugar and cinnamon for the topping. This will add a sweet, spiced layer that really elevates the cake.
- Pour half of the batter into a greased baking dish, then sprinkle half of the cinnamon mixture on top.
- Add the remaining batter and top it off with the rest of the cinnamon sugar mix.
- Bake in the preheated oven for 30-35 minutes. To check if it’s done, insert a toothpick in the center—it should come out clean!
- Once baked, let the cake cool in the dish for a few minutes before transferring it to a wire rack. This cooling step helps it set and makes slicing easier.
And there you go! You’re just moments away from enjoying a slice of this heavenly vegan coffee cake. Yum!
Why You’ll Love This Recipe
This vegan coffee cake is not just a treat; it’s the perfect blend of convenience and deliciousness. Here’s why you’ll adore it:
- Quick to Make: You can whip this cake up in under an hour, making it an easy choice for those last-minute cravings or brunch gatherings!
- Flavorful Delight: The combination of coconut sugar and cinnamon creates a rich flavor that’s simply irresistible. Every bite is a warm hug!
- Healthy Alternative: With wholesome ingredients like almond milk and walnuts, this dessert is a guilt-free indulgence that satisfies your sweet tooth without any dairy or eggs.
- Versatile Occasions: Whether it’s breakfast, an afternoon snack, or a cozy dessert after dinner, this vegan coffee cake fits perfectly into any moment.
- Easy to Customize: Feel free to switch up the nuts or add your favorite fruits! This recipe is a blank canvas for your creative baking flair.
Trust me, once you try this cake, you’ll be hooked and coming back for more!
Tips for Success
To ensure your vegan coffee cake turns out perfectly every time, here are some pro tips that I swear by:
- Room Temperature Ingredients: Make sure your almond milk is at room temperature before mixing. This helps the batter come together smoothly and ensures even baking.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check for Doneness: Always do the toothpick test! Insert it into the center of the cake, and if it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, give it a few more minutes.
- Cooling Time: Let the cake cool in the baking dish for at least 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to slice.
- Make It Ahead: If you’re planning a special occasion, this cake can be made a day in advance. Just store it in an airtight container at room temperature to keep it fresh.
With these tips, you’ll be a vegan coffee cake pro in no time! Happy baking!
Variations
If you’re in the mood to switch things up with your vegan coffee cake, I’ve got some fun ideas for you! These variations can take your cake to the next level, so get creative:
- Nutty Goodness: Swap out the walnuts for pecans, almonds, or even hazelnuts. Each nut brings its own unique flavor and crunch!
- Fruity Twist: Fold in some fresh blueberries, raspberries, or chopped apples for a delightful fruity kick. They’ll add moisture and a pop of color!
- Spice It Up: Experiment with different spices like nutmeg or ginger. Just a pinch can elevate the flavor profile and make it even more aromatic.
- Chocolate Delight: Add some vegan chocolate chips to the batter for a rich, decadent touch that chocolate lovers will adore.
- Coconut Flake Surprise: Mix in unsweetened shredded coconut for a tropical vibe. It adds texture and a lovely hint of sweetness!
Feel free to mix and match these ideas to create your own signature vegan coffee cake. The possibilities are endless, and that’s what makes baking so much fun!
Storage & Reheating Instructions
Once you’ve indulged in your delicious vegan coffee cake, you’ll want to keep those leftovers fresh! To store, simply place any uneaten cake in an airtight container at room temperature. It’ll stay tasty for about 3 days. If you want to keep it longer, you can freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll last up to 3 months in the freezer.
When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For the best taste, you can warm individual slices in the microwave for about 15-20 seconds or pop them in a preheated oven at 350°F (175°C) for a few minutes. This way, it’ll be just like fresh out of the oven—warm, moist, and oh-so-delicious!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this delightful vegan coffee cake. Keep in mind that these values are approximate and can vary based on specific ingredients and portion sizes:
- Calories: 220
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Sugar: 10g
- Fiber: 2g
- Protein: 4g
- Sodium: 200mg
- Cholesterol: 0mg
With these wholesome ingredients, you can enjoy a guilt-free treat that not only satisfies your sweet tooth but also nourishes your body. So, dig in and relish every bite of this vegan coffee cake!
FAQ Section
Can I use a different type of milk?
Absolutely! While I love almond milk for its mild flavor, you can easily swap it for oat, soy, or any other non-dairy milk you prefer. Just make sure it’s unsweetened for the best results!
Is this vegan coffee cake gluten-free?
Not as it stands, but you can definitely make it gluten-free by using a good quality gluten-free all-purpose flour blend. Just check that it includes xanthan gum to help with texture!
Can I add frosting to this coffee cake?
Oh, you could! A simple vegan cream cheese frosting or even a light glaze would be delightful on top. Just keep in mind that it’s delicious enough to stand on its own!
How do I know when the cake is done baking?
Great question! You’ll want to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven. If there’s wet batter, give it a few more minutes.
Can I make this coffee cake ahead of time?
Definitely! This cake holds up well, so you can bake it a day in advance. Just let it cool completely, store it in an airtight container, and it’ll be perfect for your brunch or dessert plans!
Call to Action
I’d love to hear your thoughts on this vegan coffee cake! Did you try it out? What did you think? Please leave a comment below and let me know your favorite parts or any variations you came up with. If you enjoyed this recipe, give it a rating! Your feedback not only makes my day but helps others find this delightful treat too. And hey, if you have friends or family who love vegan desserts, share this recipe with them! There’s nothing better than spreading the joy of baking. Happy baking, and I can’t wait to see your yummy creations!
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Vegan Coffee Cake: 7 Tips for Irresistible Flavor
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A moist and flavorful vegan coffee cake perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes.
- In another bowl, combine flour, baking soda, baking powder, and salt.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Fold in walnuts.
- In a small bowl, mix brown sugar and cinnamon for the topping.
- Pour half of the batter into a greased baking dish. Sprinkle half of the topping.
- Add the remaining batter and top with the rest of the cinnamon mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Feel free to add your favorite nuts or fruits.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan coffee cake, vegan dessert, coffee cake recipe