Description
A moist and flavorful vegan coffee cake perfect for breakfast or dessert.
Ingredients
Scale
- 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