Classic Vegan Coffee Cake
So, my partner was at Whole Foods recently and actually called me in excitement to tell me about how they now have a vegan coffee cake in their bakery. Which is awesome, yay for more vegan options! However, that got us wondering about why the hell I’ve never made a vegan coffee cake.
Well, here we are.
And damn am I glad I finally made one.
This cake is perfection. It’s soft, fluffy, loaded with cinnamon flavor and has tons of contrasting texture between the gooey filling and crumbly topping.
My partner said this is the best coffee cake they’ve ever had. And no I didn’t force them to say that.
With that said, I’m ordering you to go make it, right this minute.
And once you make it, please take a pic and tag me on Instagram @Bitchy_Baker <3
Classic Vegan Coffee Cake
Yield: 9 very, very generous slices
Time: About 20 Minutes Prep + 55 Minutes Bake Time
Crumb Topping Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
¾ cup granulated sugar
1/3 cup neutral-flavored oil, such as vegetable or canola
2 teaspoon vanilla extract
1 cup non-dairy milk mixed with 1 tablespoon apple cider vinegar, leave to sit for a few minutes
Optional Glaze Ingredients:
½ cup powdered sugar mixed with 2-3 teaspoons non-dairy milk
1.) Prepare an 8x8 inch square baking pan by spraying and lining with parchment. I like to use the origami method shown here so that I have an overhang to lift the cake out of the pan. Preheat oven to 350 F.
2.) To make the filling: In a bowl, stir together the dark brown sugar, cinnamon, and cocoa until combined. Set aside until ready to use.
3.) To make the crumb topping: In a bowl, stir together the sugar, dark brown sugar, salt, flour and cinnamon until combined. Add in the melted vegan butter and stir using a fork. The mixture should take on a crumbly consistency. Set aside until ready to use.
4.) To make the cake batter, whisk together the flour, cinnamon, baking soda, baking powder, and salt until combined. In a separate bowl combine the sugar, oil, vanilla, and non-dairy milk. Add the milk mixture into the dry ingredients. Stir together until well combined.
5.) To assemble your coffee cake, first pour half of the cake batter into your square pan. Spread the batter out evenly. Sprinkle the filling evenly over the batter before scooping dollops of the remaining batter on top of the filling. Carefully smooth the batter out evenly using a small offset spatula or spoon. Sprinkle the crumble topping over the cake, pressing it gently into the top.
6.) Bake on a center rack at 350 for 50-60 minutes, or until a knife inserted in the center of the cake comes out cleanly. My cake took 54 minutes.
7.) Allow the cake to cool for about 5 minutes or so before lifting the cake out of the pan and setting it on a wire rack. Drizzle with optional glaze while still warm. Allow to cool for another 15-20 minutes before slicing and serving.
Disclaimer: this page contains affiliate links. If you purchase an item through my links, it will not cost you any extra. However, I will earn a small commission to help support this website. This helps keep The Bitchy Baker baking. Thanks for your support. <3