Classic Vegan Coffee Cake

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.


Classic Vegan Coffee Cake - The Bitchy Baker

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.


Classic Vegan Coffee Cake - The Bitchy Baker

And once you make it, please take a pic and tag me on Instagram @Bitchy_Baker <3


Classic Vegan Coffee Cake - The Bitchy Baker

Classic Vegan Coffee Cake

Yield: 9 very, very generous slices

Time: About 20 Minutes Prep + 55 Minutes Bake Time

Filling Ingredients:

½ cup dark brown sugar
1 tablespoon ground cinnamon
¾ teaspoon cocoa powder (adds a darker color and depth of flavor)

Crumb Topping Ingredients:

½ cup granulated sugar
¼ cup dark brown sugar
½ teaspoon salt
1 cup all-purpose flour
2 teaspoons ground cinnamon
6 tablespoons vegan butter, melted (see note)

 

Cake 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

 

Directions:

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.

8.)    Enjoy!


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