Delicious Vegan Coffee Cake Recipe for Your Next Brunch
Are you a fan of coffee and cake? Look no further, as I present to you my vegan coffee cake recipe. From its scrumptious cinnamon aroma to the heavenly taste of walnuts, this cake recipe will not disappoint.
You may be thinking, why vegan? Well, not only is this recipe cruelty-free, but it’s also better for your health and the environment. By using non-dairy milk and egg substitute, we can reduce our carbon footprint while still satisfying our sweet tooth.
This vegan coffee cake is perfect for any occasion, whether it’s a birthday celebration or a casual afternoon tea with friends. And the best part? You don’t need any fancy equipment or ingredients to make it; just simple and accessible pantry items.
So, let’s get started on making this delicious masterpiece!
Why You’ll Love This Recipe
Attention all coffee lovers and dessert enthusiasts: I have the perfect recipe for you! This vegan coffee cake recipe is the ideal treat to accompany your morning cup of joe or as a sweet snack to indulge in throughout the day. Not only is it delicious, but it’s also guilt-free as it’s completely free from animal products and gluten.
First things first, let’s talk about the aroma that will fill your kitchen as this cake bakes. The combination of cinnamon and brown sugar creates a heavenly scent that will have your mouth watering before you even take a bite. And when you finally do take that bite, you’ll experience a moist and fluffy cake with just the right amount of sweetness.
But the best part? This recipe uses all-purpose flour instead of gluten-free flour, which can often result in dense or dry baked goods. With this recipe, you won’t even be able to tell it’s vegan and gluten-free!
In addition to its taste and texture, this vegan coffee cake can also easily be customized to fit your dietary needs or personal preferences. Prefer walnuts over pecans in your crumb topping? Go for it. Looking for a chocolatey twist? Add some cocoa powder to the batter.
Overall, with its versatility, ease of preparation, and undeniably delicious taste, this vegan coffee cake is sure to become one of your go-to recipes for events and gatherings. Or for whenever you’re in need of a sweet treat that won’t compromise your dietary choices. Trust me – one bite of this cake, and you’ll be hooked!
Ingredient List
Here are the ingredients needed to make this delicious vegan coffee cake recipe:
- 4 cups of all-purpose flour
- 1 cup of brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 tablespoon of ground cinnamon
- 1/2 cup of vegan margarine
- 1/4 cup of oil
- Egg substitute equivalent to 2 eggs
- 3 cups of plant-based milk (such as unsweetened soy milk)
- 1 tablespoon of apple cider vinegar
- 1 cup of chopped walnuts
If you want to make a gluten-free version of this coffee cake, you can substitute the all-purpose flour with almond flour and arrowroot starch in a ratio of 3:1. The egg substitute can be made using a combination of water, baking powder, and vegetable oil. Additionally, you can also use granulated coconut sugar instead of brown sugar for a healthier twist. With these few substitutions, you can make this vegan coffee cake recipe more inclusive and accommodating for different dietary needs.
The Recipe How-To
Now that you’re excited about this vegan coffee cake recipe, let’s get to making it! Follow these simple steps to whip up this delicious treat.
Ingredients
Before getting started, make sure you have all the ingredients ready. You’ll need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegan margarine, at room temperature
- Egg substitute equivalent to 2 eggs
- 2 teaspoons vanilla extract
- 2 cups unsweetened soy milk or other non-dairy milk
Preparing the Cake Batter
Start by preheating your oven to 350°F (180°C) and greasing a cake pan. Then, combine the flour, baking powder, baking soda, and salt in a medium bowl. In another bowl or mixer, cream together the vegan margarine, granulated sugar, and brown sugar until light and fluffy.
Add in the egg substitute and vanilla extract to the wet ingredients, mixing well on low speed. Gradually mix in the dry ingredients until just combined. Finally, add in the unsweetened soy milk or other non-dairy milk, mixing well to create a smooth batter.
Making the Cinnamon Streusel Topping
No coffee cake is complete without a delicious cinnamon streusel topping! To make it, simply stir together:
- 1/4 cup vegan margarine
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Cut in with a pastry cutter or fork until a crumbly mixture forms.
Assembling and Baking the Cake
Pour half of the cake batter into your prepared pan and sprinkle a layer of cinnamon streusel on top of it. Then, pour the remaining cake batter on top of the streusel layer.
Add more cinnamon streusel on top and then sprinkle walnuts to give the cake a good crunch. Bake at 350°F (180°C) for 45-50 minutes or until an inserted toothpick comes out clean.
Serving and Enjoying
Once your cake comes out of the oven, let it cool before slicing it into pieces and serving it. This vegan coffee cake is delicious on its own or served with a cup of hot coffee. Enjoy!
Substitutions and Variations
One of the beauties of this vegan coffee cake recipe is that it’s easily adaptable to suit your preferences and dietary restrictions. Here are some substitutions and variations you can make:
– Gluten-free: swap out the all-purpose flour for a gluten-free flour blend or almond flour. You can use arrowroot starch instead of egg substitute.
– Dairy-free: use non-dairy milk such as unsweetened soy, almond or coconut milk instead of dairy milk. Also, swap out the vegan margarine for neutral oil, such as vegetable oil.
– Nut-free: omit the walnuts in the cinnamon streusel topping or replace them with pecans or sunflower seeds.
– Pumpkin coffee cake: add 1/2 cup pumpkin puree to the batter and increase the cinnamon to 2 teaspoons.
– Chocolate cake: add 1/4 cup cocoa powder and 1/2 cup vegan chocolate chips to the batter for a decadent twist.
– Sponge cake: replace 1/3 cup of flour with cornstarch and use a flaxseed meal egg substitute.
– Birthday cake: make vanilla cake by replacing cinnamon with vanilla extract in both the batter and streusel topping.
Experimenting with variations can add variety to your daily coffee routine, whether its brown sugar, cinnamon, or pumpkin coffee flavor. It can also make the recipe workeable for all kinds of dietary preferences. The recipe for an ideal coffee cake is flexible and easy to adapt as per availability of ingredients.
Serving and Pairing
Once your vegan coffee cake is baked to perfection and cool enough to handle, it’s time to slice and serve! The wonderful aroma of coffee and cinnamon will fill the room as you cut into this delightful cake.
I suggest serving this cake in generous slices with a piping hot cup of fresh coffee or tea. Its hearty texture makes it ideal for breakfast paired with vegan yogurt, fresh fruit, or a dollop of whipped cream. For an extra treat, you can also serve this cake with a sweet vanilla glaze drizzled over the top.
If you’re hosting an afternoon tea party or potluck, consider making a batch of mini coffee cakes that guests can enjoy as they mix and mingle. They’ll be impressed by the tender crumb and rich flavor despite the fact that it’s completely plant-based.
This vegan coffee cake also makes an excellent holiday or birthday gift. Just wrap a slice or two with some ribbon and it’ll be a thoughtful and delicious present that anyone would appreciate.
Overall, this vegan coffee cake is versatile enough to go with almost anything but simply delicious on its own. Get your creative juices flowing and experiment with different serving ideas until you find the one that works best for you!
Make-Ahead, Storing and Reheating
This vegan coffee cake is perfect for making ahead of time, as it can be kept in the refrigerator or freezer until you’re ready to enjoy it. When storing the cake, make sure to cover it tightly with plastic wrap or foil to keep it fresh.
To reheat the coffee cake, I recommend using a toaster oven or conventional oven rather than a microwave, which can sometimes make baked goods soggy. Simply wrap the cake in foil and heat it in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until warmed through.
You can also freeze the coffee cake for up to three months. To freeze, cut the cake into individual slices and wrap each tightly in plastic wrap and then freezer-safe bags. When ready to eat, remove from the freezer and let sit at room temperature for about an hour before reheating.
Remember that when reheating frozen coffee cake, you run the risk of making it dry or tough if you overheat it, so always check frequently while reheating and remove from the oven as soon as it’s warmed through.
Whether you want to prepare this cake for breakfast or dessert, with these tips you can easily store and reheat leftovers for later consumption without sacrificing freshness and flavor. Enjoy!
Tips for Perfect Results
Baking a vegan cake can be challenging as it requires certain ingredients and techniques to achieve the desired texture and flavor. As a barista who loves experimenting with plant-based recipes, I want to share some tips on how to bake a perfect coffee cake every time.
1. Follow the Recipe Carefully
The first important step in baking any cake is to follow the recipe closely. This is especially true when it comes to vegan baking, where the ingredients and ratios play an essential role in determining the final outcome. Make sure you measure all ingredients accurately and mix them in the correct order as directed in the recipe.
2. Use Quality Ingredients
Using quality ingredients is key to achieve good taste and texture in your cake. Look for unbleached all-purpose flour, organic cane sugar or coconut sugar, non-dairy milk such as unsweetened soy or almond milk, and vegan margarine or coconut oil. Using fresh ingredients like baking powder and baking soda ensures that they are still potent enough to provide leavening power.
3. Don’t Overmix the Batter
Over-mixing can affect the final result of your coffee cake by making your batter tough or chewy instead of soft, tender, and moist. When you add dry ingredients like flour, salt, baking powder or soda, mix gently until just combined. You should stop mixing as soon as there are no lumps.
4. Adjust Baking Time
Baking time varies depending on ovens and pan sizes. Begin by checking for doneness at the recipe’s recommended bake time by inserting a toothpick into the center of the cake; if it comes out clean, your cake has finished baking. If not, give it more time based on your oven calibration.
5. Add Variations Wisely
While experimenting with flavors like chocolate chips or pecans is fun, adding too many extra ingredients can affect the texture of your cake batter which can result in a different baking time. Stick to 1 or 2 variations at most. Consider how they will affect cooking and adjust accordingly.
Baking a vegan coffee cake takes time, patience, and creativity. Follow these tips while preparing your coffee cake recipe for perfect results every time!
FAQ
Now that we have gone through the entire recipe of this scrumptious vegan coffee cake, let’s answer some frequently asked questions (FAQs) that you may have about making this cake. These FAQs will provide you with some additional tips that will help ensure perfect results every time. So, read on to clear out any doubts you might have and impress your friends and family with your newfound vegan baking skills!
Why is my vegan cake not fluffy?
Often, vegan cakes may end up more compact in texture compared to regular cakes due to the absence of eggs. This is because eggs contribute to the light and airy consistency of cakes.
What makes coffee cake coffee cake?
The interpretation of coffee cake varies among food bloggers. Some describe it as a sponge infused with cinnamon and topped with a streusel made from butter, sugar, and flour. Others consider it to be a sponge with a coffee flavor, often complemented by coffee-flavored cream and frosting.
What happened to Aunt Jemima coffee cake?
The production of Aunt Jemima’s coffee cake has been discontinued as it struggled to compete with other products in stores, leading to a decline in its sales. It would be a shame to deprive our loved ones and future generations of the delightful experience of indulging in this delicious homemade coffee cake, be it on a Sunday or any other day of the week.
Why is my vegan cake so dense?
Sometimes, your cake might end up with a dense result, and this may happen due to various reasons. One of these reasons could be the use of an inadequate egg replacer, while another reason may arise from over-mixing the batter, which causes gluten over-development. Additionally, if you don’t preheat your oven to the correct temperature before baking, it might cause the cake to bake unevenly and result in a dense texture.
Bottom Line
In conclusion, this vegan coffee cake is a perfect treat for any occasion. Using simple and wholesome ingredients, this cake recipe brings out the best flavors that make for a truly delicious and decadent dessert. Whether you are looking for a quick morning snack or an after-dinner indulgence, this coffee-flavored cake recipe is sure to please.
By using alternative ingredients such as egg substitute and non-dairy milk, this vegan cake recipe is perfect for those looking to incorporate more plant-based foods into their diets. Not only does it offer a healthier option, but it also tastes just as good as traditional cakes, if not better!
The versatility of this recipe means that there are endless possibilities when it comes to substitutions and variations. Whether you’re looking to switch up the toppings or use gluten-free flour, this cake remains a crowd-pleaser every time.
In short, whether you’re a pro baker or starting out, this vegan coffee cake recipe is easy to follow, yields amazing results every time, and will leave everyone asking for more. So why not try making this delicious treat today and bring the aroma of fresh baked cinnamon and brown sugar into your home?
Coffee Cake (Vegan!) Recipe
Ingredients
- 1 1/2 cups all-purpose flour (preferably unbleached)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or just a few dashes)
- 1 cup plain soy yogurt (I use So Nice brand)
- 3 teaspoons egg substitute (such as Ener-G)
- 4 tablespoons water
For the topping
- 2 tablespoons flour (whole wheat is good)
- 1 tablespoon vegan margarine (or use veg. oil plus a dash of salt)
- 5 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup walnuts or 1/2 cup other nuts
Instructions
- Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
- Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
- Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
- Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
- Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
- Sprinkle the streusel topping evenly over the batter.
- Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).
Add Your Own Notes
Nutrition
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