Vegan Coffee Cake with Streusel
Vegan Coffee Cake with Streusel
What makes this recipe special
This vegan coffee cake with streusel is not only delicious, but it’s also easy to make and perfect for any occasion. Whether you’re enjoying a lazy weekend morning or hosting a gathering, this recipe brings comfort food to the forefront with all plant-based ingredients. The baked cake is moist and fluffy, topped with a sweet and crunchy streusel that makes every bite delightful.
How to make Vegan Coffee Cake with Streusel
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk or any plant-based milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (optional)
- For Streusel:
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 2 tbsp melted coconut oil
- 1/2 tsp cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, mix coconut sugar, applesauce, almond milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
- Pour half of the batter into the prepared pan, then sprinkle with chopped nuts if desired.
- In a small bowl, mix oats, coconut sugar, melted coconut oil, and cinnamon to create the streusel topping. Sprinkle it over the batter in the pan.
- Pour the remaining batter over the streusel and smooth it out.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
How to serve Vegan Coffee Cake with Streusel
This coffee cake is best served warm or at room temperature. Slice it into squares and enjoy it as is, or pair it with a plant-based yogurt or a drizzle of maple syrup for an extra touch of sweetness. It’s a great addition to coffee breaks, brunches, or as an afternoon snack.
How to store Vegan Coffee Cake with Streusel
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for a week or freeze individual slices for up to three months. Just be sure to wrap them well to prevent freezer burn.
Tips to make Vegan Coffee Cake with Streusel
- For added flavor, feel free to mix in some spices like nutmeg or cardamom into the cake batter.
- Make sure to not over-mix the batter; stirring until just combined will help keep your cake light and fluffy.
- Experiment with different nuts or seeds for the streusel topping to customize the flavor and texture to your liking.
Variation
You can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Simply check that other ingredients, like baking powder, are also gluten-free.
FAQs
1. Can I substitute the coconut sugar?
Yes, you can use brown sugar or any other sugar of your choice. Just keep in mind that it may slightly alter the flavor.
2. Is there a nut-free option for this recipe?
Absolutely! You can leave out the nuts in the cake and use seeds like sunflower or pumpkin seeds for the streusel instead.
3. Can I add fruit to the batter?
Definitely! Berries or chopped apples would make a great addition to the batter for added flavor and moisture. Just keep in mind to adjust the dry ingredients slightly if adding in extra wet ingredients.
Vegan Coffee Cake with Streusel
Ingredients
For the coffee cake
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups coconut sugar or brown sugar
- 0.5 cups unsweetened applesauce
- 0.25 cups almond milk or any plant-based milk
- 0.25 cups vegetable oil
- 1 tsp vanilla extract
- 0.5 cups chopped nuts (optional)
For the streusel
- 0.5 cups rolled oats
- 0.25 cups coconut sugar
- 2 tbsp melted coconut oil
- 0.5 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, mix coconut sugar, applesauce, almond milk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
- Pour half of the batter into the prepared pan, then sprinkle with chopped nuts if desired.
- In a small bowl, mix oats, coconut sugar, melted coconut oil, and cinnamon to create the streusel topping. Sprinkle it over the batter in the pan.
- Pour the remaining batter over the streusel and smooth it out.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
