Eggless Coffee Cake
This eggless coffee cake is a delightful treat that brings warmth and comfort to any occasion. It's moist, flavorful, and perfect for vegan lifestyles or those with egg allergies.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup applesauce
- 0.33 cup vegetable oil Can substitute with coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts Optional
Streusel Topping
- 0.25 cup brown sugar
- 0.25 cup flour For streusel
- 0.25 teaspoon cinnamon For streusel
- 2 tablespoons vegan butter For streusel
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together flour, sugar, baking soda, salt, and cinnamon.
- In another bowl, combine applesauce, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chopped nuts.
Baking
- Pour the batter into the prepared cake pan.
- In a small bowl, mix together brown sugar, flour, cinnamon, and vegan butter until crumbly to create the streusel. Sprinkle it over the cake batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow to cool before serving.
Notes
Serve warm as a delightful breakfast option or a sweet afternoon snack. Dust with powdered sugar or add a scoop of dairy-free ice cream for extra indulgence. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze slices for up to 2 months.