Vegan Coffee Cake with Streusel
This vegan coffee cake with streusel is a delicious, plant-based treat perfect for any occasion, featuring a moist and fluffy cake topped with a sweet and crunchy 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.
Notes
Best served warm or at room temperature. Can be paired with plant-based yogurt or a drizzle of maple syrup. Store leftover cake in an airtight container for up to three days or refrigerate for a week. For longer storage, freeze individual slices for up to three months.