Vegan Coffee Cake
This vegan, gluten-free Coffee Cake is perfect for a cozy morning treat or a sweet afternoon pick-me-up. With its soft, tender crumb and cinnamon-sugar streusel, it’s a delightful treat for any time of day! Enjoy with your favorite hot drink, and savor every bite
Ingredients
- Streusel Topping:
- ¾ cup all purpose gluten free flour
- ½ cup light brown sugar
- ¼ cup organic cane sugar
- 1 tablespoon ground cinnamon
- ¼ cup soy free vegan butter or canola oil
- Cake:
- 2 cups all purpose gluten free flour
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsweetened plain oat milk
- ½ cup canola oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons alcohol free vanilla extract
Instructions
- Preheat the oven 350 F. Light grease an 8x8 baking dish. Bake for 40-50 minutes.
- For the streusel topping add the flour, brown sugar, sugar, cinnamon to a bowl, whisk to combine all of the ingredients. Add the butter and mix with a spatula or spoon until everything is combined. Set in the refrigerator while you prepare the rest of the cake.
- For the cake at the flour, can sugar, brown sugar, baking soda, baking powder, and salt to a bowl and whisk to combine. Add the milk, oil, apple cider vinegar and vanilla to the bowl and mix everything with a spatula until well combined. Transfer to prepared baking dish.
- Add the streusel crumble to the top, cover the top completely with the crumble and lightly press it into the cake batter. Bake for 40 minutes. Cover the top with an inverted baking sheet and bake for an additional 10 minutes. The cake is ready when a toothpick inserted into the middle comes out clean. Remove the cake from the oven and let cool completely.
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