Vegan Coffee Cake
This moist and flavorful vegan coffee cake is a delicious, dairy-free treat with a rich cinnamon streusel topping. Perfect for pairing with your morning coffee, it’s easy to make and sure to impress!
Equipment
- 1 Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- 9x13 inch baking tin
- Wire rack
- Spatula
Ingredients
- Cake Batter:
- 3 cups 375g all-purpose flour
- 1½ cups 300g light brown sugar
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- 1½ cups 360ml soy milk or non-dairy alternative
- ¾ cup 180ml canola or vegetable oil
- 1½ tablespoons apple cider vinegar
- 3 teaspoons vanilla extract
- 3 tablespoons instant coffee powder
- Cinnamon Swirl Layer:
- ⅓ cup 65g packed brown sugar
- 1 tablespoon ground cinnamon
- Streusel Topping:
- 1 ½ cups 300g brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup 60ml melted vegan butter
Instructions
- Preheat & Prepare: Preheat oven to 180°C (350°F). Line a 9x13 inch baking tin with greaseproof paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, cinnamon, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, combine soy milk, oil, apple cider vinegar, vanilla extract, and instant coffee powder. Stir well.
- Combine Batter: Gently fold wet and dry ingredients together until just combined. Do not overmix.
- Layer the Batter: Pour half the batter into the prepared tin and spread evenly.
- Add Cinnamon Swirl: Sprinkle the cinnamon-sugar mix evenly over the first layer of batter.
- Add Remaining Batter: Pour the remaining cake batter on top and spread evenly.
- Prepare Streusel: Mix brown sugar, cinnamon, and melted vegan butter. Sprinkle on top of the cake batter.
- Bake: Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.