Vegan Coffee Cake

A delicious, cinnamon streusel layered coffee cake. You'd never guess this cake is dairy and egg free! Enjoy with a cup of coffee for breakfast ... or any time...

fork taking a bite of vegan coffee cake and blue towel

A delicious, cinnamon streusel layered coffee cake. You'd never guess this cake is dairy and egg free! Enjoy with a cup of coffee for breakfast ... or any time of day!

Prep Time: 15 min

Cook Time: 45 min

Yield: 9 x 13 inch sheet

INGREDIENTS

Coffee Cake

1 1/4 cups unsweetened soy milk
1 tablespoon apple cider vinegar
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil, OR melted coconut or avocado oil
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract

Cinnamon Streusel

1 1/2 cups brown sugar
1 tablespoon cinnamon

For Drizzling On Top

2 tablespoons vegan butter

INSTRUCTIONS

Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.
Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.
In a large mixing bowl, stir the flour, baking powder, salt and sugar with a large spoon until well combined.
To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. Stir until combined. Pour half of the batter into the prepared cake pan.
Make the Cinnamon Streusel: In a small bowl, mix the brown sugar and cinnamon together.
Sprinkle half of the cinnamon streusel over the batter in the pan, then pour the rest of the cake batter on top. Sprinkle with the rest of the streusel.
Drizzle with melted vegan butter.
Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.
Serve with a cup of coffee, if desired and enjoy!

NOTES

May substitute a different milk such as coconut, almond, cashew or oat milk.
This recipe makes enough for a crowd, so feel free to cut the ingredients in half and make it in a 8 x 8 inch pan if you'd like.
Oil free: I don't think it tastes great with no oil at all, but if you must you could use all applesauce in place of the oil, and leave out the vegan butter drizzle on top.
Gluten free: I haven't tried it, but I think a quality gluten free all purpose flour should work quite well. Simply subbing almond or coconut flour will not work.