You know my awesome coffee cake that I am obsessed with? Well now we have the vegan version.
I love creating these vegan versions because whenever I want a 1/2 or 1/4 batch, I can easily use my slider to go ahead and make a single-serving, or cake-for-2 version.
No dividing an egg in half, no butter+sugar creaming, no stand mixers required.
Easy vegan recipes are brilliant in addition to being good for you.
And when they look/taste like this… that’s a win x2.
This cake ended up being just as good (if not better) than the original so let me know if you give this a try!
Small-batch Vegan Coffee Cake
Servings: 8 slices
Calories: 198kcal
Equipment
- standard loaf pan or 6-inch cake pan
Ingredients
Cake batter
- 2/3 cup any milk (160 g) I use unsweetened almond milk
- 2 tsp vinegar or lemon juice
- 1 cup flour (120 g) gf if desired
- 1/4 cup sugar (48 g) increase for really sweet cake
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp any oil (56 g) you can probably sub melted (plant) butter
- 1 tsp vanilla extract
Crumb layer
- 1/4 cup flour (30 g) gf if desired
- 1/4 cup brown/coconut sugar (48 g) sub regular sugar
- 1/2 tsp cinnamon
- 2 tbsp (plant) butter, melted (28 g) dairy-free if desired
- (optional) chopped pecans
Instructions
- Preheat oven to 350F and line your baking pan with parchment and spray with oil.
- Combine crumb topping ingredients, chill while making the cake batter.
- Add vinegar to milk, set aside as buttermilk substitute.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt.
- Add oil, vanilla and buttermilk and whisk until combined. Don't overmix.
- Pour 1/2 cake batter into your pan and sprinkle 1/2 the crumb topping. Repeat again.
- Bake 30-40 minutes until the cake is fully baked.
- Cool, slice and enjoy!
Notes
- Here’s a shortcut if you don’t want to deal with making a crumb layer: Use 1 cup granola instead, splitting 1/2 cup between mid layer and topping. It will be amazing.Ā
- The cake is sweet enough for a special breakfast or snack. If you prefer a dessert cake, add another 1/4 cup sugar or equivalent sweetener to this.Ā
- If you want a buttery cake, use 1/4 cup melted (plant) butter instead of the 3 tbsp oil and make sure to use room temperature ingredients.Ā
Nutrition
Serving: 1 slice | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 1mg
Maria Luiza Franceschi Nicodemo
I’ve made it this morning and used mixed nuts for the crumble. I am the only vegan at home, but everybody enjoyed the cake. Thank you!
Elif
Hi Maria! So so glad to hear everyone loved this, one of my fav cakes to date for sure! Thanks so much for the review, keep me posted <3