Small-batch Vegan Coffee Cake

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!

Print Recipe

4.72 from 14 votes

Small-batch Vegan Coffee Cake

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Breakfast, Dessert, Snack

Servings: 8 slices

Calories: 197kcal

Equipment

• standard loaf pan or 6-inch cake pan

Ingredients

Cake batter

• 1/2 cup (plant) milk (120 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 2 tbsp for a very sweet cake
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp any oil (42 g) sub 4 tbsp 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 substitute gradually and whisk until combined into a pourable cake batter. You may not need the entire buttermilk mixture. Don't overmix, stopping as soon as no dry pockets of flour remain.
• 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. 
• The cake is sweet enough for a special breakfast or snack. If you prefer a dessert cake, add another 2 tbsp sugar or alternative sweetener to this. 
• 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. 

Nutrition

Serving: 1 slice | Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 205mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 59mg | Iron: 1mg