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–+ servings
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5 from 1 vote

Small-batch Coffee Cake

Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: buttermilk, coffee cake, crumb cake, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan, vegan buttermilk
Servings: 8 slices
Calories: 204kcal

Equipment

  • Hand/stand mixer
  • 6-inch cake pan, or standard loaf pan

Ingredients

  • 2/3 cup (nut) milk (160 g)
  • 2 tsp vinegar or lemon juice
  • 4 tbsp (plant) butter, room temp (56 g) dairy-free if desired
  • 1/4 cup sugar (48 g) increase for really sweet cake
  • 1 egg, room temp (sub egg replacer)
  • 1 tsp vanilla extract
  • 1 cup flour (120 g) gf if desired
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Crumb topping

  • 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 large bowl, cream together butter and sugar until light and fluffy.
  • Beat in egg and vanilla until combined.
  • In a small bowl whisk together flour, baking powder, baking soda, salt.
  • Add the flour mixture and buttermilk alternatingly to the large bowl while stirring to combine.
  • Pour 1/2 cake batter into your pan and sprinkle 1/2 the crumb topping. Repeat again. (I apparently did not layer like this in the pictures haha, but you should).
  • Bake 40 minutes until the cake is fully baked.
  • Cool, slice and enjoy!

Notes

  • You can probably omit the buttermilk action in this recipe if you don't have vinegar/lemon juice on hand and just use regular (nut) milk but I haven't tried it.

Nutrition

Serving: 1 slice | Calories: 204kcal