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.
- 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.
- 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: 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