A tender, moist vanilla cake topped with a sweet, "buttery" streusel (without the butter or oil!). This vegan coffee cake is filled with all the flavor of a regular coffee cake without all the sugar and processed ingredients.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast, Snack
Cuisine: Vegan
Servings: 9slices
Ingredients
Streusel
1/2cupwhole wheat or AP flour
2tbspcoconut sugar
1tspcinnamon
1/4cupcoconut creamrefrigerated*
Cake
1tbspground flax + 3 tbsp water
1 1/4cupwhole wheat or AP flour
1/2tspbaking soda
1/2tspbaking powder
1/3cupsugar
1cupcoconut cream or coconut milk**
1/2tbspapple cider vinegar
1tspvanilla
Cinnamon Sugar | Optional
1tbspcoconut sugar
1tspcinnamon
Instructions
Streusel
Mix together flour, sugar, and cinnamon. Drop in spoonfuls of coconut cream.
Using a fork, mix together coconut cream and flour mixture until you reach a crumble consistency. You don't want a ball of dough but rather crumbles of dough.
Cake
Preheat oven to 350°F. Lightly oil or line with parchment paper an 8"x6" rectangular baking dish and set aside.
Make a flax egg by mixing together flax and water. Set aside to thicken.
In a big mixing bowl, mix together flour, baking soda, baking powder, and sugar.
In a separate bowl, combine coconut cream, vanilla, vinegar, and flax egg.
Add the wet ingredients into dry and mix until just combined. If adding optional cinnamon sugar topping, mix together cinnamon and sugar.
Pour batter into baking dish. If using, sprinkle cinnamon sugar mixture over top. Top with streusel and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 20 minutes before serving.
Notes
*I put my can of coconut cream in the fridge about 30 minutes before using it. You want it be the consistency of softened butter, not runny but not so solid that it's difficult to mix in. **Shake the can before using so the fatty portion is evenly combined with the liquid.