Apple coffee cake is the perfect treat to celebrate the start of fall. This vegan version is so tasty, you won’t miss the eggs or dairy!
What is Coffee Cake?
In America, coffee cake does not mean cake made with coffee. It tastes nothing like coffee. But, it’s usually served at breakfast or lunchtime with coffee. It contains some form of streusel on top, sometimes with a simple powdered sugar glaze, and may contain swirls of cinnamon sugar. The cake itself is not that sweet, merely a textural complement to the sweet, buttery streusel and glaze.
I love coffee cake flavored with cinnamon, and what complements cinnamon better than apples? Especially heading into fall, you will love how your kitchen smells when you bake this!
Apple Coffee Cake FAQ
How do I store apple coffee cake?
This coffee cake can be stored covered at room temperature for up to 2 days. If you plan to eat all of it in one week, you can store it covered in the fridge and briefly reheat in the microwave if you prefer.
To freeze, wrap the cake in freezer wrap and place in a freezer-safe bag. It will last for months in the freezer.
Can I make it gluten-free?
I haven’t tested a gluten-free version of this cake yet, but I usually have success swapping flour 1:1 with Bob’s Red Mill 1-to-1 Baking Flour* or light buckwheat flour*.
Can I use all whole wheat flour?
You can use all white whole wheat flour, which is made from a softer grain than whole wheat flour, otherwise I don’t recommend using all whole wheat flour since the cake will turn out dense.
Can I use all all purpose flour?
Yes! You may need to add a little extra flour though, as whole wheat flour absorbs more liquid.
Tips for Success
Don’t over-mix the batter! ⟶ Too much mixing will cause more gluten formation, leading to a dense and chewy cake. Mix just until there is no dry flour left.
Peel the apples ⟶ The apple skin doesn’t cook down, so you will taste the skin if you leave it in. Some people don’t mind it, but if you’re serving to guests I would peel the apples.
Use crisp, firm apples ⟶ Different apple varieties hold their shape and texture better than others in baking. My favorites are Honeycrisp and Pink Lady. Granny Smith will work but is a bit more tart, so you may want to mix it with a tablespoon of sugar before adding to the batter.
More Fall-Inspired Recipes!
- Apple Crumb Cake
- Whole Grain Pumpkin Muffins
- Pumpkin Chocolate Chip Mochi Cake
- Pumpkin Snickerdoodles
- Creamy Kabocha Soup
If you try out this apple coffee cake, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Apple Coffee Cake
- ¾ cup (180 ml) soy milk or other non-dairy milk
- 1 tbsp (15 ml) apple cider vinegar
- ¼ cup + 2 tbsp (90g) applesauce
- ¼ cup (54g) flavorless oil avocado, canola, vegetable, etc
- 1 tsp vanilla extract
- 1 ¼ cups (150g) whole wheat flour
- 1 cup + 3 tbsp (142g) all purpose flour
- ⅓ cup (65g) sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 medium apple or 2 small apples peeled and chopped
- 2 tbsp (26g) coconut oil or vegan butter softened
- 3 tbsp (36g) brown sugar
- ¼ cup (20g) rolled or quick oats
- ¼ cup (32g) chopped pecans
- ½ tsp ground cinnamon
- 1 pinch salt
- ½ tbsp sugar
- ½ tsp ground cinnamon
- Preheat oven to 375°F. Grease or line a 9×9" square baking pan and set aside.
- Prepare cinnamon sugar: Mix together cinnamon and sugar in a small bowl and set aside.
- Prepare streusel: Add coconut oil/vegan butter, brown sugar, oats, pecans, cinnamon, and salt (unless using salted butter) to a bowl. Use your hands or a fork to mix all the ingredients together until a thick mixture forms. Place in the fridge while you prepare the rest of the cake.
- Prepare cake: In a large bowl, mix together soy milk, vinegar, applesauce, oil, and vanilla extract.
- In a separate bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
- Add dry ingredients to wet and use a spatula to fold the ingredients together just until a uniform batter forms. Add chopped apples and gently fold into the batter.
- Take the streusel out of the fridge. Add ½ the batter to the prepared baking dish. Sprinkle cinnamon sugar on top.
- Add the remaining batter, then use your hands to sprinkle the streusel on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack to cool. Let the cake cool completely before serving.
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