Go Back

Healthier Vegan Coffee Cake

This vegan coffee cake is made healthier with oat flour, less sugar, and less oil but is still rich and flavorful!
PRINT PIN
Prep Time:15 minutes
35 minutes
Servings: 16

Ingredients

Streusel

  • 45 grams (6 tbsp) oat flour*
  • 30 grams (2½ tbsp) brown sugar
  • 1½ tsp cinnamon
  • 30 grams (2 tbsp) walnut butter
  • 2 tsp soy milk or water, oil, or melted vegan butter

Cinnamon Filling

  • 14 grams (2 tbsp) almond flour*
  • 24 grams (2 tbsp) brown sugar
  • 2 tsp cinnamon

Cake

  • 120 grams (1 cup) all purpose flour
  • 120 grams (1 cup) oat flour*
  • 56 grams (½ cup) almond flour*
  • 2½ tsp baking powder
  • ⅛ tsp salt
  • 80 grams (7 tbsp) granulated sugar
  • 160 grams (⅔ cup) applesauce
  • 220 ml soy milk
  • 1½ tsp apple cider vinegar
  • 1½ tsp vanilla extract
  • 34 grams light olive oil* or other neutral-flavored oil

Instructions

  • Make the streusel: In a small bowl, combine oat flour, brown sugar, and cinnamon. Break up any clumps of brown sugar. Add walnut butter and soy milk and stir until the mixture starts to clump together. Set aside.
    45 grams (6 tbsp) oat flour*, 30 grams (2½ tbsp) brown sugar, 1½ tsp cinnamon, 30 grams (2 tbsp) walnut butter, 2 tsp soy milk
  • Make cinnamon filling: In a separate bowl, whisk together almond flour, brown sugar, and cinnamon.
    14 grams (2 tbsp) almond flour*, 24 grams (2 tbsp) brown sugar, 2 tsp cinnamon
  • Make cake: In a large bowl, whisk together all purpose flour, oat flour, almond flour, baking powder, and salt.
    120 grams (1 cup) all purpose flour, 120 grams (1 cup) oat flour*, 56 grams (½ cup) almond flour*, 2½ tsp baking powder, ⅛ tsp salt
  • In a separate bowl, whisk together sugar, applesauce, soy milk, vinegar, vanilla extract, and oil.
    80 grams (7 tbsp) granulated sugar, 160 grams (⅔ cup) applesauce, 220 ml soy milk, 1½ tsp apple cider vinegar, 1½ tsp vanilla extract, 34 grams light olive oil*
  • Add the dry ingredients to the wet and mix together just until no dry flour is left. Cover and let the batter rest for 20-30 minutes.
  • Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
  • Transfer half the cake batter to the lined pan. Sprinkle cinnamon filling on top. Cover with remaining cake batter. Crumble the streusel on top and gently press the streusel into the cake batter to help it stick.
  • Bake for 35-45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Place the pan on a wire rack to cool for 15 minutes, then use the ends of the parchment paper to carefully remove the coffee cake from the pan. Place directly on the wire rack to finish cooling.
    Note: The streusel will be very crumbly at first but will stick more as the cake cools.