Vegan Coffee Cake (Oil-Free)
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.
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Servings: 9 slices
Ingredients
Streusel
- ½ cup whole wheat or AP flour
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- ¼ cup coconut cream refrigerated*
Cake
- 1 tbsp ground flax + 3 tbsp water
- 1 ¼ cup whole wheat or AP flour
- ½ tsp baking soda
- ½ tsp baking powder
- ⅓ cup sugar
- 1 cup coconut cream or coconut milk**
- ½ tbsp apple cider vinegar
- 1 tsp vanilla
Cinnamon Sugar | Optional
- 1 tbsp coconut sugar
- 1 tsp cinnamon
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.