Description
This is the best vegan coffee cake ever. Moist, beautiful, and so delicious, definitely one of my favorite ways to start the morning. But hey, this is not only a morning treat; it’s a welcomed treat all-day long. Perfect for brunch, special occasions, or holiday treats. This cake never lasts long at my house.
Ingredients
Scale
Topping:
- 1/3 cup natural cane sugar
- 1/8 teaspoon salt
- 1/3 cup flour
- 1 teaspoon cinnamon
- 3 tablespoons vegan margarine (Earth Balance)
Cinnamon Swirl:
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 teaspoon cinnamon
Cake:
- 1/3 cup vegan margarine
- 1/2 cup natural cane sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/8 cup milk
- 1 tablespoon fresh lemon juice
- 4 teaspoons ground golden flax meal
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Topping:
- Combine the natural cane sugar, flour, cinnamon and salt.
- With a fork, blend in the vegan margarine until the mixture resembles crumbs. Set aside.
Step 2: Make the Cinnamon Swirl:
- Combine coconut sugar and cinnamon. Set aside.
Step 3: Make the Cake Batter:
- Wet Mixture: In a small bowl, combine plant-based milk, fresh lemon juice, vanilla and golden flax meal. Set aside.
- Dry Mixture: In another small bowl, combine flour, salt, and baking powder.
- In a standing mixer or large bowl, cream margarine and sugar until fluffy and light. Add wet mixture and dry mixture to the creamed margarine and sugar alternately. The batter should be thick.
Step 4: Assemble the Vegan Coffee Cake:
- Grease a small square baking (7 or 8 in) dish.
- Cover the bottom of the baking pan with half of the batter.
- Next, sprinkle the cinnamon swirl layer.
- Add the remaining batter.
- Optional: I often skip this step. Use a toothpick to swirl the cinnamon layer into the rest of the batter. Do not overmix.
- Finish the cake with the Streusel Topping.
Step 5: Bake:
- Bake cake at 350F for about 40-50 minutes or until a toothpick comes out clean.
- Let cool before serving.