Description
Take your morning cup of coffee to the next level and pair it with a thick slice of Vegan Coffee Cake! It’s fluffy, moist, and sweetened to perfection with the streusel topping and vanilla glaze. Perfect for vegan brunch or hosting for the holidays!
Ingredients
Streusel Topping
- 1 cup (136g) all-purpose flour
- ½ cup (96g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- 1 stick dairy-free butter, cubed and cold
Cake
- ½ cup soy milk (room temperature)
- ½ tablespoon apple cider vinegar
- 1 ½ cups (204g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 stick dairy-free butter, softened
- ¾ cup (167g) granulated sugar
- ¼ cup (48g) packed light brown sugar
- 4 oz dairy-free cream cheese (room temperature)
- 2 ½ teaspoons vanilla extract
Vanilla Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons soy milk
- ½ teaspoon vanilla extract
Equipment
Instructions
- Preheat and prep. Preheat the oven to 350 degrees Fahrenheit and grease an 8×8 baking dish.
- Make the streusel topping. Add all the streusel topping ingredients except for the vegan butter to a medium-sized bowl and mix well. Add in the butter and with a fork or with clean hands, break up the butter until it’s fully combined with the other ingredients. Set the bowl in the fridge until ready to use.
- Make the vegan buttermilk. Mix the soy milk and apple cider vinegar in a small bowl and set aside for 10-15 minutes and allow it to curdle.
- Combine the dry ingredients. Mix the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Cream the butter and sugar. Add the granulated sugar, brown sugar, and softened stick of dairy-free butter to a large mixing bowl. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the sugar and butter together until smooth and creamy, 2-3 minutes. Add the dairy-free cream cheese and vanilla extract and beat again until well combined.
- Add the dry ingredients. To the bowl with the creamed sugar and butter, add the dry ingredients and vegan buttermilk. Use a spatula to mix until fully combined and a smooth vegan cake batter forms.
- Transfer to the baking dish. Pour half of the wet batter into the greased 8×8 baking pan and spread smooth. Remove the streusel topping from the fridge and sprinkle half of the streusel topping into an even layer on top of the batter. Top with the remaining batter and carefully spread it outward from the center of the baking dish, being careful not to mix it with the streusel layer. Finish with the remaining half of the streusel topping on top.
- Bake. Transfer the coffee cake to the oven and bake for 55-60 minutes, or until golden brown and a toothpick inserted in the middle comes out clean, or with just a few crumbs.
- Make the vanilla glaze. In a small mixing bowl, whisk together the powdered sugar, soy milk, and vanilla extract until smooth and creamy. Set aside.
- Cool, drizzle, then serve! Allow the vegan coffee cake to cool completely, then drizzle with the homemade vanilla glaze. Slice, serve, and enjoy!
Notes
- Storage: Leftovers will keep best in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week. Once refrigerated, it will become more dense.
- Freezing: For long-term storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Oven