Why You’ll Love this Vegan Coffee Cake Recipe
You’ll love this Vegan Coffee Cake Recipe for its perfect blend of flavors and textures.
I can’t get enough of the warm, cinnamon-infused cake that’s both moist and tender. Each bite brings a delightful crunch from the nuts, creating a satisfying contrast.
It’s simple to whip up, making it ideal for both cozy mornings and special gatherings. The aroma that fills my kitchen while it bakes is pure bliss, inviting everyone to come and enjoy a slice.
Plus, it’s completely dairy-free, so I can share it with friends who’ve dietary restrictions without sacrificing taste.
Trust me, you’ll adore it!
Ingredients of Vegan Coffee Cake
Making this vegan coffee cake is like inviting a warm hug into your kitchen. Seriously, just thinking about it makes me want to whip out my mixing bowls. The beauty of this cake lies in its simple yet wholesome ingredients, which come together to create a delightful treat that everyone will enjoy.
Whether you’re enjoying a quiet morning or entertaining guests, this recipe is your ticket to a deliciously satisfying experience. Let’s explore what you’ll need to bring this dreamy cake to life.
Ingredients for Vegan Coffee Cake:
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon (divided)
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 3/4 cup unbleached cane sugar
- 3/4 cup canola oil
- 1 cup walnuts or pecans (your choice)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons egg substitute mixed with 2 tablespoons water
- 1 cup soymilk
- 3 teaspoons lemon juice
When gathering your ingredients, consider the type of nuts you want to use. Walnuts and pecans both bring a unique flavor and crunch, so choose whichever one you love more—or get wild and combine them!
Also, if you’re sensitive to gluten, you can substitute the flour with a gluten-free blend, but make sure it’s a one-to-one substitute for best results.
And don’t forget about the cinnamon; it’s an essential player in this recipe that adds warmth and comfort. Plus, if you want to jazz things up a bit, think about tossing in some chocolate chips or dried fruit. Who doesn’t love a little surprise in their cake?
How to Make Vegan Coffee Cake
Making vegan coffee cake is truly a delightful experience. First things first, grab your mixing bowls and preheat that oven to 350 degrees Fahrenheit. While it’s warming up, let’s jump into mixing our dry ingredients.
In a large bowl, combine 2 1/4 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of cinnamon (we’ll save the other teaspoon for later), 1/4 teaspoon of ground ginger, 3/4 cup of brown sugar, and another 3/4 cup of unbleached cane sugar. Pour in 3/4 cup of canola oil, and mix it all together until it’s nice and blended. You want it to feel like a cozy hug, not too dry, but not swimming in oil either.
Now comes the fun part. Take out 0.75 cups of the mixture you just created and set it aside. We’ll turn this into our topping. To that reserved mixture, add the remaining teaspoon of cinnamon and your choice of 1 cup of chopped walnuts or pecans. Give it a stir and set it aside to use later. Don’t be shy with those nuts; they add a lovely crunch.
Now, back to the larger mixture. Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and your egg substitute (that’s 2 teaspoons mixed with 2 tablespoons of water). Finally, pour in 1 cup of soymilk and 3 teaspoons of lemon juice. Mix until everything is just combined—don’t stress about a few lumps; they’re totally normal.
Once your batter is ready, grease a 9 by 13-inch baking dish generously (seriously, you don’t want your cake to stick). Pour the batter into the dish, spreading it evenly.
Now, sprinkle that nutty topping you set aside earlier over the surface of the batter. It’s going to look so good, you might find it hard to resist a taste before it’s baked. Slide that dish into the oven and let it bake uncovered for about 35 to 45 minutes. The aroma will fill your kitchen, and you might just find yourself doing a little happy dance.
When a toothpick comes out clean, your coffee cake is ready to shine. Let it cool for a bit, then slice, serve, and enjoy the warm, comforting flavors that make this vegan coffee cake a true favorite.
Vegan Coffee Cake Substitutions & Variations
While experimenting with vegan coffee cake, I often find that substitutions and variations can elevate the recipe to new heights.
For a gluten-free option, I swap the all-purpose flour for a gluten-free blend. I love adding different nuts or even chocolate chips to the topping for extra flavor.
If I want a fruity twist, I mix in mashed bananas or applesauce into the batter. For sweetness, maple syrup or agave nectar works great too.
You can also try different plant-based milks like almond or oat milk for a unique taste.
Experimenting keeps things exciting, and it’s all about finding what you love!
What to Serve with Vegan Coffee Cake
Vegan coffee cake pairs beautifully with a variety of accompaniments that enhance its delightful flavors.
I love serving it alongside a steaming cup of coffee or herbal tea, as the warmth complements the cake’s spices perfectly. Fresh fruits, like berries or sliced bananas, add a rejuvenating contrast, while a dollop of coconut whipped cream can elevate the experience.
For a bit of indulgence, a drizzle of maple syrup or agave nectar works wonders. You might also try pairing it with vegan ice cream for a fun twist.
Each option brings out the cake’s charm in a unique way!
Additional Tips & Notes
Pairing vegan coffee cake with coffee or tea is a delightful experience, but there are a few additional tips to enhance your baking process and final product.
First, make sure your ingredients are at room temperature for better mixing. If you want a moister cake, consider adding a tablespoon of applesauce or mashed banana.
For added flavor, try incorporating vanilla extract into the batter. I also recommend checking the cake a few minutes before the suggested baking time; ovens vary.
Finally, let the cake cool completely before slicing for the cleanest cuts. Enjoy your delicious creation!