Best 2 Coffee Cake Vegan Recipes

Indulge in the delightful world of vegan coffee cake, a treat that tantalizes taste buds and satisfies the soul. This delectable cake is not just a plant-based alternative; it's an explosion of flavors and textures that will leave you craving for more. Dive into our collection of vegan coffee cake recipes, each offering a unique twist on this classic. From the simple yet comforting crumb cake to the decadent streusel-topped delight, these recipes cater to every palate and occasion. Whether you're a seasoned baker or just starting out, our step-by-step instructions and helpful tips will guide you towards a perfect coffee cake that's both delicious and cruelty-free. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.

Let's cook with our recipes!

VEGAN CINNAMON COFFEE CAKE

Vegan Cinnamon Coffee Cake image

Vegan, sugar free, and delicious. Refined sugar is replaced by dates in this recipe from my cookbook Bake With Dates.

Provided by susanlowenberg

Categories Desserts Cakes Coffee Cake Recipes

Time 50m

Yield 9

Number Of Ingredients 15

Ingredients

cooking spray
1 cup almond milk
1 tablespoon white vinegar
½ cup applesauce
6 Medjool dates, pitted and chopped
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup almond meal
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup date syrup
1 cup chopped walnuts
1 cup almond meal
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
Combine almond milk and vinegar in a blender. Let stand until curdled, about 10 minutes. Add applesauce, dates, and vanilla extract; blend until smooth.
Mix whole wheat flour, 1/2 cup almond meal, baking powder, 2 teaspoons cinnamon, and salt together in a bowl. Pour in date mixture and stir until batter is combined.
Mix date syrup, walnuts, 1 cup almond meal, and 2 teaspoons cinnamon in a bowl to make topping.
Spread 1/2 of the batter in the prepared pan. Drop 1/2 of the topping evenly over the batter. Spread remaining batter on top. Swirl batter and topping together with a butter knife. Drop remaining topping on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 63.6 g, Fat 18.5 g, Fiber 6.8 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 335.7 mg, Sugar 15.3 g

COFFEE CAKE (VEGAN!)

Coffee Cake (Vegan!) image

This is my favourite coffee cake recipe, which I've turned vegan with great success. Adapted from a sour cream coffee cake recipe that my mom used to make from The Joy of Cooking.

Provided by Ariix

Categories Breads

Time 45m

Yield 1 cake

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour (preferably unbleached)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (or just a few dashes)
1 cup plain soy yogurt (I use So Nice brand)
3 teaspoons egg substitute (such as Ener-G)
4 tablespoons water
2 tablespoons flour (whole wheat is good)
1 tablespoon vegan margarine (or use veg. oil plus a dash of salt)
5 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup walnuts or 1/2 cup other nuts

Steps:

Make the streusel topping: mix together the 2 tbsp flour, brown sugar, cinnamon, margarine in a small bowl; add nuts and set aside.
Sift or stir together the flour, sugar, baking soda, baking powder, and salt in a medium bowl.
Stir the egg replacer into the water until mixed (in a large bowl), then add the soy yogurt (be sure to use a brand of soy yogurt that is very smooth and creamy tasting).
Add dry ingredients to the yogurt mixture and beat with a spoon just until smooth.
Scrape into an 8" or 9" pan, either nonstick or lightly oiled/sprayed.
Sprinkle the streusel topping evenly over the batter.
Bake in preheated 350 degrees F oven, for about 30-35 minutes or until done (depends on the size/shape of your pan- you may need to check after 25 min if the pan is quite shallow).

Tips:

Use ripe bananas: Overripe bananas are sweeter and have a more intense flavor, making them ideal for coffee cake. If you don't have ripe bananas, you can ripen them quickly by placing them in a paper bag with an apple for a few hours.
Don't overmix the batter: Overmixing the batter can result in a tough, dense coffee cake. Mix the batter just until the ingredients are combined.
Use fresh coffee: Freshly brewed coffee will give your coffee cake the best flavor. If you don't have fresh coffee, you can use instant coffee, but be sure to dissolve it in hot water before adding it to the batter.
Let the coffee cake cool completely before frosting it: This will prevent the frosting from melting and running off the cake.
Store the coffee cake in an airtight container at room temperature for up to 3 days: You can also freeze the coffee cake for up to 2 months.

Conclusion:

This vegan coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, sweet and tangy frosting, and crunchy pecan topping, this cake is sure to be a hit with everyone who tries it.

Whether you're serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit. So next time you're in the mood for a sweet and satisfying treat, give this vegan coffee cake a try!