Vegan Coffee Cake
This Vegan Coffee Cake is so moist and fluffy and topped with a perfectly crunchy sweet streusel. Made with healthy plant based ingredients to make it the ultimate cake to pair with your morning coffee or tea.
Breakfast is my favourite meal of the day without question, something about breakfast foods get me so excited… because like you can have cake for breakfast?!?! YES! Like this Vegan Coffee Cake that I’ll be sharing today.
Since we are having this for breakfast, I wanted to make make this gluten and oil free (like most of my recipes). For the cake, I decided to go with oat flour because I think, it’s the most common breakfast ingredients. Along with a bit of tapioca starch to bind and keep it fluffy. Adding in some apple sauce and canned light coconut milk for moisture. I did try this with full fat coconut milk, thinking it would be better but trust me, it was way to heavy and made it too dense. For the streusel (the best part IMO), I went with walnut meal and oat flour as the base, mixed in some sugar for sweetness and then added in some creamed coconut for that butter-y feel- YUM.
Mix all the ingredients together and that all goes into a 8x8 inch metal baking pan. I would highly advise to use a metal pan vs. glass as metal tins are thinner and it cooks the way right through the middle. I tried this with a glass pan TWICE and both was a raw-cake-disaster.
LOOK AT THAT STREUSEL! I’m that person that picks off all the good stuff, haha.
Oh and some maple glaze to make it extra indulgent cause a little maple glaze never hurt anyone ;)
I hope you try and enjoy this Vegan Coffee Cake as much as I do! It’s:
covered in crunchy sweet cinnamon-y streusel
free of gluten, dairy and oil
so easy and simple to make
and is the perfect cake to pair with your favourite coffee or tea!
Tips and Tricks to making Vegan Coffee Cake
*if you do not have oat flour, you can make your own by grinding the same amount in grams into a blender until you get a fine flour, I highly recommend using a high speed powerful blender when doing this!
**you can substitute the cane and brown sugar for coconut sugar- the can sugar gives it a “whiter” appearance and the brown sugar gives the streusel a more “sugary” look, however coconut sugar works perfectly fine in terms of taste! If using coconut sugar, add 1/2 tsp of molasses into the coconut sugar before adding on top for a deeper flavour.
*** I’ve been using and experimenting with creamed coconut so much lately and has been a new found favourite product! It’s very much similar to coconut butter, but comes in a sealed package. You can substitute 1:1 with coconut butter OR 2 tbsp of coconut cream from a can (the good stuff that rises to the top when placed in the fridge)
If you recreate this Vegan Coffee Cake please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
1/4 cup walnuts (30g)
1/4 cup oat flour (30g)*
1/4 cup coconut OR brown sugar**
3 tbsp creamed coconut OR 2 tbsp coconut cream from a can***
3/4 cup light coconut milk, canned (180ml)
1/4 cup apple sauce (60ml)
1/2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup cane sugar (100g)**
1 1/2 cup oat flour (180g)
1/4 cup tapioca flour (30g)
2 tsp baking powder
1/2 tsp baking soda
1 tbsp maple syrup
3/4 cup powdered sugar
1 tbsp liquid ie. water or plant based milk
Pre-heat oven to 350 F.
Prepare the streusel grinding the walnuts in a food processor until crumbly, then transfer into a bowl. If using rolled oats, add this in along with the walnuts.
Add in the oat flour, sugar and creamed coconut and mix until combined with a crumbly consistency.
For the batter, mix all wet ingredients along with the sugar into a large bowl.
Add all the dry ingredients into the bowl and mix using a spatula until combined.
Pour the batter in a lined 8x8 inch metal pan and then crumble the streusel on top
Place into the oven for 40-45 minutes, rotating the cake halfway.
For the maple glaze, combine all ingredients into a bowl until sugar dissolves. Once the cake is cooled, drizzle the glaze over and then slice into 9 pieces. Enjoy with your favourite cup of coffee in the morning or afternoon tea!
PREP TIME: 5 minutes
COOK TIME: 40-45 minutes