Vegan Coffee Cake

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This vegan Coffee Cake has the perfect flavor and texture, you’d never guess it’s gluten-free. Every time I make it, it comes out moist and perfectly spiced, which makes it a great option for holidays, celebrations, or just enjoying on its own with a warm cup of coffee.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 461kcal

Author: Anjali Shah

Ingredients

2 ½ cups oat flour , gluten-free if needed
1 cup fine grain almond flour
1 ½ cups cane sugar , see note
4 teaspoons baking powder
½ teaspoon sea salt
1 ¼ cups dairy free milk
½ cup unsweetened apple sauce
2 tablespoons apple cider vinegar
1 ½ teaspoons vanilla extract

Streusel toppings:

¾ cup brown sugar , or coconut sugar
2 teaspoons cinnamon
¼ cup melted butter , or coconut oil (see note)

US Customary - Metric

Instructions

Preheat oven to 350 F/ 120 C.
Put flours, cane sugar, baking powder and salt into a medium bowl. Whisk to mix and break up any clumps.
Make a little well in the middle and add in the milk, apple sauce, vinegar and vanilla.
Whisk again to combine and get a smooth batter.
Combine the coconut or brown sugar and cinnamon in a small bowl and set aside.
Pour half the batter into a prepared square pan. You can use 8 or 9 inch, the 9 inch just gives you a thinner cake. I use some butter or coconut oil (whatever I use for the streusel topping) to prepare the pan. If you are oil free make sure to use a non stick pan or parchment.
Sprinkle half of the dry streusel mix over the top of the batter.
Pour the rest of the batter over the streusel mix.
Top with the remaining dry streusel mix and then drizzle the melted butter (or whatever you use) over the top.
Bake at 350 for 38-40 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking it at 35 minutes and take out when a toothpick comes out clean and the top is just getting firm. Because of the nature of the streusel it will look a little gooey on top but that’s ok. Focus on the toothpick and make sure it has crumbs instead of batter coming out.
Let this cool in the pan, about an hour. If you cut it too early, then the inner streusel will be oozy. It still is delicious but won’t look as pretty!
Once cooled, devour!

Notes

My #1 Secret Tip for making this vegan coffee cake is to let it cool completely before slicing. I know it’s tempting to dig in while it’s warm, but I’ve tested and giving it that full hour in the pan helps the inside set perfectly.
Choose the right pan: I use a square baking pan, 8 inches for a thicker cake or 9 inches for a thinner one. You can also double the recipe and bake it in a 9x13 inch dish.

Prep the pan: I grease the baking dish with butter or coconut oil, or if I want it oil free, I use a nonstick pan or line it with parchment paper.

Check early and test with a toothpick: Since ovens can vary, I start checking the cake at 35 minutes. The top should feel just set, and the toothpick should come out clean or with a few crumbs.

Don’t worry if the top looks gooey: The streusel can make the top look soft even when it’s done. I always focus on the toothpick test to know when it’s ready.

Nutrition