*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.
This delicious vegan coffee cake has all the flavor of coffee cake with a chocolate twist.
Prior to going vegan coffee cake at Starbucks used to be my favorite.
That thick slab of cinnamon and sugar deliciousness was a great treat.
A few years back I worked on this tasty coffee cake recipe more like the Starbucks one.
But for this recipe I wanted to take a different chocolate spin on it.
And guys, it’s tasty!
I mean who doesn’t want chocolate for breakfast?!
Okay, maybe a lot of you don’t want chocolate for breakfast.
But I for one am always ready for some chocolate in my life.
Some tips for this vegan chocolate coffee cake:
This batter is VERY sticky and I like to keep it that way because it leads to a lovely tender crumb.
But with it being sticky it makes it super hard to spread.
Lucky for us I found a pretty easy way to make it work and all you need is some saran wrap and some cooking spray.
Take a sheet of saran wrap a little bigger than your 8×8 pan and spray some cooking spray on one side.
Then place the spray side on the dough and spread it that way.
When you’re doing the filling spread that evenly.
Now take the remaining dough and drop it as evenly as you can so you keep the filling where it needs to be.
It’s not too bad I promise!
What do you need for this vegan coffee cake?
- vegan butter softened
- white sugar
- brown sugar
- vanilla extract
- vegan milk
- cups flour
- cocoa powder
- salt
- vegan buttermilk (2 teaspoons white vinegar added to the milk, let sit for 5 min)
- baking powder
- baking soda
- vegan chocolate chips
- oil
- Cinnamon
How do you make this chocolate coffee cake?
Start by pre-heating your oven to 350 degrees.
Lightly grease an 8×8 pan with cooking spray and set it aside.
Make your buttermilk by putting 2 teaspoons of white vinegar in a glass liquid measuring cup, then fill it the rest of the way to 3/4 cup with vegan milk.
Stir, set aside, and let sit until you’re ready to use it ( this will thicken up a bit).
Take your stand or hand mixer and cream together the vegan butter and sugars from the cake recipe area then add in the 2 TB milk, 1.5 tsp vanilla mix until incorporated you may need to scrape down the sides.
Add the baking powder, baking soda, cocoa powder, and salt mix.
Then add in your flour and buttermilk mixture until incorporated.
Stir in the chocolate chips, set aside.
Take half of your batter and spread it in the 8×8 pan, this is sticky and not the easiest to work with.
Grab a sheet of saran wrap and spray with oil, then place oil side down on the batter and push it down to spread it.
If you don’t have saran wrap then try wetting your hands or a wet spatula it will make spreading easier.
Set aside.
Mix your filling by combining the topping/filling ingredients (minus the chocolate chips) in a small bowl and mix with a fork until crumbly.
Take a little less than half of this mixture and spread evenly on the cake batter in the pan.
Then take the rest of the batter and carefully spread it over the top of the filling, you’ll want to take your oiled saran wrap to carefully spread it.
Then top with the remaining topping and sprinkle with the 2 TB chocolate chips.
Bake in the preheated oven for 35-45 minutes, checking at 35 minutes a toothpick should come out mostly clean, don’t over bake.
Let cool before serving.
If you’re looking for some more delicious breakfast treats here are some good ones.
- Vegan Coffee Cake
- Amazing Vegan Blueberry Muffins
- Vegan Poppyseed Bread *This is a killer recipe, always requested.
- Vegan Banana Bread
Vegan Chocolate Coffee Cake
This tasty vegan chocolate coffee cake is perfect for when you're feeling like something a little chocolaty for breakfast or a treat.
Ingredients
- 1 stick Earth Balance vegan butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1.5 teaspoons vanilla extract
- 2 tablespoons oat milk ( or whatever milk alternative)
- 2 cups flour
- 2 TB cocoa powder
- 1/4 teaspoon salt
- 3/4 cup vegan buttermilk (2 teaspoons white vinegar added to the milk, let sit for 5 min)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegan chocolate chips
Topping/filling
- 3 TB oil
- 1 TB Cinnamon *If you don't love cinnamon use 1/2 TB
- 1/4 cup flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 TB cocoa powder
- 2 TB chocolate chips
Instructions
1. Preheat your oven to 350 degrees. Lightly grease an 8x8 pan with cooking spray and set it aside.
2. Make your buttermilk by putting 2 teaspoons of white vinegar in a glass liquid measuring cup, then fill it the rest of the way to 3/4 cup. Stir, set aside, and let sit until you're ready to use it ( this will thicken up a bit).
3. Take your stand or hand mixer and cream together the vegan butter and sugars from the cake recipe area then add in the 2 TB milk, 1.5 tsp vanilla mix until incorporated you may need to scrape down the sides. Add the baking powder, baking soda, cocoa powder, and salt mix. Then add in your flour and buttermilk mixture until incorporated. Then stir in the chocolate chips, set aside.
4. Take half of your batter and spread it in the 8x8 pan, this is sticky and not the easiest to work with. Grab a sheet of saran wrap and spray with oil, then place oil side down on the batter and push it down to spread it. If you don't have saran wrap then try wetting your hands or a wet spatula it will make spreading easier. Set aside.
5. Mix your filling by combining the topping/filling ingredients (minus the chocolate chips) in a small bowl and mix with a fork until crumbly. Take a little less than half of this mixture and spread evenly on the cake batter in the pan. Then take the rest of the batter and carefully spread it over the top of the filling, you'll want to take your oiled saran wrap to carefully spread it. Then top with the remaining topping and sprinkle with the 2 TB chocolate chips.
6. Bake in the preheated oven for 35-45 minutes, checking at 35 minutes a toothpick should come out mostly clean, don't over bake. Let cool before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 238mgCarbohydrates: 49gFiber: 2gSugar: 28gProtein: 4g
The calories are computer generated and may not be 100% accurate.
Leave a Reply