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When it comes to coffee cake I am a little picky. I like it with the drizzle in the middle and the yummy topping on the top. There are SO many recipes out there! But most require using a ton of butter and sugar. I am all for the vegan butter and sugar. I mean it’s cake after all, so it’s not like I am expecting it to be in the healthy category. But I did choose to get away with using the least amount of butter/sugar I could but still have a delicious vegan coffee cake, and I think this is just that.
It’s the perfect combination riding the line of both light and dense. It has really good cinnamon/brown sugar flavor. It is pretty quick to whip up, but I can say- it’s not the friendliest in the dishes department =( Ughh… dishes, don’t even get me started.
I made this vegan coffee cake for us one Sunday morning and by the afternoon our little family of 4 had devoured it. I had planned on bringing some to our neighbor, but nope, gone. This is a perfect treat paired with your favorite warm beverage, or not, or just by its lonesome self, which is how I prefer it. You see, I don’t drink coffee. I think it’s gross, I wish I did like it, but that’s a hard no. My husband, on the other hand, loves him some coffee.
Do you drink coffee or any other people out there that can’t stand it? Let me know in the comments, I would love to chat with you! <3
-The BEST Vegan Coffee Cake-
- 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
- 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
- 3 tablespoons neutral oil
- 1 tablespoon ground cinnamon
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup brown sugar
- 3 tablespoons cold earth balance vegan butter
- 1 TB ground, cinnamon
- Preheat your oven to 350 degrees. Lightly grease an 8×8 pan with cooking spray and set 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 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, and salt, mix. Then add in your flour and buttermilk mix until incorporated and set aside.4. Take half of your batter and spread it in the 8×8 pan, this is sticky and not the easiest to work with. If you wet your hands or a spatula it will make spreading easier. Set aside.5. Get a small bowl and mix your filling together by adding the ingredients together. Take the filling and drop it all over the batter in the 8×8 pan. Then try your best to spread it evenly, again sticky- wet hands or wet spatula again. Set aside.6. Take your now empty filling bowl and make your topping by taking the flour, brown sugar, and cinnamon together, then cut in the 3 TB cold butter with a pastry cutter until coarse crumbs. Set aside7. Add the remaining batter topping and spread evenly. Then sprinkle the topping mixture over the top.
8. Bake for 35-45 minutes until a toothpick comes out clean. Do not over bake. Let it cool before serving.
If you want a delicious sweet bread with less sugar and less dishes, try this amazing poppyseed bread out the recipe here.
If you made this and enjoyed it, I would love to hear about it in the comments or #courtneyshomestead. Thanks so much for your support!