The best vegan coffee cake

Print Recipe

4.75 from 4 votes

This coffee cake is perfectly sweet, has great texture and tastes so delicious!

Prep Time15

Cook Time35

Total Time50

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings:

Calories: 372kcal

Author: Courtney Hunter

Ingredients

Cake

1 stick vegan butter softened
½ cup white sugar
¼ cup brown sugar
1.5 teaspoons vanilla extract
2 tablespoons oat milk or whatever milk alternative
2 cups flour
¼ teaspoon salt
¾ cup vegan buttermilk 2 teaspoons white vinegar added to the milk, let sit for 5 min
1 teaspoon baking powder
1 teaspoon baking soda

Filling

3 tablespoons neutral oil or more vegan butter, melted
1 tablespoon ground cinnamon
¼ cup flour
½ cup brown sugar

Topping

¼ cup flour
¼ cup brown sugar
3 tablespoons cold vegan butter
1 TB ground cinnamon

Instructions

Preheat your oven to 350 degrees. Lightly grease an 8x8 pan with cooking spray and set 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 ¾ cup. 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 butter and sugars from the cake recipe area then add in the 2 TB milk, 1.5 teaspoon 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.
Take half of your batter and spread it in the 8x8 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.
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 8x8 pan. Then try your best to spread it evenly, again sticky- wet hands or wet spatula again. Set aside.
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 aside
Add the remaining batter topping and spread evenly. Then sprinkle the topping mixture over the top.
Bake for 35-45 minutes until a toothpick comes out clean. Do not overbake. Let it cool before serving.

Notes

Storing- Store this on the counter with plastic wrap, sealing it tight. This will store up to a few days.

Freezing- Yes, you can freeze this. I prefer it fresh, but it does freeze well. Once it's fully cooled I would wrap it in plastic wrap and then place it in an airtight container or freezer bag and place it in the freezer for no longer than 3 months.

Expert Tips and Tricks-

Your batter will be really sticky. If wetting your hand or spatula isn't working, then take some parchment paper or plastic wrap, spray it with some cooking spray, and then pat down the dough.
Try to get the batter even for the bottom and the top so the filling can go evenly in the middle of the cake.

Nutrition