Vegan Chocolate Coffee Cake

5 from 1 vote

This tasty vegan chocolate coffee cake is perfect for when you're feeling like something a little chocolaty for breakfast or a treat.

Prep Time10

Cook Time35

Total Time45

Course: All Recipes

Cuisine: American

Servings: slices

Calories: 279kcal

Author: Courtney Hunter

Ingredients

1 stick Earth Balance 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
2 TB cocoa powder
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
½ cup vegan chocolate chips

Topping/filling

3 TB oil
1 TB Cinnamon *If you don't love cinnamon use ½ TB
¼ cup flour
⅓ cup sugar
⅓ cup brown sugar
½ 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 two teaspoons of white vinegar in a glass liquid measuring cup, then fill in 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).
3. Take your stand or hand mixer and cream the vegan butter and sugars from the cake recipe area, then add in the 2 TB vegan milk and 1.5 teaspoon 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 vegan buttermilk mixture until incorporated. Then stir in the chocolate chips, and 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; place oil side down on the batter and push it down to spread it. If you don't have saran wrap, 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 it 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 spread it carefully. 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 overbake. Let cool before serving.

Notes

Check out the blog post for recipe Q&A

Nutrition