Homemade Vegan Coffee Cake

Delight your taste buds with our Homemade Vegan Coffee Cake recipe! Made with wholesome ingredients like vegan butter, flax seed eggs, and vegan sour cream, this moist and flavorful cake is perfect for breakfast or dessert. With a cinnamon ribbon and nutty topping, it’s a treat everyone will love. Plus, it’s easy to make and sure to impress your guests.

Ingredients

• For the Cake:
• ½ cup unsalted vegan butter, room temperature (I used Miyoko’s brand)
• 1 ¼ cups granulated sugar
• 2 flax seed eggs (2 tbsp flax seed mixed with 6 tbsp water)
• 1 ½ cups cake flour** (check below for homemade cake flour recipe)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegan sour cream
• 1 teaspoon vanilla
• For the Ribbon:
• 1 ½ tablespoons brown sugar
• 1 teaspoon cinnamon
• For the Topping:
• ¼ cup light brown sugar
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ⅓ cup crushed pecans (or walnuts)
• ¼ cup of cubed unsalted vegan butter, room temperature
• ⅛ teaspoon salt

Preparation

1. Preheat and Prepare

• Preheat oven to 350 degrees Fahrenheit and line an 8×8 inch cake pan with parchment paper and spray with cooking oil.

1. Cream Butter and Sugar

• Cream butter and sugar together until light and fluffy.

1. Add Wet Ingredients

• Add flax seed eggs, then add in the sour cream and vanilla until completely combined.

1. Prepare Cake Flour

• In a large bowl, make homemade cake flour by measuring out 1 ½ cups of all-purpose flour, removing 3 tablespoons of it, and then adding in 3 tablespoons of cornstarch.
• Sift your homemade cake flour with baking powder, baking soda, and salt.
• Slowly add the flour mixture to the butter mixture, making sure not to overmix. If the batter seems a bit too thick, add some more vegan sour cream or a little oat milk to add moisture.

1. Make the Ribbon

• In a small bowl, combine brown sugar and cinnamon thoroughly.

1. Layer and Bake

• Pour half of the batter into the prepared pan, then evenly sprinkle the ribbon mixture on top.
• Pour the rest of the batter over the ribbon mixture, ensuring it is spread evenly to the edges.

1. Prepare the Topping

• Combine brown sugar, flour, cinnamon, nuts, and salt in a bowl.
• Add cubed butter and use hands to squeeze everything together until there are no more dry parts left. You’ll be able to form large clumps with the mixture.

1. Bake and Enjoy

• Break apart clumps evenly over the cake and bake for about 45 minutes.
• Cool, cut into pieces, and enjoy this delightful vegan coffee cake!

FAQs

1. Can I use regular eggs instead of flax seed eggs?

• Yes, you can use regular eggs if you’re not following a vegan diet. Simply substitute each flax seed egg with one regular egg.

1. Can I use almond flour instead of cake flour?

• While almond flour may alter the texture of the cake, you can experiment with it. However, for best results, I recommend sticking to cake flour or a combination of all-purpose flour and cornstarch.

1. Can I omit the nuts from the topping?

• Yes, feel free to omit the nuts if you have allergies or prefer not to include them. The cake will still turn out delicious without them.

1. How should I store leftovers?

• Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life.

1. Can I freeze this coffee cake?

• Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.