Vegan Coffee Cake
Ingredients
The cake
-
3
cups
all-purpose flour
-
2
cups
sugar
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
2
teaspoons
vanilla extract
-
2
teaspoons
white vinegar
-
½
cup
oil
-
2
cups
non-dairy milk
The cinnamon sugar filling
-
¾
cup
coconut sugar
-
1
tablespoon
cinnamon
The crumb topping
-
6
tablespoons
vegan butter
-
1
cup
coconut sugar
-
1
cup
all-purpose flour
-
1
tablespoon
cinnamon
The glaze
-
¼
cup
powdered sugar
-
1-2
tablespoons
water
Instructions
- Preheat the oven to 180C/350F and line a 9x13-inch baking dish with parchment paper.
- In a small bowl, combine the coconut sugar and cinnamon for the filling.
- In another bowl, mix the vegan butter, coconut sugar, flour, and cinnamon for the crumble topping until a coarse texture forms.
- In a large mixing bowl, combine the dry ingredients for the cake, then mix in the wet ingredients until combined.
- Spread half of the cake batter into the prepared pan, sprinkle the cinnamon filling over it, then pour the remaining batter on top.
- Top the batter with the crumble topping and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely, then whisk the glaze ingredients together and drizzle over the top.
Nutrition Facts (estimated)
Servings
16 servings
Calories
270
Total fat
10g
Total carbohydrates
43g
Total protein
3g
Sodium
344mg
Cholesterol
0mg
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