Why You’ll Love This Vegan Coffee Cake Recipe
If you’re looking for a delightful treat that’s both comforting and satisfying, you’ll absolutely love this vegan coffee cake recipe. It’s perfect for brunches or cozy afternoons, and believe me, it fills your kitchen with an irresistible aroma.
The texture is soft and moist, while the cinnamon and nut topping adds just the right crunch. Plus, it’s completely plant-based, so I can enjoy it without any guilt.
Whether you’re vegan or not, I guarantee this cake will win you over. It’s simply delicious, and I can’t wait for you to try it and share the joy with others!
Ingredients of Vegan Coffee Cake
When it comes to baking, the ingredients are everything. In this vegan coffee cake recipe, we’ve got some simple yet delightful components that come together to create a delicious treat. You don’t need any fancy ingredients or equipment; just a few staples you might already have in your pantry.
So, roll up your sleeves and let’s take a closer look at what you’ll need to whip up this tasty cake.
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 3/4 cup unbleached cane sugar
- 3/4 cup canola oil
- 1 cup walnuts or 1 cup pecans (your choice!)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons egg substitute mixed with 2 tablespoons water
- 1 cup soymilk
- 3 teaspoons lemon juice
Now, let’s talk about some considerations regarding these ingredients. First off, if you’re not a fan of walnuts or pecans, feel free to switch them out for whatever nut floats your boat—or leave them out entirely if you prefer a nut-free cake.
And if you’re looking for a gluten-free version, there are some great flour alternatives available. Just remember, the texture might change a bit, but it can still be scrumptious.
Also, the lemon juice is a little secret ingredient that adds a nice tang and helps balance the sweetness. Honestly, who knew a little squeeze could make such a difference?
How to Make Vegan Coffee Cake
Alright, let’s get down to the nitty-gritty of making this scrumptious vegan coffee cake. First things first, preheat your oven to a cozy 350 degrees Fahrenheit.
While that’s warming up, grab yourself a large mixing bowl and combine 2 1/4 cups of flour, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, and 1/4 teaspoon of ground ginger. You’ll also want to toss in both 3/4 cup of brown sugar and 3/4 cup of unbleached cane sugar. This blend of dry ingredients is going to be the heart and soul of your cake, so mix it well—let’s face it, who doesn’t love an even distribution of flavors?
Now, here comes a little twist. After mixing those dry goodies together, take out 0.75 cups of that mixture and set it aside. To that, add the remaining 1 teaspoon of cinnamon and your choice of nuts—1 cup of walnuts or pecans works beautifully. This will be your topping, so don’t skimp on the mixing here either.
Back to the larger bowl, let’s add in 1 teaspoon of baking soda, 1 teaspoon of baking powder, and the egg substitute made from 2 teaspoons of the egg replacer mixed with 2 tablespoons of water. Then pour in 1 cup of soymilk and add 3 teaspoons of lemon juice. It might look a bit lumpy, but no worries—lumps are just part of the charm. Gently fold these ingredients together until they’re combined; we want to keep things light and airy.
Next, it’s time to transfer that beautiful batter into a well-greased 9 by 13-inch baking dish. I like to use a spatula for this, making sure to scrape every last bit from the bowl because, let’s be real, you don’t want to waste any of this goodness.
Once that’s done, sprinkle on your nutty topping mixture like you’re creating a little crunchy paradise on top. Now, slide that dish into the oven and let it bake for 35 to 45 minutes, uncovered. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Vegan Coffee Cake Substitutions & Variations
While vegan coffee cake is delicious as-is, there are plenty of substitutions and variations you can explore to make it your own.
For a gluten-free option, swap the flour with a gluten-free blend. You can also use maple syrup or agave nectar instead of brown sugar for a different sweetness profile.
If you’re nut-free, try sunflower seeds or omit them altogether. Adding fresh fruit like blueberries or mashed bananas can enhance the flavor and moisture.
For a spiced version, consider incorporating nutmeg or cardamom.
Don’t hesitate to get creative—your perfect coffee cake awaits!
What to Serve with Vegan Coffee Cake
What can make your vegan coffee cake experience even better? I love pairing it with a steaming cup of coffee or herbal tea for that perfect afternoon treat.
A dollop of coconut whipped cream on the side adds a delightful creaminess. If I’m feeling adventurous, I might serve it alongside fresh fruit, like berries or sliced bananas, to balance the sweetness.
For a bit of crunch, some granola or mixed nuts work wonders too. No matter what you choose, these accompaniments elevate the flavors and make indulging in vegan coffee cake even more enjoyable!
Additional Tips & Notes
To guarantee your vegan coffee cake turns out perfectly every time, I’ve gathered some helpful tips and notes.
Make sure your ingredients are at room temperature for better mixing. If you want a moister cake, consider adding an extra splash of soymilk. Don’t skip the lemon juice; it activates the baking soda and adds a delightful flavor.
If you’re not a fan of nuts, feel free to swap them with chocolate chips or dried fruit.
Finally, keep an eye on the baking time—every oven is different, so check for doneness with a toothpick. Enjoy your baking adventure!