Vegan Raspberry Coffee Cake
This vegan raspberry coffee cake is the perfect balance of sweet, tart, and crunchy. It has a moist, tender crumb, pops of fresh raspberries throughout, and a sweet, buttery crumb topping. This would make the perfect cake for brunch, dessert, or Mother’s Day coming up!
Whether you are hosting a weekend brunch or just looking for a cozy weekday treat, this cake is guaranteed to be a crowd-pleaser. I love how the raspberries add a tart and fresh element to balance out the sweet.
The cake is super moist and soft thanks to the vegan sour cream. You can also sub in a vegan Greek style yogurt if you can’t find vegan sour cream. The thick layer of brown sugar crumble topping adds a delicious crunch and contrast to the moist and fluffy cake.
This raspberry coffee cake comes together easily and will be so delicious for any gathering or when you just want a cozy, sweet treat. If you make this vegan raspberry coffee cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Vegan Raspberry Coffee Cake
Ingredients
crumble
- 1 cup all-purpose flour
- 1/3 cup organic brown sugar
- 1/3 cup pure organic cane sugar
- 1/2 tsp vanilla extract
- 6 Tbsp vegan butter, melted
cake
- 1/2 cup (1 stick) vegan butter, softened
- 3/4 cup pure organic cane sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2/3 cup vegan sour cream (sub Greek yogurt)
- 1 tsp apple cider vinegar
- 3/4 cup soy milk (or any non-dairy milk)
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 cups fresh raspberries
glaze
- 3/4 cup powdered sugar
- 1 Tbsp soy milk (or any non-dairy milk)
- 1 tsp vegan sour cream (optional, but it helps thicken the glaze)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line and grease a 9 inch spring form pan.
- First, make the crumble. In a medium mixing bowl, add the flour, brown sugar, and cane sugar. Mix with a spoon. Add the melted butter and vanilla extract and stir until everything is evenly combined and a crumble forms. Set aside.
- Make the flax egg in a small bowl. Add the ground flaxseed and water and mix until well combined. Set aside for 5 minutes to thicken.
- In a mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- In the bowl of a stand up mixer (I used my KitchenAid), add the softened butter and sugar. Mix with the paddle attachment for 1 minute. Add the vanilla and almond extracts, flax eggs, sour cream, apple cider vinegar, and soy milk. Mix until well combined.
- Slowly add the dry ingredients (I did it in 3 parts) and mix until just combined. Don’t over mix.
- Toss your fresh raspberries in 1/2-1 Tbsp of cornstarch or flour. Then add the raspberries to the batter (I saved a few for the top) and fold it in with a spatula.
- Pour batter into the prepared pan and sprinkle on some of the leftover raspberries on top. Evenly sprinkle all the crumble over the top of the batter. Bake for 60-70 minutes (mine took 70 min). Poke the cake with a knife or a skewer to test if it is done. If it comes out clean with just a few crumbs, it is done. Let it sit in the pan for 15 minutes. Remove cake from the pan and cool completely.
- Once the cake is cooled, make the glaze. Add all the glaze ingredients in a bowl. Whisk until well combined and smooth. If it is too runny, add more powdered sugar. If it is too thick, add a 1 tsp more of milk. Drizzle on top of the cake. Slice and enjoy!
- Store leftover cake in an airtight container on the counter for up to 3 days.
