Small Batch Vegan Cherry Almond Coffee Cake
This vegan cherry almond coffee cake is tender, soft, moist, and so delicious. The cake is studded with juicy cherries and has a sweet almond flavor. I love the buttery almond crumble on top paired with the fluffy cake. It's the perfect weekend brunch or dessert.
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Ingredients
- 1 cup all purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 Tbsp melted vegan butter (or coconut oil)
- 1/3 cup pure organic cane sugar
- 3 Tbsp plain coconut yogurt
- 1/4 cup almond milk (or any non-dairy milk)
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup cherries, pitted and halved
crumble
- 1/4 cup all purpose flour
- 1/4 cup pure organic cane sugar
- 2 Tbsp sliced almonds
- dash of almond extract (1/8 tsp)
- melted vegan butter (or coconut oil)
glaze
- 1/2 cup powdered sugar
- 2-3 tsp almond milk (start with 2)
- small dash of almond extract (optional if you want more of an almond taste to the cake)
Instructions
- Preheat oven to 375 degrees F. Line a 8x4 inch loaf pan with parchment paper.
- In a medium mixing bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large mixing bowl, add the flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the melted butter, sugar, yogurt, almond milk, apple cider vinegar, vanilla extract, and almond extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Stir with a spatula until just combined, don’t overmix. Fold in the cherries. Pour batter into the prepared loaf pan.
- To make the crumble, add the flour, sugar, and almonds to a small bowl. Mix with a spoon until well combined. Add the almond extract and melted butter. Stir until a crumble forms. Sprinkle all over the cake batter.
- Bake for 30-35 minutes or until top is golden and a toothpick or knife inserted into the cake comes out clean. Let it cool in the pan for 10 minutes. Then lift cake out and place on a wire rack to cool completely.
- Make the optional glaze by combining the powdered sugar, milk, and almond extract. Stir until smooth and thick. Add more powdered sugar if you want a thicker glaze or add more almond milk if you want a thinner glaze. Drizzle over cake. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
Servings: 6