Vegan Coffee Cake with Cinnamon Streusel
This better than Starbucks vegan coffee cake with cinnamon streusel is tender, moist, full of cinnamon flavor, and has the most tasty crumb.
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Ingredients
Streusel
- 1/2 cup all-purpose flour
- 1/3 cup coconut sugar (or brown sugar)
- 2 tsp cinnamon
- Pinch of salt if your butter is not salted
- 3 tbsp vegan butter, melted
Filling
- 1/3 cup coconut sugar (or brown sugar)
- 2 tsp cinnamon
Cake
- 1/3 cup avocado oil (or melted coconut oil)
- 1/2 tsp salt
- 1/2 cup organic cane sugar
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup plain coconut yogurt
- 3/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 square pan with parchment paper or grease well.
- First make the streusel. In a small bowl, add the flour, coconut sugar, salt, and cinnamon. Stir with a fork. Then add the melted butter. Stir until everything is combined. Set aside.
- Next make the filling. In a small bowl, add the coconut sugar and cinnamon. Mix until combined.
- To make the cake, add the butter, salt, sugar, baking powder, vanilla, and flax egg to a stand up mixer bowl (I used my KitchenAid). Using the paddle attachment, beat until well combined and smooth. Add the coconut yogurt, almond milk, and apple cider vinegar. Beat until well combined. Add the flour and mix until combined, don’t over mix!
- Spread half the batter into your lined pan. The batter will be thick. Sprinkle the filling mixture all over the top evenly. Spread the other half of the batter on top. Take a knife and gently swirl the filling into the batter. Don’t go crazy because you don’t want to end up mixing the filling into the batter completely.
- Sprinkle the streusel topping evenly over the top of the batter. Bake for 45-50 minutes, or until toothpick comes out clean. Let it cool for an hour before slicing. Enjoy! Store in an airtight container on the counter for 3 days.
Servings: 9