Go Back

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! 
Print Recipe
sliced vegan raspberry coffee cake
Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes

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. 
Servings: 9