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Slice Of Coffee Cake

VEGAN CINNAMON STREUSEL COFFEE CAKE

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Are you looking for a perfect breakfast or brunch? Then you should try this delicious Vegan Cinnamon Coffee Cake with streusel crumb topping. It will satisfy all your cravings. This cake is moist, but still soft and fluffy, with melting cinnamon sugar swirl in the middle, and delicate buttery crumble on the top.
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
Yield: 9 servings
Calories: 294kcal
Author: Plantiful Bakery

Ingredients
 

For the cinnamon sugar swirl

  • 25 grams brown cane sugar
  • 1 teaspoon ground cinnamon
  • 1/2 tablespoon (=5g) all-purpose flour

For the crumble topping

  • 55 grams brown cane sugar
  • 1 teaspoon ground cinnamon
  • 70 grams all-purpose flour
  • pinch sea salt
  • 50 grams vegan butter, cold

For the cinnamon coffee cake

  • 95 grams white cane sugar, (organic)
  • 30 grams sunflower oil, (or any vegetable oil)
  • 200 grams coconut sour cream*, (15% fat)
  • 2 tablespoons (=30ml) maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons (=30ml) unsweetened almond milk, (or any plant-based milk)
  • 1 teaspoon pure vanilla extract
  • 180 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • powder sugar (for dusting), optional

Instructions

  • Preheat the oven to 180°C. Lightly grease a 23cm x 23cm/9x9in square pan with a little bit of vegan butter, then line with a strip of parchment paper. Set aside.
  • First, prepare cinnamon sugar swirl by combining 25 g brown cane sugar, 1 tsp ground cinnamon, and 5 g all-purpose flour in a small bowl. Set aside.
  • For the crumble, mix 55 g brown cane sugar, 1 tsp ground cinnamon, 70 g all-purpose flour, and a pinch of salt in a medium-size bowl. Cut 50 g cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine the ingredients until it starts to clump **.
  • In a large bowl, beat together with a hand mixer or whisk 95 g white cane sugar, 30g sunflower oil, and 200 g coconut sour cream (or coconut yogurt) for about 1 minute. Add 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp unsweetened almond milk, and 1 tsp vanilla extract and mix again until combined.
  • In a separate bowl, combine 180 g all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp sea salt.
  • Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or whisk to mix the batter until just combined. Don’t overmix the batter.
  • Pour about 300 g of the batter into the prepared pan and spread to the sides.
  • Next, sprinkle the cinnamon-sugar mixture over the first layer.
  • Pour the remaining batter into the pan and carefully spread it to the sides.
  • Sprinkle the crumb all over the top of the cake.
  • Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.
  • Cool completely before serving. Dust the top of the cake with powder sugar.

Notes

* unsweetened coconut yogurt works as well
** you can use your hands for better combining

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 11,4g / Saturated Fat: 5,7g / Cholesterol: 0mg / Sodium: 27,3mg / Total Carbohydrate: 45,7g / Fiber: 1,2g / Sugar: 22,3g / Protein: 3,2g / Vitamin D: 1IU / Calcium: 19mg / Iron: 1,4mg / Potassium: 54mg

Nutrition

Calories: 294kcal
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