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Raspberry cake on a plate

VEGAN RASPBERRY COFFEE CAKE

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This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, Czech
Diet: Vegan
Yield: 12 servings (8’’ cake )
Calories: 243kcal
Author: Plantiful Bakery

Ingredients
 

Streusel Topping:

  • 70 g all-purpose flour
  • 50 g brown sugar
  • ¼ tsp ground cinnamon, (optional)
  • pinch sea salt
  • 50 g vegan butter, cold , (75-80% fat)

Cake:

  • 180 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt
  • 100 g granulated sugar
  • 60 g sunflower oil
  • 200 g vegan sour cream, room temperature *
  • 3 tbsp unsweetened almond milk, room temperature , (or any plant-based milk)
  • 1 tbsp apple cider vinegar, (or lemon juice)
  • 1 tsp pure vanilla extract
  • ½ cup (62g) frozen or fresh raspberries** , (for topping)

Filling:

  • 1/3 cup (85g) raspberry jam

Glaze (optional):

  • 50 g powdered sugar
  • 2-3 tsp unsweetened almond milk, (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

  • Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

  • In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

  • To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
  • In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

  • Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

  • Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

  • In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
  • When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
  • Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.
** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!