Vegan Apple Cinnamon Coffee Cake
Enjoy the warm, comforting flavors of autumn with this Vegan Apple Cinnamon Coffee Cake. This breakfast-dessert is the perfect companion to a steaming cup of coffee or tea on a crisp fall morning, but it's so delicious you'll want to enjoy it year-round. Perfectly spiced and loaded with fresh apples, this cake is a treat that doesn't compromise on taste or texture.
- Prep Time: 20 minutes
- Bake Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 9-inch Cake 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cake
2 c all purpose flour
1/2 c sugar
1/4 c brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 c nondairy yogurt
1/2 c nondairy milk
1/2 c canola oil
2 tsp vanilla extract
2 apples, diced*
For the Streusel Topping
3 tbsp vegan butter, cold
1/4 c all purpose flour
1/2 c brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 c pecans, chopped
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside.
- Make the Batter: In a large bowl whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate, smaller bowl whisk together the nondairy yogurt, nondairy milk, canola oil, and vanilla extract. Pour wet ingredients into dry and mix until just-combined. Fold in the diced apples.
- Make the Streusel Topping: Add vegan butter, flour, brown sugar, cinnamon and nutmeg to a small bowl. Work mixture with a fork until it starts to come together. Mix in the pecans.
- Bake: Pour cake batter into prepared pan, smoothing the top with a rubber spatula. Sprinkle streusel topping evenly over the top of the cake batter. Place pan on center rack of preheated oven and bake for about 40 minutes or until toothpick inserted into center or cake comes out clean with only a few crumbs clinging to it. Allow cake to cool completely in the pan before attempting to lift it out using the parchment paper. Serve.
Equipment
Notes
*Baked coffee cake will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to 1 month.
*For this recipe you can peel the apples if you’d like or choose to leave them unpeeled. It really doesn’t matter.
Find it online: https://censoredbaker.com/vegan-apple-cinnamon-coffee-cake/
