Why the Vegan Coffee Cake Is a Must-make
Have you ever tasted a coffee cake that’s not only delicious but also vegan?
Trust me, this cinnamon nut vegan coffee cake is a game changer. It’s moist, flavorful, and packed with the warm spices that make every bite comforting.
I love serving it at brunch or enjoying a slice with my morning coffee. Plus, knowing it’s vegan means I can indulge without guilt.
The combination of cinnamon and nuts creates a delightful crunch, making it irresistible.
Once you try it, you’ll wonder how you ever lived without this recipe in your life.
It’s a must-make for everyone!
Ingredients of Vegan Coffee Cake
When it comes to baking a delicious vegan coffee cake, the ingredients are the star of the show. You might be surprised to find that you can create a mouthwatering treat without any eggs or dairy. This recipe is packed with flavor and has a delightful texture that will make you forget it’s vegan.
So, let’s explore what you’ll need to whip up this scrumptious cinnamon nut vegan coffee cake.
Ingredients:
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon (divided)
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 3/4 cup unbleached cane sugar
- 3/4 cup canola oil
- 1 cup walnuts or pecans (your choice)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons egg substitute mixed with 2 tablespoons water
- 1 cup soymilk
- 3 teaspoons lemon juice
Now, let’s talk about some other considerations when it comes to these ingredients.
First off, if you’re not a fan of nuts (which, how could you not be?), feel free to leave them out or swap them for something else like chocolate chips or dried fruit.
And while I love the combo of brown and cane sugar for that rich flavor, you can experiment with coconut sugar or even maple syrup if you’re feeling adventurous.
Just keep in mind that different sweeteners might alter the texture a tad, but hey, baking is all about experimenting, right? Don’t be afraid to get a little creative.
After all, what’s life without a little spice—both literally and figuratively?
How to Make Vegan Coffee Cake
Making a scrumptious Vegan Coffee Cake is easier than you might think. First things first, let’s get our oven preheating to a cozy 350 degrees. While that’s warming up, grab a large mixing bowl and combine 2 1/4 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of cinnamon, along with 1/4 teaspoon of ground ginger.
Add in the sweet stuff—3/4 cup of brown sugar and 3/4 cup of unbleached cane sugar—and then pour in 3/4 cup of canola oil. Now, mix it all together until it’s nice and combined. You might be wondering if you’re doing it right; don’t worry, if it looks a little crumbly, that’s totally okay!
Now, here comes the fun part. Take out .75 cups of that delightful mixture and set it aside in a smaller bowl. To this smaller batch, sprinkle in the remaining 1 teaspoon of cinnamon and toss in 1 cup of nuts—walnuts or pecans, whichever you prefer. This will be our topping, so set it aside and resist the urge to snack on it.
Back to the larger bowl, add in 1 teaspoon of baking soda, 1 teaspoon of baking powder, and our egg substitute made from 2 teaspoons mixed with 2 tablespoons of water. Pour in 1 cup of soymilk and 3 teaspoons of lemon juice, then mix it all together. Don’t fret if there are a few lumps; they just add character.
Once everything is well combined, grab a well-greased 9-inch by 13-inch baking dish and pour in that luscious batter. Sprinkle the nutty topping you made earlier on top, and then slide that dish into the oven. Bake it for about 35 to 45 minutes, or until a toothpick comes out clean.
While it bakes, the aroma will fill your kitchen, and you might find yourself doing a little happy dance. Just remember, patience is key—good things come to those who wait (and maybe snack on a few raw nuts while you’re at it).
Enjoy this vegan delight with a cup of coffee, and revel in the fact that you just baked something utterly delicious without any animal products.
Vegan Coffee Cake Substitutions & Variations
Baking a vegan coffee cake opens up a world of possibilities for substitutions and variations that can enhance the flavor and texture of your creation.
For the flour, I love using whole wheat or almond flour for added nutrition. Instead of canola oil, avocado or melted coconut oil works beautifully. If you’re nut-free, try sunflower seeds or skip the nuts entirely.
For the sweeteners, maple syrup or agave can replace brown sugar. You can even swap out the soymilk for almond or oat milk.
Don’t hesitate to experiment with spices like nutmeg or adding fruit like apples or berries for extra flavor!
What to Serve with Vegan Coffee Cake
Although vegan coffee cake is delicious on its own, pairing it with the right accompaniments can elevate your experience.
I love serving it with a warm cup of freshly brewed coffee or a soothing herbal tea; they complement the cake’s flavors beautifully. For a delightful twist, try adding a dollop of coconut whipped cream or a drizzle of maple syrup on top.
Fresh fruit, like sliced strawberries or blueberries, adds a revitalizing contrast. If you’re feeling indulgent, a scoop of dairy-free ice cream can turn it into a decadent dessert.
Enjoy experimenting with these pairings to find your perfect match!
Additional Tips & Notes
To guarantee your vegan coffee cake turns out perfectly, I recommend measuring your ingredients accurately and using room temperature ingredients where possible.
For a richer flavor, consider adding a splash of vanilla extract to the batter. If you want a sweeter cake, feel free to adjust the sugar levels to your taste.
Don’t skip the lemon juice; it helps activate the baking soda and adds a lovely brightness.
Keep an eye on your cake while it bakes, as oven temperatures can vary.
Finally, let it cool for at least 10 minutes before slicing to ensure clean cuts. Enjoy!