"A tender, moist vanilla cake topped with a sweet, “buttery” streusel (without the butter or oil!). This vegan coffee cake is filled with all the flavor of a regular coffee cake without all the sugar and processed ingredients."
Coffee Cake
5
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- Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 9 slices
Recipe Card
ingredients
- 1/2 cup whole wheat flour
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 cup coconut cream, refrigerated
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 1 cup coconut milk
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Method
Step 1
Make the streusel by mixing together first 3 ingredients (flour, sugar, and cinnamon). Drop in spoonfuls of coconut cream.
Step 2
Using a fork, mix together coconut cream and flour mixture until you reach a crumble consistency. You don’t want a ball of dough but rather crumbles of dough. Set aside.
Step 3
Preheat oven to 350°F. Lightly oil or line with parchment paper an 8″x6″ rectangular baking dish and set aside.
Step 4
Make a flax egg by mixing together flax and water. Set aside to thicken.
Step 5
In a big mixing bowl, mix together flour, baking soda, baking powder, and sugar.
Step 6
In a separate bowl, combine coconut cream, vanilla, vinegar, and flax egg.
Step 7
Add the wet ingredients into dry and mix until just combined.
Step 8
Pour batter into baking dish. Top with streusel and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 20 minutes before serving.