This Vegan Coffee Cake is about to rock your world! This coffee cake is thick and fluffy. There is nothing better than a little bit of coffee cake for breakfast with a cup of coffee! Feel free to make one Clean Eater breakfast cake for the rest of the week!
This Breakfast Oatmeal Cookies recipe is another perfect sweet breakfast recipe you can throw together for brekkie. You also can’t go wrong with this Vegan Cinnamon Roll Mug Cake – Cinnamon Rolls for breakfast! woohoo!
Ingredients in this Vegan Coffee Cake
- Almond Flour: Almond flour is a great paleo baking flour. In this Vegan Coffee Cake, it is used in the cake part of it!
- All-Purpose Flour: This flour gives the cake its great texture and is used for crumbs. This is my favorite brand. I used this one.
- Coconut Oil/ Butter: All of these work together to give the cake its texture. I use this coconut oil.
- Vanilla Extract: Vanilla extract is used in the coffee cake layer. I use this brand.
- Almond Milk: This dairy-free liquid helps the dough not be as thick so you can easily pour it into your baking pan
- Brown Sugar: Truvia’s low sugar product acts exactly like regular brown sugar and gives an amazing taste and texture to your coffee cake.
- White Sugar: I used Truvia’s again
- Baking Soda & Baking Powder: Act as the leavening agent in the cake
- Cinnamon: the cinnamon crumb topping is to die for
How to Make Coffee Cake Moist
To make this cake moist, make sure to thoroughly combine all of your ingredients. Make sure there are no clumps in the flour. Also, make sure not to bake too long. It will dry it out.
What to Eat with Vegan Coffee Cake
You can never go wrong pairing this with your morning coffee. Or you can pair it with something savory since it is on the sweet side.
Other Recipes You May Like on the Blog:
- Birthday Cake Blondies
- Vegan Cinnamon Apple Bread (Low Carb, Gluten-Free)
- Chocolate Crunch Pound Cake
- Keto Pancake Poppers
- Keto Devil’s Food Cake Loaf
Vegan Coffee Cake
Ingredients
Cake
- 1/2 cup coconut oil
- 1 cup almond milk
- 1/2 cup brown sugar ( I used Truvia)
- 1/8 cup white sugar
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 1.5 cup almond flour
- 2 tsp baking soda
- 1/2 tsp baking powder
Crumb Topping
- 6 tbsp vegan butter melted country crock
- 1 cup miss jones coconut sugar
- 1 cup all purpose flour
Instructions
- Preheat oven to 350F
- Make the crumbs first by melting your butter and combining with sugar and flour. If you love crumbs like me, double the toppings so you have one for the center and one for. The top!
- For the cake part, blend together all wet ingredients first. Next add in your sugar and mix.
- Then slowly add in your dry ingredients.
- Once all mixed together, addd half of the batter to a 9×13 pan. Top with crumbs. Add the rest of your batter and pour more crumbs on top!
- Bake for 30-35 minutes until it passes the tooth pick test!
