Perfect Vegan Coffee Cake (Gluten Free option)
Hands down the BEST coffee cake you will ever have! With a perfect crumb to cake ratio, a thick ribbon of cinnamon sugar running throughout the middle, and an extra soft and fluffy cake part (thanks to a special ingredient), this may just be your new favorite treat!
Ingredients
Cake Ingredients
- 1 cup non-dairy milk
- 2 tsp apple cider vinegar
- ¼ cup neutral oil
- 2 tsp vanilla extract
- 1½ cups gluten free flour can sub all-purpose if desired. See "Ingredients Needed" section for recommendations on specific gluten free flour blends, and what to do if yours does not contain xantham gum
- ½ cup almond flour
- ½ cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 1½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
Cinnamon Sugar Layer Ingredients
- 6 tbsp light brown sugar
- 1 tsp cinnamon
Crumb Topping Ingredients
- 1½ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup neutral oil
Icing Ingredients
- 1 cup powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- 5-6 tbsp non-dairy milk
Instructions
- Preheat the oven to 350°F, and line an 8×8 pan with parchment paper (if you are using a 9x13 pan just double all the ingredient amounts)
- Start by making the vegan buttermilk by combining the non-dairy milk with the apple cider vinegar (or white vinegar or lemon juice) and set aside for 5-10 minutes to curdle.
- While the milk is curdling, make the cinnamon sugar layer by mixing together the brown sugar and cinnamon in a small bowl and set aside. Then do the same with the crumbs, mix all ingredients in the crumb section above in a separate small bowl and set aside as well. Use your fingers to break the crumbs into small pieces, not huge chunks.
- Now for the cake batter. Mix the gluten free flour, almond flour, baking powder, cinnamon, salt, and granulated sugar in a bowl and set aside. Once the vegan buttermilk is ready, whisk that together with neutral oil and vanilla extract, and then add in the dry cake ingredients and mix until just combined.
- Time to put the cake together – there are photos above if you want to follow along. Start by spooning half of the cake batter into the parchment lined pan, and use a spatula to smooth evenly across the bottom of the pan. Next, sprinkle the whole cinnamon sugar layer mixture evenly across the top of the smoothed cake batter. After that, add the remaining cake batter on top of the cinnamon sugar layer. To help prevent messing up the cinnamon sugar layer, I’d suggest adding the batter all around in little clumps, then using your fingers to smooth it evenly across the whole area of the pan.
- Finally, generously add the crumb topping on top of everything. You don’t need to press them in at all, just sprinkle around evenly. You can use the entire crumb mixture for a heavy topping like you see in these photos, or use less if you want a lighter layer.
- Put the pan into the oven for 38-42 minutes (my sweet spot is exactly 40), you can test for doneness by sticking a toothpick in and making sure it comes out just with crumbs, no wet batter. Once the cake is ready remove from the oven and put the pan directly on a cooling rack. I like to let the cake continue to cool in the pan for about 20 minutes before removing.
- Lastly, if you want to make icing to drizzle over the top, mix the powdered sugar and non-dairy milk together to your desired consistency.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 16 pieces
Serving size: 1 piece
Per serving amounts: (note - this does not account for the optional icing over the top, but does account for using all the crumb topping)- Calories - 278
- Grams of fat - 12.5
- Grams of carbs - 38.7
- Grams of protein - 3.4
Tried this recipe?Let us know how it was!