Coffee Cake (Vegan)
Ingredients:
- 110 g (1/2 cup) brown sugar
- 40 g (1/3 cup) all-purpose flour
- 8 g (1 tbsp) ground cinnamon
- 57 g (1/4 cup) vegan butter
- 240 g (2 cups) all-purpose flour
- 4 g (1 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
- 150 g (3/4 cup) sugar
- 113 g (1/2 cup) vegan butter
- 240 ml (1 cup) unsweetened plant milk mixed with 15 ml lemon juice
- 4 ml (1 tsp) vanilla extract
Features:
Soy-Free
Nut-Free
Nutrition:
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Soften the batter butter — bring it fully to room temperature before creaming; cold butter won't cream properly with the sugar.
Keep the streusel butter cold — the opposite of the batter butter, so it stays crumbly rather than melting in.
Make the buttermilk — let the plant milk and lemon juice sit for a few minutes to curdle before you need it.
Instructions:
- Preheat and prep the pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
- Make the streusel: Combine the brown sugar, flour, and cinnamon, then cut in the cold vegan butter until crumbly. Set aside.
- Whisk the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar: In a separate bowl, cream the sugar and vegan butter together until light and fluffy.
- Combine the batter: Alternate adding the dry ingredients and vegan buttermilk to the creamed mixture, mixing until just combined. Stir in the vanilla.
- Assemble and bake: Pour the batter into the prepared pan and sprinkle the streusel evenly over the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool for 10–15 minutes before slicing and serving.
Common Mistakes: Overmixing the batter is the biggest one — mix just until the dry ingredients disappear, or the cake turns dense and tough. Letting the streusel butter get too warm is another; keep it cold and cubed so the streusel stays crumbly instead of melting into the topping.
Notes: A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
Storage: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Swaps: Chopped walnuts or pecans can be added to the streusel for extra crunch. A splash of almond extract can replace part of the vanilla for a different flavor note.
Vegan butter — used two ways here: softened for a tender, rich cake crumb, and cold for a crumbly, distinct streusel topping.
Vegan buttermilk (plant milk + lemon juice) — the acidity reacts with the baking soda for lift and gives the crumb a slight tang, just like traditional buttermilk.
Brown sugar — used in the streusel for its molasses notes, giving the topping a deeper, more caramelized flavor than white sugar would.
Cinnamon — the defining flavor of the streusel, adding warmth that pairs naturally with the buttery crumb topping.
Coffee Cake (Vegan)
Ingredients:
- 110 g (1/2 cup) brown sugar
- 40 g (1/3 cup) all-purpose flour
- 8 g (1 tbsp) ground cinnamon
- 57 g (1/4 cup) vegan butter
- 240 g (2 cups) all-purpose flour
- 4 g (1 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
- 150 g (3/4 cup) sugar
- 113 g (1/2 cup) vegan butter
- 240 ml (1 cup) unsweetened plant milk mixed with 15 ml lemon juice
- 4 ml (1 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
Vegan butter — used two ways here: softened for a tender, rich cake crumb, and cold for a crumbly, distinct streusel topping.
Vegan buttermilk (plant milk + lemon juice) — the acidity reacts with the baking soda for lift and gives the crumb a slight tang, just like traditional buttermilk.
Brown sugar — used in the streusel for its molasses notes, giving the topping a deeper, more caramelized flavor than white sugar would.
Cinnamon — the defining flavor of the streusel, adding warmth that pairs naturally with the buttery crumb topping.
Prep:
Soften the batter butter — bring it fully to room temperature before creaming; cold butter won't cream properly with the sugar.
Keep the streusel butter cold — the opposite of the batter butter, so it stays crumbly rather than melting in.
Make the buttermilk — let the plant milk and lemon juice sit for a few minutes to curdle before you need it.
Instructions:
- Preheat and prep the pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
- Make the streusel: Combine the brown sugar, flour, and cinnamon, then cut in the cold vegan butter until crumbly. Set aside.
- Whisk the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar: In a separate bowl, cream the sugar and vegan butter together until light and fluffy.
- Combine the batter: Alternate adding the dry ingredients and vegan buttermilk to the creamed mixture, mixing until just combined. Stir in the vanilla.
- Assemble and bake: Pour the batter into the prepared pan and sprinkle the streusel evenly over the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool for 10–15 minutes before slicing and serving.
