Vegan Coffee Cake (Gluten-Free, Oil-Free)
Make a rich, moist, luscious vegan coffee cake that is also gluten-free and oil-free. Topped with a cinnamon crumble and drizzled with a sweet glaze, this coffee cake is a decadent breakfast or dessert.
Author:
Elizabeth | At Elizabeth's Table
Serves:
12
Prep:
30
minutes
Cook:
40
minutes
TOtal:
70
minutes
Ingredients
Cake
- 3 Tablespoons Ground Flaxseed + 6 Tablespoons Water
- 1 Cup Maple Syrup
- 3/4 Cup Cashew Butter
- 1/4 Cup Unsweetened Soy Milk
- 1 Tablespoon Vanilla Extract
- 2 Cups Oat Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
Crumble Topping
- 1 1/2 Cups Almond Flour
- 6 Tablespoons Oat Flour
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Salt
Optional Glaze
- 1/4 Cup Maple Syrup
- 3 Tablespoons Nut Butter
- 2 Tablespoons Non-Dairy Yogurt or Sour Cream
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Kosher Salt
Instructions
- Preheat the oven to 350°F. Line a 9" cake pan or an 8"×8" square brownie pan with parchment paper.
- In a small bowl, mix the flax egg. Set aside.
- Make the cake. In a large mixing bowl whisk together the maple syrup and cashew butter.
- Add the flax egg, non-dairy milk, and vanilla. Mix until just combined.
- Add the dry ingredients and stir until combined.
- Pour into the prepared pan. Set aside.
- Make the topping. In a medium bowl, combine the almond flour, oat flour, maple syrup, cinnamon, and salt. Use a fork to mix only until just combined.
- Sprinkle the topping topping mixture over the top, ensuring it is evenly distributed.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean and the cake feels firm in the center. Let cool on a wire rack for about 10 minutes.
- Make the glaze. In a medium bowl, whisk the maple syrup, nut butter, yogurt/sour cream, cinnamon and salt.
- Drizzle the glaze over the cake. Slice and serve.
