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.
I think there is a general misconception about what coffee cake is.
Contrary to what many people think, coffee cake does not actually contain coffee. A coffee cake is meant to be enjoyed with coffee.
So the flavors are complementary to coffee.
You know a coffee cake is good, if you think to yourself: this would be fabulous with a cup of coffee.
I hope you have this thought about this oil-free, gluten-free, vegan coffee cake.
Just because this cake is gluten free, oil free, and vegan doesn't mean it isn't full of decadence.
The cake itself is soft and moist. It has a lovely sweet flavor, with lots of cinnamon and a bit of nutmeg (nutmeg - the secret to vegan baking imo).
Then there's the crumble topping. A coffee cake can just be a regular cake. But lots of coffee cakes have a crumble - it adds a different texture and more opportunity to ingest sweet, cinnamon flavor.
And finally the glaze. I've listed the glaze as optional but PLEASE make it. It turns this coffee cake from pretty great to absolutely stunning! The glaze is sweet and rich with a bit of tang from vegan yogurt or sour cream. So good.
Step 1. Preheat the oven to 350°F. Line a 9" cake pan or an 8"×8" square brownie pan with parchment paper.
Step 2. In a small bowl, mix the flax egg. Set aside.
Step 3. Make the cake. In a large mixing bowl whisk together the maple syrup and cashew butter.
Step 4. Add the flax egg, non-dairy milk, and vanilla. Mix until just combined.
Step 5. Add the dry ingredients and stir until combined.
Step 6. Pour into the prepared pan. Set aside.
Step 7. 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.
Step 8. Sprinkle the topping topping mixture over the top, ensuring it is evenly distributed.
Step 9. 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.
Step 10. Make the glaze. In a medium bowl, whisk the maple syrup, nut butter, yogurt/sour cream, cinnamon and salt.
Step 11. Drizzle the glaze over the cake.
Yes, you can turn recipe into a cupcakes. The batter will translate to 12 cupcakes (maybe a few more).
Line a cupcake tin with liners and fill each one 3/4 of the way full.
Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Since this cake is made from whole foods, it will not act exactly like a regular cake.
Unglazed cake: if you want to bake this cake a day or two before you need it, store your unglazed cake room temperature in an air-tight container or covered tightly with plastic wrap. The cake will on the counter for 3-5 days. Add the glaze right before serving.
Glazed cake: if you want to glaze the entire cake and then store any leftovers, the cake will keep best in the fridge. Store tightly covered in the refrigerator for 7-10 days.
Yes. If you plan to freeze a portion of the cake, don't add the glaze. The glaze can be frozen, but it will soak into the cake and not be very glaze-like when defrosted.
Slice the cake, then wrap each piece tightly in plastic wrap. Place the slices in a freezer safe bag or container.
To defrost, unwrap the cake, then let it come to room temperature on the counter.
Thank you God for this healthier version of coffee cake. Let us enjoy this cake. Amen.
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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.
Cake
Crumble Topping
Optional Glaze
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