There’s just something magical about baking a vegan coffee cake that fills the house with cozy aromas and warms the heart. Whether you’re enjoying it for breakfast with a steaming cup of coffee or serving it as a delightful dessert after dinner, this vegan coffee cake is a true crowd-pleaser. What I love about this recipe is how simple it is—using easy-to-find plant-based ingredients that come together beautifully! The tender crumb, the warm spices, and the crunch of walnuts make each bite a delicious treat you won’t forget. Trust me, once you try this cake, you’ll be excited to share it with friends and family, and they’ll never guess it’s completely dairy-free! Let’s jump into the magic of baking this scrumptious cake together!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup almond milk (or any plant-based milk you prefer)
- 1/4 cup vegetable oil (for that moist texture!)
- 1 tablespoon apple cider vinegar (trust me, this adds a lovely tang)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt (to balance the sweetness)
- 1 tablespoon ground cinnamon (the warm spice that makes it special)
- 1/2 cup walnuts, chopped (for a delightful crunch)
How to Prepare Vegan Coffee Cake
Step 1: Preheat the Oven
First things first, let’s get that oven roaring! Preheat it to 350°F (175°C). This is super important because starting with a hot oven ensures your cake rises beautifully and gets that perfect golden crust. While it’s warming up, you can gather your ingredients and get ready to mix things up!
Step 2: Prepare the Wet Ingredients
In a medium bowl, grab your 1 cup of almond milk, 1/4 cup of vegetable oil, and 1 tablespoon of apple cider vinegar. Whisk them together until they’re nicely combined. The vinegar might sound a bit odd, but trust me—it reacts with the baking soda later and helps your cake rise, giving it that fluffy texture we all love!
Step 3: Combine Dry Ingredients
In another large bowl, mix together 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of cinnamon. I like to whisk them until everything is well blended—this helps ensure that all those leavening agents are evenly distributed, giving you a perfect rise!
Step 4: Mix Wet and Dry Ingredients
Now, it’s time for the magic! Pour that lovely wet mixture into the bowl of dry ingredients. Gently stir them together until just combined. Don’t overmix—some lumps are totally okay! Overmixing can lead to a tougher cake, and we want it tender and light!
Step 5: Add Walnuts
Next, fold in 1/2 cup of chopped walnuts. This is where the cake gets a delightful crunch! Just gently incorporate them into the batter; you want to keep that airy texture intact.
Step 6: Bake the Cake
Pour the batter into a greased cake pan, smoothing the top with a spatula. Pop it in the oven and bake for about 30-35 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs clinging to it. Wow, the smell will be heavenly at this point!
Step 7: Cooling and Serving
Once baked, remove your cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. You can serve it warm, which is absolutely delightful, or let it come to room temperature. Either way, it’s going to be a hit!
Tips for Success
Here are some of my favorite tips to ensure your vegan coffee cake turns out perfectly every time!
- Measure Accurately: Baking is a science, so make sure to measure your ingredients accurately. I always use the spoon-and-level method for flour—spoon it into your measuring cup and level it off with a knife for the best results.
- Room Temperature Ingredients: If possible, let your almond milk and vegetable oil sit out for a bit to reach room temperature. This helps them blend better with the dry ingredients, creating a smoother batter.
- Don’t Overmix: Remember, a few lumps in your batter are perfectly fine! Overmixing can lead to a dense texture, and we want our cake to be light and fluffy.
- Check for Doneness: Besides the toothpick test, gently pressing the top of the cake can help too. If it springs back, it’s ready! If it leaves a dent, it needs a few more minutes.
- Let It Cool: Be patient and let the cake cool before slicing. This helps it set and makes for cleaner pieces—trust me, it’s worth the wait!
- Customize Your Toppings: Feel free to add your favorite toppings or a simple glaze! A light drizzle of vegan icing or a sprinkle of powdered sugar can elevate your cake to the next level.
With these little tips, you’ll be well on your way to impressing everyone with your delicious vegan coffee cake! Happy baking!
Nutritional Information
Let’s talk numbers! Each slice of this delightful vegan coffee cake is not just a treat for the taste buds, but it also gives you a good idea of what you’re enjoying. Here’s a breakdown of the typical nutritional values:
- Serving Size: 1 slice
- Calories: 180
- Carbohydrates: 30g
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Protein: 3g
- Fiber: 2g
- Sugar: 10g
- Sodium: 150mg
- Cholesterol: 0mg
Keep in mind that these values are estimates and can vary based on specific ingredients you use, so feel free to tweak things a bit! Whether you’re watching your intake or just indulging a little, knowing what’s in your food can be super helpful. Enjoy every delicious bite of your vegan coffee cake!
FAQs About Vegan Coffee Cake
Got questions? Don’t worry—I’ve got you covered! Here are some common queries I hear about this vegan coffee cake, along with some tasty answers.
Can I substitute the almond milk?
Absolutely! You can use any plant-based milk you have on hand, like soy, oat, or coconut milk. Just keep in mind that the flavor might vary a bit depending on your choice.
What can I use instead of walnuts?
If you’re not a fan of walnuts or have a nut allergy, feel free to swap them out for chocolate chips, raisins, or even shredded coconut. It’ll still be delicious!
How should I store leftovers?
Store your vegan coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge, where it’ll last about a week. You can also freeze it for up to 2 months—just make sure to wrap it tightly!
Can I make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend instead of regular flour. Just double-check that your baking powder and other ingredients are also gluten-free!
What variations can I try with this recipe?
Oh, the possibilities are endless! You could add some cocoa powder for a chocolate twist, or mix in fresh fruit like blueberries or sliced bananas for added sweetness and flavor. You might even try a crumb topping with oats for an extra crunch!
Is there a way to make it less sweet?
Definitely! You can reduce the sugar to 3/4 cup instead of a full cup. It’ll still be tasty, especially with the natural sweetness from the cinnamon and any add-ins you choose!
Can I serve this cake warm?
Yes! Serving it warm is a delightful option. Just make sure to let it cool for a bit before slicing to avoid crumbling. Pair it with a cup of coffee, and you’re in for a treat!
What’s the best way to reheat it?
If you prefer your cake warm, simply pop a slice in the microwave for about 10-15 seconds. It’s like enjoying a fresh-out-of-the-oven piece all over again!
I hope these FAQs help you bake up the best vegan coffee cake ever! If you have any other questions, feel free to reach out. Happy baking!
Why You’ll Love This Recipe
- Quick to prepare—whip it up in just about 15 minutes!
- Dairy-free, making it a fantastic choice for plant-based diets.
- Deliciously moist and fluffy, with a lovely cinnamon flavor that warms the soul.
- Customizable—add your favorite nuts, fruits, or even a drizzle of glaze!
- Perfect for breakfast, dessert, or even an afternoon snack with coffee.
- Made with simple ingredients you likely already have on hand.
- A crowd-pleaser that everyone will enjoy, regardless of their dietary preferences.
- Leftovers (if there are any!) are just as delightful the next day!
Storage & Reheating Instructions
After you’ve enjoyed your delicious vegan coffee cake, you’ll want to make sure you store it properly to keep it fresh and tasty! Here’s how:
- Storing Leftovers: If you have any leftovers (which is a big if, because it’s so good!), place the cake in an airtight container. It can be kept at room temperature for about 3 days. If you want to enjoy it longer, just pop it in the fridge, and it should stay fresh for up to a week.
- Freezing: For longer storage, freeze your cake! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, you can pull out a slice whenever you get a craving! It’ll keep well for up to 2 months.
- Reheating: When you’re ready to enjoy a slice again, simply take it out of the fridge or freezer. If it’s frozen, let it thaw in the fridge overnight. To reheat, pop a slice in the microwave for about 10-15 seconds for a warm treat that tastes just like fresh out of the oven! You can also warm it in the oven at 350°F (175°C) for about 5-10 minutes if you prefer a crispier texture.
With these storage and reheating tips, you can savor your vegan coffee cake for days to come! Enjoy every last crumb!
Print
Vegan Coffee Cake: 7 Reasons You’ll Adore This Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious vegan coffee cake that’s perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond milk, vegetable oil, and apple cider vinegar.
- In another bowl, combine flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Pour the wet mixture into the dry mixture and stir until combined.
- Fold in the walnuts.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Add a glaze for extra sweetness if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan coffee cake, plant-based cake, dairy-free dessert