Description
A delicious vegan coffee cake that’s perfect for breakfast or dessert.
Ingredients
Scale
- 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