This tender, moist Vegan Coffee Cake has a tasty blackberry swirl and is loaded with a crunchy, crispy crumble topping! It’s sure to be a hit!
If you really want to get me out of bed in the mornings PRONTO, just promise me carbs.
And, if we’re being specific here, they should be tender, moist carbs in the form of gluten-free COFFEE CAKE, which MUST have a VRY VRY heavy LAYER of buttery crumbles on top and a THICK layer of sticky-sweet fruit spread in the middle.
Serious about that crumb topping. The ratio of topping to cake better be some along the lines of 3:1.
why you will Love this Recipe
- Adult Taylor had a slice of gluten-free coffee cake W-I-T-H a mug of steamy-cozy-morning coffee and HOLD THE PHONE. Coffee cake IS probably the most perfect little side of carby comfort to accompany a cup of joe.
So, yea, I WILL get out of bed for it. Whether it’s Saturday or even on a MONDAY. I’m there.
- This vegan coffee cake recipe, MAN OH MAN. Both Mr. FFF and my roommate, Emma, declared it one the best things I’ve ever made, and they haven’t said that since the mulled red wine cake of 2018.
- It has this pillowy-soft crumb that is kept extra tender with a tasty trifecta of creamy, dairy-free vanilla yogurt (to keep it a dairy-free coffee cake!), applesauce, and this hint of coconut oil that is, UGH, just SO DANG GOOD.
- Then there’s the crispy, crunchy, coconut-oily crumbs that fall all over your lap as your yogurt coffee cake-loving-mouth munches, but you do not even care one bit because nothing can distract you from the current coffee cake situation that you currently find yourself in.
Can I use other flavors of fruit spread?
Absolutely! It has so many flavors available. I think this coffee cake would also be awesome with apricot or wild blueberry fruit spread!
It’s going down like this:
- Sticky-sweet, fruity spread with punchy blackberries
- Spicy swirls of cinnamon
- Tender wholesome, crunchy oats
- Cup of steaming, hot, cozy coffee
INGREDIENTS
- 2 1/3 cups oat flour (click here to see how to make it) sifted (220g) (GF if needed)
- 2 tsp baking powder
- 1/2 tbsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup coconut sugar
- 1/3 cup dairy-free vanilla yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 3 tbsp unsweetened vanilla almond milk
- 1 tbsp apple cider vinegar
- 2/3 cup organic blackberry fruit spread
For The Crumbles:
- 2/3 cup rolled, old-fashioned oats (GF if needed)
- 1/3 cup coconut sugar
- 3 tbsp coconut oil, melted
INSTRUCTIONS
- Line the bottom of a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees.
- In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda and salt.
- In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, oil, almond milk and vinegar.
- Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.
- Drop the fruit spread all over the top of the batter and use a sharp knife to swirl it in.
- In a medium bowl, mix together the oats and sugar. Add in the oil and use your hands to mix until crumbly.
- Spread the crumbs over the cake, lightly pressing them in to stick to the batter.
- Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you’ll see some dark fruit spread on the toothpick, but you don’t want to see any batter.)
- Let cool COMPLETELY.
- Slice and DEVOUR!
tips & Tricks To Making a Delicious Coffee Cake
- Please weigh your flour to ensure results.
- Because there is no eggs, this dish needs to cool COMPLETELY to give it structure, or you won’t be able to get it out of the pan.
- If you don’t want to use applesauce as your egg substitute, you can use a flax egg or chia egg. To make a flax egg, mix together 1 tablespoon of ground flax seeds and 3 tablespoons of water. Let the mixture sit for a few minutes until it becomes thick and gel-like. This will obviously affect the taste and reduce the sweetness.
FAQs
Sifting flour is important when baking because it aerates the flour and helps to remove any lumps or clumps. This helps to create a lighter, more even texture in the finished baked goods. Sifting also helps to evenly distribute any leavening agents, such as baking powder or baking soda, which are often added to flour before baking.
You can experiment by adding more than the 2/3 cup listed, though I like the current spread-to-cake ratio so it still tastes like a coffee cake. But far be it for me to stand in the way of progress. Add away and reset your expectations accordingly.
You can serve it at any temperature you like. Traditionally, a morning cake is served cold, as you chase it with hot coffee. But you can also warm this up in the oven and serve it as a dessert if the thought of substituting this for your Corn Flakes for breakfast gives you the shivers.
How To Store The Coffee Cake
To store a vegan coffee cake, allow it to cool completely after baking. Once it has cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. This will help to keep the cake fresh and prevent it from drying out. The cake can be stored at room temperature for a few days, or in the refrigerator for up to a week. To extend the shelf life of the cake, you can also wrap it well and freeze it for up to 3 months. To thaw the cake, simply remove it from the freezer and let it sit at room temperature for a few hours before serving.
Other Recipes You Might Like:
Easy Banana Bread in a Mug Cake Recipe
Flourless Oatmeal Applesauce Almond Butter Muffins
Healthy Oatmeal Protein Pancakes with Greek Yogurt
Vegan Coffee Cake Recipe
Ingredients
- 2 1/3 Cups Oat flour (click here to see how to make it) sifted (220g) * (GF if neededd)
- 2 tsp Baking powder
- 1/2 Tbsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2/3 Cup Coconut sugar
- 1/3 Cup Dairy free vanilla yogurt
- 1/3 Cup Unsweetened applesauce
- 1/4 Cup Coconut oil, melted
- 3 Tbsp Unsweetened vanilla almond milk
- 1 Tbsp Apple cider vinegar
- 2/3 Cup Organic Blackberry Fruit Spread
For the crumbles:
- 2/3 Cup Rolled, old fashioned oats (GF if needed)
- 1/3 Cup Coconut sugar
- 3 Tbsp Coconut oil, melted
Instructions
-
Line the bottom of a 9 inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees.
-
In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda and salt.
-
In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, oil, almond milk and vinegar.
-
Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.
-
Drop the fruit spread all over the top of the batter and use a sharp knife to swirl it in.
-
In a medium bowl, mix together the oats and sugar. Add in the oil and use your hands to mix until crumbly.
-
Spread the crumbs over the cake, lightly pressing them in to stick to the batter.
-
Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you’ll see some dark fruit spread on the toothpick, but you don’t want to see any batter.)
-
Let cool COMPLETELY. **
-
Slice and DEVOUR!
Notes
** Because there is no eggs, this needs to cool COMPLETELY to give it structure, or you won’t be able to get it out of the pan.
Nutrition
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 15 POINTS+: 8. OLD POINTS: 7
(per 1/10 of the cake)
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