Vegan Coffee Cake
This vegan coffee cake is a classic turned dairy free - rich, moist crumb, sweet brown sugar cinnamon topping, and just enough crunch on top. Simple to make and impossible to resist, it's the easiest vegan coffee cake recipe you'll bake all season.
Print TRADITIONAL Recipe
Servings: 12
INGREDIENTS
- 2 tbsp Ground Flaxseed
- 6 tbsp Water
- ½ Cup Packed Brown Sugar
- ¼ Cup Granulated Sugar
- 1 tsp Cinnamon
- 2 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Vegan Butter (Softened)
- 1 Cup Granulated Sugar
- 1 tsp Vanilla
- 1 Pkg Vegan Sour Cream (about 8-9 oz)
- Cooking Spray
INSTRUCTIONS
- Preheat oven to 350°.
- Combine flaxseed and water, stirring well. Set aside for 5 minutes to thicken - it should look gel-like when ready.2 tbsp Ground Flaxseed, 6 tbsp Water
- Mix sugars and cinnamon together until fully combined, then set aside.½ Cup Packed Brown Sugar, ¼ Cup Granulated Sugar, 1 tsp Cinnamon
- Mix dry ingredients together until fully combined. Set aside.2 Cups Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, ½ tsp Salt
- Cream butter and sugar together until light and fluffy.1 Cup Vegan Butter, 1 Cup Granulated Sugar
- Stir the thickened flax egg, then add it to the butter mixture.
- Add vanilla and mix together until fully incorporated.1 tsp Vanilla
- Fold in sour cream.1 Pkg Vegan Sour Cream
- Add dry ingredients from Bowl #2 and a sprinkle of the cinnamon topping from Bowl #1, stirring just until combined.
- Spray a 13x9 pan with cooking spray.Cooking Spray
- Pour the batter into the pan.
- Sprinkle the remaining topping over the batter.
- Bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving - this cake is delicious served warm.