Vegan Coffee Cake
A vegan spin on a classic delicious breakfast!
Servings: 8 servings
Calories: 247kcal
Ingredients
Cake
- ¾ cup almond milk
- 1 teaspoon apple cider vinegar
- ⅓ cup natural cane sugar
- ½ cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon sea salt
Crumb Topping
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup earth balance spread
Instructions
- Preheat your oven to 375 °F and spray a 9-inch pie pan with cooking spray and set aside.
- In a medium sized bowl mix the milk and vinegar together and set aside.
- In another large bowl whisk together the dry ingredients: flours, baking powder, cinnamon, nutmeg and salt.
- After the milk and vinegar sit for about 5 minutes, mix in the sugar, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined and smooth.
- Pour the batter into your prepared pie pan and set aside.
- In another mixing bowl, mix together the dry ingredients for the crumb topping.
- Add in the earth balance spread and use your hands to incorporate it with the dry ingredients until sandy crumbs form.
- Sprinkle the crumb topping over the cake.
- Bake for 30-35 minutes or until a knife inserted into the center of the cake comes out clean.
- Cut into 8 wedges and enjoy!
Notes
Serve warm for a decadent treat.
Nutrition
Calories: 247kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 329mg | Potassium: 97mg | Fiber: 2g | Sugar: 19g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 2mg