Vegan Coffee Cake
Vegan coffee cake - this American style cinnamon coffee cake consists of a moist, fluffy vanilla cake with a cinnamon sugar swirl and crisp streusel topping.
Servings 12 people
Ingredients
Streusel:
- 135 g (1 cup + 1 Tablespoon) plain (all-purpose) flour
- 60 g (⅓ cup) light brown soft sugar
- 1 teaspoon cinnamon
- 90 g (6 Tablespoons) vegan butter slightly softened
Cinnamon Sugar:
- 60 g (⅓ cup) light brown soft sugar
- 1 Tablespoon cinnamon
Cake:
- 180 g (¾ cup) plain non-dairy yogurt (I use soy)
- 150 ml (½ cup + 2 Tablespoons) unsweetened non-dairy milk (I use soy)
- 135 ml (124g/½ cup + 1 Tablespoon) neutral oil (I use olive)
- 1 teaspoon vinegar
- 1 Tablespoon vanilla extract
- 200 g (1 cup) caster or granulated sugar
- 25 g ( 2 ½ packed Tablespoons) cornflour (cornstarch)
- 2 teaspoons baking powder
- ¾ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line a deep 20 cm (8 in) or a 23 cm (9 in) square cake tin with baking paper.
- To make the streusel topping, mix the flour, sugar and cinnamon together in a bowl. Add the butter and rub it in using your fingertips until no lumps of butter remain. Place in the fridge.
- To make the cinnamon sugar layer, mix the sugar and cinnamon together in a bowl. Set aside.
- To make the cake batter, whisk together the yogurt, milk, oil, vinegar, caster sugar and vanilla extract in a large bowl until very well combined.
- Whisk in the cornflour, baking powder and soda and salt then add the plain flour and gently stir with a balloon whisk until no dry lumps remain.
- Pour half of the batter into the lined tin and spread it level. Sprinkle over the cinnamon sugar evenly.
- Dollop over the rest of the batter and gently spread it out with a spatula or the back of a spoon. It will not want to stick to the cinnamon sugar so just gently coax it and try to lift the spoon/spatula as little as possible.
- Scatter over the streusel topping evenly.
- Bake for 35-45 minutes until firm to the touch and a skewer inserted into the centre comes out clean (apart from a bit of cinnamon).
- Leave the cake to cool in the tin before slicing.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!