Vegan Coffee Cake

This Vegan coffee cake is fluffy, moist and bursting with cinnamon! This easy and quick recipe is delicious for any occasion. It is especially great for holidays, Christmas brunch, weekend mornings and more. This Vegan cinnamon coffee cake is also gluten free and made with pantry staples!

Author: Organically Addison

Meal Type: Breakfast

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 27 minutes

Total Time: 42 minutes

Servings: 9 servings

Calories: 236 kcal per serving

Ingredients

¾ cup - coconut sugar
2 teaspoons - cinnamon
1 ¼ cups - Vegan milk
1 tsp - apple cider vinegar
6 tablespoons - granulated sugar
6 tablespoons - avocado oil
1 tsp - vanilla extract
2 cups - gluten free 1-1 flour, or all purpose flour
2 teaspoons - baking powder
1 tsp - baking soda
1 pinch - sea salt
2 tablespoons - Vegan butter

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
In a small bowl, combine coconut sugar and cinnamon. Set aside.
In a large mixing bowl, add milk, apple cider vinegar, granulated sugar, avocado oil and vanilla extract. Stir to combine.
Next, add in flour, baking powder and baking soda. Stir to combine.
Add ⅔ of the coffee cake batter to the lined pan. Spread out into an even layer.
Sprinkle ½ of the cinnamon sugar mixture on top.
Then, top with remaining cake batter. Sprinkle the rest of the cinnamon sugar on top.
Drizzle melted Vegan butter on top.
Then, bake for 27 to 30 minutes or until coffee cake has risen and the cinnamon sugar topping is bubbly. Insert toothpick into cake to make sure it is baked through.
Finally, remove from oven. Allow coffee cake to cool for 1 hour before slicing and serving.

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