Is it a cake made with coffee?
Depending on where you come from in the world the very term “coffee cake” can mean something slightly different
I never realized how much confusion there was around Coffee Cake!
Very simply, coffee cake is a hunk of moist vanilla cake topped with cinnamon, buttery streusel!
Sort of like the good ol’ Entenmanns that my mom would bust out on Saturday morning!
My recipe that follows can successfully be made using a gluten free flour blend!
I’ve used Bob’s Red Mill with great results! *not sponsored
Additionally a lower sugar version of this is also possible
By using Monk Fruit Sugar for half the sugar listed in both the cake and the streusel!
Be sure to learn more about Sugar Free Baking here with full video to go along!
WATCH HOW TO MAKE THIS COFFEE CAKE ON MY YOUTUBE CHANNEL
Notes for Success:
For those who are thinking CRUMB BUNS~ that is a different recipe! CLICK HERE
A 9″ x 9″ cake pan for this recipe is perfect and it serves 12 people
Make the pecan filling & the streusel topping first so it is ready once the cake batter is mixed
Cake Flour is the best option for making the streusel topping
If you cannot get it, use all purpose flour but take out 2 Tbs
For best results weigh your dry ingredients rather than volume cups measure
Coffee Cake Recipe
Ingredients
For the Streusel topping:
- â…“ cup Light Brown Sugar Packed 70g
- ½ cup Vegan Granulated Sugar 100g
- ½ teaspoon Salt 3g
- ½ teaspoon Ground Cinnamon
- 12 Tbs Vegan Butter Cold 170g
- Cake Flour 1½ cups +2Tbs 195g
For the Pecan Filling:
- ½ cup Pecan lightly toasted 100g
- ÂĽ cup Light Brown Sugar 50g
- 1 teaspoon Cinnamon
For the Coffee Cake Batter:
- 1½ cups Plant Milk 355ml
- 1½ Tbs Vinegar 21ml
- ½ cup Vegan Butter 113g
- ½ cup Vegetable oil 117ml
- 1Âľ cup Granulated Sugar 350g
- ½ teaspoon Salt
- 2 teaspoons Vanilla Extract 10ml
- 3 cups All Purpose Flour 375g
- 2 teaspoons Baking Soda
Instructions
- Grease and parchment line a 9" x 9" cake pan & preheat the oven to 350°F
- First prepare the struesel topping by creaming the cold butter with both sugars - just about 2 minutes to smooth.
- Add the cinnamon, salt & flour and mix just until combined
- Sprinkle the topping out onto a parchment lined sheet pan & freeze until needed
- Next prepare the pecan filling by combining all those ingredients into a food processor to fine consistency. Reserve.
- Prepare the cake batter by combining the oil with the vegan butter together in a small sauce pot & gently melt over a medium heat.
- Combine the plant milk with the vinegar ~ let stand for 5 minutes to thicken.
- Add the vanilla extract to that then add the melted vegan butter & oil combination to the thickened milk mixture
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients in & whisk to a smooth batter
- Pour the batter into your prepared pan and then sprinkle the pecan filling over top
- Next break up any large chunks of the struesel topping & sprinkle it over the pecan filling & the cake batter.
- Bake immediately in a preheated 350°F oven for 30 minutes then turn the oven down to 300°F & bake for another 20-25 minutes or when a toothpick inserted into the center comes out clean.
- Cool in the pan then serve warm!
- A dusting of powdered sugar is optional!
Video
Notes
Can I use walnuts instead of pecans?
Is there anyway to lessen the oil and sugar amount in the cake?
Hey there, yes you can sub in some applesauce for a portion of the oil/vegan butter – up to half the amount substitute
The sugar can be reduced slightly, but aids in a soft tender crumb, I find that taking out too much sugar in a recipe like this one results in a corn-bread-like texture.
You could alternatively replace some of the sugar with a diabetic sweetener or a liquid sugar like agave or maple syrup- while those are still SUGARs some people like to use more “natural sugar” vs the refined granulated
The video says “baking powder and soda”, but the written recipe doesn’t include baking powder in the ingredients list?
Help!?
Woops! Sorry about that! I will make a notation here on the recipe thankyou for pointing it out!
I sometimes say incorrect things on the video in my speaking that I don’t catch~ But the written blog post will always be correct! *So it is only baking soda here!
Firstly I wanna say I stumbled across your YouTube video explaining the reasons you don’t have any of your old recipes. Switched to vegan. I applaud your honesty. I’m not vegan, but I’m striving to eliminate more animal products from our diet.
I’m soooo glad I came across your vegan recipe blog!! I’ve baked vegan quite often, and it certainly can be tricky. And I’m an experienced baker…50 years and counting. This coffee cake was so delicious. Moist, tender. But can’t make too often, cause my waistline won’t like it!! ????
Hey! Thank you for your comment and open mind to try new ways! I am so happy you made this recipe, yes I love it too and yes I have to also put the brakes on! LOL
Wonder if you can substitute all purpose flour for the cake flour to make the topping?
Yes you can, AP absorbs more moisture which results in a dry-er cake/crumble etc so you may want to hold back on about 1/4 cup if using AP
Hi Gretchen
Just about to take this coffee cake out of the oven. Looks so so good.
I used a 9 x 13 pan and it was just right. I can’t imagine a 9×9 pan working it would have overflowed. Did I do something wrong?
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