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–+ servings
Vegan Coffee Cake Recipe

Coffee Cake Recipe

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!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

For the Streusel topping:

  • ⅓ 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
  • ¼ 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
  • 1¾ 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

Read all the notes for success above the recipe!
Storage Coffeecake will stay fresh in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 1 week wrapped tight for freshness or freeze for up to 1 month
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