Dairy Free & Egg Free Coffee Cake

This dairy-free and egg-free coffee cake recipe is moist, soft, and perfectly sweet with a crunchy streusel topping. It’s easy to make with simple vegan ingredients, the perfect sweet treat with a hot cup of coffee.

Course Breakfast, Dessert

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 504kcal

Author Jenna Urben

Ingredients

Vegan Coffee Cake

1 ¼ cup dairy free milk unsweetened and unflavored
1 tablespoon apple cider vinegar or lemon juice
3 cups all purpose flour
1 tablespoon baking powder
1 cup granulated sugar
¼ teaspoon salt
½ cup canola oil or other neutral tasting oil
½ cup vegan yogurt unsweetened and unflavored
1 tablespoon vanilla extract

Cinnamon Sugar Filling

¾ cup brown sugar
1 tablespoon ground cinnamon

Streusel Topping

1 cup all purpose flour
1 cup brown sugar
2 tablespoon ground cinnamon
½ cup vegan butter melted

Instructions

Preheat the oven to 350F and grease a 9x9-inch or 9x13-inch baking dish.
In a small bowl, stir the dairy-free milk and apple cider vinegar together. Set aside.
Make the cinnamon sugar filling by whisking the brown sugar and cinnamon together in a small bowl. Set aside.
Prep the streusel topping by stirring the flour, brown sugar, cinnamon, and vegan butter together in a medium bowl until the mixture is crumbly. Set aside.
In a large mixing bowl, stir the flour, baking powder, sugar, and salt together. Pour in the dairy-free milk and apple cider vinegar mixture. Add the oil, vegan yogurt, and vanilla. Stir together until just combined, do not over-mix the batter.
Pour half of the batter into the prepared baking dish. Evenly sprinkle the cinnamon sugar filling over the top. Add the remaining half of the batter on top of the filling. Top with the streusel topping.
Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes. Slice into 12 squares and serve.

Notes

Store covered on the counter for up to 3 days or in the refrigerator for up to 5 days. Freeze in a freezer bag for up to 3 months. Let thaw in the fridge overnight. Enjoy at room temp, chilled from the fridge, or microwave for a few seconds to warm.

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