Description

This Vegan Coffee Cake is a moist, tender, and flavorful dessert perfect for breakfast or afternoon tea. Made with applesauce and plant-based milk, it offers a dairy-free, egg-free alternative that doesn’t sacrifice taste. A cinnamon-sugar swirl baked into the top adds a delightful touch of sweetness and spice.

Ingredients

Scale

Wet Ingredients

½ cup of applesauce
½ cup of neutral oil
1 ½ cups of non-dairy milk
2 teaspoons of vanilla extract
¼ cup unsalted vegan butter (melted)

Dry Ingredients

3 cups of all-purpose flour
⅔ cups of sugar
1 tablespoon of baking powder
1 tablespoon of baking soda
½ teaspoon salt

Topping

¼ cup packed brown sugar
1 tablespoon ground cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease a 9×9 inch baking dish and line it with parchment paper to prevent sticking, then set aside.
Combine Wet Ingredients: In a large bowl, mix together the applesauce, neutral oil, non-dairy milk, and vanilla extract. Stir well until all the wet ingredients are fully incorporated.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredient mixture. Mix gently until combined, being careful not to overmix to maintain a light and tender crumb.
Pour Batter into Pan: Transfer the batter evenly into the prepared baking dish and set aside.
Prepare Cinnamon Swirl: In a small microwave-safe bowl, combine the brown sugar, ground cinnamon, and melted vegan butter. Microwave for about 30 seconds or until the vegan butter is fully melted. Stir until well mixed. Drizzle this mixture over the batter in the baking dish. Using a knife or chopstick, gently swirl the topping into the batter for a marbled effect.
Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the coffee cake from the oven and place the pan on a cooling rack. Let it cool for about 30 minutes before carefully removing the cake from the pan. Slice and serve.

Notes

Use a neutral oil such as canola, vegetable, or light olive oil for best results.
Do not overmix batter; this helps keep the cake light and fluffy.
Non-dairy milk options like almond, soy, or oat milk work well in this recipe.
Ensure vegan butter is properly melted to blend smoothly with the cinnamon sugar for the swirl.
Allow the cake to cool sufficiently before removing from the pan to prevent breakage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan coffee cake, dairy-free coffee cake, vegan dessert, cinnamon swirl cake, eggless coffee cake