Description
Vegan coffee cake, the perfect pairing with a cup of hot or iced coffee! Moist and fluffy with a crisp buttery brown sugar topping – a perfect sweet treat!
Ingredients
- 2 cups non-dairy milk + 1 tbsp vinegar
- 2/3 cup white sugar
- 2/3 cup canola or vegetable oil
- 1 tbsp vanilla extract
- 3 3/4 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups brown sugar + 4 tsp cinnamon
- 3 tbsp vegan butter, melted
Instructions
- Preheat oven to 350 F. Grease a 9×13 inch pan.
- In a mixing bowl, combine the sugar, oil, non-dairy milk, vinegar and vanilla extract. Stir to combine then set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
- Add the wet mixture to the dry and stir until just combined (don’t overmix – some small lumps are okay).
- In a separate bowl, mix together the brown sugar and cinnamon.
- Spread half of the batter into the pan in an even layer. Sprinkle on half of the brown sugar + cinnamon mixture. Then add the rest of the batter on top and spread in an even layer. Sprinkle on the other half of the brown sugar cinnamon mixture. Drizzle the melted vegan butter overtop.
- Bake in preheated oven for 39-42 minutes, until golden brown on top and a toothpick inserted in the centre comes out clean or with a crumb or two attached.
- Allow to cool for a while before slicing and serving.
- You can cut into 12 large pieces or 15 smaller pieces. Store leftovers in an airtight container at room temperature up to 3 days or in the fridge up to 5.
- Prep Time: 15 minutes
- Cook Time: 40 minutes