Vegan Coffee Cake

 When it comes to cakes that are acceptable to eat at breakfast, you simply can’t beat this Vegan Cinnamon Streusel Coffee Cake. It’s sweet without being cloying, deliciously spiced, and perfect paired with a cup of coffee or your afternoon tea.

Ingredients

Cinnamon Crumb

▢60 g (¼ cup) light brown sugar, I use light muscovado

▢60 g (¼ cup) dark brown sugar, I use dark muscovado, *see note

▢1 tablespoon ground cinnamon, reduce to 1 tbsp if preferred

▢100 g (¾ cup + 2 tsp) all-purpose flour

▢80 g (2.82 oz) vegan butter (block-style), cold

Batter

▢118 ml (½ cup) soy milk

▢2 teaspoons apple cider vinegar

▢200 g (1 cup) granulated sugar

▢115 g (4 oz) vegan butter (block-style), room temperature

▢160 g (⅔ cup) vegan Greek-style yogurt , or vegan sour cream

▢1 tablespoon vanilla extract

▢240 g (2 cups) all-purpose flour, sifted

▢2 teaspoons baking powder

▢¼ teaspoon baking soda

▢½ teaspoon sea salt

Glaze

▢90 g (¾ cup) powdered sugar

▢½ teaspoon vanilla extract

▢2 tablespoons soy milk

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Instructions

Prepare: Preheat your oven to 175°C (350°F). Lightly grease an 8" cake pan with some oil or vegan butter and 2 strips of parchment paper. Leave some overhang in the parchment so that you can easily lift the cake out later.

To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a jug, stir, and allow to sit for 10 minutes.

Make the cinnamon crumb: Add the light and dark brown sugar, flour, and cinnamon to a medium bowl and whisk to combine. Grate the cold butter into the bowl (or dice it into small cubes) and rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside (in the fridge if your kitchen is warm).

Mix the wet ingredients: Add the room-temperature butter and granulated sugar to a large mixing bowl and cream the ingredients together for 2-3 minutes using an electric whisk or stand mixer. Whisk in the yogurt and vanilla extract. Keep the vegan buttermilk in a separate jug for now.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Make the batter: Alternate between adding the buttermilk and dry ingredients to the bowl of wet ingredients in 2 increments each - carefully folding them into the wet ingredients each time using a spatula.

Stop folding once there are no visible pockets of flour - don't be tempted to overmix! The batter will be quite thick.

Assemble: Add around ⅓ of the batter to the prepared cake pan and smooth out the top of it with a spatula or spoon. Sprinkle half of the cinnamon crumb mixture on top in an even layer.

Carefully add the remaining batter on top, smoothing it out so that it reaches all the edges. Sprinkle the remaining cinnamon crumb mixture on top.

Bake: Bake for 35-40 minutes until the top of the cake is golden brown. Check the cake is done by piercing it with a toothpick or a knife, the knife should come out clean. 

Cool the cake: Allow the cake to cool in the pan for 15-20 minutes and then very carefully lift it out using the parchment sling onto a cooling rack to cool further.

Make the glaze: Meanwhile, add the powdered sugar, vanilla, and soy milk to a bowl and whisk until smooth. Drizzle the glaze over the cake once completely cooled.

Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. I recommend taking it out of the fridge 1-2 hours before serving to help it soften back up.

You can also freeze this cake in an airtight container and defrost it a couple of hours before serving.

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