Moist fluffy oat flour cake with two layers of cinnamon streusel and a silky glaze on top–this Vegan Coffee Cake is a delectable baked morning treat!
Sometimes when I finally crack a tricky recipe and am completely in love with how it turned out I cannot wait to share. I want to shoot the video as fast as possible, edit even faster, and have it posted yesterday. My excitement turns into an urgent need for you to know all about whatever this tasty treat is too.
Other times I stall. Stare at the photos a few more times. Reshoot the last clip of the video, the fork/bite shot–always the trickiest one. Tuck it all away inside a folder inside a folder inside a folder next to all the other soon to be blog posts. And wait. For the perfect occasion, even though I’m not really sure what I’m waiting for. It’s not like there is an International Post That Coffee Cake Recipe You’ve Been Hoarding Day or anything.
Perhaps the length of desired waiting-before-posting time is in direct relation to the number of batches it took to get the recipe right. More trials = stronger urge to save it for longer. Giving myself time to let the frustration of five trials be replaced by pure joyful anticipation. I’m not sure, I don’t really understand it either.
But after holding onto this sweet streusel-covered breakfast cake for a few weeks now I realized that spring is almost here which means cozy spiced cakes are soon to be replaced by creamy sweet ice creams. So before this tricky-but-so-tasty cake goes out of season and I am forced to put a scoop of ice cream on top just to make it relevant, let’s get into the recipe…
Coffee cake. Sounds simple, right? I was pretty confident going into this recipe–date-sweetened cake, almond flour streusel, coconut butter glaze–piece of…wait no that’s too easy. But when the moisture from the dates plus the unforeseen added moisture from the mid-cake streusel layer combined, it was a sinking mushy cake catastrophe. A catastrophe that you want to be on the cleanup crew for I should add, but still not pretty.
Determined as I was to stick with the dates for sweetness and definitely not willing to give up the double-decker streusel, I thought maybe a different size/shape pan would fix the problem. Or maybe longer cook time and a different pan? Or maybe a lower oven temp and longer cook time and a different pan? No. The answer is no to all of the above.
Something had to give. And while very deep, my love for dates could not compete with my love for streusel. Bye dates.
That’s when things started to look up for this vegan coffee cake…
A combination of coconut sugar and applesauce to replace the sweetness and some of the moisture from the dates. Oat flour for the dry ingredients since it is a breakfast cake after all. The powerful trio of baking powder, baking soda, and lemon juice for a fluffy texture. And two cinnamon-spiced streusel layers, my favorite part.
It’s moist and light with a perfect crumb. No sinking center, and no streusel had to be compromised. The idyllic partner for a mug of weekend morning tea or coffee, but a pretty perfect glaze-drizzled slice of dessert too!
Vegan Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
Moist fluffy oat flour cake with two layers of cinnamon streusel and a silky glaze on top–this Vegan Coffee Cake is a delectable baked morning treat!
Ingredients
Cake
- 1 3/4 cup oat flour
- ½ cup coconut sugar
- ½ cup non-dairy milk (I used light coconut milk)
- ½ cup unsweetened applesauce
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsps lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Streusel
- 1 cup almond flour
- 3 tbsp maple syrup
- 1 tsp cinnamon
Glaze
- 1/4 cup coconut butter
- 1–2 tbsp maple syrup
- 2–4 tbsp nondairy milk
Instructions
- In a blender or large mixing bowl, combine all the cake ingredients. Mix thoroughly.
- In a separate bowl, combine the streusel ingredients and mix with your hands or a fork until crumbly.
- Line a 8×5″ glass dish (or a standard loaf pan works too) with parchment paper or lightly grease with coconut oil.
- Spread half of the cake batter into the bottom of the pan (it will be a very thin layer).
- Cover with half of the streusel mixture.
- Top with the remaining cake batter and then the rest of the streusel.
- Bake for 40-45 minutes at 350F.
- For the glaze, just barely melt the coconut butter. Stir in the maple syrup, and then slowly add the nondairy milk until the texture becomes smooth and drizzle-able. (Don’t worry, it will clump up initially when you add the milk, but keep going and it will smooth out again.)
- Let the cake cool for at least 30 minutes before glazing, slicing, and eating.
Nutrition
- Calories: 330
- Sugar: 23
- Fat: 12
- Carbohydrates: 48
- Fiber: 5
- Protein: 8
Pin It
That texture!! Oooooph so beautiful. I’m very excited you’re finally sharing this gorgeous streusel-y goodness with us. It sounds like a serious labour of love, which only makes it more special. And the coconut butter glaze – hnnnng!
P.S. loving the lil blog makeover!
I am totally excited for ice cream and cold creamy treat season to hit and all, but I am also grateful this little spring chilly spell to get all the cozy food cravings out of my system. And thank you!! A fun little impromptu weekend project 🙂
OMG seriously the texture/crumb on this looks DIVINE! So sad about the dates, but it looks like it came out just as dreamy and delicious as you envisioned in the first place! And that glaze…drooling. I absolutely need a fat slice of this after Monday. Love love love!
It was a little sad…just when I thought they could do everything haha. Still ALMOST everything 😉 I can’t blame them entirely, I was a little bit streusel greedy. But monday is better with excessive amounts of streusel, yes? Thanks Sara!
I’m SO glad you decided to finally release this bad boy! I also came to the realization that this month might be our last chance to release all the cozy, warm treats before ALL the ice cream came at us! Lol. Let me just say though, for the record, that I’d definitely take a humongous slice of this coffee cake with a generous topping of ice cream… ahem. 😉 Any way you’ll serve it, I’ll take it, Nat! I’m drooling over the glaze… Happy Monday my dear! xo
It’s a scary realization isn’t it? And exciting because ice cream. But also a little sad…so all the breads and baked goods all month long, yes? Ooh yes ice cream on coffee cake, now we are talking❤️ Thanks my dear!! xo
Do you think it would work if I replaced applesauce with pumpkin puree?
I am dying to make this!
★★★★★
Yes absolutely! Might even be better that way 🙂
Hi! I don’t have baking powder at home, any ideas of how could I replace it?
Hmm you could try just using the baking soda, but it won’t be quite as fluffy. If you are not vegan eggs would help too!
This is such a stunning cake! I love the crumbly topping and the way the bright airy light hits the cake in these photos!
The slightly overcast but still bright lighting was certainly on my side this particular day 🙂 Thank you Nisha!
Natalie! I live for streusel, and it is really hard to make it plant-based, so good for you!! Yum, and the cake texture looks faint-worthy. Can you send it over fast? In fact, just set up a mail-order business – I’ll order it for each of my family-members birthdays!! We are such streusel fanatics over here.! Dee xxxxx.
★★★★★
Me. Too. Streusel is such amazing stuff, possibly even better than frosting in my opinion. And definitely even better without the butter! Haha loving the sound of this business venture, now if only I could find some streusel-safe packaging 😀
Love Natalie!!! Love, love, love. Oh, I LOVE coffee cake!! Can you sense my excitement?? One of my all-time favorite classics to eat and it doesn’t even have to be with coffee, lol! I love the classic sweet cinnamon flavor of coffee cake in the cake and streusel…it’s a sweet cinnamon lovers dream. Which, I basically live for cinnamon. Loving all of the ingredients. My favorites to use and I know how well the almond flour works as a streusel having recently done it in on my streusel muffins, so I can only imagine it’s equally yummy on cake, too!! Can you please send me a giant slice?? I love the buttery flavor it adds. I love streusel to be sweet and crunchy and to where even when one little crumble falls on the plate, you make sure to gobble it up…know what I mean?? I’m a sucker for classic pecans in coffee cake, so I always like the added crunch. Have you ever had them with the pecans? So good!
Your muffins and this cake could be cousins. Sweet delicious streusel-heavy cousins 😀 Mmm yes, the fallen streusel pieces as you eat that are all waiting to be cleaned up afterwards are one of my favorite parts! Messy in the best way. I thought about making pecan flour and using that for the streusel instead, but I figured most people wouldn’t want the extra step. It would be yummy though since that is the classic coffee cake nut. I certainly don’t need the coffee to enjoy cinnamon-filled cake either 🙂 Thanks Brandi!
That’s so funny! Because that’s my exact plan one day, the pecan flour! I’m dying laughing! Although I’ve thought of pecan butter too since I’ve used that many times. So funny you mentioned that. But yes, almond flour is quicker! Anyways, yummy, I want a huge slice right now!
Hahahahaha now way!!! Well if we both thought of it then someone needs to make it already 😀
IS THERE NOTHING THAT OAT FLOUR CAN’T DO!? OMG. The crumb on this cake is just PERFECTION. Also, if I haven’t told you already i LOVE the new look around here. What recipe plugin are you using??
It does seem to be an unstoppable flour force now doesn’t it!? Oh and I just switched to WP Recipe Maker 🙂
I don’t have oat flour :-/ can I substitute it with quinoa flour or rice flour? Otherwise can i easily make oat flour by grinding rolled/ quick oats?
Hi Mary! You can definitely make your own oat flour with rolled or quick oats in a blender, that’s what I did in this recipe and do all the time. I cannot be sure if the other flours will work since I haven’t tried them, but quinoa is more likely to than rice. Hope that helps!
Sweet!! Thank you ?
★★★★
This looks so incredible Natalie, and the video for it is sooooo beautiful! This is such a delicious cake, and I love how healthy it is too! Amazing!! <3
★★★★★
Thank you for watching Harriet! If healthy cake = cake for breakfast than I am all for it 🙂
Wow, that looks incredible. What a wonderful idea.
Thanks Em! It is so cozy and scrumptious with all that streusel 🙂
Any suggestions on what to use instead of almond flour for the streusel?
Oat flour will work, but you’ll need to add some sort of fat source to the streusel or it will be really dry. Try doing: 1/3 cup coconut sugar + 1/2 cup oat flour + 2-3 tbsp melted coconut oil + 1 tsp cinnamon. Hope that helps!
Natalie, this looks fabulous and will be making this weekend on our camping trip. As you know I’m in a tiny house so I don’t have a lot of options on all these different size pans bloggers use. What do I need to change if I use a round 9′ pan or a 8×8 square one?
It will bake fine in either of those pans, the tricky part with a larger pan is spreading the batter thin enough between streusel layers. You could leave the amounts as is and do a top layer of streusel only. Or if you want both streusel layers, I would probably 1.5 times everything. Baking time will be roughly the same, maybe a little less so start with 35 mins and go from there 🙂
This is the perfect recipe to enjoy with a cup of tea Nat! Definitely going to try it out 🙂 J
The name is a little bit warm-beverage biased now isn’t it? But yes that sounds perfect too!
Now this coffee cake, my dear, will NEVER go out of season! That fluffiness is unreal and that streusel thickness is insane! I would love a big slice to go with my coffee please and thanks 😉
★★★★★
Okay you bring the coffee I’ll bring the cake–extra frothy vanilla latte with coconut milk please!! Haha yes coffee cake in the middle of summer, I am all for that 🙂
I am such a sucker for coffee cake! Can’t wait to give this a try! And I am totally topping mine with a huge scoop of banana “nice” cream 🙂
Mmmm that sounds like a glorious idea!! Possibly better than a brownie sundae to me because streusel 🙂 Enjoy Allison!
Hehe…International Post That Coffee Cake Recipe You’ve been Hoarding Day 😉 Wouldn’t that be something? All of the trials and reshooting makes this cake recipe all that more special. It’s a big reveal and I couldn’t imagine sitting on this one for very long – it’s amazing!!!! Double cinnamon-y streusel layers is the stuff that dreams are made of. OMG. I’m sure it was hard to let go of the dates, but it looks like it was worth it. The texture looks absolutely perfect, Natalie!!! Gosh, the magic of oat flour – I can definitely see why it’s a go-to for so many people. Would it be bad if I just made the streusel and glaze? 😉 No, I’m kidding…kind of. Hope you’re having a great week, my friend! <3
Hahaha just a bowl of streusel and a spoon–now that sounds like my kinda recipe! Hmmm perhaps we can write it off as “cereal” of some kind if we throw a little milk in there and some fruit on top 😀 I like the way you think. Now I am onto hoarding this ice cream recipe, so we may need to tweak the name of that holiday ever so slightly. Thanks Mandy <3
Has anyone tried making a bigger version of this coffee cake? like a sheet pan’s worth?
As long as the pan isn’t any deeper, just wider, it will be fine. If it’s a lot deeper or thicker the center won’t bake through properly. So maybe double the recipe and use a casserole-sized dish (13 x 9″), that would be my best recommendation 🙂
Oh my oh my!!! Coffee cake is one of those things I reeeally miss since going vegan and haven’t been able to nail myself just yet. This looks AMAZING. I totally feel you on the “wanting to shout to the world immediately” when a recipe comes out perfect hahaha. Thanks for sharing this 🙂
Hi Natalie. I am planning to try this out this weekend most likely. Do you think there is a way to make it kids friendly in terms of nut allergies. I was going to try this out to have my son take it to school as a treat for all for his birthday but not sure what to do with almond flour and coconut butter as schools don’t like nuts these days… Any suggestions?
Totally understand! For the almond flour you could sub any nut or seed meal, seeds are usually okay with schools, yes? My top suggestion would probably be hemp seeds. Just grind them in the blender until they are quite fine and then make the streusel with that instead of the flour. You could use oat flour for the streusel but it will require a lot more maple syrup and still be drier after baking. For the coconut butter, you could just skip the glaze entirely, it’s really good without. Or just go with a basic powdered sugar glaze like this one: http://houseoflovelock.com/?p=5717 Or even thin out vegan yogurt and drizzle that on top, although it won’t harden the same way. I hope that helps, let me know!
I am so excited to make this – I am allergic to nuts so I usually use sunflower seed meal. I wanted to try hemp seed- do you buy the hemp hearts ? There are so many different hemp products. Thanks so much for your help and amazing recipes! jessie
Yes I buy hemp hearts! Love them for all sorts of things but I’ve never tried them as a flour so let me know how it goes😊
Mmm… breakfast cake ?? That cleanup crew comment made me crack up out loud ? — it’s miserable when a seemingly hopeful recipe turns hopeless sometimes, but cleaning up the mess makes it more than acceptable — especially when we’re talking dates, almonds, and oats ?
I had a reader from my blog just asking me about a good coffee crumb cake recipe — sending them yours now — I’m sure it’ll make their day / week / month 🙂
Oh thank you! I often go on random goose chases to hunt down a recipe/food that I don’t have for someone, it’s a good way to find recipe holes that need to be filled sometimes too 🙂 Hehe yes the cleanup does help to console after cake fails, all those lost hours are somehow less frustrating with a large supply of streusel for snacking 😀
Hello,
I would like to make this for a friend that only eats vegan friendly food. I don’t have coconut butter-do you think I could use coconut oil for the glaze? Also, I don’t have Almond flour-do you think whole wheat or more oat flour would work?
Thanks!
Hi Jordan! Subbing coconut oil in for the coconut butter in this glaze will not make for a very nice consistency. Maybe try this coconut oil glaze recipe instead: http://www.thisrawsomeveganlife.com/2016/03/raw-vegan-donut-holes-vanilla-caramel.html And for the streusel, you can use oat flour or wheat but it will be drier and require more maple syrup to get the same crumbly texture. You could add some coconut oil to make it more moist, or if you have any nuts on hand and a blender you can make your own almond (or any nut will work) flour too. Hope that all makes sense, let me know if not 🙂
Can’t remember where I stumbled across this recipe, but I made it yesterday for my littles to enjoy this morning. YUM!!! They gobbled it all up! We have a lot of food allergies, and finding breakfast recipes that are both safe and delicious for EVERYONE is a challenge. This coffee cake fit the bill perfectly! Thank you! I already gearing up to double the recipe for this weekend ! Excited to try it with blended bananas instead of applesauce!
★★★★★
Oh this makes me so happy to hear!!! Doesn’t matter where you came across it, as long as everyone liked it. I am so happy it was a breakfast success and that it works for your family ingredient wise. Mmmm a banana version sounds so good, I love that idea? Enjoy and have a wonderful weekend!
Are you basically using a bread pan 8 x 5 for this coffee cake? .The reason I ask is the picture looks like a larger glass baking dish. Can’t wait to bake this.
It’s this inbetween sized pyrex dish, it measures exactly 8×4″. A bread pan will work though, but the cake will be a little bit thinner since it’s slightly larger.
Does this rating system go to 11? Seriously, I think this recipe just changed my life. I’ve been preparing vegan meals for a little more than a year and finding a simple and consitently reliable baking recipe has eluded me.
The ratio of easy-to-prepare to yummy goodness is a math anomaly. Also, I’m convinced coconut sugar was an alien gift to mankind. Consider changing the name to, how to win Mother’s day?
★★★★★
Your comment absolutely made my monday 10 times brighter Mig–thank you for the kind words and I am THRILLED that this recipe was a success!!! Hehe that ratio can be a tricky one to balance, but it’s pretty much the key to recipes becoming staples in my opinion. And heck yes on the coconut sugar, healthier and SO yummy. Thanks for the awesome feedback, and wishing you a wonderful week!
Wow, I usually never trust these “healthy cakes” but I have this one a try and it came out really deliciously! Thank you, I’ll be coming back to this recipe! 😊
★★★★★
I am so happy you gave these a skeptical shot and even moreso that they passed!! Thanks for the feedback Iza and I hope you enjoy many more delicious batches to come 🙂
I’m so happy that your blog article was the first in my search results of ‘vegan coffee cake.’ And I especially love that I have almost all of the ingredients at home already. I wanted to know if I could substitute a few things though: almond flour for green banana flour? coconut butter for another ingredient more widely available at regular grocery stores?
Thanks!
Well that’s good to know–google knows a yummy cake when it sees one haha 😀
I have never tried a streusel with green banana flour, so I’m not sure if that would work. I don’t really think it has the right texture for that, but you could give it a shot. You may need more maple syrup if you do, its much drier than almond flour. I do also have a coconut flour streusel that you could use here if that would work for you: https://www.feastingonfruit.com/grain-free-apple-crumble-bars/
And the coconut butter glaze is optional, the cake is absolutely delicious without! But you could try it with coconut oil or cashew butter instead. If you use coconut oil, just make sure all your other ingredients are at room temp. And with the cashew butter you will likely need more milk to think it out. Or feel free to use another vegan glaze recipe if you have one you like!
Hope that helps 🙂
is it just me, or wheres the coffee in the cake???
Hi Georgia! In the US coffee cake doesn’t actually contain coffee, its just a cake meant to be served with coffee–weird, I know. But if you wanted to swap in brewed coffee in place of the non-dairy milk you could 🙂
Do you happen to know the weight of the amount of oat flour? I am very good at screwing up oat flour recipes and I want to reduce the possibility of a bombed recipe. ha ha ha
Smart choice, flour measuring by cup is a very imprecise science ha. So 1 3/4 cup oat flour is approximately 200g. Hope that helps!
This is the first oat flour recipe that I have made that I thought was edible. usually they are so gummy. I did a trial run of this today because I need something for Christmas morning breakfast. This was a winner!!
★★★★★
Ha I can totally relate, oat flour can be a tricky beast in baked goods which is why I have started using almond a lot more actually. But I am so happy it turned out well! The tapioca starch makes a big difference. It will be perfect for xmas, thanks for the feedback and happy holidays Alexandria😊
Thank you for this recipe! Do you think I can sub can sugar for the coconut sugar? Thank you!
★★★★★
Yep absolutely! I hope it turns out delicious Emily 🙂
Oh my this is so good! you wont be disappointed.
I used my homemade almond milk instead of the light coconut milk, added 1/2 c coconut and 1 cup chopped pecans to the cake batter, and left out the glaze.
I could eat the whole pan.
Thank you for such a marvelous recipe
★★★★★
Woohoo!! That’s what I like to hear, I am so happy you liked it 🙂 Mmmm homemade almond milk has so much more richness than store-bought I’m sure it worked great, and I love the nutty additions too. Thanks for the feedback Diane and enjoy the rest!
I just made this! Amazing recipe and great taste. The only problem is that it was too little 🙁 I wish these vegan cake recipes would be a little bigger in size! My sister loved the taste and told me this was the best oil-free vegan cake I have ever made. Yum!! Thanks so much for sharing this recipe with us.
★★★★★
Hi Sherri! I am so so happy you and your sister both liked it🤗 I live alone so I tend to make smaller batch sizes, but you could double the recipe to make it bigger. Just make sure to use a pan large enough that it isn’t too thick or you risk it not cooking through properly. Hope that helps and thanks for the feedback!
Hi. May I just say that this recipe looks fanatastic? I was planning on making this cake on tuesday! However, I am allergic to almonds, so I was wondering what flour I could use in place of the almond flour for the streusel? Thanks 🙂
You could make the streusel with oat flour instead, but you will need to add either nut butter or coconut oil so it’s not super dry. I’d recommend 3-4 tbsp almond butter or 2 tbsp coconut oil. Hope that helps and it turns out delicious 🙂
Do you think that coconut flour would work as a substitute for the almond flour?
Coconut flour is really dry and crumbly so it’s not eh best for streusel. I’ve never tried it personally, but if you want to give it a shot maybe follow the crumble topping from this recipe: https://www.evolvingtable.com/coconut-flour-pumpkin-bread-crumb-topping/ Although I would at least double the quantities. Hope that helps!
I made this last week for a coworkers birthday (we have one vegan in the office), it was a huge hit! Everybody loved it and it was so simple to make!
★★★★★
Woohoo! I am so so happy to hear it was a success Pamela🤗 Thanks for the feedback!
Do you think I could use a liquid sweetener like maple syrup instead of coconut sugar in the main body of the cake?
I would love some help with this
I haven’t tested it so I can’t say for sure how that will affect the texture/moisture, but you can certainly try it. If you do I’d recommend decreasing the amount of milk to 1/4 cup 🙂
Does this cake freeze well? As a rule, can I safely freeze your other desserts?
With any oil-free desserts (so all of mine), they don’t freeze as well as classic desserts since freezing tends to dry things out. But yes you can freeze them, just no it will be a bit more dry/crumbly after🙂
In another comment, you mentioned that tapioca starch makes all the difference in the texture of oat flour-based desserts, and in the recipe video (around 0:28/9), it appears that a white powdery flour has appeared in the blender after it was taken offscreen and then replaced – yet there’s no tapioca starch called for in the recipe. Is this a mistake or a recipe edit? I’m dying to make this tomorrow but would hate to end up with a gummy cake!
This recipe is from before I got really into tapioca starch in everything, so not a mistake. If you wanted to add 2-4 tbsp though it may make for a slightly less crumbly texture, but not essential and this one has gotten many great reviews as is 🙂
Most of these five star ratings are based on people who like the photos of the coffee cake, but haven’t actually made the cake. The actual recipe is SO BLAND. Made it to exact specifications and did not enjoy it. Texturally it’s ok, but flavor wise boring. With some changes I think it can be made to taste good, but as is don’t waste your time.
★★
Can I double the recipe enough for a 13.3 x 8.8 pan?
I haven’t tried it, but yes that should be fine!
Ive made loads of your recipes before and I have been wanting to make this for MONTHS!! Made it this afternoon, and OMG! Its literal perfection!!!!! This and the coconut date tart are my top 2 favorites that I have made out of your recipes, but all of them were delicious!!! Such a perfect treat!! I love that a healthy coffee cake can taste just as good, or even better, than its non-vegan counterpart. I truly don’t understand the comments about this being flavorless! Personally, I added a little more cinnamon to the streusel and used cane sugar because I ran out of coconut sugar! For anyone reading this comment, you will not be disappointed!
★★★★★
I am SO happy you loved it🤗🤗 This is one of my favorites too, I’m a sucker for anything with streusel and it seems like you are with me based on your two top picks haha! Good to know about the extra cinnamon and sugar, thanks for sharing and for the awesome feedback. Have a great weekend Alexandra😊
So my hubs is allergic to gluten and anything closer to it, which means oat flour is right out. I made this with sorghum flour instead, and it worked a charm. Just be aware of the grind – if your sorghum flour is similar to regular flour, you can just substitute; if it’s superfine grind, and therefore closer to tapioca starch in consistency, you may wish to reduce it. I went with 1 1/4 cups of superfine sorghum flour, and used agave syrup where it calls for make, and it came out perfectly!!! I also used stevia powder in place of the coconut sugar. Also I live a mile above sea level, and can attest to this cake rising properly.
★★★★
That great to know that sorghum works too, thanks for sharing! I can’t say I’ve ever worked with it before, but now I’m curious to try it. So happy the cake came out fluffy and delicious🤗😋
Made this recipe with my boyfriend during self – quarantine, and I have no idea if I just missed a step, but this tastes nothing like coffee cake, was rather dry, and the streusel wasn’t sweet at all. This was barely edible and we took one bite of it and threw the whole thing away. Sad.
★
Made this recipe twice now…and both times it turned out spectacular! The glaze gives it a remarkable finishing touch! Because I am allergic to cream of tartar which is in baking powder, i used two teasopoons of baking soda with 1/2 teaspoon ascorbic acid. Worked fine. No problem with the coffeecake rising. I am also allergic to almonds so I just used oat flour in the streusel instead. That worked. The second time I made it I added chopped granny smith apple and pecans to the middle layer streusel. Was a nice addition. Love your recipes, Natalie. Appreciate all you do to share with us out here in the allergy world! 🙂
★★★★★
I am so so happy you liked it, and I looooooove the sound of that apple addition!! Thank you for sharing Sheryl, appreciate the feedback❤️
I was camping this weekend and there was a little cafe whose specialty is streusel coffee cake. Everyone was buying it but it was off limits for my husband and me since we are plant based. I vowed to come home and make a cake that we can enjoy and maybe even start bringing with us every time we camp. Well, I found your recipe and made it and it is perfect! Thank you for the hard work you did to create this cake.
YAY!! Haha I love the story too😊 I adore anything streusel-topped so I am sure it was hard to resist, but I am glad this could hit the spot. Appreciate your feedback Tracy, so happy you and your husband enjoyed!
I just wanted to say this recipe is amazing! I’ve made it about four dozen times and it turns out perfect every time! Thank you for all of your amazing wfpbno vegan recipes!
★★★★★
YAY I am so happy you love it!! That is amazing feedback, I am honored and so grateful Karah😊
Ok I love all of the recipes I have made from your site but this one takes the cake 😂 no pun intended! It has great flavor and amazing texture! I served it with Trader Joe’s maple butter drizzled on top and it was DIVINE!
I followed a suggestion you gave to 1.5x the recipe if baking in a 8×8 pan and cooking for 35 min and it was perfect! Thank you!
I do have one question. Do you think there is anyway to make this grain-free? I saw one person comment about sorghum flour but I was hoping for a different option. Do you think replacing the oat flour with 1/2 almond and 1/2 cassava flours would work? This recipe is so perfect as is but I’d love to be able to make it grain-free for personal reasons. Thoughts? Suggestions? #fingerscrossed
★★★★★
I am sooooooo happy you loved it Samantha! And holy dreamy heaven, I but maple butter on top was insanely delish😋😋 A grain-free coffee cake is a good idea/though, but without eggs grain-free is tricky so its hard for me to recommend a grain-free sub without testing it myself. If you want to experiment the almond + cassava combo can work but usually needs some coconut flour to dry it out a bit too but i don’t know exact amounts. Or if you can find the bob’s red mill paleo AP flour blend that would be your safest sub (I’d use it in place of both the oat and almond). Anywho good luck and keep me updated if you try it, but I am writing that down to test myself soon!
This is delicious! Thanks for another great recipe 😊
★★★★★
Oh I love this streusel-y one too, so happy you enjoyed it Jennifer!
That crumb looks amazing!!! Been loving oat flour recipes lately. Do you think an apple crumble would work on top of the cake layer?
I love that idea! What were you thinking to put in the apple crumb mixture? Just add chopped apples to the streusel?
Hmm… maybe some chopped walnuts and little nutmeg. Would the apples go into both streusel layers, or would it be better to make it a two layer coffee cake with just one crumb topping?
I worry that adding apples to the streusel will release too much moisture while baking and make the cake mushy, so I am a little scared to recommend that😕 Sorry!
The recipe is so easy and it came out amazing!! Soft and moist and delicious.
★★★★★
YAY!! I am so happy you liked it Mimi!
I see you say that a loan pan would work as well. Do we bake it for the same amount of time?
I meant loaf pan 🤦🏼♀️
It may need 5 extra minutes or so, but should be about the same! The dimensions of a standard loaf pan are almost identical to the one i used here 🙂
This came out AMAZING, thank you for the wonderful recipe! Quick question though, how do you recommend storing leftovers? I’m sure that it will all get eaten within the next three or four days so is it fine left on the counter?
★★★★★
I am so happy you loved it Kris! IN an airtight container in the fridge will keep it fresh the longest, but yes it will be totally fine at room temp for a few days just seal it up well so it doesn’t dry out 🙂
I just wanted to add i’ve made this recipe so many times the written vegan way since you posted it and its always divine!! However, I recently subbed the 1/2 cup applesauce for 2 eggs and 1/2 cup of the flour with KOS vanilla protein powder and it still came out absolutely incredible!! I always double the recipe and just make a giant coffee cake because my pan is bigger than yours.
★★★★★
Oh I love the sound of that variation, great idea!! I bet it comes out extra fluffy with the eggs too😋 appreciate you sharing Alexandra!
Can you substitute almond flour for a different gluten free flour? I’m allergic to almonds. If so, what would you recommend?
Another kind of nut flour would work, but just you use oat flour or a gf all purpose you will need to add some coconut oil or vegan butter to the streusel. Almond flour has a lot of natural fat/oil that others don’t and you need that for a moist buttery streusel!
Hi, These delightful coffee recipes are really making me buzz still! Great tips for all coffee addicts (like me). I love to read every blog related to coffee. So, your ideas are very creative and useful. Thank you very much for sharing this with us.
So so happy you like them Cynthia!
Hey Nat,
This Coffee Cake looks awesome!
#FOOD PROCESSOR
Still same question, if I can use my food processor for the batter…?
In all your recipes type Brownies…?
#GLAZE
In the video you didnt make the Glaze or just at the end we see it in top of the Cake…
You say 1-2tbsp Maple Syrup and 2-4 Tbsp Non dairy Milk…it is to adjust for personnal taste or you can clarify the quantities please?
Many thanks
Henri 😉
★★★★★
Yes. And just adjust to personal taste/consistency preferences
Ok Nat thanks!
But you when you make the recipe, what quantities do you choose?
And for storage freezer is an option like nearly every recipes?
★★★★★
Start with the smallest amount and add more if/as needed. Freezing will always dry things out a bit, fresh is always best, but yes you can.
Hey Nat,
I forgot to say I also have an 8×8 square pan besides
a 9×6 (Easy Fudge Brownies) or a 5×7 (Blondies) so what could be fit?
And what quantities if I have to adjust please?
Henri
★★★★★
I’d go 5×7″, same quantities!
Hey Nat,
Ok thanks!
But for the pan I only have a 9×6 (Easy Fudge Brownies) or a 5×7 (Blondies) so what could be fit?
Henri
★★★★★