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!
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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
- 1 cup almond flour
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 cup coconut butter
- 1-2 tbsp maple syrup
- 2-4 tbsp nondairy milk
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 8x5" 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.
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