Imagine waking up to the irresistible aroma of warm cinnamon and freshly brewed coffee, with a slice of moist, perfectly spiced cake that's not only delicious but completely vegan! This Vegan Cinnamon Coffee Cake is about to revolutionize your breakfast routine, proving that plant-based baking can be just as decadent and satisfying as traditional recipes. Whether you're a committed vegan or simply looking to explore healthier baking options, this recipe will have you falling in love with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almond milk
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk together until the dry ingredients are well mixed.
- In a separate bowl, mix the almond milk, vegetable oil, and apple cider vinegar. Stir these wet ingredients together until they are well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to overmix. The batter should be slightly lumpy but well incorporated.
- Pour half of the batter into the prepared cake pan, spreading it evenly across the bottom.
- In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of this cinnamon-sugar mixture over the first layer of batter in the pan.
- Carefully pour the remaining batter over the cinnamon-sugar layer, spreading it evenly to cover.
- Sprinkle the remaining cinnamon-sugar mixture on top of the second layer of batter.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into 9 equal pieces and serve. Enjoy your Vegan Cinnamon Coffee Cake with a cup of coffee or tea!
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for a more consistent batter.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Customize Your Cake: Feel free to add chopped nuts or vegan chocolate chips to the cinnamon-sugar layer for extra texture.
- Storage Tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: Warm slightly and pair with a cup of coffee or your favorite non-dairy milk for the ultimate breakfast or afternoon treat.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 45g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
