Description
A moist and flavorful vegan coffee cake perfect for brunch or as a treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the vegetable oil, almond milk, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fold in the chopped walnuts if using.
- Pour half of the batter into the prepared cake pan and drizzle with half of the maple syrup.
- Pour the remaining batter over the top and drizzle with the rest of the maple syrup, then swirl with a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
For extra flavor, add nutmeg or citrus zest. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan coffee cake, dessert, plant-based, moist cake, brunch
