This Vegan Coffee Cake is perfect for breakfast – it’s moist and delicious.  It has a tasty crumb topping and a moist texture.  This cake tastes really good and it’s made with wholesome non dairy and plant based ingredients.  Best of all – it’s ready to eat fresh out of the oven.

I can find all of my baking ingredients from Whole Foods Market, Wegmans and Mom’s Organic Market.  They have an excellent assortment of ingredients that can be hard to find.

If you’d like to see some great kitchen essentials check out the ones I use at https://adriennesclassicdesserts.com/shop

Vegan Coffee Cake

Ingredients:
1 Stick of vegan butter
1/4 Cup of coconut sugar
1.5 Teaspoons of vanilla extract
2 Tablespoons of rice milk, or nondairy milk
2 Cups of all-purpose flour, gluten-free
1/4 Teaspoon Himalayan salt
3/4 Cup of vegan buttermilk,
(2 teaspoon of white vinegar (added to the milk, let sit for 5 minutes).
1 Teaspoon of baking powder
1 Teaspoon of baking soda

Filling:
3 Tablespoons of neutral oil, you can use vegetable oil
1 Tablespoon of cinnamon
1/4 Cup of all-purpose flour, gluten-free
1/2 Cup of coconut sugar

Topping:
1/4 Cup of all-purpose flour
1/4 Cup of coconut sugar
3 Tablespoons of vegan butter
1 Tablespoon of cinnamon

Directions:
-Preheat your oven to 350F degrees. Lightly grease an 8 by 8 inch pan with cooking spray and set aside. (Any shape pan you want. You can also double your batch and used a 9 inch bundt pan).
-Make your buttermilk by putting 2 teaspoons of white vinegar in a measuring cup, then fill it the rest of the way to 3/4 cup. Stir then set aside. Let this sit until it thickens up a little.
-Use your mixer to cream together the butter and sugars from the cake recipe area then add in the 2 tablespoon of milk, 1.5 teaspoon of vanilla combine until incorporated. Add the baking powder, baking soda and salt to combine. Add the flour and buttermilk combine ingredients. Set aside.
-Take half of the batter and spread it in a 8 by 8 bundt pan a shape of your choice. It may be a little sticky and not easy to work with. Use a spatula to spread a spatula set aside.
-Use a small bowl to mix filling together. Add the filling over the batter in the 8 by 8 then try to spread evenly. It may be a little sticky. Set aside.
-Use another bowl to make topping. Add flour, coconut sugar and cinnamon together, then cut in three tablespoons of cold vegan butter with a knife or fork until coarse crumbs. Set aside. Add the remaining batter topping and spread evenly. Sprinkle the topping mixture over the top.
-Bake for 35-45 minutes until a toothpick is inserted comes out clean. Cool on wire rack then then serve. Enjoy!