Dairy-Free Coffee Cake recipe that will rock your taste buds. This cake is moist, fluffy, and downright irresistible. Plus, it’s perfect for those of us who want to avoid dairy but still crave a sweet treat. You’ll wonder how you ever lived without it!
I confess, I’m a bit selfish with this cake. After a long day at Keeper Coffee, I sneak a slice (or three) and bask in its deliciousness. Pair it with a hot cup of joe on a drizzly Portland day, and you’ve got yourself a moment of pure bliss.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 1 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup flour, 1/4 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving)
- Calcium: 6%
- Iron: 8%
- Vitamin E: 10%
- Magnesium: 10%
- Potassium: 5%
There you go! Whip up this Dairy-Free Coffee Cake, keep it all to yourself, and revel in your delicious, guilt-free indulgence. Enjoy every bite!
Dairy-Free Coffee Cake
I confess, I’m a bit selfish with this cake. After a long day at Keeper Coffee, I sneak a slice (or three) and bask in its deliciousness. Pair it with a hot cup of joe on a drizzly Portland day, and you’ve got yourself a moment of pure bliss.
Ingredients
- 1 1/2 cups all-purpose flour or gluten-free blend
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup all-purpose flour or gluten-free blend
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup coconut oil melted
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 1 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup flour, 1/4 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving)
- Calcium: 6%
- Iron: 8%
- Vitamin E: 10%
- Magnesium: 10%
- Potassium: 5%
