Who needs boring desserts when you can have a vegan coconut coffee cake that’s all things indulgent, tropical, and satisfying? This cake brings a delightful blend of coconut flakes, creamy richness, and a touch of sweetness that screams, “dessert, but with flair.” Moist, fluffy layers pair perfectly with your favorite hot beverage or as a sneaky midnight snack. The toasted coconut topping adds crunch while pretending to be fancy. Whether you’re impressing guests or indulging solo, this recipe promises zero regrets (except maybe finishing it too fast).
Vegan Coconut Coffee Cake
A moist, fluffy vegan coconut coffee cake with a sweet, crunchy topping that’s perfect for breakfast, brunch, or dessert.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Cinnamon: 1 teaspoon.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Coconut oil melted: ⅓ cup.
- Vanilla extract: 2 teaspoons.
- Shredded coconut: 1 cup.
For the Coconut Topping
- Shredded coconut unsweetened: ¾ cup.
- Brown sugar: ½ cup.
- Vegan butter: 5 tablespoons cold.
- Ground cinnamon: ½ teaspoon.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch pan.
- Mix almond milk with vinegar in a bowl; let it curdle into buttermilk.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in coconut oil, vanilla, and buttermilk until smooth.
Add Coconut
- Gently fold shredded coconut into the batter until evenly distributed.
Make the Topping
- Mix shredded coconut, brown sugar, and cinnamon in a bowl.
- Add cold vegan butter and crumble together with your fingers.
Assemble and Bake
- Pour the batter into the greased pan, spreading evenly.
- Sprinkle the coconut topping generously across the batter.
- Bake for 40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin C: 5%
- Iron: 9%
- Calcium: 8%
- Magnesium: 6%
- Potassium: 4%
Additional Notes and Tips
- Use sweetened coconut flakes for a sweeter flavor if preferred.
- Lightly toast shredded coconut for an extra crunch.
- Serve warm with a drizzle of vegan cream or chocolate sauce for added decadence.
- Store leftovers in an airtight container for up to three days.
