Vegan Pecan Coffee Cake – Because who says vegan can’t be delicious? This cake proves plant-based doesn’t mean flavorless. Packed with toasted pecans and a moist crumb, it’s perfect for anyone avoiding dairy or eggs while still craving indulgence. Don’t let the “vegan” label fool you—this cake has all the richness you need to impress your guests, or your own taste buds. It’s like the universe finally understood that desserts should satisfy everyone. So, grab your ingredients, get baking, and make this coffee cake your new favorite snack.
Vegan Pecan Coffee Cake
This vegan pecan coffee cake is rich, moist, and indulgent with a nutty topping and the perfect crumb texture.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 3/4 cup maple syrup
- 1/2 cup almond milk or other plant milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk coconut oil, maple syrup, almond milk, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped pecans. Pour the batter into the prepared pan.
- Mix topping ingredients and sprinkle over the batter.
- Bake for 35 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 2%
- Calcium: 6%
- Iron: 8%
- Potassium: 4%
Additional Notes
- You can swap the coconut oil for vegetable oil if preferred.
- For extra richness, add a swirl of maple syrup on top before serving.
- Store leftovers in an airtight container for up to 3 days.
