This vegan pecan coffee cake is your ticket to dessert heaven, minus the dairy guilt. With crunchy pecans, a spiced streusel, and a perfectly tender crumb, it’s the ultimate sweet treat. It’s rich enough to make your brunch guests jealous but light enough to pretend it’s breakfast. This cake doesn’t just sit on your table; it demands attention. Slice it, savor it, and let the pecans do the talking.
Vegan Pecan Coffee Cake
A rich, spiced vegan pecan coffee cake with a crumbly streusel topping perfect for breakfast, brunch, or a sneaky midnight indulgence.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Brown sugar: ½ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Cinnamon: 1 teaspoon.
- Nutmeg: ½ teaspoon.
- Salt: ¼ teaspoon.
- Unsweetened almond milk: ¾ cup.
- Vegetable oil: ¼ cup.
- Vanilla extract: 2 teaspoons.
For the Streusel Topping
- Chopped pecans: ½ cup.
- All-purpose flour: ½ cup.
- Brown sugar: ⅓ cup.
- Vegan butter: 4 tablespoons cold.
- Cinnamon: ½ teaspoon.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, combine flour, brown sugar, baking powder, soda, cinnamon, nutmeg, and salt.
- In a smaller bowl, whisk together almond milk, oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry mixture, stirring until smooth but not overmixed.
Make the Streusel
- In another bowl, mix flour, brown sugar, cinnamon, and vegan butter until crumbly.
- Stir in the chopped pecans to complete the topping.
Assemble and Bake
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Sprinkle the streusel evenly over the batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool on a wire rack for 15 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin E: 10%
- Calcium: 6%
- Iron: 7%
- Magnesium: 8%
- Potassium: 5%
Additional Notes and Tips
- Toast the pecans beforehand for a deeper flavor.
- Substitute almond milk with oat milk for a creamier texture.
- Use a sprinkle of powdered sugar on top for extra flair.
- Store in an airtight container to keep it moist for up to three days.
