Vegan Chocolate Coffee Cake
A rich, moist vegan chocolate coffee cake with a bold coffee kick and a melt-in-your-mouth chocolate crumb topping.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Cocoa powder: ½ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground coffee: 2 teaspoons instant or finely ground.
- Almond milk: 1 cup.
- Vegetable oil: ½ cup.
- Vanilla extract: 2 teaspoons.
- Apple cider vinegar: 1 tablespoon.
For the Crumb Topping
- Brown sugar: ½ cup.
- All-purpose flour: ⅓ cup.
- Cocoa powder: 2 tablespoons.
- Vegan butter: ¼ cup softened.
Instructions
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and ground coffee.
- In a separate bowl, whisk almond milk, oil, vanilla, and vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Make the Crumb Topping
- Mix brown sugar, flour, cocoa powder, and vegan butter in a bowl until crumbly.
Assemble and Bake
- Pour batter into the greased baking dish and spread evenly.
- Sprinkle the chocolate crumb topping generously over the batter.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: c
- Total Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Iron: 10%
- Calcium: 8%
- Potassium: 6%
- Vitamin D: 5%
- Magnesium: 8%
Additional Notes and Tips
- Add a pinch of cinnamon for a subtle, spicy twist.
- Drizzle melted vegan chocolate on top for extra indulgence.
- Swap almond milk with oat milk for a creamier texture.
- Store leftovers in an airtight container to keep it fresh and moist.