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 9x9-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.