Description
A delicious vegan coffee cake with a crumb topping, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumb)
- 1/4 cup vegan butter, melted
- 1 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C) and grease a baking pan.
- In a bowl, mix 1 1/2 cups flour, granulated sugar, baking powder, and salt.
- Add almond milk, vegetable oil, and vanilla extract. Stir until combined.
- Pour batter into the greased pan.
- In another bowl, combine brown sugar, 1/4 cup flour, melted vegan butter, and cinnamon to make the crumb topping.
- Sprinkle crumb mixture evenly over the batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room-temperature almond milk for best results.
- Adjust sugar to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg