Ingredients
Dry Ingredients
- 2.5 cups (300 grams) All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 2 teaspoons Cinnamon
- 1 cup (200 grams) Light Brown Sugar
- 0.5 cup (100 grams) Pure Cane Sugar
- 8 Tablespoons (cold & cut into cubes) Unsalted Butter
Wet Ingredients
- 1 cup (236 ml) Milk
- 0.5 cup (118 ml) Coffee
- 0.3 cup (80 ml) Plain Yogurt
- 2 teaspoons Pure Vanilla Extract/Paste
- 1 teaspoon Apple Cider Vinegar
Streusel Topping
- 0.3 cup (40 grams) All-Purpose Flour
- 0.5 cup (100 grams) Light Brown Sugar
- 2 teaspoons Cinnamon
- 3 Tablespoons (cold & cut into cubes) Unsalted Butter
Directions
Soft, sweet and crumbly brown sugar coffee cake with a crunchy streusel topping.
This recipe is easy to make, has 3 steps and is dairy free and vegan.
Whenever I develop a recipe, I like to look into where the dish originated.
Turns out, coffee cake has roots in Europe and specifically Germany, where I grew up.
This cake is typically two layers with icing and decorated with nuts.
Naturally, coffee cake evolved and is now popular in various countries.
Traditionally baked in a round cake pan, I like to use my 9×9 pan so that I can cut the cake into squares.
The three steps are mixing the dry ingredients, wet ingredients and making the streusel topping.
I am using vegan butter, non-dairy milk, and dairy free coconut yogurt in this recipe.
What gives this coffee cake it’s great texture is using cold butter cubes that are cut in with the dry ingredients.
Of course, coffee is added to the batter as well for that coffee forward flavor and color.
Cinnamon is the main spice used and it flavors the brown sugar coffee cake so perfectly.
This coffee cake is anything but dry and the batter will be more runny, which is what you want!
It comes out of the oven soft, light and crumbly.
Please leave a review for this recipe in the comment section below.
You can also send me a message via Instagram with your questions.
Steps
1 Done | Mix Dry IngredientsPreheat the oven to 350°F. Add all of the dry ingredients, except for the cold butter, to a large mixing bowl and wish together to combine. Next, add cold and cubed butter (I am using vegan butter) to the bowl. Using a fork or your fingers, quickly mix the butter into the flour mixture until it resembles a sand like texture. When using your fingers, gently rub the butter into the flour mixture being sure to move quickly as the warmth of your fingers will melt the butter. To keep this mixture cold, place the bowl into the refrigerator while preparing the next step. |
2 Done | Mix Wet IngredientsAdd the wet ingredients to a second large mixing bowl and wish to combine. Next, add the wet ingredients to the dry and mix to combine using a spatula. Do not overmix. Set the batter aside. |
3 Done | Make The Streusel ToppingIn a smaller mixing bowl, add the streusel ingredients. Using a fork, or your fingers mix to combine. |
4 Done | BakeAdd parchment paper to a square baking dish, leaving some overhand for easy removal. Pour the batter into parchment lined baking dish then top with streusel. Bake at 350°F for 45-50 minutes. Use the toothpick method to check if the coffee cake is fully baked. |
5 Done | Slightly Cool & ServeAllow the coffee cake to cool in the baking dish for 5-10 minutes before lifting the cake out of the baking dish and placing onto a wire cooling rack. Serve warm or at room temperature with coffee or tea! |
