This vegan coffee cake recipe is a total knock-off of the original high fat version. Light and slightly moist on the inside, sweet and crumbly on the outside, it personifies America’s “tea time.”
Vegan coffee cake does not miss a beat with the admittedly curious combination of gelatinized ground flax, applesauce and aquafaba (the water from canned beans). It replaces the traditional coffee cake recipes that typically call for butter, eggs, milk and/or sour cream.
Traditionally, coffee cake does not contain actual coffee, it is meant to be eaten with coffee. However, this recipe gives you the option to add coffee for another layer of flavor.
This vegan coffee cake will stay moist and fresh tasting for up to 5 days stored in an airtight container. Otherwise, it will dry out rather quickly but could then be crumbled over ice cream or a bowl of warm oatmeal.
- ¾ cup chopped pecans
- 2 tablespoons ground flax
- 1/3 cup hot coffee or water
- 2 cups cake flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup aquafaba, liquid from canned white beans
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 2/3 cup apple sauce
- 2 tablespoons apple cider vinegar
- ¼ cup firmly packed brown sugar
- 1 tablespoon flour
- 1 teaspoon ground cinnamon
Preheat the oven to 425 degrees F.
Spread the pecans onto a baking sheet and roast them for 5 minutes to release their oils. Remove from the oven to cool. Decrease the oven temperature to 350 degrees. Grease and flour a 9-inch springform pan.
Mix together the ground flax and hot coffee or water and set aside.
To make the cake, sift the flour, baking soda, baking powder, and salt into a medium bowl and set aside.
Beat the aquafaba and sugar together with an electric mixer in a large bowl until it is thick like icing, about 3 minutes. Add the flax mixture and vanilla and beat until incorporated.
With the mixer on low speed, alternately add the flour mixture, wet ingredients and vinegar to the bowl in 3 additions, starting and ending with the flour. Mix until just combined and then set aside.
To make the filling and topping, stir together the brown sugar, pecans, cinnamon, and flour in a small bowl.
Spoon half of the batter into the prepared pan, smoothing the top. Sprinkle half of the nut mixture on top of the batter, cover with the remaining batter, then top with the remaining nut mixture.
Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan. Serve warm or at room temperature.