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Fluffy Gluten Free Vegan Coffee Cake

Fluffy Gluten Free Vegan Coffee Cake

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Ultimate fluffy gluten-free vegan coffee cake recipe using proven tech. Moist, no dairy, easy steps. Perfect texture & taste every time. (154 chars)

Ingredients

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  • For the Cinnamon Streusel & Swirl:
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (30g) gluten-free 1:1 baking flour
  • 1 tablespoon ground cinnamon
  • 1/4 cup (56g) vegan butter, melted
  • For the Cake Batter:
  • 2 cups (280g) gluten-free 1:1 baking flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) unsweetened plain vegan yogurt, room temperature
  • 1/2 cup (120ml) plant-based milk, room temperature
  • 1/3 cup (75g) vegan butter, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • Instructions

  • Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
  • Make the streusel: In a small bowl, mix brown sugar, 1/4 cup flour, and cinnamon. Stir in melted vegan butter until crumbly. Set aside.
  • In a large bowl, whisk together the 2 cups gluten-free flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk the vegan yogurt, plant milk, melted vegan butter, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
  • Spread half the batter into the prepared pan. Sprinkle about two-thirds of the streusel evenly over it. Carefully spread remaining batter on top. Sprinkle with the last third of the streusel.
  • Bake for 40-50 minutes, until top is golden and a toothpick inserted into the center comes out clean.
  • Let cake cool in the pan on a wire rack for at least 30 minutes before lifting out with parchment to slice.
  • Notes

    A buttery-soft, wonderfully fluffy gluten-free and vegan coffee cake with a cinnamon streusel topping and swirl. Perfect for brunch or a sweet treat, made simply in one bowl.

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