A friend of mine used to bake for a small coffee shop, and she shared this coffee cake recipe with me. She said it’s the kind of vegan recipe that even non-vegans will enjoy, which usually means it tastes pretty darn good!
Sometimes it’s not easy to find vegan desserts that will satisfy a non-vegan palate, so I had to give it a try. And it’s a hit at my house, so I’m passing along the recipe. Hopefully, you’ll enjoy it too!
3 cups unbleached flour
1 cup brown sugar
1 tsp cinnamon
½ tsp allspice
¾ tsp nutmeg
¾ cup organic coconut oil*, melted
½ cup chopped pecans or walnuts (optional)
3 tsp baking powder
1 ¼ cups soy milk
½ cup raisins (optional)
* Extra virgin coconut oil tends to have more of a coconutty flavor than regular coconut oil, so keep that in mind if you don’t want such a strong coconut flavor. If you don’t like coconut at all, ¾ cup of margarine will work fine too. If you’d rather stay away from the hydrogenated fats then a great alternative to margarine is Earth Balance Buttery Spread.
Either option can be melted on the stovetop over low heat or in the microwave for 30 seconds at a time until liquid.
- Preheat oven to 375˚.
- Mix flour, sugar, cinnamon, allspice, nutmeg, coconut oil (and nuts, if desired) until all flour is incorporated. It should be crumbly, but break up any lumps larger than a dime. Set aside 1 cup of this mixture to be used for the topping.
- Mix the remainder of the crumbly stuff with the baking powder, soy milk, and raisins (if desired) to make the batter.
- Grease an 8″ nonstick springform cake pan, pour in the batter and sprinkle the topping evenly over it. The mixture won’t take up much of the pan, but it will rise a little during baking.
- Bake the coffee cake at 375˚ for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 to 30 minutes and then remove the springform part and let it cool further until it is a temperature that is comfortable enough to eat!
Have you tried this recipe? I’d love to hear what you thought! And do you have a favorite vegan dessert that you like to bake?
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