The perfect sweet breakfast treat, this Vegan Apple Coffee Cake is studded with fresh apples, a layer of cinnamon sugar, and an oatmeal cinnamon streusel topping. Plant-based and dairy-free, this coffee cake is a healthier choice that will please any body.
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Best Coffee Cake Recipe - Vegan, Dairy-free, Vegetarian, Plant-based, Whole Food
August is one of those tricky months because we’re caught between summer and fall. In many places, the weather is still scorching, but we are thinking about back-to-school and inundated with fall products at every turn. Sometimes I don’t know what to think.
But, apple season in Washington is fast approaching, and I find myself already in the mood for fall recipes, pumpkin scones, and cozy socks--in that order. But fall is one of those seasons where I start packing on extra pounds because I just love staying inside to cook. This vegan breakfast coffee cake is the perfect way to enjoy a healthier treat and celebrate in-season apples.
When creating this recipe, I thought about everything I love to pair with apple: oat, cinnamon, and brown sugar. With apple in every bite, this coffee cake features a middle layer of cinnamon sugar and a cinnamon oat streusel topping. The resulting breakfast cake is moist, flavorful, and indulgent but a much healthier alternative to the sugary, nutritionless coffee cake recipes you’ll find. You won’t miss the eggs or butter in this delicious vegan apple coffee cake!
How to Make Vegan Apple Cinnamon Coffee Cake
Ingredient Notes
Whole-wheat pastry flour. Whole-wheat pastry flour, also called graham flour, is milled from a soft white wheat and contains a lower protein content making it better for pastry and cake baking instead of using whole wheat. More nutrient dense than all-purpose flour, this option is a healthier alternative. However, if you cannot find whole-wheat pastry flour, all-purpose can be used instead in this recipe.
Oat flour. Oat flour is made from rolled oats. Can’t find it or don’t want to buy an entire bag? Make your own. Grind rolled oats in a food processor until you achieve a fine texture akin to flour.
Non-dairy milk. Your favorite non-dairy milk will work in this recipe, but I tend to favor almond milk and oat milk over coconut and soy for baking. Vegan baked goods made with oat milk tend to brown more in the oven instead of producing the pale cakes and pies that you often see available.
Apples. I highly recommend fresh, in-season apples for this recipe. Select a tart, firm apple like Granny Smith or Jonathan. Gala, Honeycrisp, or Fuji can work as well since these apple varieties have a harder texture but a much sweeter taste. Avoid soft or tender apples which are better used in applesauce and not this recipe for vegan coffee cake.
Directions
To make this vegan apple coffee cake recipe,
Preheat oven to 350 degrees. Grease and line a 9 x 9 metal baking pan with parchment.
In a large mixing bowl, whisk together non-dairy milk, vinegar, oil, apple sauce, sugar, maple syrup, and vanilla. Set aside. In a small bowl, combine ingredients for cinnamon swirl filling and set aside.
In a medium mixing bowl, combine remaining ingredients. Fold into the wet until just combined. Pour half of the batter into the prepared baking pan. Sprinkle cinnamon swirl filling over top. Pour remaining batter on top of filling.
In a small bowl, whisk together flour, oat flour, sugar, cinnamon, and salt until combined. Add vegan butter and coconut oil. Using your fingers or a hand-helder pastry, cut in butter and oil until well distributed and a crumbly dough forms. Sprinkle evenly over top of coffee cake batter.
Bake for 35-40 minutes or until a tester comes out clean and the streusel topping is golden brown. Cool for 15-20 minutes before removing the cake from the pan. Cool to room temperature before slicing and serving.
Tips, Tricks, and FAQs
Why does the recipe state ¼ to ½ of sugar? Personally, I try to minimize the use of refined sugar in my diet, so I like to provide the option for readers. It also depends on the type of apple you are using. Selecting a sweet but hard apple like honeycrisp will produce a slightly sweeter coffee cake than using granny smith apples which have a lower sugar content.
Make sure a tester comes out clean before removing the coffee cake from the oven. Because of the fruit in this cake, the bottom will hold a bit more moisture. Make sure that the tester you use to check doneness is inserted past the middle of the cake and comes out clean. If you are using a metal baking pan, the cake really does need the full 40 minutes to bake even if the top is golden brown. A few more minutes will ensure that the apple coffee cake is fully cooked through.
Use a metal baking pan. Glass or ceramic pans take longer to heat up than metal, so you will need more baking time in the oven to get the center of this vegan apple coffee cake to set.
Worried about the coffee cake sticking to your pan? Try lining it with parchment. If you are using a metal baking pan, you may encounter more difficulty with removing the vegan coffee cake. Spray or grease your baking pan with a neutral tasting oil (avocado is a great healthy choice) and line with two sheets of parchment, cut to fit the pan with excess hanging over the sides. You’ll be able to easily lift the coffee cake out of the pan after baking.
How to Serve and Store Vegan Coffee Cake
Aftering allowing the healthy apple cinnamon coffee cake to cool for 15-20 minutes, lift it out of the pan and place it on a rack to cool completely. At this point, you can slice and serve, or top with a powdered sugar glaze if desired. Any leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Because of the baked fruit, I suggest keeping this vegan cake cold. Apples mold very quickly.
If you need to freeze this healthy coffee cake recipe,cut into individual servings, wrap with cling wrap and place in a resealable freezer bag. The apple coffee cake can be frozen for up to one month. When you are ready to eat, thaw at room temperature, warm slightly, and serve.
I love this Vegan Apple Coffee Cake with a cup of coffee, but whether you eat this delicious coffee cake for breakfast or as a mid-day treat, you can’t go wrong! This vegan coffee cake is also a perfect side for a fancy brunch menu. Serve this alongside these delicious vegetarian breakfast recipes: Spiced Cauliflower Fritters or Asparagus, Leek, and Goat Cheese Quiche.
Healthy Variations for Any Body
This healthy apple coffee cake can be easily adapted to fit other dietary needs.
Gluten-free: Substitute 1 cup of your favorite gluten-free flour blend for the whole-wheat pastry flour, and 1 cup almond flour in place of the oat flour. For the streusel topping, use almond flour instead.
I’ve tested this recipe with solely a rice-based gluten-free flour and the resulting vegan coffee cake was a little gummy for my tastes, so the almond flour will help offset that.
Other Vegan Breakfast Cake Recipes you’ll love
Vegan Apple Coffee Cake
The perfect sweet breakfast treat, this Vegan Apple Coffee Cake is studded with fresh apples, a layer of cinnamon sugar, and an oatmeal cinnamon streusel topping. Plant-based and dairy-free, this coffee cake is a healthier choice that will please any body.
Ingredients
Coffee Cake
- 1 cup non-dairy milk
- 1/2 tsp apple cider vinegar
- 1/3 cup avocado oil
- 1/4 cup unsweetened apple sauce
- 1/4 - 1/2 cup organic cane sugar
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cup whole-wheat pastry flour
- 1/2 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cup apples, chopped
Cinnamon Swirl Filling
- 1/4 cup brown sugar or coconut sugar
- 2 tsp ground cinnamon
Streusel Topping
- 1/4 cup whole-wheat pastry flour
- 1/4 cup rolled oats
- 1/4 cup brown or coconut sugar
- 2 tsp cinnamon
- pinch of salt
- 2 tbsp vegan butter, cold
- 2 tbsp coconut oil, solid
Instructions
Preheat oven to 350 degrees. Grease and line a 9 x 9 metal baking pan with parchment.
In a large mixing bowl, whisk together non-dairy milk, vinegar, oil, apple sauce, sugar, maple syrup, and vanilla. Set aside. In a small bowl, combine ingredients for cinnamon swirl filling and set aside.
In a medium mixing bowl, combine dry ingredients. Fold into the wet until just combined. Gently fold in apples. Pour half of the batter into the prepared baking pan. Sprinkle cinnamon swirl filling over top. Pour remaining batter on top of filling.
In a small bowl, whisk together flour, oat flour, sugar, cinnamon, and salt until combined. Add vegan butter and coconut oil. Using your fingers or a hand-helder pastry, cut in butter and oil until well distributed and a crumbly dough forms. Sprinkle evenly over top of coffee cake batter.
Bake for 35-40 minutes or until a tester comes out clean and the streusel topping is golden brown. Cool for 15-20 minutes before removing the cake from the pan. Cool to room temperature before slicing and serving.
Notes
Icing: Mix 1/2 cup powdered sugar with 1 tbsp non-dairy milk. Drizzle over cooled coffee cake
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 182mgCarbohydrates: 34gFiber: 4gSugar: 13gProtein: 5g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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