Vegan Layered Coffee Cake with Streusel and Vanilla Glaze
Vegan Layered Coffee Cake with Streusel and Vanilla Glaze
Ingredients
For the Streusel Topping and Filling
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup plant-based butter, cold, cubed
For the Vegan Buttermilk
- 1 cup non-dairy milk, such as almond, soy, or oat
- 1 tablespoon apple cider vinegar
For the Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup plant-based butter, softened
- 1/4 cup plant-based cream cheese, softened
- 2 teaspoons vanilla extract
For the Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with plant-based butter or cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Prepare the streusel: In a medium bowl, combine 1 1/2 cups all-purpose flour, 3/4 cup packed brown sugar, and 1 teaspoon ground cinnamon. Mix with a spoon until well combined. Add 1/2 cup cold, cubed plant-based butter. Using your hands, mix until the mixture resembles coarse crumbs with some larger clumps. Set aside.
⏱️ 10 min
- 3
Prepare the vegan buttermilk: In a liquid measuring cup, combine 1 cup non-dairy milk and 1 tablespoon apple cider vinegar. Stir gently and let sit for 5 minutes to curdle.
⏱️ 5 min
- 4
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
⏱️ 3 min
- 5
In a separate large bowl, using a hand mixer, cream together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 cup softened plant-based butter until light and fluffy. Add 1/4 cup softened plant-based cream cheese and 2 teaspoons vanilla extract, mixing until fully incorporated and smooth.
⏱️ 7 min
- 6
Gradually add the dry cake ingredients (from Step 4) and the prepared vegan buttermilk (from Step 3) to the wet ingredients (from Step 5), alternating between the two, starting and ending with the dry ingredients. Mix on low speed or fold with a spatula until just combined and a light, airy batter forms. Be careful not to overmix.
⏱️ 5 min
- 7
Spread half of the cake batter evenly into the prepared 8x8 inch baking dish. Sprinkle half of the streusel mixture evenly over the batter.
⏱️ 3 min
- 8
Dollop the remaining cake batter over the streusel layer and carefully spread it out to create the second cake layer. Sprinkle the remaining streusel mixture generously over the top of the cake.
⏱️ 4 min
- 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 350
- 10
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.
⏱️ 30 min
- 11
While the cake cools, prepare the optional vanilla glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons non-dairy milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until desired consistency is reached. If too thin, add more powdered sugar.
⏱️ 5 min
- 12
Once the cake has cooled, drizzle the vanilla glaze over the top, if desired. Slice into squares and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Layered Coffee Cake with Streusel and Vanilla Glaze
Ingredients
For the Streusel Topping and Filling
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup plant-based butter, cold, cubed
For the Vegan Buttermilk
- 1 cup non-dairy milk, such as almond, soy, or oat
- 1 tablespoon apple cider vinegar
For the Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup plant-based butter, softened
- 1/4 cup plant-based cream cheese, softened
- 2 teaspoons vanilla extract
For the Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with plant-based butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Prepare the streusel: In a medium bowl, combine 1 1/2 cups all-purpose flour, 3/4 cup packed brown sugar, and 1 teaspoon ground cinnamon. Mix with a spoon until well combined. Add 1/2 cup cold, cubed plant-based butter. Using your hands, mix until the mixture resembles coarse crumbs with some larger clumps. Set aside.
⏱️ 10 min - 3
Prepare the vegan buttermilk: In a liquid measuring cup, combine 1 cup non-dairy milk and 1 tablespoon apple cider vinegar. Stir gently and let sit for 5 minutes to curdle.
⏱️ 5 min - 4
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
⏱️ 3 min - 5
In a separate large bowl, using a hand mixer, cream together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 cup softened plant-based butter until light and fluffy. Add 1/4 cup softened plant-based cream cheese and 2 teaspoons vanilla extract, mixing until fully incorporated and smooth.
⏱️ 7 min - 6
Gradually add the dry cake ingredients (from Step 4) and the prepared vegan buttermilk (from Step 3) to the wet ingredients (from Step 5), alternating between the two, starting and ending with the dry ingredients. Mix on low speed or fold with a spatula until just combined and a light, airy batter forms. Be careful not to overmix.
⏱️ 5 min - 7
Spread half of the cake batter evenly into the prepared 8x8 inch baking dish. Sprinkle half of the streusel mixture evenly over the batter.
⏱️ 3 min - 8
Dollop the remaining cake batter over the streusel layer and carefully spread it out to create the second cake layer. Sprinkle the remaining streusel mixture generously over the top of the cake.
⏱️ 4 min - 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 350 - 10
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.
⏱️ 30 min - 11
While the cake cools, prepare the optional vanilla glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons non-dairy milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until desired consistency is reached. If too thin, add more powdered sugar.
⏱️ 5 min - 12
Once the cake has cooled, drizzle the vanilla glaze over the top, if desired. Slice into squares and serve.
⏱️ 3 min