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This vegan coffee cake has light vanilla layers, a gooey cinnamon filling, and a crunchy cinnamon streusel, topped with a sweet icing drizzle. You can even make it ahead of time and sleep in. Serve it on Christmas morning, and it might make everyone forget about the presents (for a while).
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/coffee-cake/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
#veganrecipes #christmasbreakfast #holidaybaking
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This coffee cake is the perfect treat to warm you up on a cold morning
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It has a light crumb, warm cinnamon, and tangy sour cream. But of course, it's totally vegan
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Hey, welcome back to my vegan holiday recipe series. Today I'm going to show you how to make this incredible coffee cake
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that you can make ahead and enjoy on Christmas morning or any day really
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we're gonna need the oven for this one so start by heating it to 350 degrees
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Fahrenheit then we're gonna prepare an 8 by 8 inch pan we want to line it with
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two sheets of parchment paper to help you remove it from the pan but first I'm
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gonna spray the pan with some oil to help the paper stick to the pan and I'm
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also going to clip the paper in place This cake has several layers, but don't worry, they're all super easy
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We're going to start with the cinnamon filling, which is literally just two ingredients
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We're going to take a third of a cup of brown sugar, two teaspoons of cinnamon, and mix that
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all together and set it aside. Next, we're going to make the streusel topping
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So for that, you're just going to mix up three quarters of a cup of all-purpose flour, half
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a cup of brown sugar and two teaspoons of cinnamon And then we going to take five tablespoons of melted vegan butter and mix that in You wanna get everything moist
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but you don't wanna over mix it. You want the mixture to still be a little lumpy like this
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Third, we are going to prepare the cake batter. So we're gonna start with the dry ingredients
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which are two and a quarter cups of all purpose flour, one tablespoon of baking powder
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two teaspoons of cornstarch, and one teaspoon of salt. Then we're gonna mix in the wet ingredients
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So that's one cup of sugar, one cup of vegan sour cream
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quarter cup of non-dairy milk, a third cup of sunflower oil, and half a tablespoon each of apple cider vinegar
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and vanilla extract. If you can't get vegan sour cream where you are
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or it's expensive, it's pretty easy to just make in your blender
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You're just gonna soak one cup of raw cashews and then drain them, and blend those cashews together
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with a third of a cup of water, four teaspoons of apple cider vinegar
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two teaspoons of lemon juice, and a quarter teaspoon of salt. And if you blend that all up
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that should make approximately the one cup that you're gonna need for this recipe
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Okay, so now we just have to assemble the layers and bake it
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So first you're gonna take about half of the cake batter and spread it around the bottom of the pan
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It might not look like we have enough cake batter right now but trust me this is going to rise a lot in the oven But that why you really want to secure that parchment paper so you can spread the batter around evenly Alright and next is the cinnamon filling which I just gonna sprinkle on top and
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try to spread it around as evenly as possible. And then we're gonna take the
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rest of that cake batter and spread it on top of that. And finally we're going
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to sprinkle the streusel on top and just try to spread it out as evenly as you
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can now this is gonna go in the oven for about 45 to 50 minutes when it's done it
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will have risen quite a lot and toothpick should come out clean don't be
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tempted to take it out early even if the toothpick comes out clean because you
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do have those two layers of cake in there and it does take a little while
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for both of them to fully bake while that's baking I'm going to prep some
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icing that we can drizzle on top. This is optional, you don't have to make it, but I like it
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So I'm just going to mix up three quarters of a cup of powdered sugar with an eighth of a teaspoon
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of salt, and then I'm going to add in a tablespoon of non-dairy milk. And you really want to check the
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consistency here. You want to get it thin enough that it can be drizzled, but not so thin that it's
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just going to be absorbed right into the cake. Particularly if you're measuring with cups
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it's easy to either pack that powdered sugar in there or not get enough or whatever
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If your icing is too thick, you can just add like a little splash of almond milk
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in there until it gets to the right consistency Or if it is too thin you can just add about a tablespoon of powdered sugar in there and just keep mixing until you have the consistency that you want If you making this ahead of time like
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let's say for Christmas morning you can go ahead and let the cake cool then just cover it and
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reheat it in the morning but whenever you're ready to serve it we're gonna drizzle the icing it's up
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to you how you want to drizzle it. If you have like a big family and you're gonna serve the whole
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cake on that day you can just drizzle the icing over the whole cake but if you think you're gonna
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have leftovers i would just go ahead and slice the cake and just drizzle the icing over the pieces of
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cake that you're gonna serve this is gonna work out a lot better if you're gonna reheat the cake
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because if you reheat the cake in either the oven or the air fryer with that icing on top of it it's
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just gonna melt right into the cake so it's better to reheat it first and then drizzle the icing on top
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and that's it this is just so perfect for the contrast of this
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light and fluffy cake with the crunchy crumb topping and the cinnamon filling
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and the vegan sour cream in this cake really just balances everything out so
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it is not overpoweringly sweet if you give this a try i would love to hear what you think well that is all i've got for you for this
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one but I will leave a playlist at the end of this video of my vegan holiday
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recipes in case you want more thank you so much for watching and I will catch
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you in the next one
#Cooking & Recipes