This delicious vegan 1-bowl coffee cake evolved from an attempt to make healthier cinnamon rolls. Why? Who doesn’t love coffee cake? No yeast, proofing, or rolling is required.
The coffee cake is the less fussy cousin of cinnamon rolls. It’s just as delicious and easy to make.
This tender gluten-free cake is naturally sugared and has cinnamon. It’s topped with pecan crumble. We’ll show you exactly how to make it!
Coffee Cake Origins
Coffee cake is not always made with coffee. Coffee cake is a term used to describe a sweet cake eaten with a cup of coffee. It is believed the concept was born in Northern/Central Europe in the 17th Century.
Immigrants from Germany and Scandinavia then brought it to America. In the late nineteenth Century, American bakers added coffee to the batter of the cake, and some modified it to make it denser and cake-like.
This version of the sweet cinnamon treat isn’t traditional, but it is our vegan and gluten-free inspired take.
Vegan Gluten-Free Cake
This cake’s gluten-free base is made from a mixture of almond flour and potato starch. The almond flour gives it a moist, hearty texture, while the potato starch and arrowroot give it a lighter texture. Coconut sugar was used for natural sweetness. Baking powder and baking soda were used to leaven the cake.
We then added apple cider vinegar and dairy-free milk to create a “buttermilk effect” that gives the cake a richer flavor and fluffier texture.
You can use dairy-free yogurt in place of applesauce (we used about half each) to give it a richer texture for a richer, heartier texture. Maple syrup provides sweetness, while vanilla extract adds vanilla flavor and aroma.
After the batter has been prepared, it is spread in a cake pan, and a cinnamon-coconut sugar mixture is added between. Swoon!
Next, the crumble top is made with coconut sugar and pecans. It’s made from gluten-free flour, pecans, maple syrup, cinnamon, and optionally coconut oil. The topping adds a perfect crunch of sweetness to the top.
Ingredients
CRUMBLE TOPPING
- 1/4 cup coconut sugar
- 14 cups Gluten-free Purpose Flour
- Chop three tablespoons of pecans
- 2 tsp. Coconut oil (scoopable and not melted; if oil isn’t available, use more maple syrup or some nut butter).
- 1 tsp Maple Syrup
WET INGREDIENTS
- Use any dairy-free milk you like (we used Almond milk // Coconut, oat, or rice would also work).
- 1 1/2 tsp apple cider vinegar (or lemon juice)
- Use plain yogurt instead of applesauce for a richer cake (we prefer Culina yogurt).
- 1/3 cup maple syrup (or agave nectar)
- 1 tsp pure vanilla extract
DRY INGREDIENTS
- 3 cups Almond flour
- 1 cup starch of potato
- 1/4 cup cornstarch or arrowroot starch
- 1/2 cup coconut sugar
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt (optional)
CINNAMON SWIRL
- 1 tsp of ground cinnamon
- 3 Tbsp coconut sugar
Optional FOR SERVING
- Vanilla Dairy-Free Yogurt (we like Culina)
- Coconut Whipped Cream
- Powdered sugar glaze (recipe with notes)
Instructions
- Preheat oven to 350 degrees F. Grease one springform pan or two round cake pans. The cake will not be as tall if you bake it in a 9×13 pan. Dust the pans with gluten-free flour, and then shake off any excess. Set aside.
- CRUMBLE TOPPING: In a large bowl, combine the coconut sugar, all-purpose gluten-free flour, chopped pecans, coconut oil, and maple syrup. Stir to combine. The texture should be like wet sand. Add more gluten-free powder if it is too wet. If the mixture is too dry, you can add some maple syrup. Transfer the mixture to a small bowl and set it aside.
- LIQUID INTEREST: Measure out the dairy-free milk in a liquid measuring glass. Add vinegar, applesauce, maple syrup, and vanilla. Mix with a whisk/stir. Set aside.
- DRYING INGREDIENTS Add the following ingredients to the large bowl you used earlier: almond flour, cornstarch, arrowroot or cornstarch, coconut sugar, and baking powder.
- Stir with a wooden spatula until all the ingredients are well combined, and there are no large lumps. The batter should be semi-thick but still pourable. If the batter is too wet, add more almond flour or dairy-free liquid if it’s too thick.
- Spread the batter evenly by shaking gently half of it into your pan. Add the cinnamon swirl (coconut and ground cinnamon in an even layer) next.
- Spread the remaining cake batter into an even layer using a wooden spoon. Sprinkle crumble topping evenly on top.
- Bake on the center rack for 40 minutes if you are using a springform 9-inch, 30-35 for two 6-inch cake pans, or 35-40 for a dish 9×13. When a toothpick is inserted in the center and comes out clean, and the edges and top are golden brown, you’ll know that it’s ready.
- Allow to cool in the pan completely before serving. (If using a springform, allow the pan to chill with the ring attached for 15 minutes, then remove it and let the cake cool on a cooling tray). Serve plain or with coconut whip cream, berries, or vanilla dairy-free yogurt (the recipe is in the notes).
- Keep cake at room temperature, covered for up to 2-3 days.
