Low Sugar Vegan Coffee Cake

Total time1 hr 5 min

Prep time20 min

Cook time40 min

This snacking-cake square starts with a flax egg for binding, then comes together in one bowl with a warm hit of cinnamon running through both the batter and the crumbly streusel on top. Cold vegan butter gets worked into that streusel until it clumps into little golden nuggets, then gets pressed gently over the batter before baking, so every square finishes with a craggy, buttery-tasting topping. A touch of apple cider vinegar and vanilla in the batter keeps the crumb soft and tender, while dairy free milk gives it a moist, pillowy texture that holds up whether you slice it warm or let it cool completely. The parchment sling makes lifting it out of the pan simple, and cutting it into nine neat squares makes it easy to portion out for a low-key brunch spread. It's a genuinely solid pick if you're keeping an eye on added sugar, since the streusel and crumb both lean on spice and technique rather than a sugary punch to carry the flavor. One bite in and the cinnamon-flecked topping is what you'll remember most.

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Ingredients

9 servings

For the flax egg

For the streusel

½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
⅓ cup all-purpose flour
1 ½ tsp ground cinnamon
3 tbsp vegan butter, cold and cut into small pieces

For the cake

1 ½ cups all-purpose flour
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup dairy free milk
⅓ cup vegan butter, melted and cooled slightly
2 tsp apple cider vinegar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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