Dairy Free Vegan Coffee Cake

Total time1 hr 5 min

Prep time20 min

Cook time40 min

This snacking-cake situation is exactly what a lazy Sunday morning calls for: a tender, spiced crumb topped with a thick, buttery-tasting streusel that clumps up into golden, cinnamon-sugar pockets. The batter comes together in one bowl with a flax egg doing the binding work, so there's no fussing over multiple mixing stages before it hits the oven. A splash of apple cider vinegar reacts with the baking soda to give the cake real lift and a soft, springy texture, while vanilla rounds out the flavor underneath all that cinnamon-brown-sugar topping. Everything bakes up in a single 8x8 pan and cuts into nine neat squares, perfect for a brunch spread or an afternoon coffee break. It's a genuinely solid option for a dairy free kitchen, no asterisks needed, and it reheats beautifully if you want that streusel warm and fragrant again the next day.

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Ingredients

9 servings

For the flax egg

For the streusel

½ cup packed light brown sugar
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
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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