Eggless Vegan Coffee Cake

Total time1 hr 5 min

Prep time20 min

Cook time40 min

This coffee cake gets its lift from a simple flaxseed gel, whisked with water into a thick, glossy base that binds the batter beautifully. Cinnamon and brown sugar streusel gets worked into coarse, buttery clumps and pressed over the top, so every square comes out with that classic crumbly, golden crown. The cake itself bakes up soft and tender, thanks to a batter built on dairy free milk, melted vegan butter, and a touch of apple cider vinegar for lift. Warm vanilla rounds out the flavor, and the crumb stays moist enough to eat plain or with a cup of coffee alongside. It's an easy one-pan bake that slices into neat squares, and it's a solid pick for an egg free spread. Serve it warm for maximum streusel-melt, or let it cool completely for cleaner cuts.

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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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