Vegetarian Vegan Coffee Cake

Total time1 hr 5 min

Prep time20 min

Cook time40 min

This coffee cake stacks a tender cinnamon-spiced crumb with a buttery streusel topping that bakes up golden and just crisp at the edges. A flaxseed gel does the binding work in place of eggs, while a splash of apple cider vinegar reacts with the leaveners to give the crumb its light, springy rise. Brown sugar and cinnamon get worked into cold pieces of fat until they form those irresistible pea-sized streusel clumps, which get scattered thick over the batter before baking. The result is a square of cake with a soft, moist interior and a craggy, sugary top that pulls apart in warm, fragrant pieces. It's an easy one-pan bake that comes together with basic pantry staples, no fussy techniques required. Cut it into nine generous squares and serve it warm with coffee — it's a solid, crowd-pleasing option for a vegetarian brunch table.

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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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