1-Bowl Vegan Coffee Cake (GF, Oil-Free)
Fluffy, tender coffee cake with a perfect crumb that’s easy to make (1 bowl!), naturally sweetened, vegan, and gluten-free. Laced with cinnamon sugar and topped with cinnamon pecan crumble!
Ingredients
Crumble Topping
- 1/4 cup coconut sugar
- 1/4 cup gluten-free all purpose flour
- 3 Tbsp chopped pecans
- 2 tsp coconut oil scoopable, not melted // if oil-free just sub more maple syrup or a little nut butter
- 1 tsp maple syrup
Wet Ingredients
- 3/4 cup unsweetened dairy-free milk we used almond milk // coconut, oat, or rice should also work
- 1 ½ tsp apple cider vinegar or lemon juice
- 1/3 cup unsweetened applesauce or sub plain dairy-free yogurt for richer cake // for yogurt we prefer Culina
- 1/3 cup maple syrup or agave nectar
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour not meal // we prefer Wellbee’s brand
- 1 cup potato starch not flour
- 1/4 cup arrowroot starch or cornstarch
- 1/2 cup coconut sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1/4 tsp salt optional
Cinnamon Swirl
- 1 tsp ground cinnamon
- 3 Tbsp coconut sugar
For Serving (Optional)
- Vanilla Dairy-Free Yogurt we like Culina
- Coconut Whipped Cream
- Powdered Sugar Glaze recipe in notes
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9×13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
Crumble Topping
- To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
Liquid Ingredients
- In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
Dry Ingredients
- To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.
- Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
- Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
- Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
- Bake on center rack for ~40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9×13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
- Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze (recipe in notes).
- Store cake covered at room temperature for 2-3 days.
- Notes
- *For optional glaze combine 1 cup (112 g) sifted organic powdered sugar, 1/2 tsp vanilla extract, and 1-2 Tbsp (15-30 ml) dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over cake once cooled.
