The sweet, buttery aroma of freshly baked coffee cake is a treat that many of us can’t resist. But for those following a vegan lifestyle, traditional coffee cake recipes can be a challenge. Fear not, dear bakers, for we’ve got you covered. In this article, we’ll take you through the process of making a delicious vegan coffee cake that’s sure to satisfy your cravings.
Understanding Vegan Baking
Before we dive into the recipe, it’s essential to understand the basics of vegan baking. Vegan baking is all about substituting animal-derived ingredients with plant-based alternatives. This means replacing eggs, dairy milk, and honey with ingredients like flaxseed, almond milk, and maple syrup.
The Role of Eggs in Baking
Eggs play a crucial role in traditional baking, serving as a binder, leavening agent, and moisture source. In vegan baking, we need to find alternatives that can replicate these functions. Some popular egg substitutes include:
- Flaxseed: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a flaxseed “egg.”
- Chia seeds: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to create a chia “egg.”
- Mashed banana: One ripe mashed banana can be used as a replacement for one egg.
- Silken tofu: Use 1/4 cup of silken tofu (blended until smooth) as a replacement for one egg.
The Importance of Non-Dairy Milk
Non-dairy milk is another essential ingredient in vegan baking. Some popular options include:
- Almond milk
- Soy milk
- Coconut milk
- Oat milk
- Rice milk
When choosing a non-dairy milk, consider the flavor and consistency you want to achieve in your coffee cake. For example, almond milk is a popular choice for its subtle nutty flavor and light texture.
Ingredients and Equipment
Now that we’ve covered the basics of vegan baking, let’s move on to the ingredients and equipment you’ll need to make our vegan coffee cake recipe.
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup non-dairy milk
- 1/2 cup canola oil
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 flaxseed “egg” (see above)
- 1 cup chopped walnuts (optional)
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold non-dairy butter (such as Earth Balance), cut into small pieces
- 1 teaspoon cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Electric mixer (optional)
- Whisk
- Rubber spatula
- Pastry blender (optional)
Instructions
Now that we have our ingredients and equipment, let’s move on to the instructions.
Preparing the Cake
- Preheat your oven to 350°F (180°C). Grease the 9×13-inch baking dish with non-dairy butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the non-dairy milk, canola oil, and vanilla extract.
- Add the flaxseed “egg” to the wet ingredients and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped walnuts, if using.
Preparing the Streusel Topping
- In a small bowl, whisk together the flour, sugar, and cinnamon.
- Add the cold non-dairy butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Assembling and Baking the Coffee Cake
- Pour the cake batter into the prepared baking dish.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake the coffee cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the coffee cake from the oven and let it cool in the pan for 10 minutes.
Preparing the Glaze
- In a small bowl, whisk together the powdered sugar, non-dairy milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled coffee cake.
Tips and Variations
- To add an extra layer of flavor to your coffee cake, try adding a teaspoon of cinnamon or nutmeg to the cake batter.
- If you prefer a crumblier streusel topping, use less non-dairy butter and add more flour.
- To make a gluten-free coffee cake, replace the all-purpose flour with a gluten-free flour blend.
- Experiment with different types of non-dairy milk to find the one that works best for you.
Conclusion
Making vegan coffee cake is easier than you think. With a few simple substitutions and a little creativity, you can create a delicious and satisfying treat that’s perfect for breakfast, brunch, or snack time. Whether you’re a seasoned baker or just starting out, we hope this recipe has inspired you to get baking and indulge in the sweetness of vegan coffee cake.
What is vegan coffee cake, and how does it differ from traditional coffee cake?
Vegan coffee cake is a plant-based version of the classic breakfast or brunch treat, made without any animal-derived ingredients such as eggs, dairy milk, or honey. Instead, vegan coffee cake recipes use alternative ingredients like plant-based milk, vegan butter or oil, and egg replacers like flaxseed or aquafaba. This makes it a great option for those following a vegan diet or lifestyle.
The main difference between vegan and traditional coffee cake is the substitution of these key ingredients. However, the overall texture, flavor, and appearance of vegan coffee cake can be remarkably similar to its traditional counterpart. With the right combination of ingredients and techniques, vegan coffee cake can be just as moist, flavorful, and satisfying as the original.
What type of non-dairy milk is best for making vegan coffee cake?
The choice of non-dairy milk for vegan coffee cake depends on personal preference and the desired flavor profile. Some popular options include almond milk, soy milk, coconut milk, and oat milk. Almond milk and soy milk are good choices for a lighter, more neutral flavor, while coconut milk adds a richer, creamier texture. Oat milk is another popular option, offering a subtle sweetness and velvety texture.
When selecting a non-dairy milk, consider the other ingredients in your recipe and how they will interact with the milk. For example, if using a sweetener like maple syrup, you may prefer a milder milk like almond or oat milk to avoid an overly sweet flavor. Experiment with different milks to find the one that works best for your vegan coffee cake recipe.
Can I use gluten-free flours to make vegan coffee cake?
Yes, it is possible to make vegan coffee cake using gluten-free flours. However, gluten-free baking can be more challenging due to the absence of gluten, which provides structure and texture to traditional baked goods. To achieve the best results, use a combination of gluten-free flours like almond flour, coconut flour, or rice flour, and consider adding xanthan gum or guar gum to help with texture and binding.
When substituting gluten-free flours, keep in mind that the ratio of flours may need to be adjusted, and the liquid content may need to be increased. Additionally, gluten-free baked goods can be more dense and prone to crumbling. To combat this, use a combination of sugar and liquid ingredients to help retain moisture, and don’t overmix the batter.
How do I replace eggs in a vegan coffee cake recipe?
There are several options for replacing eggs in vegan coffee cake recipes, including flaxseed, chia seeds, aquafaba, mashed banana, and commercial egg replacers. Flaxseed and chia seeds work by absorbing liquid and expanding to create a gel-like texture, while aquafaba uses the protein and starches in chickpea brine to create a meringue-like texture. Mashed banana adds moisture and natural sweetness, while commercial egg replacers provide a convenient and easy-to-use solution.
When using any of these egg replacers, follow the package instructions or recommended ratios for substitution. For example, flaxseed typically requires 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to replace one egg. Experiment with different egg replacers to find the one that works best for your vegan coffee cake recipe.
What is the best way to store and freeze vegan coffee cake?
Vegan coffee cake can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap or aluminum foil. For longer storage, consider refrigerating or freezing the coffee cake. To refrigerate, wrap the coffee cake tightly and store in the refrigerator for up to 5 days. To freeze, wrap the coffee cake tightly in plastic wrap or aluminum foil and place in a freezer-safe bag for up to 2 months.
When freezing, it’s best to freeze the coffee cake before glazing or topping, as these can become soggy or discolored during the freezing process. To thaw, remove the coffee cake from the freezer and let it sit at room temperature for several hours or overnight in the refrigerator. Once thawed, glaze or top as desired.
Can I customize the toppings and fillings for my vegan coffee cake?
One of the best things about vegan coffee cake is the ability to customize the toppings and fillings to suit your tastes. Consider using different types of sugar, spices, or extracts to create unique flavor combinations. For toppings, try using chopped nuts, shredded coconut, or dried fruit to add texture and flavor. For fillings, experiment with different types of jam, preserves, or nut butters to create a sweet and satisfying surprise.
When customizing your vegan coffee cake, keep in mind the overall flavor profile and texture you’re aiming for. For example, if using a sweet filling, you may want to reduce the amount of sugar in the batter. Similarly, if using a crunchy topping, you may want to adjust the texture of the batter to provide a nice contrast.
Is vegan coffee cake suitable for people with common food allergies or intolerances?
Vegan coffee cake can be a great option for those with common food allergies or intolerances, depending on the ingredients used. Since vegan coffee cake is dairy-free and egg-free, it’s a good choice for those with lactose intolerance or egg allergies. However, some recipes may include common allergens like nuts, soy, or gluten, so it’s essential to read labels carefully and choose ingredients wisely.
If baking for someone with a specific allergy or intolerance, consider using alternative ingredients to accommodate their needs. For example, use gluten-free flours for those with gluten intolerance or substitute nuts with seeds for those with tree nut allergies. Always communicate with the person about the ingredients used and take necessary precautions to avoid cross-contamination.