Description
Enjoy the cozy and comforting flavors of this Vegan Apple Cider Coffee Cake, a perfect treat for fall. This delightful cake features a moist, spiced crumb cake infused with apple cider and topped with a sweet, crunchy crumble. Made without eggs or dairy, it’s a wholesome vegan dessert ideal for pairing with your morning coffee or a warm cup of tea.
Ingredients
Scale
Cake Batter
- 1 cup apple cider
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/3 cup softened vegan butter
- 1/2 cup raw sugar
- 1/4 cup brown sugar
- 2 tablespoons vegan cream cheese
- 2 teaspoons vanilla extract
- 1 cup chopped tart apples (gala and granny smith)
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup raw sugar
- 1 teaspoon cinnamon
- 5 tablespoons softened vegan butter
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray an 8×8-inch baking pan with non-stick coconut oil spray to prevent sticking.
- Reduce Apple Cider: In a small saucepan over medium heat, pour the apple cider and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer until the cider reduces by half, approximately 10 minutes. Remove from heat and set aside to cool completely.
- Make Flax Eggs: In a small bowl, mix the flaxseed meal and water together. Let the mixture sit for a few minutes until it thickens and forms a gel-like consistency, which acts as an egg substitute.
- Mix Dry Ingredients: In a medium bowl, whisk together both flours, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom until evenly combined.
- Cream Butter and Sugars: Using a standing or electric hand-held mixer, beat the softened vegan butter, raw sugar, and brown sugar together until the mixture becomes light and fluffy, about 2–3 minutes.
- Add Wet Ingredients: To the creamed butter and sugars, add the flax eggs, vegan cream cheese, vanilla extract, and the cooled reduced apple cider. Mix until the ingredients are fully incorporated and creamy.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients and whisk until just combined. Gently fold in the chopped tart apples to evenly distribute them throughout the batter.
- Prepare Crumble Topping: In another medium bowl, stir together the all-purpose flour, brown sugar, raw sugar, and cinnamon. Cut in the softened vegan butter with a fork or pastry cutter until the mixture resembles large crumbs.
- Assemble and Bake: Spread the coffee cake batter evenly into the prepared baking dish. Sprinkle the crumble topping evenly over the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake is cooked through.
- Cool and Serve: Allow the coffee cake to cool before slicing. Serve warm or at room temperature alongside your favorite cup of coffee or plant-based milk.
Notes
- This apple cider coffee cake is a perfect autumn treat, combining warm spices and tangy apples for a comforting flavor.
- Using both gala and granny smith apples provides a nice balance of sweetness and tartness.
- Ensure the reduced apple cider is fully cooled before adding to the batter to prevent curdling with the vegan cream cheese.
- The crumble topping adds a delightful crunchy texture that contrasts the soft cake.
- Great served with coffee, tea, or a tall glass of plant-based milk for a delicious breakfast or snack.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 23.5g
- Sodium: 321mg
- Fat: 26.1g
- Saturated Fat: 12.9g
- Unsaturated Fat: 13.2g
- Trans Fat: 0g
- Carbohydrates: 40.9g
- Fiber: 1.9g
- Protein: 2.8g
- Cholesterol: 0mg
