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Vegan coffee cake on a large plate, drizzled with glaze, ready to slice.

Vegan Coffee Cake (Gluten-Free, Oil-Free)

Print Recipe
Make a rich, moist, luscious vegan coffee cake that is also gluten-free and oil-free. Topped with a cinnamon crumble and drizzled with a sweet glaze, this coffee cake is a decadent breakfast or dessert.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 505
Author Elizabeth

Ingredients

Cake

  • 3 Tablespoons Ground Flaxseed + 6 Tablespoons Water
  • 1 Cup Maple Syrup
  • ¾ Cup Cashew Butter
  • ¼ Cup Unsweetened Soy Milk
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Oat Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Salt

Crumble Topping

  • 1 ½ Cups Almond Flour
  • 6 Tablespoons Oat Flour
  • 3 Tablespoons Maple Syrup
  • 1 Tablespoon Cinnamon
  • ½ Teaspoon Salt

Optional Glaze

  • ¼ Cup Maple Syrup
  • 3 Tablespoons Nut Butter
  • 2 Tablespoons Non-Dairy Yogurt or Sour Cream
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Kosher Salt

Instructions

  • Preheat the oven to 350°F. Line a 9" cake pan or an 8"×8" square brownie pan with parchment paper.
  • In a small bowl, mix the flax egg. Set aside.
  • Make the cake. In a large mixing bowl whisk together the maple syrup and cashew butter.
  • Add the flax egg, non-dairy milk, and vanilla. Mix until just combined.
  • Add the dry ingredients and stir until combined.
  • Pour into the prepared pan. Set aside.
  • Make the topping. In a medium bowl, combine the almond flour, oat flour, maple syrup, cinnamon, and salt. Use a fork to mix only until just combined.
  • Sprinkle the topping topping mixture over the top, ensuring it is evenly distributed.
  • Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean and the cake feels firm in the center. Let cool on a wire rack for about 10 minutes.
  • Make the glaze. In a medium bowl, whisk the maple syrup, nut butter, yogurt/sour cream, cinnamon and salt.
  • Drizzle the glaze over the cake. Slice and serve.

Nutrition

Calories: 505kcal | Carbohydrates: 55g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 431mg | Potassium: 315mg | Fiber: 6g | Sugar: 25g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 167mg | Iron: 3mg