Vanilla cinnamon coffee cake recipe

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  • Yield: 4 (4") coffee cakes, ramekin-size 1(9") coffee cake


For Batter
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon flaxseed meal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup vegan margarine, slightly softened
  • 2 teaspoons vanilla
  • 1 cup soymilk
  • ¼ cup water
For Cinnamon Filling
  • 1 tablespoon vegan margarine, melted
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons cinnamon
For Streusel Topping
  • ½ cup vegan margarine
  • 1 cup all-purpose flour
  • ½ cup sugar
How to Make It
    For Batter
  1. Combine dry ingredients (including sugar) and margarine in a stand mixer with the paddle attachment and mix until margarine is in pea-size chunks. Add wet ingredients and mix until a batter is formed, about 30 seconds.
  2. For Cinnamon Filling
  3. In a small bowl, mix all ingredients until the mixture resembles wet sand.
  4. For Streusel Topping
  5. In a small bowl, combine all ingredients. With a pastry blender or fork, mash the margarine into the flour and sugar until small balls of dough begin to form.
  6. For Powdered Sugar Glaze
  7. In a small bowl, whisk powdered sugar with 2 teaspoons of water, adding more water by drops as needed until the mixture is a thick, pourable consistency.
  8. To Complete
  9. Preheat oven to 350°F. Grease a 9" round cake pan, or 8" square baking dish. Spread half of the Batter into the bottom of the pan with a spatula; then spread a layer of Cinnamon Filling (1⁄3 to ½ cup) on top. Place small dollops of the remaining Batter over the Cinnamon Filling and spread carefully with a spatula. Cover the top of the Batter with the Streusel Topping and add any extra Cinnamon Filling if desired. Bake uncovered for 30 to 35 minutes (25 minutes for the 4" ramekin size), until a toothpick inserted into the center comes out clean. Cool for 10 minutes, drizzle with Powdered Sugar Glaze, and serve warm. Store in a covered container up to 3 days; warm in oven if desired.

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