Imagine sinking your teeth into a moist, nutty coffee cake that's not only completely plant-based but also gluten-free - and tastes so incredible that no one would ever guess it's made without traditional ingredients! This revolutionary recipe transforms dietary restrictions into a delectable culinary experience that will have everyone asking for seconds. Perfect for breakfast, brunch, or that mid-afternoon coffee break, this vegan coffee cake proves that healthy eating never has to compromise on flavor or texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/4 cup coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with coconut oil or line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir until the ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in half of the chopped walnuts or pecans into the batter, reserving the remaining nuts for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chopped nuts on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with powdered sugar or drizzle with a simple glaze if desired.
Tips
- Always use fresh gluten-free flour and check its expiration date to ensure the best texture.
- When mixing wet and dry ingredients, be gentle and avoid overmixing to prevent a dense cake.
- Use room temperature almond milk and coconut oil for better ingredient integration.
- For extra moisture, you can add a tablespoon of applesauce to the wet ingredients.
- Toast the nuts before adding them to the batter to enhance their flavor and crunch.
- Check the cake a few minutes before the recommended baking time, as gluten-free bakes can sometimes cook faster.
- Let the cake cool completely before slicing to help it set and maintain its structure.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 0mg
