Vegan Apple Coffee Cake
Good morning and welcome to my first recipe post! This tender apple coffee cake is buttery soft, topped with apples and a warm spice crumb topping. A delicious fall breakfast cake! It’s September and fall is in the air. The crisp evenings are here bringing the summer to a close and the garden harvest is winding down. One of my favorite ingredients are local apples in season. Any and every apple recipe — I am here for it. Soft cake topped with chopped apples and a super crunchy spice crumb topping? Yes please. I present to you, my Vegan Apple Coffee Cake!
Typically a coffee cake is served for breakfast but, if I may, suggest it in the afternoon with a cup of tea or even as dessert. It is THAT good! Anything with a decent crumble is tops in my book.
Ingredients
This coffee cake has all of the best components to create the MOST tender, soft and buttery crumb. Fresh local apples that bake into the perfect bite. A crunchy crumble with warming spices tops the whole lot. Here’s what you’ll need:
- Flour — All purpose flour is essential to the structure of the cake. It’s perfect to support the apple and crumble.
- Baking Powder and Baking Soda — Baking powder and baking soda give lift to the cake.
- Canola Oil — Canola oil keeps the cake moist and tender.
- Granulated Sugar — Granulated sugar sweetens the cake.
- Vegan Yogurt — Vegan yogurt is that secret ingredient that makes the cake extraordinarily moist and soft. This makes the texture similar to a pound cake but with a softer crumb structure. Vegan yogurt does double duty here and acts as an egg replacer to help bind the cake together.
- Vegan Buttermilk — Vegan buttermilk gives the cake a tender texture
- Light Brown Sugar — Light brown sugar adds a deeper rich sweetness to the crumb
- Vegan Butter — Vegan Butter gives the crumb a buttery flavor and crisp crunch
- Cinnamon + Ginger + Nutmeg — These essential warming spices really make the crumble shine.
- Sea Salt + Vanilla Extract — Brings out the flavors
- Apples — The highlight of the Vegan Apple Coffee Cake!
The Best Apples for Baking
My recommendation would be to use your favorite apples! For this recipe you will need 3 medium apples. I love to use produce in season. Try to look for local apples at the store, farmer’s market or head out to the orchard for a day of collecting apples. Also make sure to pick apples that keep their shape once baked, like you would use for an apple pie. My favorites are Jonathan, Braeburn, Northern Spy and Jonagold.
How to Make Vegan Apple Coffee Cake
This cake starts with a fluffy ultra soft vanilla cake. Next add apple chunks to dot the batter. And last but not least, sprinkle the crumble over the top. The Vegan Apple Coffee cake comes together easily.
Vegan Apple Coffee Cake
Ingredients
Crumb Topping
- 1 1/4 c (175g) All Purpose Flour
- 1/3 c (74g) Lt Brown Sugar
- 1/3 c (74g) Granulated Sugar
- 1 1/4 tsp Cinnamon
- 1/4 tsp Ginger
- 1/8 tsp Nutmeg
- 1/8 tsp Sea Salt
- 1/2 c (4oz) Vegan Butter melted
Cake
- 1 1/2 c (214g) All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 lb Apples (3 medium) chopped
- 3/4 c (170g) Granulated Sugar
- 1/2 c Canola Oil
- 2/3 c + 2 Tbs (200g) Vegan Yogurt unsweetened, plain
- 1 tsp Vanilla Extract
- 1/3 c (80ml) Vegan Milk
- 1/2 tsp Apple Cider Vinegar
Icing
- 1/2 c Powdered Sugar
- 1 Tbs Vegan Milk
- 1/4 tsp Vanilla Extract
Instructions
Method
- Preheat oven to 350°F (177°C) and grease a 9" round cake pan or line with parchment paper.
- Prepare the crumb topping: Mix the flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt together in a medium bowl. Pour in melted vegan butter. Using a fork gently mix just until crumbs form and there are no dry bits. Set aside.
- Prepare the cake: Whisk together the flour, baking powder, baking soda, salt and granulated sugar.
- Make vegan buttermilk. Combine vegan milk with apple cider vinegar. Set aside.
- Mix the canola oil, vegan yogurt, vanilla extract and vegan buttermilk in a large bowl.
- Pour the flour mixture into the wet ingredients. Use a spatula to fold together until just combined, careful not to overmix.
- Spread batter into prepared baking pan. Top with chopped apples. Sprinkle over crumb topping.
- Bake for 50-55 minutes. Baking times vary so keep an eye out. The coffee cake is done when a toothpick comes out clean.
- Cool on a wire rack. Allow 30-40 minutes before serving.
- Whisk together icing ingredients and drizzle over cooled coffee cake.
- Cover leftover cake tightly at room temperature for 3 days or store in the refrigerator for 5 days.
I hope you give this recipe a go! It is an essential fall baking recipe in my book. I would love it if you would rate the recipe and leave a comment below! For a peek inside my recent bakes and recipe testing follow along with me http://instagram.com/ritualpastry/ . To learn a bit more about me, see my previous introduction post http://vlr.utb.mybluehost.me/veganbakingblog/ Happy Baking!
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