Description

This Vegan Apple Cider Coffee Cake is a moist and flavorful treat perfect for breakfast or a cozy afternoon snack. Infused with warm spices like cinnamon, nutmeg, cardamom, and allspice, and sweetened naturally with raw and brown sugars, the cake features tender chunks of tart apples and a buttery crumble topping. Made completely vegan using flax eggs and vegan butter and cream cheese, this cake offers a delicious alternative to traditional coffee cakes without sacrificing taste.

Ingredients

Scale

For the Cake

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 used)

For the 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

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C). 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, bring the apple cider to a boil. Then reduce heat to medium-low and simmer until the cider reduces to about half its volume, approximately 10 minutes. Set aside to cool.
Make flax eggs: In a small bowl, mix together 2 tablespoons flaxseed meal with 6 tablespoons water. Let it thicken for a few minutes until it reaches a gel-like consistency.
Mix dry ingredients: In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom. Stir to blend evenly.
Cream vegan butter and sugars: Using a standing mixer or hand-held electric mixer, beat the softened vegan butter, raw sugar, and brown sugar together until the mixture is light and fluffy.
Add wet ingredients: To the creamed butter and sugars, add the flax eggs, vegan cream cheese, vanilla extract, and cooled reduced apple cider. Mix until creamy and combined.
Combine dry and wet mixtures: Gradually add the dry ingredient mixture to the wet ingredients and whisk until just combined. Fold in the chopped apples evenly into the batter.
Prepare crumble topping: In another medium bowl, mix together all-purpose flour, brown sugar, raw sugar, and cinnamon. Cut in the softened vegan butter using a pastry cutter or fingers until the mixture resembles large crumbs.
Assemble cake: Spread the coffee cake batter evenly into the prepared baking dish. Evenly sprinkle the crumble topping over the batter.
Bake: Place the pan in the preheated oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
Cool and serve: Allow the coffee cake to cool before slicing. Serve warm or at room temperature with your favorite coffee.

Notes

Reducing the apple cider intensifies the flavor and prevents excess liquid in the batter.
Flax eggs act as an effective vegan egg substitute binding the cake adequately.
Use a mix of tart apples like Gala and Granny Smith for the best balance of sweetness and tartness.
Ensure the vegan butter and cream cheese are softened to blend smoothly with sugars.
The crumble topping adds a delightful crunchy texture contrasting the moist cake.
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Reheat gently before serving to enjoy a warm slice.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 230
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg