Vegan Coffee Cake Recipe

You’ll look forward to your afternoon cuppa with a slice of this tender coffee cake served alongside! The topping is extra nutty thanks to fragrant pecans and almond flour, and the moist cake uses an egg replacement made with flax, plus a trio of gluten-free flours to keep the texture light. A splash of coffee grounds in the batter gives you a little extra buzz, too.

Vegan Coffee Cake

Yield: 1 9-inch cake
Active Time: 15 minutes
Total Time: 50 minutes

Ingredients

For the topping:
1 cup pecans
½ cup almond flour
¼ cup coconut sugar
2 teaspoons ground cinnamon
¼ cup coconut oil, melted

For the cake:
2 ½ cups almond flour
½ cup tapioca flour
¼ cup coconut flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons ground flaxseed
1 cup water
⅓ cup coconut oil, melted
⅓ cup maple syrup
½ cup Kicking Horse Hola Ground Coffee, Light Roast, brewed
1 teaspoon vanilla extract

Instructions

Make the topping:
Add pecans, almond flour, coconut sugar, and cinnamon to a food processor; pulse until pecans are mostly ground. Add coconut oil, then continue processing until fine and crumbly.

Make the cake:
Preheat the oven to 325°F and line a 9-inch square pan with parchment paper, overlapping the sides. In a medium bowl, whisk almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt.

In a large bowl, whisk flaxseed and water; let sit 5 to 7 minutes, until thickened. Add coconut oil, maple syrup, coffee, and vanilla; whisk until combined. Add dry ingredients to the bowl with the wet ingredients and stir until combined. Pour batter into pan and sprinkle the pecan mixture over the top. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cake cool on a wire rack before slicing and serving. Store in an airtight container at room temperature for up to 5 days.

Recipe credit: Angela Gaines