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Vegan Coffee Cake
I thought it was time to give you a treat with this recipe. Coffee Cake with zero guilt! This recipe is gluten free, refined sugar free, oil free and super delicious. You will be so happy when you sit down in your comfy chair with a piece of this cake and a hot drink. It will warm you up on these cold wintery days!
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Equipment
Ingredients
- 2 Tbsp flax meal, or mixture of flax meal and ground chia
- ½ cup water
- 1 ½ cups almond flour
- 1 ½ cups oat flour
- ½ cup arrowroot powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- 2 cups dates
- 2 cups almond milk , unsweetened, or plant based milk of your choice
Topping
- 3 medjool dates
- ½ cup organic rolled oats
- ½ cup almond flour
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°.
- Mix the flax meal and water together and let sit for a few minutes.
- Mix together dry ingredients.
- Blend dates and almond milk together in blender until smooth.
- Add to dry ingredients and stir well.
- Pour mixture into a 9 inch brownie pan.
- Blend topping ingredients in a blender until crumbly.
- Sprinkle over cake and bake for 45-60 minutes.
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Nutrition info
Calories: 395kcalCarbohydrates: 59gProtein: 10gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 186mgPotassium: 375mgFiber: 8gSugar: 27gVitamin A: 16IUVitamin C: 0.1mgCalcium: 186mgIron: 3mg
24 comments
Gluten and Refined Sugar Free Coffee Cake. Can I used whole wheat flour instead of almond flour.
Yes
Holy YUM!
Made this today…it’s really tasty 😋 and a really light sponge too…amazing without eggs! Just the thing to help curb my sweet tooth!
Thank you for inspiring our family to move to plant-based food! Greetings to your family from ours.
Can i make a muffin with this?
That should work 👍
This is delicious and has a great texture!! I didn’t have time to make the crumble and baked it in a bundt pan. Thank you for sharing!
I’m so glad you like it !
Hi Jill, love your channel! I love all your recipes but I’m concerned with the amount of dates you use. They are full of natural sugar. Does that defeat the purpose of going plant-based while keeping our weight down?
i thought that too…. this is a high glycemic product-even though it is ‘sugar’ free
Just made this and found it very dense and a pudding like consistency. It has a great flavor but expected the coffee cake to be lighter in texture. I used all medjool dates and wonder if I should have used another type date.
I baked this cake today and the flavour is quite nice. But the consistency, like Janet above me says, is rather pudding like. Could it be because of the starch (arrow root/tapioca)? Do you have any tips as to how to get a dryer, more traditionally cake like consistency?
And thank you for the recipe! I just discovered you yesterday via youtube. I’m so happy to have found a oil and refined sugar free recipe blog.
Yes, it’s not a crumbly type of cake, but maybe baking it 5-10 minutes more. You could try a bit let of the tapioca flour if you don’t like the consistency. It might help =)
The same here. It looks to me like it is not done. And I had it in there for 1 1/2 hours. The same with the banana bread. What is wrong??
Jill I cannot tell you enough how much you are so appreciated. Love the recipes my Holiday Stress is over. everything has been so delicious ((for the ones I have tried. I am waiting for some ingredients to arrive so I can make the gluten free Bread. So excited. I am Having the Lentil Loaf for TG dinner, and will have the gravy as well. Sweet Potato pie is on the Menu as well. Again thank you so much for everything. Happy Thanksgiving, And hope your arm recovers quickly.
Thank you Linda =) Have a great Holiday!
Hi Jill
We are very excited to be embarking upon this journey, and your recipes look amazing- excited to try some of them.
However, i am oat intolerant and wondered what you might suggest to use in place of either the oats or oat flour in your recipes
Thank you
I haven’t tried many substituting for the oat flour but you could try rice flour or ground quinoa
Made it today. Ran out of oats so I used buckwheat flour and buckwheat groats instead of rolled oats for the topping. I also put in two mashed bananas 🙂 to fluff up the texture of the cake. It’s amazingly delicious. Thanks so much for sharing these healthy and yummy receipts.
This didn’t work. It was dry and burnt on top and like gelatin on the inside. What a waste of money on some pretty spendy ingredients. All I’m left with is no dates, an empty palette and a pan I need to figure out if I can save.
Your dessert recipes are amazing!.
My nonplant food family ate the coffee cake in 3 days!. We all loved it!
Thanks!
Hi Jill, just to check, there is no coffee ingredient in this cake right? Didn’t see any.
Correct, no coffee