Vegan Apple Coffee Cake (American Style)

Vegan Apple Coffee Cake (American Style)



 When I first came to the UK and was offered a piece of coffee cake, I was pretty shocked to be handed something without a crumbly streusel topping, devoid of cinnamon, and stuffed with instant coffee!  Over time I've gotten used to the dry, often nut filled British 'coffee cake', and enjoy it for its own merits, but it my mind coffee cake will always be moist, spongey, and preferably stuffed with fruit.


This apple coffee cake is an adaptation on one of my favourites which is served up in a small cafe attached to an apple farm in my hometown.  I've definitely cut down on the sugar in this recipe, but the deliciousness remains intact!   

This cake is perfect served with coffee, but doesn't have any coffee powder in it...this is the big difference between American and British coffee cake, although the crumbly topping comes in close second.  It's a very simple, very satisfying recipe, and makes great muffins too.


Vegan Apple Coffee Cake (American Style)

Total time: 1 hour
Serves: Makes 10 chunky pieces 

For the batter:

2 cups white flour
1 cup brown sugar
1 tsp salt
100g melted coconut cream
1 tsp baking powder
1/2 tsp baking soda
3/4 cup almond 'buttermilk'
1/2 tsp apple cider vinegar (for the 'buttermilk')
2 tsp vanilla extract
1 tsp ground cinnamon
1 large or 2 medium baking apples (or Granny Smiths), chopped

Preheat oven to 350F/175C.  Line your cake pan with parchment paper, or oil and flour it.  My square pan is about 10x10 inches.  Mix the 3/4 cup almond milk with 1/2 tsp apple cider vinegar and set aside for at least 5 minutes, or until it starts to curdle.  In a large mixing bowl, combine the coconut cream, sugar, vanilla, cinnamon and the almond 'buttermilk'.  Then add the dry ingredients until just combined - stir in the apples and leave to sit for at least 10 minutes to give the gluten a chance to activate.  Meanwhile, prepare the topping.

For the topping:
2/3 cup brown sugar
2 tbsp flour
1 tsp ground cinnamon
3tbp coconut cream or vegan margarine

Mix the topping ingredients together in a bowl - use your fingers to rub the dry ingredients into the coconut cream, and make sure it is thoroughly combined.  Then spread the topping over the cake, evenly.

Bake for about 30 minutes, or until it passes the clean toothpick test.  Let it cool a bit before serving.  This is fantastic warm from the oven, but also nice cool.

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