Wondering how to veganize a coffee cake recipe? In this blog post I share with you how to easily substitute eggs, milk, and even oil in a traditional coffee cake recipe. The result is a much more delicious and healthier version of coffee cake that is suitable for your oil-free, plant-based, vegan diet.
On my other site, VintageCookbookLover.com, I’ve been sharing a variety of veganized vintage recipes, including lots of vegan baking recipes.
More veganized vintage recipes:
- Veganized Vintage Recipe: Zucchini Bread from Betty Crocker’s Cookbook (1983)
- Veganized Vintage Recipe: Sweet Blueberry Muffins
- Veganized Vintage Recipe: White Nut Loaf from Betty Crocker (1942)
How to veganize a coffee cake recipe
Veganizing a coffee cake recipe is very easy. Here’s what I’ve substituted in place of the dairy, eggs and oil in the 1953 Better Homes & Gardens Cook Book recipe for Coffee Cake.
- To substitute the egg I use 1 teaspoon ground chia or flax seeds + 1/4 cup water.
- To substitute the milk, use equal measure plant milk.
- To substitute the shortening, use equal measure ground nut butter, such as peanut butter.
The result was a very delicious, moist and crumbly coffee cake. You can also add your favorite flavorings to this recipe, such as orange zest and extract, blueberries, or fruit preserves. I choose to keep it simple because I wanted to try the recipe as it was originally printed.
I’m happy I did because it was really delicious as just a simple, plain coffee cake. And, to answer your likely question, no there is no coffee in coffee cake. This type of quick bread pairs very well with coffee which is where it gets its name 🙂
Vegan Coffee Cake (oil-free, whole grain)
Makes 1 8″x8″x2″ square vegan coffee cake
Ingredients
Coffee cake ingredients:
- 1 teaspoon ground chia or flax seeds
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup plant milk
- 2 tablespoons nut butter (such as peanut butter)
- 1 cup whole wheat flour, sifted then measured
- 2 teaspoons baking powder
- 1/2 teaspoons salt
Crumble topping ingredients:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon nut butter (such as peanut butter)
- 1 tablespoon whole wheat flour
- 1/2 cup chopped nuts, such as walnuts or brazil nuts
Directions:
- Combine ground chia or flax seeds, plant milk, and peanut butter in a blender and blend until creamy. Add sifted flour with baking powder and salt. Mix well and pour into a paper-lined 8x8x2-inch baking pan.
- Combine brown sugar, cinnamon, whole wheat flour, and peanut butter in a small baking dish. Use your fingers to rub peanut butter into dry mixture. Add broken nuts and mix well. Sprinkle crumble mixture over batter. Bake in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Cool for 10 minutes before slicing.
Print this recipe by visiting the original post on my other site, VintageCookbookLover.com >
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