Description
This Vegan Almond Coffee Cake with Cream Cheese Swirl is a testament to the creativity and excitement of vegan baking, perfect for a morning pick-me-up or delightful dessert.
Ingredients
- Frangipane Filling:
- Vegan butter
- Granulated sugar
- Almond flour
- All-purpose flour
- Almond milk
- Vanilla or almond extract
- Sea salt
- Almond Streusel:
- All-purpose flour
- Granulated sugar
- Vegan butter
- Vanilla extract
- Sea salt
- Extra frangipane + sliced almonds
- Cream Cheese Swirl:
- Vegan cream cheese
- Brown sugar
- Cornstarch
- Vanilla extract
- Cake Batter:
- Vegan buttermilk
- Vegan butter
- Sugar
- Dairy-free sour cream or yogurt
- Vanilla extract
- Baking powder + baking soda
- Sea salt
- All-purpose flour (or gluten-free 1:1 blend with xanthan gum)
Instructions
- Preheat your oven to 350°F (175°C). Line and grease a 9-inch springform pan.
- Mix almond flour, sugar, melted vegan butter, flour, and almond milk for the frangipane. Stir in vanilla or almond extract and sea salt.
- Combine all-purpose flour, sugar, and melted vegan butter for the streusel. Add vanilla and salt, rub in frangipane for topping.
- Beat vegan cream cheese, brown sugar, cornstarch, and vanilla extract for the cream cheese swirl.
- Whisk vegan butter, sugar, and yogurt in a large bowl. Mix in dry ingredients and vegan buttermilk for cake batter.
- Pour half of the cake batter in the pan, layer with cream cheese, spread frangipane, and top with remaining batter. Sprinkle streusel and almonds.
- Bake for 70–75 minutes until a toothpick comes out clean.
- Cool in the pan for 30 minutes before serving. Dust with powdered sugar if desired.
Notes
Allow the cake to cool completely before slicing to ensure the layers set properly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 70–75 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 300 mg
- Protein: 6 g