CLASSIC ONE-BOWL VEGAN COFFEE CAKE
This Classic One-Bowl Coffee Cake is the perfect combination of cinnamon and sugar - it pairs perfectly with a morning coffee. It's also vegan and refined-sugar-free which is a huge win in my books!
- 2 ½ cups all-purpose flour
- 2 cups coconut sugar
- 3 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 cup non-dairy milk
- 1 cup full-fat coconut milk
- 2/3 cup oil (neutral tasting)
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
Preheat the oven to 350ºF. Grease a bundt pan and set aside.
In a large bowl, whisk together all the dry ingredients then form a well in the centre.
Pour the non-dairy milk and coconut milk into the well, followed by the remaining wet ingredients.
Gently stir all the wet ingredients together within the well before fully incorporating with the dry ingredients. Be careful not to overmix - some small flour lumps are fine.
Pour half the batter into the bundt pan then sprinkle on a thin layer of coconut sugar followed by cinnamon.
Pour in the remaining batter and bake for 40-45 mins.
Allow the cake to cool for 15-20 minutes before transferring to a cooling rack.