Description
A tender, spiced vegan coffee cake layered with cinnamon sugar and topped with maple pecan streusel—perfect for breakfast, dessert, or coffee time.
Ingredients
Cinnamon Sugar Swirl:
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup chopped pecan halves
- 2 tbsp pastry flour
- 1 tbsp ground cinnamon
Maple Pecan Streusel:
- ½ cup brown sugar
- ¼ cup pastry flour
- 1 tbsp ground cinnamon
- 3 tbsp melted vegan butter
- ¼ tsp maple extract
- ½ cup chopped pecan halves
Maple Cake:
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- ½ cup melted vegan butter (or neutral oil)
- ⅓ cup unsweetened applesauce
- ¼ cup white sugar
- ¼ cup maple syrup
- 1 tsp maple extract
- 2½ cups pastry flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350°F. Grease or line an 8×8-inch pan.
- Mix cinnamon sugar swirl and streusel topping in separate bowls.
- Combine milk and vinegar; let sit. Add butter, applesauce, sugars, and maple extract.
- Whisk dry ingredients, then combine with wet until just mixed.
- Layer half the batter, sprinkle swirl, top with remaining batter and streusel.
- Bake 40–45 mins. Cool before slicing.
Notes
- Use parchment paper for easy removal.
- Let cool 20 minutes before serving for clean slices.
- Freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes