Description
A guilt-free, plant-based almond coffee cake that’s moist, fluffy, and perfect for brunch.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour (gluten-free if needed)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1/4 cup vegan cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup frangipane
- 1/2 cup chopped almonds
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix almond milk, vegetable oil, vanilla extract, and vegan cream cheese until smooth.
- Combine the wet mixture with the dry ingredients and stir gently until just combined.
- Spread half of the batter into the prepared pan, add a layer of frangipane, and top with remaining batter.
- In a separate bowl, mix chopped almonds, brown sugar, flour, and cinnamon for the streusel topping and sprinkle over the batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean and the cake is golden brown.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the vegan cream cheese is at room temperature before mixing.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg