Best Vegan Coffee Cake Recipe (2024)

FAQs

Why is my vegan cake not fluffy? ›

CAKE NOT RISING

This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

To prevent your vegan cake from crumbling apart, use binding ingredients like flax eggs or applesauce, measure your ingredients accurately, avoid overmixing the batter, and bake at the correct temperature for the recommended amount of time.

Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

Vinegar works a little bit differently from flax and chia; it reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you'll ever have. And no, you won't taste the vinegar—it simply enhances the overall flavour of the cake without distracting from it.

Lack of Eggs: Eggs provide structure, moisture, and leavening in traditional cakes. Vegan cakes typically replace eggs with alternatives like flax eggs, applesauce, or mashed bananas, which may not provide the same lightness and binding properties.

No, coffee cake does not taste like coffee. There is no coffee or caffeine in this cake despite its name. This streusel cake tastes like a lightly sweetened cake and oftentimes has spices like cinnamon and nutmeg.

Why my coffee cake doesn t taste like coffee? ›

Basically, it's a case of not looking at coffee exclusively as a dry ingredient - try adding it to your cake mix in its liquid form. And don't be afraid to keep it nice and punchy, as the rest of the ingredients will dilute the flavor significantly.

You just want the flavor of the coffee, and that's either in liquid coffee or instant coffee that dissolves easily. Espresso is recommended because it's stronger—that is, more coffee flavor for less liquid. If you use coffee, of course, you have to delete that amount of liquid from the recipe.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Classic pairings include a cup of plant-based yogurt, granola, and some freshly-cut fruit. These dishes compliment the sweetness of the coffee cake. Or for a more savory breakfast, you could serve scrambled tofu with a side of roasted vegetables like bell peppers and asparagus.

Boost the flavor of a boxed chocolate cake mix by adding hot water instead of tap. The hot water helps to "bloom" the cocoa (just like adding hot water to coffee grounds). Speaking of coffee, instead of making your cake mix with hot water, try replacing it with strong brewed coffee.

Vegan cakes can sometimes be denser than their non-vegan counterparts due to the absence of certain ingredients that contribute to the structure and texture of traditional cakes. Eggs, in particular, provide leavening, moisture, and binding properties in conventional cakes.

Leavening Agents: Eggs play a crucial role in leavening non-vegan cakes, but in vegan baking, bakers must find suitable alternatives to provide the necessary rise and lightness. Baking powder, baking soda, and vinegar combinations are commonly used to replace the leavening properties of eggs.

There's too much liquid in the batter

However, if you add too much, your vegan cake will turn out dense and stodgy. The fat-to-flour-to-vegan milk ratio has to be perfectly balanced. Too much or too little of one ingredient can cause a baking fail.

Why is my Eggless Cake rubbery? Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour. Overmixing develops tough gluten (elastic protein in flour), while too much flour adds density.