Ingredients and Weight:
For the Cake:
* Non-dairy butter: 1 cup (2 sticks), softened
* Granulated sugar: 1 1/2 cups
* Large eggs: 2
* Almond milk: 1 cup
* Apple cider vinegar: 2 tablespoons
* All-purpose flour: 2 cups
* Ground cinnamon: 1 teaspoon
* Baking powder: 2 teaspoons
* Baking soda: 1/2 teaspoon
* Salt: 1/4 teaspoon
For the Cinnamon Streusel:
* Almond flour: 1 cup
* Non-dairy butter: 1/2 cup (1 stick), softened
* Granulated sugar: 1/2 cup
* Ground cinnamon: 2 teaspoons
Preparation Time:
30 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, cream together the non-dairy butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond milk and apple cider vinegar.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating until just combined. Pour the batter into the prepared baking pan.
- For the cinnamon streusel, combine the almond flour, softened non-dairy butter, granulated sugar, and cinnamon in a small bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs. Sprinkle the streusel evenly over the batter.
- Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and flavorful coffee cake with a tender crumb
- Sweet and aromatic cinnamon streusel topping
- Dairy-free and can be made gluten-free by using gluten-free flour
User Comments:
- "This coffee cake is amazing! It's light, moist, and has the perfect amount of cinnamon. I love the dairy-free streusel topping!"
- "I'm not vegan, but I love this coffee cake. It's so good, you wouldn't even know it's dairy-free!"
- "This is my new favorite breakfast treat! It's so easy to make and it always turns out perfect."
Special Precautions and Tips:
- To make this coffee cake gluten-free, use a gluten-free flour blend.
- If you don't have almond milk, you can substitute any other plant-based milk, such as oat milk or soy milk.
- If the streusel topping starts to brown too much during baking, cover it with aluminum foil.
- Let the coffee cake cool completely before slicing and serving.
