Eggless Applesauce Coffee Cake (no sour cream or butter)
Moist and fluffy, this eggless coffee flavored cake is topped with a crisp cinnamon streusel. Naturally vegan and made without sour cream or butter.
Servings 16 slices
Calories 101kcal
Equipment
Ingredients
For streusel
- ¼ cup pecans chopped
- ¼ cup oat flour (use gluten-free if needed)
- ¼ cup sugar (or other granulated sweetener of choice)
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon powder
For coffee cake
- 1 ¼ cup oat flour (use gluten-free if needed)
- ½ cup almond flour
- ½ cup coconut sugar *
- 1 tablespoon instant coffee powder
- 2 teaspoon baking powder
- ½ cup applesauce
- ½ cup plant milk **
Instructions
- Preheat oven to 350F/180C.
- Make streusel topping by combining all ingredients (pecans, oat flour, sugar and cinnamon powder). Set aside.
- In a large mixing bowl, add in all dry ingredients. (Oat flour, almond flour, coconut sugar, coffee granules and baking powder.) Stir until everything is well combined.
- Add almond milk and applesauce into the bowl. Mix well until everything is well incorporated.
- Pour the batter into a 8x8 square baking pan that have been greased or lined with parchment paper. Using a spatula, smooth out the edges. Sprinkle streusel evenly on top.
- Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the middle.
- Let it cool for 10-15 minutes in the pan before slicing and serving.
Notes
*Coconut sugar - Feel free to use other granulated sugar in place like white or brown sugar. You can also use sugar substitutes, preferably erythritol.
**Milk - Any kinds of plant based milk will work with the exception of coconut milk due to its strong flavor.
Measuring flour - It is recommended to measure your flour using a food scale. Or, the next best practice is to spoon flour into your measuring cups, then level off excess. Do no scoop it out directly from the bag using your cups!
Storing - Let coffee cake cool completely before storing it in a sealed container. It can be stored in room temperature for 2-3 days and in the fridge for up to a week. You can even freeze for up to 3 months.
Reheating - If reheating coffee cake from frozen, let it defrost completely in the fridge overnight. You can then either reheat it in the microwave for 15-30 seconds, or in the oven at 180C / 350F for 5-8 minutes.
Reheating - If reheating coffee cake from frozen, let it defrost completely in the fridge overnight. You can then either reheat it in the microwave for 15-30 seconds, or in the oven at 180C / 350F for 5-8 minutes.
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg