Description

This Vegan Apple Cider Coffee Cake is a delightful fall treat, bursting with warm spices and tender apples. Made with a blend of all-purpose and whole wheat flours, infused with reduced apple cider and aromatic spices like cinnamon, nutmeg, and cardamom, this cake is topped with a buttery crumb topping for the perfect texture contrast. It’s vegan-friendly, moist, and perfect for pairing with your morning coffee or a cozy afternoon tea.

Ingredients

Scale

Cake Batter

1 cup apple cider
2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/3 cup softened vegan butter
1/2 cup raw sugar
1/4 cup brown sugar
2 tablespoons vegan cream cheese
2 teaspoons vanilla extract
1 cup chopped tart apples (Gala and Granny Smith recommended)

Crumble Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup raw sugar
1 teaspoon cinnamon
5 tablespoons softened vegan butter

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Instructions

Preheat and prepare pan: Preheat the oven to 350°F (175°C) and spray an 8×8-inch baking pan with non-stick coconut oil spray to prevent sticking.
Reduce apple cider: In a small saucepan over medium heat, bring 1 cup of apple cider to a boil. Then reduce heat to medium-low and simmer until the cider is reduced to about half its volume, approximately 10 minutes. Remove from heat and set aside to cool.
Make flax eggs: In a small bowl, combine 2 tablespoons flaxseed meal with 6 tablespoons water. Stir well and set aside to thicken, about 5 minutes.
Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom until evenly combined.
Cream vegan butter and sugars: Using a stand mixer or hand-held electric mixer, cream together 1/3 cup softened vegan butter, 1/2 cup raw sugar, and 1/4 cup brown sugar until the mixture is light and fluffy, about 3-5 minutes.
Add wet ingredients: To the creamed mixture, add the flax eggs, 2 tablespoons vegan cream cheese, vanilla extract, and the cooled reduced apple cider. Mix until smooth and creamy.
Combine wet and dry: Gradually add the dry ingredients into the wet ingredients and whisk gently until just combined. Then fold in the 1 cup chopped tart apples, ensuring even distribution.
Prepare crumble topping: In another medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup raw sugar, and 1 teaspoon cinnamon. Cut in 5 tablespoons softened vegan butter with a pastry cutter or fork until the mixture resembles large crumbs.
Assemble and bake: Spread the coffee cake batter evenly into the prepared baking dish. Sprinkle the crumble topping evenly over the batter.
Bake: Place the pan in the preheated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool and serve: Allow the cake to cool completely before slicing and serving. Enjoy warm with a cup of coffee or plant-based milk.

Notes

This apple cider coffee cake is perfect for fall with its warm spices and tender chunks of tart apples.
Using a combination of all-purpose and whole wheat flour adds texture and depth to the cake.
Reducing the apple cider concentrates its flavor; don’t skip this step.
Flax eggs are an excellent vegan substitute for traditional eggs in baking.
Enjoy the cake fresh but it can also be stored in an airtight container for up to 3 days.
Serve alongside your favorite hot beverage for a cozy treat.

Nutrition

Serving Size: 1 slice (assuming 12 slices per cake)
Calories: 410
Sugar: 23.5 g
Sodium: 321 mg
Fat: 26.1 g
Saturated Fat: 12.9 g
Unsaturated Fat: 13.2 g
Trans Fat: 0 g
Carbohydrates: 40.9 g
Fiber: 1.9 g
Protein: 2.8 g
Cholesterol: 0 mg