Oh my gosh, you have to try this Vegan Maple Brown Sugar Coffee Cake! It’s my absolute go-to when I want something sweet but still want to keep it plant-based. The first time I made it, I couldn’t believe how moist and tender it turned out – that perfect crumbly texture with pockets of rich maple and caramelized brown sugar flavors. And the best part? No one ever guesses it’s vegan! Whether you’re serving it for a cozy weekend breakfast or as an afternoon treat with coffee, this cake hits all the right notes. Trust me, even your non-vegan friends will be begging for seconds.
Why You’ll Love This Vegan Maple Brown Sugar Coffee Cake
Let me tell you why this cake has become a staple in my kitchen—and why it’ll be in yours too:
- Unbelievably moist: Thanks to that magical combo of maple syrup and almond milk, every bite melts in your mouth.
- Easy-peasy: No fancy techniques here—just mix, bake, and enjoy. Perfect for lazy Sunday mornings.
- 100% dairy-free: But you’d never know it! The rich brown sugar and maple flavors steal the show.
- Versatile: Equally at home on your breakfast table as it is with an evening cup of tea.
Seriously, what’s not to love?
Ingredients for Vegan Maple Brown Sugar Coffee Cake
Okay, let’s talk ingredients! I’ve found that using the right stuff makes all the difference with vegan baking. Here’s exactly what you’ll need – I like to group everything on my counter before I start so I don’t forget anything!
Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled, please don’t pack it!)
- 1/2 cup packed brown sugar (dark brown gives the best flavor)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup vegan butter, softened (I use the stick kind, not tub)
- 1/4 cup pure maple syrup (the real stuff – it matters!)
- 1 cup almond milk, room temperature
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
See? Nothing too crazy – just good, simple ingredients that work together perfectly.
Equipment You’ll Need
You probably have everything already! Here’s what I grab from my kitchen:
- 9-inch round baking pan (square works too)
- Two mixing bowls (one for wet, one for dry ingredients)
- Whisk and spatula
- Measuring cups and spoons
That’s it – no fancy gadgets required. Just the basics!
How to Make Vegan Maple Brown Sugar Coffee Cake
Alright, let’s get baking! This recipe comes together so easily – just follow these simple steps and you’ll have the most delicious vegan coffee cake in no time. I promise it’s foolproof!
Step 1: Prepare the Wet Ingredients
First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s work some magic with our wet ingredients. Grab your almond milk and apple cider vinegar – when you mix these together, they’ll create a quick “buttermilk” that gives the cake amazing texture. Let it sit for about 5 minutes until it gets slightly bubbly.
Now, take your softened vegan butter (not melted!) and brown sugar. Cream them together until they’re light and fluffy – this should take about 2 minutes with a hand mixer or 3 minutes by hand. You’ll know it’s ready when the mixture looks like wet sand and has lightened in color. Then whisk in the maple syrup and vanilla until everything’s beautifully combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, and salt. I like to sift them together to make sure there are no lumps (especially with the brown sugar we’ll add later). This step is crucial for even rising!
Now, here’s the fun part – alternate adding your dry ingredients and the almond milk mixture to the butter-sugar mixture. Start and end with the dry ingredients, mixing just until combined after each addition. The batter should be thick but pourable – if it looks a bit lumpy, that’s perfect! Overmixing is the enemy of tender cake.
Step 3: Bake and Cool
Pour that gorgeous batter into your greased 9-inch pan (I like to give mine a quick spray with cooking oil just to be safe). Smooth the top with a spatula, then pop it in the oven for 30-35 minutes.
The cake is done when it’s golden brown on top, pulls away slightly from the edges, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Resist the urge to open the oven door too early – patience pays off here!
Let it cool in the pan for about 10 minutes before transferring to a wire rack. I know it’s tempting, but try to wait at least 15 minutes before slicing – this helps the texture set perfectly. The wait will be worth it when you taste that first warm, maple-kissed bite!
Tips for Perfect Vegan Maple Brown Sugar Coffee Cake
After making this cake more times than I can count, here are my foolproof tips for absolute perfection:
- Quality maple syrup makes all the difference – Skip the pancake syrup and splurge on the real stuff. That deep, caramel-like flavor can’t be faked!
- Stop mixing when you see the last flour streaks – A few lumps are fine! Overmixing leads to tough, dense cake.
- Start checking at 25 minutes – Ovens vary, and nothing’s worse than overbaked cake. Look for that perfect golden top.
- Let it cool properly – I know it’s hard, but that 15-minute wait lets the flavors and texture settle beautifully.
Follow these, and you’ll have bakery-worthy results every time!
Ingredient Substitutions
Ran out of something? No worries – I’ve tested all sorts of swaps for this cake! Coconut oil works great instead of vegan butter (use refined for neutral flavor), though your cake might be slightly denser. Oat milk swaps perfectly for almond milk – just avoid the super thick barista versions. And in a pinch, white sugar with a tablespoon of molasses mimics brown sugar’s depth. Just promise me you’ll never skip the real maple syrup – that’s one ingredient that really makes this cake shine!
Serving and Storing Vegan Maple Brown Sugar Coffee Cake
Oh, you’re gonna love this part – serving this cake warm is absolute magic! I always sneak a slice straight from the pan (careful, it’s hot!) because that’s when the maple and brown sugar flavors really sing. For extra indulgence, drizzle a little extra maple syrup on top while it’s still warm – trust me on this!
Leftovers? Ha – good luck having any! But if you do, store them in an airtight container at room temperature for up to 3 days. The cake stays surprisingly moist thanks to all that maple goodness. You can also freeze slices wrapped tightly in plastic for up to 2 months – just thaw overnight and warm slightly before serving.
Nutritional Information
Just so you know what you’re enjoying (because let’s be real – we’re all going back for seconds!), here’s the nutritional breakdown per slice. Remember, estimates vary based on your specific ingredients:
- Calories: 250
- Sugar: 18g
- Fat: 8g
- Protein: 3g
Not bad for something this delicious, right? Now go enjoy that cake guilt-free!
FAQs About Vegan Maple Brown Sugar Coffee Cake
Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!
Can I use regular milk instead of almond milk?
Absolutely! While I love almond milk for its neutral flavor, any milk will work here. Just skip the vinegar if using dairy milk since we only added it to mimic buttermilk. The texture might be slightly different, but the flavor will still be fantastic.
How do I freeze this coffee cake?
Freezing is a breeze! I like to cut cooled slices, wrap each tightly in plastic wrap, then place them in a freezer bag. They’ll keep beautifully for up to 2 months. To serve, just thaw overnight on the counter or warm briefly in the microwave – tastes just-baked!
Why does my cake sometimes sink in the middle?
This usually happens if we sneak a peek too early – that rush of cold air makes the cake collapse. Wait until at least the 25-minute mark before checking! Also, make sure your baking powder and soda are fresh – they lose their oomph over time.
Can I make this gluten-free?
I’ve had great success with a 1:1 gluten-free flour blend (look for one with xanthan gum already added). The texture will be a tad denser, but still delicious. Just mix gently since GF flours can get gummy if overworked.
Still have questions? Drop them in the comments – I’m happy to help troubleshoot!
Share Your Thoughts
Made this cake? I’d love to hear how it turned out! Leave a comment below or tag me on social – your feedback makes my day!
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Vegan Maple Brown Sugar Coffee Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan coffee cake with maple and brown sugar flavors, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup vegan butter
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
- Mix almond milk and apple cider vinegar. Let sit for 5 minutes.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream vegan butter and brown sugar. Add maple syrup and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use pure maple syrup for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
