The fall is here! It’s time to cozy up under a blanket with a good book, next to the fire, with a slice of this delicious vegan apple cider coffee cake. Sounds like heaven, doesn’t it?
We are super excited to share this classic fall desert with you! This apple cider coffee cake is soft, fluffy, and full of flavor. It pairs perfectly with a nice cup of coffee, hence the name, as well as a hot cup of tea, or a tall glass of your favorite plant milk.
With the addition of apple cider to this recipe, the flavor is taken to a whole new level. The element of tart from the apples balances with the sweetnees of the recipe perfectly. We promise this will be your new favorite coffee cake recipe and a must-have fall dessert staple!
This recipe is part of our challenge series where Jasmine and I go head to head to cook up something tasty. Since we make mostly savory recipes, we thought it would be fun to switch things up and make something sweet. So here we are with this baking challenge! While I made this Vegan Apple Cider Coffee Cake, Jasmine whipped up a Classic Apple Pie, vegan style. It looks like a total work of art, and tasted like one too!
1 cup chopped tart apples (we used gala and granny smith)
For the 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
Preheat oven to 350°F andspray an 8×8-inch baking pan with non-stick coconut oil spray.
In a small saucepan over medium heat, add the apple cider and bring it to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer until the cider reduces to about half, around 10 minutes. Set aside to cool.
Make the flax egg by mixing together the flaxseed meal and water in a small bowl. Set aside to thicken.
In a medium bowl, mix together both flours, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom
With a standing or electric hand-held mixer, cream together the vegan butter, raw sugar, and brown sugar until light and fluffy. Add in the flax egg, vegan cream cheese, vanilla extract, and apple cider and mix until creamy.
Add dry ingredients to wet ingredients and whisk until combined, and then mix in chopped apples. Set aside.
In another medium bowl, prepare the crumble topping. Stir together the all-purpose flour, brown sugar, raw sugar, and cinnamon. Cut in the softened vegan butter until the mixture resembles large crumbs.
Spread coffee cake batter into the prepared baking dish and then evenly sprinkle with crumb topping.
Place into the oven and bake for 30 minutes or until fully cooked through. You will know it is done when you poke the center with a toothpick and it comes out clean.
Cool before serving and enjoy with a nice cup of coffee!
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie