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Strawberry Coconut Almond Coffee Cake (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan

Description

Strawberries offer natural sweetness and flavor to this simple, plant-based coffee cake, which is light in sugar and fat, and packed with whole grain goodness.


Scale

Ingredients

Cake:

Topping:


Instructions

  1. Preheat oven to 350.
  2. Place aquafaba* in a mixer bowl and beat for about 2 minutes, until stiff peaks form. Remove from mixer and gently fold in coconut palm sugar, vanilla, plant-based milk, and oil.
  3. Gently fold in whole wheat flour, all purpose flour, baking powder, and salt (optional), until combined.
  4. Spray a 9 x 9 inch baking dish with non stick cooking spray.
  5. Spread batter in the bottom of the dish.
  6. Arrange sliced strawberries over the batter.
  7. In a small bowl, mix margarine, sugar, cinnamon, oats, coconut and almonds together with a fork to create crumbly texture.
  8. Sprinkle crumbs over strawberries and place in the oven. Bake for about 50-55 minutes, until fork comes out clean and surface is golden brown.
  9. Allow to cool for a few minutes. Slice into 16 squares.

Notes

*Learn how to make aquafaba here.

  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 163
  • Sugar: 7 g
  • Sodium: 24 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 4 g

Keywords: cake, strawberry coffee cake, vegan coffee cake