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MOIST Vegan Almond Coffee Cake with “Cream Cheese” Filling

Deliciously Moist Vegan Almond Coffee Cake with Cream Cheese Filling

This Moist Vegan Almond Coffee Cake with 'Cream Cheese' Filling is a delightful, guilt-free dessert that's perfect for breakfast or as an afternoon pick-me-up.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 cup Almond Flour No substitutes recommended.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • 0.5 teaspoon Baking Soda Works with baking powder for leavening.
  • 1 teaspoon Almond Extract Use vanilla extract for a different taste.
  • 1 cup Coconut Sugar Can substitute for brown or granulated sugar.
  • 1 cup Dairy-Free Yogurt Unsweetened applesauce can be an alternative.
  • 0.33 cup Melted Coconut Oil Substitute with vegan butter or applesauce for a lower-fat option.
For the Cream Cheese Filling
  • 1 cup Plant-based Cream Cheese Vegan sour cream or other brands may work as substitutes.
For the Streusel Topping
  • 0.5 cup Almond Flour Substitute with other nut flours for variety.
  • 0.25 cup Coconut Sugar Brown sugar is a nice alternative here.
  • 2 tablespoons Melted Coconut Oil Can use vegan butter for a similar consistency.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • rubber spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with coconut oil or a non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and coconut sugar until evenly combined.
  3. In a separate bowl, mix the dairy-free yogurt, melted coconut oil, and almond extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Spread half of the batter evenly into the prepared springform pan, then add the creamy filling. Dollop the remaining batter over the top.
  6. In a small bowl, combine the almond flour, coconut sugar, and melted coconut oil for the streusel topping, and sprinkle it over the batter.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, cool the cake in the pan for 15 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gCalcium: 2mgIron: 6mg

Notes

For best results, avoid overmixing and ensure proper cooling to maintain moisture. Can be adapted with different toppings as desired.

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