This perfect gluten free vegan coffee cake recipe will be the star of your next brunch! Dense and moist with a generous crumb topping and plenty of cinnamon.
Around here, Sundays are usually dedicated to cooking, eating, or shopping for things to cook and eat. I had already planned on getting my hands dirty in the kitchen today, but when Twitter informed me that it was National Coffee Cake Day, things got serious.
Dense and moist with a generous crumb topping and loads of cinnamon flavor, this coffee cake needs to be on the table at brunch.
Side note: be sure to have a fresh pot of coffee ready for when the cake comes out of the oven.
Clark and I looked and looked and looked for a good coffee cake recipe online, planning to selfishly make one for ourselves and not the blog, but none of them impressed us and our precious weekend time was ticking away.
So we went off a recipe that my mom had given me for the coffee cake that I loved to eat while I was growing up, and made some tweaks here and there. Hours later, our entire apartment still smells like cinnamon, coffee, and baking [aka: heaven]. And naturally, the coffee cake found it's way to the blog.
The steps are fairly simple and when all is said and done, the whole cake comes together and is cooling on the counter in about 30 minutes time. Quick, easy, and delicious? You can't beat that.
The only difficult part of the process is waiting for the cake to bake. Just ask Clark.
The batter is going to be pretty thick and sticky and that's what you're looking for. Thick batter = dense and cakey coffee cake.
The best part? After mixing it up, that ooey, gooey, cinnamoney goodness is all over your fingers. Act accordingly.
Lets us know how you get on with the vegan coffee cake recipe in the comments!