Dairy-Free Cinnamon Streusel Coffee Cake

 Story time: last week I started craving coffee cake.

I grew up with my Mom's amazing bisque based coffee cake, full of lava-holes of gooey cinnamon sugar "booyah" - a family classic. I'm not able to use Bisquik anymore for different reasons, so I had to find another recipe. I was pretty certain I had a recipe somewhere, so as I nursed my baby I scoured my Pinterest pins, then 4 of my recipe books, before finally realizing I was wrong and hunting for a good recipe on Pinterest that I could convert.

I finally found one, made a few quick notes, and jumped into making the cake. I haven't quite worked out the kinks - I think next time I'll try purposefully swirling the cinnamon sugar into the cake batter, or maybe make them into cupcakes, but I honestly loved having it sort of thin in a big pan!

I made it Saturday night with the intention of having it for Sunday breakfast with scrambled eggs. I ended up eating some Saturday night, we had it for breakfast AND post-church snack on Sunday, and we've been picking at it all day today so... it's nearly gone haha. It's delicious.

I typed up the recipe with the instructions for a 9" round pan and for a 9"x13" cake pan, so whatever you use let me know how you like it!

Here is a link to the printable recipe, and the recipe is also in the blog post followed by recipe notes!

DF Cinnamon Streusel Coffee Cake

Preheat oven to 350˚

You will need:

2 large bowls  |  medium bowls  |  small bowl

whisk  |  wooden spoon or spatula  |  9” or 9”x13” cake pan

Ingredients:

Cake:

• 2 C flour

• ½ C sugar

• 2 tsp baking powder

• ¼ tsp salt

• 2 large eggs

• ½ C vegan butter*, melted

• 1 tsp pure vanilla extract

• 1 C almond milk*

Cinnamon Sugar:

• ¼ sugar

• 1 ½ tsp cinnamon

Streusel:

• ¾ C flour

• ¾ C brown sugar

• 3 tsp cinnamon

• ½ C vegan butter, softened*
  

* I use Miyoko's European Style Cultured Vegan Butter and Kirkland Signature Organic Vanilla Almond Milk

Directions:

1. Preheat oven to 350˚.

2. Prepare cake pan - spray with nonstick spray.

Cake:

1. Combine dry ingredients in large bowl, using whisk.

2. Combine wet ingredients in medium bowl, using whisk.

3. Make a well in the center of the dry ingredients, add wet ingredients all at once. Use spatula or wooden spoon to mix wet and dry ingredients until just combined.

Cinnamon Sugar:

1. Combine ingredients in small bowl.

Streusel:

1. Place streusel ingredients in large bowl. Using a pastry cutter, blend ingredients until they resemble coarse sand.

Assembly:

If using a 9”x13” cake pan: 

1. Pour all batter into pan, top with the cinnamon sugar, and spread everything out evenly.

2. Top with streusel and bake for 30-35 minutes (check center to ensure cake is fully baked)

3. Allow to cool to desired temperature, then enjoy!

If using a 9” cake pan:

1. Pour in half of the batter and spread evenly.

2. Sprinkle the cinnamon sugar on top of the cake, swirl it in with a knife if desired.

3. Evenly spread the remaining batter on top of the bottom two layers, then top with streusel.

4. Bake for 30-35 minutes (check center to ensure cake is fully baked)

5. Allow to cool to desired temperature, then enjoy!

Ingredient Notes:

• Butter: I use Miyoko's Creamery Organic European Style Cultured Vegan Butter (available at Walmart and Imperfect Foods) - it is BY FAR the best vegan butter sub!
• Milk: I use Kirkland Signature organic Vanilla Almond Milk