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Dairy Free Kitchen

Dairy Free Cinnamon Streusel Coffee Cake

This dairy free coffee cake delivers a cozy cinnamon finish with a tender, bakery-style texture. It is a lovely choice for brunch or an afternoon treat.
Dairy Free Cinnamon Streusel Coffee Cake
Prep Time 35 minutes
Cook Time 56 minutes
Total Time 1 hour 31 minutes
Servings 10 slices
Calories 729 kcal
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Equipment

  • 9-inch springform pan

Ingredients

For the Cinnamon Streusel
  • 1 1/4 cups All-Purpose Flour
  • 3/4 cup Light Brown Sugar
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Fine Salt
  • 1/2 cup Dairy Free Butter, Melted
  • 3/4 cup Chopped Pecans
For the Coffee Cake
  • 2 1/2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Fine Salt
  • 3/4 cup Dairy Free Butter, Softened
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 3 Large Eggs
  • 2 tsp Pure Vanilla Extract
  • 1 cup Dairy Free Sour Cream
  • 1/3 cup Unsweetened Soy Milk
For the Vanilla Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Unsweetened Soy Milk
  • 1/2 tsp Pure Vanilla Extract

Instructions

  1. Heat the oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly coat the sides with neutral oil.
  2. Stir the flour, brown sugar, cinnamon, and salt for the streusel together. Pour in the melted dairy free butter, mix until large crumbs form, and fold in the chopped pecans.
  3. Whisk the flour, baking powder, baking soda, and salt for the cake in a separate bowl. Beat the softened dairy free butter, granulated sugar, and brown sugar for 3 minutes, then beat in the eggs and vanilla extract.
  4. Mix in the dry ingredients in three additions, alternating with the dairy free sour cream and soy milk. Spread half the thick batter in the prepared pan and scatter with one-third of the streusel.
  5. Cover with the remaining batter and top evenly with the remaining streusel. Bake for 52 to 60 minutes, loosely covering the top with foil if it browns too quickly, until a toothpick comes out clean.
  6. Cool the coffee cake in the pan for 20 minutes, then release the sides and let it cool for at least 45 minutes. Whisk the powdered sugar, soy milk, and vanilla extract into a smooth glaze.
  7. Drizzle the vanilla glaze over the slightly warm cake. Let the glaze set for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 729kcalCarbohydrates: 97gProtein: 8gFat: 34g
Course Dessert
Cuisine American
Keyword cinnamon streusel, coffee cake, dairy free, pecan

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