Vegan Cherry Almond Coffee Cake
This light, moist vegan cherry coffee cake is packed with cherry flavor. It features swirls of cherry preserves and is finished with fresh cherries, a crumb topping, and sliced almonds.
Servings: 8 slices
Ingredients
Wet Cake Ingredients
- 1 cup non-dairy milk
- ¾ cup cane sugar
- ½ cup non-dairy yogurt plain or vanilla
- ⅓ cup refined coconut oil melted
- 1 teaspoon almond extract
Dry Cake Ingredients
- 2 ½ cups all-purpose flour sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup coconut sugar packed
- 2 Tablespoons coconut oil solid but scoop-able
All Toppings
- 1 ¼ cups cherry preserves about a 10oz jar
- Crumb topping recipe from above
- 15-20 fresh cherries sliced in half and pitted
- ¼ cup sliced almonds
Instructions
For The Crumb Topping
- In a medium bowl mix together the sugar and flour.
- Cut in the coconut oil with a fork until there are no large chunks of oil. Set aside.
For The Cake
- Preheat the oven to 375ºF.
- Fold a sheet of parchment paper around the bottom of a 9-inch springform pan. Lock the pan so it holds the parchment paper in place. Cut any excess parchment from the bottom of the pan. Then, oil the sides.
- In a medium bowl, sift together the dry ingredients. Set aside.
- In a large bowl, whisk together the oil and sugar until combined. Then, whisk in the remaining wet ingredients.
- Add the dry ingredients to the bowl of wet ingredients. Gently mix/fold them together just enough for the thick batter to come together. Avoid overmixing.
- Add half of the batter to the bottom of the prepared springform pan and evenly spread it out.
- Dollop half of the cherry preserves on top and roughly swirl them in.
- Pour the remaining batter on top and evenly spread it out.
- Dollop the remaining cherry preserves on top of the batter and roughly swirl it in as well.
- Top with the above crumb topping recipe halved cherries, then sliced almonds.
- Bake at 375ºF for 35-45 minutes or until a poker inserted into the center of the cake comes out clean. If it comes out covered in batter, bake the cake an extra 5-10 minutes longer, or until the poker comes out clean.
- For best taste and texture, allow the cake to completely cool uncovered. Serve the same day.
Notes
- Add the non-dairy milk and yogurt at room temperature or slightly warm to keep the oil from solidifying.
- Use all of the toppings or just a few.
- Cane sugar can be replaced with coconut sugar or powder turbinado sugar. To powder the sugar, measure it, then blend it in a NutriBullet or equivalent.
- I rarely measure out the cherry preserves. I just dollop them on straight from the jar.
Nutrition
Serving: 1slice | Calories: 386kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Sodium: 326mg | Fiber: 2g | Sugar: 37g
