Vegan Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightened coffee cake made with whole wheat flour, coconut sugar, and egg, topped with cinnamon and pecans. The cake is tender and moderately sweet, perfect for breakfast or as an afternoon treat. Note: contains eggs despite the 'vegan' name.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup all purpose flour (162g)
- 1/2 cup whole wheat flour (98g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2/3 cup coconut sugar or regular cane sugar for lighter color
- 1 cup full fat coconut yogurt (I used Culina)
- 2 1/2 Tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)
- Cinnamon Sugar Topping
- 1/3 cup cane sugar
- 1/3 cup finely chopped pecans
- 1 1/2 teaspoons ground cinnamon
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 274mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.