This delicious Vegan Cinnamon Coffee Cake is rich with flavor and tradition. It was passed down from mother to daughter, and then transformed to be dairy-free, egg-free, and nut-free for the next generation.
Vegan Cinnamon Coffee Cake is a Favorite of Food Allergy Mamas
Otherwise known as the Food Allergy Mama, Kelly Rudnicki has fond memories of enjoying homemade sweets with her mother, and wants to have the same experiences with her children. So she created an entire cookbook of recipes that are safe for their food allergies. The Food Allergy Mama’s Baking Book is completely free of dairy, eggs, and nuts, but it’s filled with comforting breads, cookies, pies, cakes, and more.
Our “in-house” food allergy mama, Sarah Hatfield, recently reviewed The Food Allergy Mama’s Baking Book, and she had the following to say.
It is my favorite kind of cookbook: dairy-free (and egg- and nut-free), easy to follow with lots of great tips for food allergy parents, filled with beautiful photos of the food and her (four, soon to be five!) children, and calling for no obscure, hard to find ingredients. I’m currently obsessed with the Emerald Isle Cinnamon Coffee Cake.
Kelly was kind enough to share that cinnamon coffee cake recipe with us, so that you can become obsessed with it too!
Special Diet Notes: Cinnamon Coffee Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
Editor’s Note: If you can’t locate dairy-free sour cream, you can substitute unsweetened dairy-free yogurt. In a pinch, applesauce might work, but we haven’t tested it.
- ⅓ cup brown sugar
- ¼ cup + 1 cup sugar, divided
- 1 teaspoon cinnamon
- ½ cup dairy-free buttery spread or sticks
- 1 cup dairy-free sour cream (see Editor's Note above recipe for options)
- 2 tablespoon water
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Powdered confectioners’ sugar, for garnish (optional)
- Preheat oven to 350°F degrees and spray a Bundt pan with dairy free baking spray.
- In a small bowl, combine the brown sugar, ¼ cup sugar, and cinnamon. Set aside to use as the cinnamon filling.
- In the bowl of a mixer fitted with the paddle attachment combine the dairy-free butter and remaining 1 cup sugar until light and fluffy. Add the dairy-free sour cream, water, and vanilla. Beat well.
- In a medium bowl combine the flour, baking powder, baking soda, and salt with a wire whisk. Add to buttery mixture and beat well.
- Pour half of the batter into your prepared pan and sprinkle with half of the cinnamon filling. Add the remaining batter and top with the rest of the cinnamon filling.
- Bake for 40 to 45 minutes or until a cake tester comes out clean.
- Cool completely, turn onto a serving plate and dust with confectioners’ sugar, if desired.