Most coffee cakes are something you eat along side of a steaming hot cup of Joe but mine actually has coffee in it so you can nix the mug OR go ahead and have that cup and double your caffeine jolt!  Well, I really don’t think 1/4 teaspoon of instant coffee spread out of a whole loaf it going to put you through the ceiling but it sure does add a nice flavor to the cake.

My husband loved this cake and he and my teen daughter fought over the last piece so I felt like it was a success!   My little ones ended up eating more of it than they did their dinner.  It is a good day when I invent a recipe that everyone loves, I sure have had some not be so successful!

I did lower the amount of oil that is normally required for a coffee cake but found that it does need the 2 Tablespoons because 2 Tablespoons of applesauce makes it too sticky and thick.  This cake is not a low fat cake but is lower in the refined oils than most.  If you want to lower the fat more replace the coconut flour with regular flour and skip the topping with the Earth Balance.

vegan Raspberry coffee cake

Raspberry Coffee Cake
Makes 1 8×8 loaf

Cake
3/4 cup oat flour (I ground up quick oats in my Magic Bullet)
1/4 cup coconut flour
1 cup low fat Bisquick
1/4 teaspoon instant coffee
1/2 cup sugar
2 teaspoons baking powder
1/2-1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tub of vegan yogurt (I used mixed berry but vanilla or strawberry would work well too)
2 eggs worth of Ener-G egg replacer or 2 flax eggs 
2 Tablespoons of oil or applesauce
1/2 teaspoon vanilla
1/4 cup raspberries, crushed up a bit (I used frozen)
1/2 cup Almond milk (coconut milk would work great too)

Topping
1/2 cup sugar
1 teaspoon cinnamon
1 Tablespoon almond meal (can skip if you don’t have it or can’t make it with crushed almonds)
1/4 cup ground oats (grind in Magic Bullet, coffee grinder or small blender)
1/2 whole quick oats
3 Tablespoons Earth Balance

Mix together the dry ingredients in a large mixing bowl.  Mix together the wet ingredients for the cake in a small mixing bowl.

Pour the wet ingredients into the dry and blend just until mixed, don’t over mix.

Pour into a prepared 8×8 glass pan.  If using a metal pan adjust the cooking time accordingly.

Mix together the topping and spread evenly over the cake batter and press down slightly.

Bake for 30-40 minutes, until a toothpick comes out clean.

Cool before cutting then ENJOY!

Vegan Raspberry coffee cake

Vegan Raspberry coffee cake

 

 

 

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Raspberry Coffee Cake
vegan Raspberry coffee cake
Cuisine Dessert
Servings
Cuisine Dessert
Servings
vegan Raspberry coffee cake