The best coffee cake recipe
This vegan tahini coffee cake is the stuff legends are made of. The cake is so moist and fluffy you won't believe it's vegan. The streusel crumble layer is perfection with the addition of good for you oats. The icing on the cake is made from combining powdered sugar, sesame tahini and plant milk. This may be the tastiest sweet treat recipe I have ever developed in my whole career as a Chef. I developed this one in partnership with Mighty Sesame Tahini Co. and have been compensated for using their brand tahini. As always the opinions are my own, and I am committed to partnering only with brands I love and trust and want to share with you.
What is coffee cake?
Coffee cake refers to a type of layered cake that usually has a streusel type topping that people enjoy while drinking coffee. Contrary to the name's implication, coffee cake does not contain coffee. It may, but it usually does not. Coffee shops and cafes usually sell coffee cakes by the slice to nibble while enjoying a coffee. My children love a good crumbly coffee cake. Most people have heard of sour cream coffee cake but I set out to make a dairy-free tahini cake instead. This vegan tahini coffee cake exceeded my expectations and is the best piece of cake I have ever eaten. Even my kids devour this one with abandon, it tastes so good.
What is Tahini?
Tahini is a ground paste of sesame seeds. It's used in Middle Eastern and Mediterranean foods. Tahini adds a nutty flavor to any dish and has a decadent creaminess. I use tahini in my plant-based recipes because it makes foods creamy without dairy. Tahini is very healthy and has about the same nutritional stats as peanut butter. It really makes the flavors in this coffee cake pop. You can read more about my favorite sesame tahini from Mighty Sesame Co. here.
Ingredients for Vegan Tahini Coffee Cake
Most of these ingredients are pantry staples like sugar, vanilla, oats and cinnamin. For Vegan butter you may use whatever brand you like. When selecting tahini for the recipe, be sure it is runny and not clumpy. That is why I love using Mighty Sesame Co tahini because it is always deliciously pourable.
- For Cake
- AP Flour
- unsweetened plant milk
- organic sugar
- unsweetened apple sauce
- olive oil
- tahini
- vanilla
- salt
- baking soda
- Middle Layer
- brown sugar
- tahini
- cinnamon
- Crumble Topping
- vegan butter melted
- brown sugar
- flour
- oats
- cinnamon
- Tahini Glaze
- powdered sugar
- unsweetened plant milk
- tahini
How to make coffee cake
This vegan tahini coffee cake is an easy 4 part recipe. We simply make a moist vegan cake, make the cinnamon sugar middle layer, make a crumble top and mix up a glaze. Then we layer and bake. When your friends or family see this gorgeous coffee cake they will think you are a wizard in the kitchen. The reality is that it is very simple.
- Preheat oven to 350
- Make Cake
- Combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed
- Add flour with beaters running on slow and mix until batter forms. Put aside until assembly.
- Middle layer
- Combine brown sugar, tahini and cinnamon until mixed and crumbly
- Crumble Topping
- Combine melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms.
- In a large oiled baking pan make one layer with half of the cake. Then make a layer with cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
- Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the skewer keep cooking in 5 minute increments.
- Tahini Glaze
- Combine tahini, powdered sugar and plant milk. Mix well to avoid lumps.
- Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.
Other Tahini Recipes
Vegan Tahini Coffee Cake
Ingredients
For Cake
- 3 cups AP Flour
- 2 cups unsweetened plant milk
- 1 ½ cups organic sugar
- ½ cup unsweetened apple sauce
- ¼ cup olive oil
- 3 tbsp tahini
- 1 tbsp vanilla
- 1 tsp salt
- 1 tsp baking soda
Middle Layer
- ¾ cup brown sugar
- 2 tbsp tahini
- 2 tbsp cinnamon
Crumble Topping
- 8 tbsp vegan butter melted
- ¾ cup brown sugar
- ¾ cup flour
- ½ cup oats
- 1 tbsp cinnamon
Tahini Glaze
- ½ cup powdered sugar
- ¼ cup unsweetened plant milk
- 3 tbsp tahini
Instructions
- Preheat oven to 350
Make Cake
- Combine all liquid ingredients (plant milk, olive oil, apple sauce, tahini, vanilla) plus salt and baking soda in a bowl and mix well by hand or using beaters at slow speed
- Add flour with beaters running on slow and mix until batter forms. Put aside until assembly.
Middle layer
- Combine brown sugar, tahini and cinnamon until mixed and crumbly
Crumble Topping
- Combine melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms.
- In a large oiled baking pan make one layer with half of the cake. Then make a layer with cinnamon, tahini and sugar mixture. Pour remainder of cake over and top with crumble mix.
- Bake for 35 -40 minutes. Check at 35 minutes by inserting a toothpick in the center. If it is clean when removing then it is done. If batter clings to the skewer keep cooking in 5 minute increments.
Tahini Glaze
- Combine tahini, powdered sugar and plant milk. Mix well to avoid lumps.
- Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.
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