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–+ servings
slice of vegan tahini coffee cake with a tahini drizzle served on a ceramic dish.

Vegan Tahini Coffee Cake

This incredibly moist and crumbly coffee cake is perfect. Make it to take to a Holiday brunch or make a batch to nibble all week for breakfast. It's easy to make and tastes amazing.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
cooling time 30 minutes
Course Breakfast, Dessert, holiday, Snack
Cuisine American, fusion
Servings 12 slices
Calories 559 kcal

Ingredients
  

For Cake

  • 3 cups all purpose flour
  • 2 cups unsweetened plant milk
  • 1 ½ Cups Organic Sugar
  • ½ cups unsweetened apple sauce
  • ¼ cup extra virgin olive oil
  • 3 tbsp sesame tahini
  • 1 tbsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda

Middle Layer

  • ¾ cup brown sugar
  • 2 tbsp sesame tahini
  • 2 tbsp cinnamin

Crumble topping

  • 8 tbsp vegan butter
  • 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 sesame tahini

Instructions
 

  • Preheat oven to 350F
  • First 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 and sugar with beaters running on slow and mix until batter forms. Put aside until assembly.
  • Make middle layer by combining brown sugar, tahini and cinnamon until mixed and crumbly. Set aside.
  • Make crumble by combining melted vegan butter, sugar, oats, flour and cinnamon until a crumbly dough forms. Set aside until needed.
  • In a large oiled  baking pan make one layer with half of the cake. Then make a layer with the 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 toothpick keep cooking in 5 minute increments.
  • Make tahini glaze by combining tahini, powdered sugar and plant milk. Mix well to avoid lumps. Set aside until cake is cooled.
  • Let the cake cool at least 30 minutes before cutting into 12 pieces and drizzling with the glaze.
  • Once completely cooled you can wrap the coffee cake tightly and store at room temperature and enjoy for 2-3 days. Or you can store in the refrigerator and enjoy for a week or more!

Nutrition

Calories: 559kcalCarbohydrates: 95gProtein: 8gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.04gSodium: 376mgPotassium: 219mgFiber: 3gSugar: 58gVitamin A: 466IUVitamin C: 1mgCalcium: 125mgIron: 3mg
Keyword baking, cake, tahini
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