Layered Vegan Coffee Cake
This stunning two-tiered vegan coffee cake is a scrumptious crowd pleaser. You will surely wow your friends and family with a vegan dessert that looks and tastes like you ordered it from a professional chef.
Both maple syrup and date sugar used here have multiple health benefits; they are lower in the glycemic index compared with cane sugar, and unrefined, so they have not been processed in any way. These natural sweeteners also contain nutrients–both have calcium, and date sugar contains folic acid.
The recipe also replaces some of the all-purpose flour with soy flour, which is a healthy because it lowers the carbohydrate count and increases the nutritional value with protein, calcium, folic acid, fiber, and iron. For a more decant version, use all cups all-purpose flour rather than soy, oat and whole wheat flours.
If you like nuts, then add them! Chopped walnuts contain omega fats, calcium and zinc. You can add them to the recipe, sprinkle them on top of the cake, or both.
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Layered Vegan Coffee Cake
Ingredients
Dry
- 2 cups soy flour
- 1 cup organic whole wheat flour; gluten-free option: oat flour
- 1 cup unbleached organic all-purpose flour gluten-free option: rice flour
- 2 Tbsp baking powder
- 1 tsp baking soda
- 2 Tbsp ground cinnamon
- 1 Tbsp ground nutmeg
- 1 Tbsp ground cloves
Wet
- 1 cup unsweetened organic soy or almond or oat milk
- ½ cup plain soy or almond yogurt or other nondairy yogurt
- ½ cup canola oil
- 1 ½ cups maple syrup
- 1 Tbsp pure vanilla extract
- 2 Tbsp white vinegar
- 2 Tbsp sugar-free jam
- fresh flowers or chopped fresh fruit optional
- 1/2 cup chopped walnuts optional
Frosting
- 16 ounces 2 8-oz boxes vegan cream cheese
- 1 cup powdered date sugar or maple or cane sugar or powdered Stevia for a sugar-free version
Instructions
- Preheat oven to 350 degrees.
- Oil two 8 x 8-inch baking pans, line them with parchment paper, spray the paper with cooking spray then set the pans aside.
- Place soy, whole wheat and all-purpose flour (or gluten-free flours) together in a flour sifter.
- Sift into a mixing bowl.
- Place baking powder and soda into the sifter.
- Sift into the bowl.
- Add cinnamon, nutmeg and cloves. Stir well.
- In a separate bowl, combine soymilk, yogurt, oil, maple syrup, vanilla and vinegar. Stir well.
- In three batches, add wet ingredients to dry ingredients as you mix them together.
- Optional: add chopped walnuts.
- Pour batter into prepared baking pans.
- Place in the oven and bake for approximately 25 minutes.
- Use a toothpick or fork to poke the cake to see if it’s done cooking. If there is batter on the toothpick or fork, cook for an additional 5 minutes, then test again.
- When the cakes are slightly browned and firm on the edges, immediately remove them from the oven.
- Cool on a cooling rack or cookie sheet.
- For the frosting, combine cream cheese and date sugar or optional sugar.
- Beat or mix until creamy.
- Place one of the cakes on a cake platter (preferable risen). If you do not have a risen platter, place the cake on a cooling rack.
- Spread the top of the cake with the unsweetened fruit jam, then a layer of the frosting.
- Place the second cake on top.
- Using a frosting or butter knife, spread the frosting evenly across the top.
- Optional: top with flowers or fresh fruit.
