Vegan Apple Cider Coffee Cake with Crumb Topping
A moist vegan coffee cake infused with reduced apple cider and warm autumn spices, topped with a buttery crumb layer. The apple cider reduces to concentrate its flavor while flax eggs provide binding without dairy. Perfect for fall brunches or afternoon coffee breaks, this cake combines tart chopped apples with cinnamon, nutmeg, and cardamom for cozy seasonal appeal. The crumb topping adds textural contrast to the tender, spiced cake beneath.
Ingredients
- 1 cup apple cider
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra binding agent
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon allspice
- ⅓ cup vegan butter, softened
- ½ cup raw sugar
- ¼ cup brown sugar
- 2 tablespoons vegan cream cheese
- 2 teaspoons vanilla extract
- 1 cup tart apples, chopped
- ½ cup all-purpose flour, for crumb toppinggluten-free flour blend1:1gluten-freegluten-free
may need extra binding agent
- ½ cup brown sugar, for crumb topping
- ¼ cup raw sugar, for crumb topping
- 5 tablespoons vegan butter, softened, for crumb topping
Instructions
- 1
Preheat oven to 350°F and spray an 8x8-inch baking pan with non-stick coconut oil spray
- 2
Bring apple cider to a boil in a small saucepan over medium heat, then reduce heat to medium-low and simmer until reduced to about half, around 10 minutes, then set aside to cool
- 3
Mix flaxseed meal and water in a small bowl and set aside to thicken
- 4
Mix together both flours, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cardamom in a medium bowl
- 5
Cream together vegan butter, raw sugar, and brown sugar with a standing or electric hand-held mixer until light and fluffy
- 6
Add flax egg, vegan cream cheese, vanilla extract, and apple cider to butter mixture and mix until creamy
- 7
Add dry ingredients to wet ingredients and whisk until combined, then mix in chopped apples
- 8
Stir together all-purpose flour, brown sugar, raw sugar, and cinnamon for crumble topping in another medium bowl
- 9
Cut in softened vegan butter until mixture resembles large crumbs
- 10
Spread coffee cake batter into prepared baking dish and evenly sprinkle with crumb topping
- 11
Bake for 30 minutes or until fully cooked through and a toothpick inserted in center comes out clean
- 12
Cool before serving
Tips
Reduce apple cider slowly to concentrate flavor without burning - watch carefully during the last few minutes
Let flax eggs sit for at least 5 minutes to properly thicken and bind the batter
Cool completely before cutting to prevent crumbling and allow flavors to meld
Good to Know
Cover and store at room temperature for 2-3 days or refrigerate for up to 1 week
Can be made 1 day ahead - cover tightly and store at room temperature
Best served at room temperature with coffee or tea
Common Mistakes
Don't skip reducing the apple cider to avoid watery batter
Ensure vegan butter is properly softened to avoid lumpy crumb topping
Don't overmix after adding flour to avoid tough cake
Substitutions
Vegan Options
mix 2 tbsp chia seeds with 6 tbsp water
Gluten-Free Swaps
may need extra binding agent
FAQ
Can I use regular apple juice instead of cider?
Apple cider works best for deeper flavor, but you can substitute apple juice and reduce it the same way, though the taste will be milder.
What if I don't have flax eggs?
You can use commercial egg replacer, chia eggs, or even applesauce - use 1/4 cup unsweetened applesauce per flax egg for binding.
How long will this cake keep fresh?
The cake stays fresh covered at room temperature for 2-3 days or refrigerated for up to a week - bring to room temperature before serving.