Ingredients
Frangipane Filling
- 1/2 cup (112 g) unsalted vegan butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 1/2 cups (150 g) almond flour
- 1/2 tsp sea salt
- 1/4 cup + 2 tbsp all-purpose flour
- 3 tbsp almond milk
- 2 tsp vanilla extract OR 2 tsp almond extract
Almond Crumble
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 5 tbsp (70 g) unsalted vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/3 of the frangipane (prepared above)
- 1/2 cup sliced almonds
Cream Cheese Filling
- 8 ounces vegan cream cheese, room temperature
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cake Batter
- 2/3 cup (180 g) vegan buttermilk, room temperature
- 1/2 cup (113 g) vegan unsalted butter
- 1 1/4 cup (250 g) granulated sugar
- 3/4 cup (170 g) dairy-free sour cream or dairy-free yogurt, room temperature
- 1 tbsp vanilla extract or vanilla paste
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 cups (375 g) all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper and grease the rims to prevent sticking.
- Make the frangipane: In a small bowl, combine melted vegan butter, granulated sugar, almond flour, sea salt, all-purpose flour, almond milk, and vanilla or almond extract. Mix with a fork until a paste-like texture forms. Set aside.
- Prepare the almond crumble: In a medium bowl, mix the all-purpose flour, granulated sugar, melted vegan butter, vanilla extract, and sea salt with a fork until the mixture resembles coarse sand. Add in one-third of the prepared frangipane and mix evenly with your hands. Set this crumble mixture aside (do not add sliced almonds yet).
- Make the cream cheese filling: Using a hand mixer, beat together vegan cream cheese, brown sugar, cornstarch, and vanilla extract in a medium bowl until fluffy and smooth, about 1-2 minutes. Set aside.
- Prepare the coffee cake batter: In a large bowl, whisk together vegan unsalted butter, granulated sugar, dairy-free sour cream or yogurt, and vanilla extract until combined. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture while pouring in the vegan buttermilk. Whisk just until incorporated; do not overmix.
- Assemble the cake: Spoon half of the vanilla coffee cake batter into the lined springform pan, spreading evenly to the edges. Next, spoon and spread the cream cheese filling on top of the batter using an offset spatula. Spread the remaining frangipane filling evenly over the cream cheese layer. Top with the remaining coffee cake batter, spreading it out to the edges. Finally, sprinkle the almond crumble mixture over the top and evenly scatter the sliced almonds on top.
- Bake the cake: Place the springform pan into the preheated oven and bake for 75-77 minutes. The cake is done when a toothpick inserted in the center comes out clean and the crumble topping is lightly golden.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for 1 hour. When ready to serve, carefully release the springform pan walls. Optionally dust the top with powdered sugar, slice, and enjoy!
Notes
- Flour substitution: To make this coffee cake gluten free, swap the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum, such as King Arthur Measure for Measure gluten-free flour.
- This cake has a longer bake time (75-77 minutes), but this helps achieve moisture without drying out the cake.
- Make sure all dairy-free ingredients like vegan butter, cream cheese, and sour cream/yogurt are room temperature for best mixing results.
- Use a 9-inch springform pan to allow easy removal and neat slices.
- Prep Time: 20 mins
- Cook Time: 77 mins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
