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Vegan Almond Coffee Cake with Cream Cheese Swirl

Moist, fluffy vegan coffee cake with a tangy cream cheese swirl and nutty almond flavor. Perfect for brunch or a cozy breakfast treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 0.5 cups almond flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 3/4 cup sugar
  • 1 cup almond milk
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 tbsp apple cider vinegar
Cream Cheese Swirl
  • 4 oz vegan cream cheese softened
  • 1/4 cup powdered sugar
  • 1/4 tsp almond extract
  • 1-2 tbsp almond milk to reach desired consistency

Equipment

  • Mixing bowls
  • 9-inch baking pan
  • Whisk or hand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch baking pan.
  2. In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In another bowl, mix almond milk with apple cider vinegar. Let sit 2-3 minutes.
  4. Add melted coconut oil, sugar, vanilla extract, and almond extract to the almond milk. Mix well.
  5. Fold the dry ingredients into the wet ingredients until combined.
  6. Prepare the cream cheese swirl by beating vegan cream cheese, powdered sugar, almond extract, and almond milk until smooth.
  7. Pour half the batter into the pan, spread cream cheese mixture on top, then pour remaining batter. Swirl gently.
  8. Bake for 35-40 minutes until a toothpick comes out clean. Cool before slicing.

Notes

Optional: garnish with sliced almonds or powdered sugar. Store at room temperature for 2 days or refrigerate up to 5 days.