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Moist Vegan Almond Coffee Cake with “Cream Cheese” Filling Recipe

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4.2 from 6 reviews

This Moist Vegan Almond Coffee Cake with a luscious “Cream Cheese” filling is a perfect treat for breakfast or dessert. Featuring a tender almond-flavored frangipane layer, creamy vegan cream cheese filling, and a crunchy almond crumble topping, this cake offers delightful textures and flavors in every bite. The recipe is entirely plant-based and can be easily adapted gluten-free, making it a versatile crowd-pleaser.

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
  • 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

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the rims to prevent sticking.
  2. 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 using a fork until you get a paste-like consistency. Set aside.
  3. Prepare the almond crumble: In a medium bowl, mix all the crumble ingredients except the sliced almonds—flour, sugar, melted vegan butter, vanilla extract, and sea salt—until the texture resembles sand. Add one-third of the prepared frangipane and use clean hands to rub it evenly into the crumble mixture. Set this mixture aside.
  4. Cream the vegan cream cheese filling: Using a hand mixer in a medium bowl, beat together vegan cream cheese, brown sugar, cornstarch, and vanilla extract until fluffy and well combined, around 1-2 minutes. Set aside.
  5. Make the cake batter: In a large bowl, whisk together vegan butter, granulated sugar, dairy-free sour cream or yogurt, and vanilla extract. Slowly sift in the all-purpose flour, baking powder, baking soda, and sea salt. While whisking the dry ingredients, gradually add vegan buttermilk. Whisk only until all ingredients are combined and smooth.
  6. Assemble the cake: Spoon half of the batter evenly into the prepared springform pan and spread to the edges. Layer the cream cheese filling over the batter using an offset spatula to spread it evenly. Spread the frangipane over the cream cheese layer next, then add the remaining cake batter on top, spreading to the edges. Top with the almond crumble mixture and sprinkle sliced almonds evenly over the crumble.
  7. Bake: Place the springform pan in the preheated oven and bake for 75 to 77 minutes, until a toothpick inserted in the center comes out clean and the crumble topping is lightly golden.
  8. Cool down: Remove the pan from the oven and allow the cake to cool completely in the pan for about 1 hour.
  9. Serve: Once cooled, carefully unlock and remove the springform pan walls. Dust the top of the cake with powdered sugar before slicing and serving. Enjoy!

Notes

  • To make this almond coffee cake gluten free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum, such as King Arthur Measure for Measure gluten-free flour.
  • Ensure all vegan dairy alternatives are at room temperature for best mixing results.
  • The long baking time is necessary for the dense batter but does not dry out the cake—do not reduce it.
  • Use an offset spatula to spread the cream cheese filling evenly for a smooth layer.

Find it online: https://flavorspath.com/moist-vegan-almond-coffee-cake-with-cream-cheese-filling-recipe/