Dairy Free Coffee Cake

This Dairy Free Coffee Cake recipe is a delicious, moist, and fluffy treat perfect for breakfast, brunch, or a cozy afternoon snack. Requiring no unusual ingredients and relying on fruity olive oil for flavor and moisture helps give this cake a delicate texture.

Ingredients and substitutions for the Dairy Free Coffee Cake

• Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor alongside the brown sugar in the streusel that compliments the ground cinnamon. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best in the optional glaze thanks to it’s incredibly fine texture.
• Eggs: Room temperature eggs are essential to gain volume and bind the ingredients which gives our cake that nice light texture.
• Plain flour: The finer crumb in plain flour gives our cake it's light texture alongside the ground almonds. However, you can substitute in equal measure with self-raising flour and omit the baking powder.
• Olive Oil: Extra-virgin olive oil was used here as it has the fullest flavor that infuses this cake to make it what it is.
• Baking soda and powder: These help the cake rise for a light crumb and avoid a dense texture.

See recipe card for quantities.

How to make a Dairy Free Coffee Cake:

Step 1: Create the crumb: Mix dry ingredients and stir in the olive oil until it's a rough crumble.

Step 2: Whip: The eggs and sugar until pale, fluffy and tripled in volume.

Step 3: Oil: Whisk 1-2 tablespoons of the whipped egg mixture into the olive oil before adding to the whipped eggs.

Step 4: Mix the dry ingredients: Combine the flour mixture in a separate bowl.

Step 5: Batter: Combine the dry ingredients into the wet ingredients until a cake batter has formed.

Step 6: Batter and crumb: Pour half the batter into the cake tin, smooth out and top with half the streusel. Repeat with the remaining batter and streusel.

Step 7: Bake: We want this perfectly golden and a cake tester comes out clean.

Step 8: Glaze: Stir the glaze ingredients together and drizzle over the top of the cake. Allow to set.

Step 9: Enjoy: Slice, serve and dig in!

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Dairy Free Coffee Cake

Sylvie Taylor

With a cinnamon streusel topping and a soft, crumbly texture, this easy Dairy Free Coffee Cake tastes just like the classic — without the dairy. Topped with an optional vanilla glaze this can be elevated for a special occasion or served as a cozy afternoon snack.

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 366 kcal

Ingredients

  

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Topping Crumb

• 72 grams / ⅓ cup brown sugar
• 200 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea salt
• 8 grams / 1 tablespoon ground cinnamon
• 73 grams / ⅓ cup olive oil

Olive Oil Crumb Cake

• 100 grams / ½ cup superfine/caster sugar
• 55 grams / ¼ cup brown sugar
• 165 grams / 3 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 160 grams / ¾ cup olive oil
• 240 grams / 1 ½ cups plain flour
• 48 grams / ½ cup almond flour
• 8 grams / 2 teaspoons baking powder
• 3 grams / ½ teaspoon baking soda
• ¼ teaspoon sea salt

(Optional)Glaze

• 65 grams / ⅔ cup confectioner’s/icing sugar
• 1 teaspoon vanilla extract
• 10 grams / 2 teaspoons water

Instructions

 

• Preheat your oven to 180C/350F and line a 25×25 cm or 10×10 inch square baking tin with parchment paper.

Topping crumb

• Place the dry ingredients into a small bowl and stir together.
• Pour in the olive oil and stir until the mixture resembles uneven breadcrumbs. Set aside.

Olive oil crumb cake

• Place the sugars and eggs into a bowl and whip until pale and fluffy, approximately 10 minutes with a hand mixer.
• Pour the olive oil into a small bowl and add a few tablespoons of whipped eggs to the mixture, stirring to combine.
• Add to the whipped egg mixture and whip on the lowest setting until combined.
• Toss the flours, baking powder, baking soda and salt into a separate bowl and stir until combined.
• Toss into the sugar and oil mixture and whip on low until just combined and no dry portions remain on the sides of bowl.
• Pour half the batter into your prepared pan.
• Sprinkle half the crumb mixture over the batter and finish with the remaining cake batter, smoothing out.
• Top with the remaining streusel mixture and press it down lightly to hold into the top of the cake.
• Bake for 25 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
• Remove and allow to cool.

Optional: Glaze

• Place the ingredients into a bowl and stir together. Drizzle over the cake and allow to set.
• Slice and serve.
• Dig in!

Notes

• Type of olive to use here: Whilst you can use any olive oil, it is best to use extra virgin olive oil which has a more fruity fuller flavor that will enhance this cake.
• Square tin: A 25×25 cm or 10×10 square baking tin was used here, though a 18×18 cm or 7×7 inch square baking tin would result in a higher crumb and would also work well here.

Recipe by Roamingtaste

Nutrition

Calories: 366kcal

Keyword snack cake

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