Dairy Free Coffee Cake
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.
Servings 16
Calories 366kcal
Ingredients
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
- Greaseproof your cake tin and preheat your oven to 180C/350F.
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 inch 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.
Nutrition
Calories: 366kcal