Description
Description: “This deliciously “buttery” almond coffee cake is inspired by the classic almond croissant- with rich frangipane and “cream cheese” filling rippled throughout and a crunchy nutty almond vanilla streusel on top! Oh, and you’ll never believe it’s vegan and dairy free!
Ingredients
Scale
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
- Prep: Preheat the oven to 350F, and line a 9-inch springform pan with parchment paper. Grease the rims of the springform pan.
- Make the frangipane first: In a small bowl, use a fork to mix together all the frangipane ingredients until you create a paste-like texture. Then set aside.
- Make the crumble next: In a medium bowl, use a fork to mix together the crumble ingredients (excluding the sliced almonds- that will come at the very end in Step 6) until you get a sand-like texture. Add in 1/3 of the frangipane to the crumble, and rub the frangipane into the crumble with clean hands until evenly distributed throughout the crumble. Set aside.
- Next, make the cream cheese filling: In another medium bowl, use a hand mixer to cream together the cream cheese filling ingredients until the cream cheese is fluffy and the ingredients are integrated (about 1-2 minutes). Set aside.
- Now make the vanilla coffee cake batter: Make sure the vegan buttermilk is prepared. In a large bowl, whisk together the vegan butter, sugar, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder, baking soda, and sea salt. As you’re whisking the dry ingredients, pour in the vegan buttermilk. Whisk just until the dry ingredients are incorporated with the wet.
- Assemble the coffee cake: Spoon half of the vanilla coffee cake batter into the pan, and spread it to the edges of the pan. Then spoon the cream cheese layer on top, and use an offset spatula to spread the cream cheese to the edges. Next, spread the frangipane over the cream cheese filling. Finally, spoon the remaining vanilla coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter, along with sliced almonds.
- Bake: Place the springform pan into the oven to bake for 75-77 minutes (it’s a long bake time, but don’t worry- it doesn’t dry out!). Remove the pan from the oven when a toothpick comes out clean and the crumble is lightly golden on top.
- Cool: Allow the coffee cake to cool in its pan for 1 hour.
- Serve: When ready to serve, carefully remove the walls of the springform pan, and dust with powdered sugar on top. Slice, serve, and enjoy!
Notes
Flour: To make this almond coffee cake gluten free, swap in a 1:1 gluten free flour blend. that contains xanthan gum. I like to use King Arthur Measure for Measure gluten-free flour.
