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Soft & Tender Vegan Lemon Raspberry Coffee Cake with 'Cream Cheese' Swirl bitten slice on a plate

Soft & Tender Vegan Lemon Raspberry Coffee Cake with ‘Cream Cheese’ Swirl

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  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 87
  • Total Time: 1 hour 57 minutes
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This soft and tender raspberry lemon coffee cake is bursting with juicy raspberries and has ripples of creamy dairy free lemon vanilla cream cheese and lemon curd throughout! No eggs and no dairy needed- shhh, it’s vegan!!


Ingredients

Scale

Vanilla Crumble:

  • 1 cup (125 g) all purpose flour*, plus 1 tbsp for coating the blueberries
  • 3/4 cup (150 g) granulated sugar
  • 5 tbsp (70 g) vegan butter, melted and cooled to room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Cream Cheese & Lemon Curd Filling:

Raspberry Lemon Coffee Cake:

  • 1 pint (12 ounces) fresh or frozen raspberries
  • 3 cups (375 g) all purpose flour*
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan unsalted butter, melted and cooled
  • 3/4 cup (170 g) dairy free yogurt or vegan sour cream, room temperature
  • 1/3 cup (80 mL) dairy free milk (like oat milk or soy milk), room temperature
  • 60 mL (1/4 cup) lemon juice, about 12 lemons
  • 3 tbsp fresh lemon zest, about 3 medium lemons
  • 1 tbsp vanilla extract

Vanilla Glaze:

  • 1 cup (140 g) powdered sugar
  • 2 tbsp dairy free milk
  • 1 tsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9-inch springform pan with parchment paper. Grease the rims of the springform pan. Rinse the raspberries and pour into a small bowl. Add 1 tbsp of flour to them, and toss to evenly coat. This will prevent the raspberries from sinking.
  2. Prepare the vegan lemon curd: Follow along with the instructions linked in the “ingredients” section for the vegan lemon curd. Once made, set aside to cool while you make the other components.
  3. Make the crumble: In a medium bowl, use a fork to mix together the crumble ingredients until you get a sand-like texture. Then set aside.
  4. 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.
  5. Now make the raspberry coffee cake batter: In a large bowl, add in the sugar and the lemon zest. Rub the lemon zest into the sugar with your fingers to help release the lemon oils. Then pour in the vegan butter, dairy free yogurt, and vanilla extract. Whisk to combine. Then add in the remaining flour, baking powder,  and sea salt. As you’re whisking the dry ingredients, pour in the dairy free milk, followed by the lemon juice. Whisk just until the dry ingredients are incorporated with the wet. Then fold in the raspberries until evenly distributed.
  6. Assemble the coffee cake: Spoon half of the raspberry 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, followed by the vegan lemon curd. Next, spread the remaining raspberry coffee cake batter on top to the edges of the pan. Sprinkle the crumble on top of the batter.
  7. Bake: Place the springform pan into the oven to bake for 85-87 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.
  8. Cool: Allow the coffee cake to cool in its pan for 1 hour.
  9. Serve: When ready to serve, whisk together the icing ingredients. Carefully remove the walls of the springform pan, and drizzle the icing on top. Slice, serve, and enjoy!
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Notes

Gluten free: I like using King Arthur Measure for Measure gluten free flour blend. It’s great for gluten free.

Other berries: Feel free to switch in different berries or mixed berries if you’d like! I do have a vegan blueberry coffee cake that’s very similar, except it doesn’t have the vegan lemon curd.