Classic Coffee Cake


This recipe is very special to me. It's based off of a coffee cake recipe from my grandma, who passed away a few years ago. It's still hard for me to think about her not being around. I can so clearly hear her laugh in my head, and envision her taking bites of all the food in the kitchen while she cooked. She made the BEST chocolate chip cookies in the world, and I'm sure some of my love of baking came from her. I always felt so loved by her,  and I hope this coffee cake recipe sends a little bit of love your way this Christmas. It was even better the morning after I made it, so you could easily make this the night before and cover it until the morning. It's not an overly sweet cake, but more of a bread/cake sweetness. I've added an option to make it sweeter if you like, so check that out as well! 

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  • 8 TBSP cold non dairy butter
  • 1 c natural cane sugar
  • 1 cup blended silken tofu
  • 1 TBSP apple cider vinegar
  • 4 TBSP non dairy milk
  • 2 cups AP flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda

Streusel topping

  • 1c AP flour
  • 1/3c brown sugar
  • 1/3c natural cane sugar
  • 1 1/2 tsp cinnamon
  • 7 TBSP melted non dairy butter

Preheat oven to 350F, and grease an 8"x8" pan. Start by making your streusel topping. Combine flour, brown sugar, cane sugar and cinnamon in a bowl. Add in melted margarine and stir together until it forms a crumbly topping.

Now make your cake batter! Cream together butter and sugar. Add vanilla, nondairy milk, apple cider vinegar and mix together. Alternate adding blended silken tofu and dry ingredients into the other wet ingredients until just combined. Pour batter into greased pan and top with streusel. 

Bake for 45-50 minutes

*optional sweetness. Add an icing drizzle on top! Combine powdered sugar, a splash of vanilla extract, and a splash of milk until you reach a 'drizzle' consistency. Drizzle over cooled cake for a sweetness kick.