Maple Cinnamon Swirl Coffee Cake
A soft, moist coffee cake swirled with cinnamon sugar and drizzled with a simple maple glaze. Made in one pan with no eggs or dairy, it is perfect for cozy weekend mornings or afternoon coffee.
Ingredients
- For the cake: 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup neutral oil (canola, avocado, or melted coconut oil)
- 3/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3/4 cup dairy-free milk (soy, oat, or rice)
- For the cinnamon swirl: 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp dairy-free butter, melted
- For the maple glaze (optional): 1/2 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tsp dairy-free milk
Instructions
- 1Preheat and prep
Preheat oven to 350 degrees F (175 C). Grease an 8x8-inch baking pan or line with parchment.
- 2Mix the batter
Whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, whisk together brown sugar, granulated sugar, oil, applesauce, vanilla, and dairy-free milk until smooth. Add dry mixture to wet mixture and fold gently until combined. Batter will be thick but smooth.
- 3Add the cinnamon swirl
Mix 1/4 cup brown sugar, 1 tsp cinnamon, and melted butter. Drop spoonfuls of this mixture over the cake batter and use a knife to gently swirl through.
- 4Bake
Spread batter evenly in pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
- 5Cool and glaze
Let cool 10 minutes in pan, then drizzle with maple glaze if desired. Slice into bars and serve warm or at room temperature.
