Go Back
undefined

Moist Vegan Chocolate Chip Coffee Cake with Cream Cheese Swirl

This moist vegan chocolate chip coffee cake with cream cheese swirl is a delightful breakfast treat that's easy to prepare and totally indulgent.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free measure-for-measure baking flour for a gluten-free option
  • 1 cup dairy-free sour cream can be swapped with unsweetened applesauce or vegan yogurt
  • 1 cup dairy-free milk substitutes include soy milk, almond milk, or oat milk
  • 1/2 cup dairy-free butter can be replaced with coconut oil or another dairy-free butter alternative
  • 1 cup granulated sugar consider coconut sugar for a less processed choice
  • 1 cup chocolate chips optional substitutions include dark chocolate or carob chips
  • 2 teaspoons baking powder check for gluten-free certification if necessary
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract use pure extract for the best taste
  • 1/2 teaspoon salt no substitutions needed
For the Cream Cheese Swirl
  • 8 ounces dairy-free cream cheese can substitute with a mix of silken tofu and a touch of lemon juice for a lighter option
  • 1/4 cup sugar adjust to taste, especially if using flavored cream cheese alternatives
  • 1 teaspoon vanilla extract using pure extract enhances the overall flavor

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Directions
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly or lining with parchment paper.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until well combined.
  3. In another bowl, combine dairy-free sour cream, dairy-free milk, melted dairy-free butter, and vanilla extract until smooth and creamy.
  4. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to over-mix.
  5. In a small bowl, mix dairy-free cream cheese with sugar and vanilla extract until smooth and creamy.
  6. Pour half of the cake batter into the prepared pan, add half of the cream cheese mixture, followed by half of the chocolate chips. Repeat with remaining batter, cream cheese swirl, and chocolate chips.
  7. Bake in the preheated oven for 55-70 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 10-15 minutes before removing from the pan to serve.

Notes

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness. Experiment with different add-ins like nuts or dried fruits for unique flavors.