Go Back
–+ servings
Moist Vegan Chocolate Chip Coffee Cake with Cream Cheese Swirl

Moist Vegan Chocolate Chip Coffee Cake with Cream Cheese Swirl Delight

This Moist Vegan Chocolate Chip Coffee Cake with Cream Cheese Swirl is a delightful treat perfect for all, featuring rich flavors and a tender texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or gluten-free measure-for-measure flour
  • 1 cup Dairy-Free Sour Cream
  • 1/2 cup Dairy-Free Butter Miyoko's vegan butter recommended
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Chocolate Chips
  • 1 cup Dairy-Free Milk any plant-based milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
For the Cream Cheese Swirl
  • 1 cup Vegan Cream Cheese

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with dairy-free butter.
  2. In a large bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add dairy-free sour cream, melted dairy-free butter, dairy-free milk, and vanilla extract; mix until well combined.
  4. Fold in the chocolate chips, being careful not to overmix.
  5. Pour half of the batter into the prepared pan, add a layer of vegan cream cheese, then pour the remaining batter on top.
  6. Bake for 55-70 minutes, checking for doneness with a toothpick.
  7. Allow the cake to cool in the pan for about 15-20 minutes before removing and cooling completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gCalcium: 2mgIron: 5mg

Notes

For optimal freshness, store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!