This Vegan Gingerbread French Toast is the perfect way to bring holiday cheer to your breakfast table. Packed with warm spices and a rich, molasses vegan egg custard, it’s a festive twist on the classic everyone will love!

Vegan French toast is easily one of our all-time favorite breakfasts. While our Vegan Pumpkin French Toast is a cozy choice for autumn, we crave something with an even more festive flair when the holiday season arrives. 

That’s where this Gingerbread French Toast comes in—it’s just as well-spiced as our Gingerbread Pancakes and Gingerbread Cookies, but infused into a creamy French toast custard and soaked into thick slices of stale bread.

Top it off with a dusting of powdered sugar, a pat of vegan butter, and a generous drizzle of maple syrup for the ultimate holiday breakfast!

Ingredients You’ll Need 

• Non-dairy milk: Any plain, unsweetened non-dairy milk will work well in this recipe. Try soy milk, almond milk, oat milk, cashew milk, or coconut milk.
• Chickpea flour: Acts as a binder and helps the custard thicken and coat the bread like an egg-based custard. Chickpea flour can be more difficult to find in grocery stores, but it is usually stocked near the baking supplies or other alternative flours. 
• Molasses: For the best natural sweetness and mild flavor, we recommend using unsulphured molasses. Avoid using blackstrap molasses because it is too bitter.
• Spices: Cinnamon, ginger, nutmeg, and cloves work together to create that classic gingerbread flavor! 
• Stale bread: Using sturdy, crusty bread is key for the best French toast, ideally sliced ¾ to 1 inch thick. Day-old bread is perfect, as it’s slightly dried out and firm, making it ideal for soaking up the custard without becoming soggy.
• Vegan butter: Used for pan-frying the French toast. If desired, you can also use melted coconut oil. 

How to Make Vegan Gingerbread French Toast

1. Make the custard. Add the non-dairy milk, chickpea flour, molasses, maple syrup, cinnamon, ginger, nutmeg, cloves and salt to a shallow bowl or baking dish. Use an immersion blender to blend everything until smooth – we prefer this over whisking to avoid clumps. Alternatively, you can combine everything in a high-speed blender, then pour it into a shallow dish. 
2. Prepare your skillet. Heat a large skillet or griddle over medium-low heat and grease with vegan butter. 
3. Soak the bread. Soak each piece of bread in the custard for about 20-30 seconds on each side. Allow any excess to drip off and place on the buttered skillet. 
4. Cook for 4 minutes on each side. Keep an eye on them so the molasses and maple syrup don’t burn. When ready, each side should be golden brown. Remove from the pan and repeat with the remaining bread. 
5. Serve. Serve immediately with your favorite toppings and breakfast sides. Enjoy!

Serving Suggestions 

In addition to serving with powdered sugar, coconut whipped cream, a pat of vegan butter, and a drizzle of maple syrup, this gingerbread french toast pairs perfectly with all of your breakfast favorites: think crispy vegan bacon, fluffy tofu egg scramble, rainbow fruit salad, and a hearty breakfast potato hash!

​Frequently Asked Questions

Can I make this recipe gluten-free?

If you make the recipe with your favorite gluten-free bread, it will be naturally vegan and gluten-free.

What can I use instead of chickpea flour?

Chickpea flour is essential in this vegan French toast recipe because it acts as an egg replacer with its binding properties and subtle eggy flavor. Unfortunately, there is no good substitute for it.

How long will leftovers keep?

Leftover gingerbread french toast will keep for up to 5 days when stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. 

Can I freeze leftover French toast?

Yes! If you don’t eat your leftover French toast within 5 days, they can be frozen for up to 3 months.

We recommend flash-freezing the fresh toast on a baking sheet before placing it together in a large freezer bag. This will prevent the slices from sticking together and make it easier to defrost. 

More Vegan French Toast Recipes You May Enjoy:

Breakfast

Classic Vegan French Toast

Breakfast

Vegan Banana French Toast {oil-free}

Breakfast

Avocado French Toast – Sweet & Savory (Vegan & Oil-free)

Breakfast

Vegan Pumpkin French Toast

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Gingerbread French Toast Recipe

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• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 10 slices
• Diet: Vegan

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Description

This Vegan Gingerbread French Toast is the perfect way to bring holiday cheer to your breakfast table. Packed with warm spices and a rich, molasses vegan egg custard, it’s a festive twist on the classic everyone will love!

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Ingredients

• 1½ cups non-dairy milk
• ⅓ cup (40g) chickpea flour
• 3 tablespoons unsulphured molasses
• 2 tablespoons maple syrup
• 1½ teaspoons cinnamon
• 1½ teaspoons ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon salt
• About 10 slices of stale bread
• ¼ cup vegan butter, for pan

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Instructions

1. Make the custard. Add the non-dairy milk, chickpea flour, molasses, maple syrup, cinnamon, ginger, nutmeg, cloves and salt to a shallow bowl or baking dish. Use an immersion blender to blend everything until smooth – we prefer this over whisking to avoid clumps. Alternatively, you can combine everything in a high-speed blender, then pour it into a shallow dish. We prefer this over whisking to avoid clumps.
2. Prepare your skillet. Heat a large skillet or griddle over medium-low heat and grease with vegan butter. 
3. Soak the bread. Soak each piece of bread in the custard for about 20-30 seconds on each side. Allow any excess to drip off and place on the buttered skillet. 
4. Cook for 4 minutes on each side. Keep an eye on them so the molasses and maple syrup don’t burn. When ready, each side should be golden brown. Remove from the pan and repeat with the remaining bread. 
5. Serve. Serve immediately with your favorite toppings and breakfast sides. Enjoy!

Notes

• Gluten-free: If you make the recipe with your favorite gluten-free bread, it will be naturally vegan and gluten-free.
• Storage: Leftovers will keep for up to 5 days when stored in an airtight container in the refrigerator.
• Freezing: If you don’t eat your leftover French toast within 5 days, it can be frozen for up to 3 months. We recommend flash-freezing the fresh toast on a baking sheet before placing it in a large freezer bag. This will prevent the slices from sticking together and make it easier to defrost.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Stovetop

The post Vegan Gingerbread French Toast appeared first on Sweet Simple Vegan.

This Instant Pot Apple Butter is easy to make with 9 simple ingredients and a pressure cooker. Great for homemade gifts or adding a cozy touch to your favorite fall recipes. 

If you’re a fan of making your own homemade compotes, cranberry sauce, or jam from scratch for edible homemade gifts in a jar, you’re going to love this homemade apple butter recipe! It’s just as versatile, perfect for gifting family and friends during the holidays, and a seriously delicious way to enjoy apple season. 

This Instant Pot version will teach you how quick and easy it is to make apple butter at home. Unlike stovetop or slow cooker recipes that can take hours, the pressure cooker will make perfect apple butter in just about 1 hour.

With just a handful of ingredients and minimal effort, you’ll have a homemade spread perfect for spreading on several of your favorite breakfasts and desserts. Plus, it’s naturally vegan, gluten-free, and made refined-sugar free! 

Ingredients You’ll Need 

• Apples: We like to use Fuji apples because they are very sweet yet have a mild tartness that creates a well-rounded apple butter. If Fuji apples aren’t an option, try Honeycrisp, Gala apples, or a mix of a few. 
• Dates: Most apple butter recipes are sweetened with granulated sugar, but we wanted to keep this recipe as naturally sweet as possible and use Medjool dates. Make sure to remove the pits before adding to the Instant Pot and/or blender!
• Spices: You’ll need cinnamon, nutmeg, ginger, cloves, and a pinch of salt to balance the sweetness. Alternatively, you can replace the spices with 1 ¼ teaspoon of a pumpkin pie spice blend.
• Lemon juice: Enhances the tartness in the apples to balance the sweetness of the apple butter. A little goes a long way, but it makes a big difference!
• Vanilla extract: Adds warmth and depth of flavor and overall enhances the flavor. If you have it, vanilla paste would also be amazing here! 

Equipment Needed

• Instant Pot
• Spatula
• High-speed blender or immersion blender

How to Make Instant Pot Apple Butter

1. Add all ingredients to Instant Pot (except lemon juice and vanilla). Combine the apples, dates, water, cinnamon, salt, nutmeg, ginger, and cloves to the bottom of the Instant Pot. Mix until well combined. 
2. Cook on high pressure for 20 minutes. Add the lid to the Instant Pot, seal tightly, and cook under manual high pressure for 20 minutes. Make sure the valve on the Instant Pot lid is set to seal, not vent. 
3. Quick-release the remaining pressure. Once the Instant Pot has come to pressure and cooked for 20 minutes, quick-release the remaining pressure by carefully switching the valve from “seal” to “vent.”
4. Blend until smooth. Using an immersion blender (or transfer to a high-speed blender), blend the apple butter until it is completely smooth. 
5. Sauté for 25-35 minutes. Set the Instant Pot to the “sauté” function on low heat, and cook for 25-35 minutes, stirring occasionally, until the apple butter has thickened to your liking. We recommend covering the pot in between stirs as the apple butter tender to splatter. 
6. Mix in lemon juice and vanilla extract. Once the apple butter has thickened, mix in the lemon juice and vanilla extract and let the apple butter cool completely. 

How to Use Apple Butter

This apple butter is a versatile spread that can be used in several ways. We primarily use it to add a sweet touch to breakfast, but it’s also delicious with various desserts, like a big ol’ scoop of vegan ice cream or spread on Cinnamon Apple Shortbread Cookies.

Here are a few of our favorite ways to use apple butter:

• Spread on toast, pancakes, waffles, crepes, and french toast.
• Dolloped on oatmeal, chia pudding, or smoothie bowls.
• A spoonful straight from the jar!

How to Package for Gifting

We love to gift this apple butter during the holiday season. It’s perfect for friends, neighbors, teachers, hosts, and your favorite foodies! Who doesn’t love a delicious edible gift? 

To prepare this apple butter for gifting, you’ll need small glass jars (8 ounces is a great size), ribbon or twine, cute bows, and labels for a sweet personalized touch! 

1. Wash the jars in hot, soapy water and thoroughly dry before filling. 
2. Fill each jar as desired and let the apple butter cool completely at room temperature. 
3. Screw on the lids to create an airtight seal.
4. Wrap a ribbon or decorative twine around the top of the jar and attach your personalized label, if desired. Alternatively, you can make a custom sticker and stick it to the glass jars after the apple butter has cooled.
5. Refrigerate until ready to gift!

Storage Instructions

When stored in airtight jars or containers, this Instant Pot apple butter will keep in the refrigerator for up to 1 week or up to 3 months in the freezer. If you are opting to freeze this apple butter, make sure to keep the apple butter comfortably below the freeze line on your jars. This will prevent them from cracking under pressure. 

More Homemade Holiday Gift recipes you May Enjoy:

DIY

Easy Homemade Soup in a Jar – Free Printable Gift Tag!

Beverages

Vegan Chai Spiced Hot Cocoa Mix

Beverages

Easy Homemade Hot Chocolate Mix

Dessert

The Best Vegan Sugar Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Instant Pot Apple Butter Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 8-12 servings
• Diet: Vegan

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Description

This Instant Pot Apple Butter is easy to make with 9 simple ingredients and a pressure cooker. Great for homemade gifts or adding a cozy touch to your favorite fall recipes. 

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Ingredients

• 3 lbs. sliced Fuji apples (or apples of your choice)
• 1/2 cup pitted and chopped medjool dates
• 2 tablespoons water
• 3/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/16 teaspoon cloves
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

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Instructions

1. 1. Add all ingredients to Instant Pot (except lemon juice and vanilla). Combine the apples, dates, water, cinnamon, salt, nutmeg, ginger, and cloves to the bottom of the Instant Pot. Mix until well combined. 

1. 1. Cook on high pressure for 20 minutes. Add the lid to the Instant Pot, seal tightly, and cook under manual high pressure for 20 minutes. Make sure the valve on the Instant Pot lid is set to seal, not vent. 

1. 1. Quick-release the remaining pressure. Once the Instant Pot has come to pressure and cooked for 20 minutes, quick-release the remaining pressure by carefully switching the valve from “seal” to “vent.”

1. 1. Blend until smooth. Using an immersion blender (or transfer to a high-speed blender), blend the apple butter until it is completely smooth. 

1. 1. Sauté for 25-35 minutes. Set the Instant Pot to the “sauté” function on low heat, and cook for 25-35 minutes, stirring occasionally, until the apple butter has thickened to your liking. We recommend covering the pot in between stirs as the apple butter tender to splatter. 

1. 1. Mix in lemon juice and vanilla extract. Once the apple butter has thickened, mix in the lemon juice and vanilla extract and let the apple butter cool completely. Transfer to an airtight jar and store in the refrigerator for up to 1 week.

Notes

• The apples were weighed after the core was removed.

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Category: Condiment
• Method: Instant Pot / Pressure Cooker

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Instant Pot Apple Butter (Sweetened with Dates!) appeared first on Sweet Simple Vegan.

These Vegan Pumpkin Muffins are as luxurious as it gets. Spiced muffin batter filled with a rich cream cheese filling, then baked until golden with a delightful streusel topping. Enjoy as an indulgent breakfast, sweet snack, or dessert!

Our Vegan Zucchini Muffins are some of our favorite muffins to bake during the summer when the garden is exploding with fresh squash. But during the fall season, it’s time to swap the summer squash for our favorite fall squash—pumpkin! 

To put it mildly, these Vegan Pumpkin Muffins are not your average muffin. They’re filled with a sweet and creamy cream cheese filling, then topped with a buttery soft streusel topping. If you love our Vegan Pumpkin Bread, Pumpkin Cheesecake Cookies, or Pumpkin Snickerdoodles these pumpkin spice muffins are a must-bake this pumpkin season.

And while you’re at it, check out a few of our other most popular vegan pumpkin recipes: Classic Vegan Pumpkin Pie, Pumpkin Cinnamon Rolls, and Vegan Pumpkin Sugar Cookies!

Ingredients You’ll Need 

• Vegan cream cheese: Since the cream cheese is baked in these muffins, we recommend using a store-bought, oil-free cream cheese so it’s texture doesn’t change. We use Kite Hill’s plain cream cheese.
• Pumpkin purée: These muffins are made with pure canned pumpkin purée. Be careful not to purchase pumpkin pie filling. Pumpkin purée only contains fresh pumpkin, whereas pumpkin pie filling contains additives and sugar.   
• Sugar: You’ll need brown sugar for the muffin batter and regular granulated sugar to sweeten the cream cheese filling. 
• Non-dairy milk: Use any plain, non-dairy milk of choice. Our Homemade Almond Milk is perfect! 
• Vegetable oil: Adds moisture and fat and helps to give these muffins a soft and tender crumb. We used vegetable oil, but melted refined coconut oil, canola oil, and a light olive oil or avocado oil will work well, too. 
• Apple cider vinegar: The acidic nature of apple cider vinegar reacts with the baking soda and baking powder to help these muffins rise and become nicely domed.
• Vanilla: Both vanilla extract and vanilla paste will work well. Use what you have! 
• Flour: We developed these muffins with all-purpose flour to make them as soft and fluffy as possible. 
• Leavening agents: You’ll need both baking soda and baking powder to help these muffins rise and become golden brown on top. 
• Spices: Cinnamon, ground ginger, allspice, and ground cloves spice these muffins to perfection. If needed, you can replace these individual spices with 1 tablespoon of a pre-made pumpkin pie spice mix instead. 

For the Streusel Topping

• Vegan butter: Provides the fat that helps to bind the dry ingredients together. Once baked, the butter melts and yields a crumbly, crispy sweet topping. 
• Flour: All-purpose flour binds the streusel topping together.  
• Brown sugar: Adds sweetness and contributes to the crunchy texture.
• Cinnamon: Adds warmth and complements the spices in the muffin batter.

Equipment Needed

• 1-2 Muffin tins
• Muffin liners
• 2 Medium bowl and 1 Large bowl
• Fork
• Whisk

How to Make Vegan Pumpkin Cream Cheese Muffins

1. Preheat and prep. Preheat the oven to 425F and prepare a muffin tin with liners. You can either bake in every other muffin mold or all 12. If you do every other, leaving half empty allows the muffins to rise higher. You can bake all 12 muffins simultaneously, but they won’t rise as much as the former option. But they will still be delicious!
2. Prepare the streusel topping. Add the melted vegan butter, flour, brown sugar, and cinnamon to a medium bowl. Mix with a fork until crumbs form. Set aside. 
3. Prepare the cream cheese filling. In a small bowl, add the softened vegan cream cheese and sugar. Mix until completely smooth. Set aside. 
4. Combine the wet muffin ingredients. Add the pumpkin purée, brown sugar, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla to a medium-sized mixing bowl. Whisk together until combined and set aside. 
5. Combine the dry muffin ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves to a large bowl. Whisk together until well combined.
6. Whisk wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined – be careful not to overmix. 
7. Fill the muffin tin. Add 2 tablespoons of batter to each muffin liner. Top with 1 heaping tablespoon of the cream cheese filling, then top with more batter to fill each liner to the top. 
8. Sprinkle with streusel topping. Top each muffin with the streusel topping and lightly press it into the batter to help it stick. 
9. Bake until golden brown. Transfer the muffins to the oven and bake for 7 minutes at 425F. Lower the temperature to 350F without opening the oven and continue baking for another 13-16 minutes. 
10. Repeat with the remaining batter. If you baked your muffins in every other tin, remove the baked muffins from the oven and let them cool for 10 minutes before removing them from the tin. Bake the remaining muffins using the same method until all batter is used. Enjoy! 

Storage Instructions

These pumpkin muffins are best enjoyed while fresh, but leftovers will keep in an airtight container at room temperature for 24-48 hours. If you need to store them for longer than this, transfer to the refrigerator to store for up to 5 days.

​Note that once refrigerated, these muffins will become significantly more dense and moist. We prefer them at room temperature. 

More Vegan Pumpkin Recipes You May Enjoy:

Dessert

Pumpkin Snickerdoodles

Dessert

Vegan Pumpkin Pie Pudding (7-Ingredients)

Dessert

Pumpkin Cream Horns

Bread

Vegan Pumpkin Bread

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Pumpkin Cream Cheese Muffins Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan

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Description

These Vegan Pumpkin Muffins are as luxurious as it gets. Spiced muffin batter filled with a rich cream cheese filling, then baked until golden with a delightful streusel topping. No one will believe they’re completely vegan!

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Ingredients

Streusel Topping:

• ¼ cup vegan butter, melted
• ¾ cup (90g) all-purpose flour
• ½ cup (105g) brown sugar
• ½ teaspoon cinnamon

Cream Cheese Filling:

• 8 oz vegan cream cheese, softened
• 3 tablespoons granulated sugar

Pumpkin Muffin Batter:

• 1 cup pumpkin purée
• 1¼ cups (260g) brown sugar
• ⅔ cup non-dairy milk
• ⅓ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract or paste
• 2 cups (240g) all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon allspice
• ½ teaspoon ground cloves

Equipment

• 1–2 Muffin tins
• Muffin liners
• 2 Medium bowl and 1 Large bowl
• Fork
• Whisk

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Instructions

1. Preheat and prep. Preheat the oven to 425F and prepare a muffin tin with liners. You can either bake in every other muffin mold or all 12. If you do every other, leaving half empty allows the muffins to rise higher. You can bake all 12 muffins simultaneously, but they won’t rise as much as the former option. But they will still be delicious!
2. Prepare the streusel topping. Add the melted vegan butter, flour, brown sugar, and cinnamon to a medium bowl. Mix with a fork until crumbs form. Set aside.
3. Prepare the cream cheese filling. In a small bowl, add the softened vegan cream cheese and sugar. Mix until completely smooth. Set aside.
4. Combine the wet muffin ingredients. Add the pumpkin purée, brown sugar, non-dairy milk, vegetable oil, apple cider vinegar, and vanilla to a medium-sized mixing bowl. Whisk together until combined and set aside.
5. Combine the dry muffin ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves to a large bowl. Whisk together until well combined.
6. Whisk wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Whisk until just combined – be careful not to overmix.
7. Fill the muffin tin. Add 2 tablespoons of batter to each muffin liner. Top with 1 heaping tablespoon of the cream cheese filling, then top with more batter to fill each liner to the top.
8. Sprinkle with streusel topping. Top each muffin with the streusel topping and lightly press it into the batter to help it stick.
9. Bake until golden brown. Transfer the muffins to the oven and bake for 7 minutes at 425F. Lower the temperature to 350F without opening the oven and continue baking for another 13-16 minutes.
10. Repeat with the remaining batter. If you baked your muffins in every other tin, remove the baked muffins from the oven and let them cool for 10 minutes before removing them from the tin. Bake the remaining muffins using the same method until all batter is used. Enjoy!

The post Vegan Pumpkin Cream Cheese Muffins appeared first on Sweet Simple Vegan.

Take your morning cup of coffee to the next level and pair it with a thick slice of this Vegan Coffee Cake! It’s fluffy, moist, and sweetened to perfection with the streusel topping and vanilla glaze. Perfect for vegan brunch or hosting for the holidays!

Ingredients You’ll Need 

For the Streusel Topping

• Flour: All-purpose flour creates the light and crumbly texture of the streusel topping and binds together the brown sugar and dairy-free butter. 
• Light brown sugar: Adds a caramel-like flavor and helps make the streusel perfectly sweet. Regular brown sugar or coconut sugar work well as a substitute, but will be slightly different in texture. 
• Cinnamon: The source of warmth and additional sweetness in the streusel. 
• Dairy-free butter: Adds richness and moisture and keeps the streusel topping as soft and tender as possible.

For the Cake

• Soy milk: While any plain, non-dairy milk can work, soy milk’s high protein content makes the best homemade vegan buttermilk.
• Apple cider vinegar: When combined with the soy milk, the acidic nature helps to curdle the homemade buttermilk.
• Flour: All-purpose flour is the base of the coffee cake that makes it as soft and fluffy as possible. 
• Leavening agents: Baking powder and baking soda leaven the cake and help it rise into a tall, fluffy cake! 
• Dairy-free butter: Many coffee cake recipes are made with oil, but we prefer to use creamed dairy-free butter as we find it makes a lighter, fluffier texture and a more flavorful cake.
• Sugar: This coffee cake is sweetened with both regular, granulated sugar and light brown sugar for the perfect flavor and moisture. To make sure your sugar is vegan, opt for organic sugar. 
• Dairy-free cream cheese: Traditional coffee cake isn’t usually made with cream cheese, but we love the addition for its additional tangy richness. We used a store-bought cream cheese, but feel free to try our Homemade Vegan Cream Cheese recipe here! 
• Vanilla extract: A splash of vanilla extract adds sweet, depth of flavor to the coffee cake and enhances the vanilla-flavor in the vanilla glaze. 

For the Vanilla Glaze

• Powdered sugar: The base of the glaze! If your powdered sugar is hard or clumpy, sift it before adding the soy and vanilla. 
• Soy milk: A few tablespoons thins out the glaze to the perfect pourable consistency. 
• Vanilla extract: Adds a boost of vanilla flavor. 

Equipment Needed

• 8×8 baking dish
• 2 small, 2 medium-sized and 1 large mixing bowl (2)
• Whisk
• Electric hand mixer or stand mixer with paddle attachment

How to Make Vegan Coffee Cake

1. Preheat and prep. Preheat the oven to 350 degrees Fahrenheit and grease an 8×8 baking dish. 
2. Make the streusel topping. Add all the streusel topping ingredients except for the vegan butter to a medium-sized bowl and mix well. Add in the butter and with a fork or with clean hands, break up the butter until it’s fully combined with the other ingredients. Set the bowl in the fridge until ready to use. 
3. Make the vegan buttermilk. Mix the soy milk and apple cider vinegar in a small bowl and set aside for 10-15 minutes and allow it to curdle. 
4. Combine the dry ingredients. Mix the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
5. Cream the butter and sugar. Add the granulated sugar, brown sugar, and softened stick of dairy-free butter to a large mixing bowl. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the sugar and butter together until smooth and creamy, 2-3 minutes. Add the dairy-free cream cheese and vanilla extract and beat again until well combined. 
6. Add the dry ingredients. To the bowl with the creamed sugar and butter, add the dry ingredients and vegan buttermilk. Use a spatula to mix until fully combined and a smooth vegan cake batter forms. 
7. Transfer to the baking dish. Pour half of the wet batter into the greased 8×8 baking pan and spread smooth. Remove the streusel topping from the fridge and sprinkle half of the streusel topping into an even layer on top of the batter. Top with the remaining batter and carefully spread it outward from the center of the baking dish, being careful not to mix it with the streusel layer. Finish with the remaining half of the streusel topping on top. 
8. Bake. Transfer the coffee cake to the oven and bake for 55-60 minutes, or until golden brown and a toothpick inserted in the middle comes out clean, or with just a few crumbs. 
9. Make the vanilla glaze. In a small mixing bowl, whisk together the powdered sugar, soy milk, and vanilla extract until smooth and creamy. Set aside. 
10. Cool, drizzle, then serve! Allow the vegan coffee cake to cool completely, then drizzle with the homemade vanilla glaze. Slice, serve, and enjoy! 

Serving Suggestions 

A slice of cozy coffee cake is the perfect treat for a sweet vegan breakfast or brunch, a mid-afternoon pick-me-up, or a delicious dessert with a scoop of vegan vanilla ice cream! As the name suggests, it’s the best pair for your morning cup of coffee, so pour yourself a big mug of your favorite morning joe and dig in! 

Storage Instructions

Leftover coffee cake will keep best in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week. Once refrigerated, it will become more dense. 

For long-term storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator. 

More Vegan Breakfast Recipes You May Enjoy:

Breakfast

Vegan Strata | Make-Ahead Holiday Breakfast Casserole

Breakfast

Classic Vegan French Toast

Dessert

Giant Cinnamon Roll Cake

30 Minute Meals

Fluffy Vegan Carrot Cake Pancakes

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Coffee Cake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 1 hour 20 minutes
• Yield: 9 servings
• Diet: Vegan

Print Recipe

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Description

Take your morning cup of coffee to the next level and pair it with a thick slice of Vegan Coffee Cake! It’s fluffy, moist, and sweetened to perfection with the streusel topping and vanilla glaze. Perfect for vegan brunch or hosting for the holidays!

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Ingredients

Streusel Topping

• 1 cup (136g) all-purpose flour 
• ½ cup (96g) packed light brown sugar 
• 2 tablespoons ground cinnamon
• ¼ teaspoon salt
• 1 stick dairy-free butter, cubed and cold

Cake

• ½ cup soy milk (room temperature)
• ½ tablespoon apple cider vinegar
• 1 ½ cups (204g) all-purpose flour 
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 stick dairy-free butter, softened 
• ¾ cup (167g) granulated sugar 
• ¼ cup (48g) packed light brown sugar
• 4 oz dairy-free cream cheese (room temperature)
• 2 ½ teaspoons vanilla extract

Vanilla Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons soy milk
• ½ teaspoon vanilla extract

Equipment

• 8×8 baking dish
• 2 small, 2 medium-sized, and 1 large mixing bowl
• Whisk
• Electric hand mixer or stand mixer with paddle attachment

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Instructions

1. Preheat and prep. Preheat the oven to 350 degrees Fahrenheit and grease an 8×8 baking dish. 
2. Make the streusel topping. Add all the streusel topping ingredients except for the vegan butter to a medium-sized bowl and mix well. Add in the butter and with a fork or with clean hands, break up the butter until it’s fully combined with the other ingredients. Set the bowl in the fridge until ready to use. 
3. Make the vegan buttermilk. Mix the soy milk and apple cider vinegar in a small bowl and set aside for 10-15 minutes and allow it to curdle. 
4. Combine the dry ingredients. Mix the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
5. Cream the butter and sugar. Add the granulated sugar, brown sugar, and softened stick of dairy-free butter to a large mixing bowl. Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the sugar and butter together until smooth and creamy, 2-3 minutes. Add the dairy-free cream cheese and vanilla extract and beat again until well combined. 
6. Add the dry ingredients. To the bowl with the creamed sugar and butter, add the dry ingredients and vegan buttermilk. Use a spatula to mix until fully combined and a smooth vegan cake batter forms. 
7. Transfer to the baking dish. Pour half of the wet batter into the greased 8×8 baking pan and spread smooth. Remove the streusel topping from the fridge and sprinkle half of the streusel topping into an even layer on top of the batter. Top with the remaining batter and carefully spread it outward from the center of the baking dish, being careful not to mix it with the streusel layer. Finish with the remaining half of the streusel topping on top. 
8. Bake. Transfer the coffee cake to the oven and bake for 55-60 minutes, or until golden brown and a toothpick inserted in the middle comes out clean, or with just a few crumbs. 
9. Make the vanilla glaze. In a small mixing bowl, whisk together the powdered sugar, soy milk, and vanilla extract until smooth and creamy. Set aside. 
10. Cool, drizzle, then serve! Allow the vegan coffee cake to cool completely, then drizzle with the homemade vanilla glaze. Slice, serve, and enjoy! 

Notes

• Storage: Leftovers will keep best in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week. Once refrigerated, it will become more dense.
• Freezing: For long-term storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Oven

The post Vegan Coffee Cake  appeared first on Sweet Simple Vegan.

This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love! 

This breakfast recipe is a spin on our Vegan Breakfast Potato Hash! We’re swapping the Yukon gold potatoes and vegan breakfast sausage for healthy sweet potatoes and protein-rich black beans to make the perfect sweet potato hash. It’s one of our go-to sweet potato recipes for it’s ease, versatility, and big flavor punch. 

Below we’ll teach you exactly how to make it at home for your own healthy breakfast or brunch, as well as give you tons of ideas to customize it to make it your own! It’s a super simple recipe you can make any time of year, no matter what’s in season! 

If you’re looking for more healthy breakfast recipes, make sure to check out our Potato & Leek Tofu Quiche, Spiced Chickpea and Tomato Toast, and Vegan Eggplant Shakshuka!

Ingredients You’ll Need 

• Black beans: We’ve made this breakfast hash with both black bean soup and a regular can of black beans, and both work great. The added benefit of using black bean soup is the additional spices, saltiness, and umami flavor, but use what you have! 
• Sweet potatoes: Any sweet potatoes will work well. We typically use your standard Beauregard or Garnet sweet potatoes. If you want a breakfast hash made with regular potatoes, check out our Vegan Breakfast Potato Hash!
• Aromatics: A simple combination of onion and garlic adds tons of flavor to the foundation of this hash. We highly recommend using fresh onion and garlic over onion and garlic powder! 
• Leafy greens: Kale is our personal favorite, but any kind of leafy greens will work well. Baby spinach, arugula, collard greens, and Swiss chard are great.
• Spices: We used a blend of cumin, smoked paprika, and salt. If you are using a regular can of black beans, we recommend adding a teaspoon of Old Bay Seasoning, plus additional salt to taste. 

Equipment Needed

• Medium pan (can also use a large skillet)
• Spatula

How to Make This Sweet Potato Breakfast Hash

1. Saute the onions and garlic. Add 1 tablespoon oil to a medium pan or cast-iron skillet over medium heat. Add the onions and cook for 3 minutes or until translucent. Add the garlic and cook for 1 more minute. 
2. Add the sweet potatoes. Add 1/4 cup of water or strained broth from the black bean soup to the diced sweet potatoes. Cook, stirring occasionally, for about 15 minutes or until the potatoes soften, adding more liquid 1 tablespoon at a time if needed. 
3. Add the remaining ingredients. Pour in the strained black bean soup, chopped kale, cumin, smoked paprika, and salt. Stir to combine. 
4. Cook until the potatoes are fork-tender. Continue cooking the breakfast hash for another 15-20 minutes or until the sweet potatoes are easily pierced with a fork. 
5. Garnish and serve. Sprinkle with chopped fresh parsley, cilantro, green onions, or chives, and enjoy! 

Load up with Toppings!

Take your breakfast to the next level and load up your hash with delicious toppings. Here are a few of our favorites: 

• Salsa 
• Guacamole or avocado slices
• Vegan cheese
• Vegan sour cream
• Hot sauce
• Fresh herbs like cilantro or parsley
• Green onions or chives
• Pickled onions or jalapeños
• Fresh jalapeño slices
• Microgreens or sprouts

Storage Instructions

This healthy meal is delicious served fresh, but also keeps well in the refrigerator. Perfect for weekly meal prep. Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days. 

Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.

MOre Vegan BReakfast Recipes YOu MAy Enjoy:

Breakfast

Vegan Breakfast Casserole

Breakfast

Fluffy Sweet Potato Pancakes {gluten- and oil-free}

Breakfast

Vegan Breakfast Potato Hash (8-Ingredients)

Breakfast

Oven Roasted Breakfast Potatoes (Oil-free + 6-Ingredients)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Sweet Potato Breakfast Hash Recipe

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• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 4
• Diet: Vegan

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Description

This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love! 

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Ingredients

• 1 tablespoon oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 medium sweet potatoes, peeled and diced into small cubes
• 18.3 oz (~1 3/4 cups) black bean soup, strained with 1/4 cup reserved
• 1/4 cup water or use strained broth from the soup above
• 2 cups kale, destemmed & finely chopped
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt

Top with:

• 1/4 cup parsley or cilantro
• 1/2 avocado, sliced
• Sprinkle of smoked paprika

Equipment

• • Medium pan (can also use a large skillet)
  • Spatula

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Instructions

1. Saute the onions and garlic. Add 1 tablespoon oil to a medium pan or cast-iron skillet over medium heat. Add the onions and cook for 3 minutes or until translucent. Add the garlic and cook for 1 more minute. 
2. Add the sweet potatoes. Add 1/4 cup of water or strained broth from the black bean soup to the diced sweet potatoes. Cook, stirring occasionally, for about 15 minutes or until the potatoes soften, adding more liquid 1 tablespoon at a time if needed. 
3. Add the remaining ingredients. Pour in the strained black bean soup, chopped kale, cumin, smoked paprika, and salt. Stir to combine. 
4. Cook until the potatoes are fork-tender. Continue cooking the breakfast hash for another 15-20 minutes or until the sweet potatoes are easily pierced with a fork. 
5. Garnish and serve. Sprinkle with chopped fresh parsley, cilantro, green onions, or chives, and enjoy! 

Notes

• Storage: Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days. 
• Reheating: Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.
• Black bean soup: We’ve made this breakfast hash with both black bean soup and a regular can of black beans, and both work great. The added benefit of black bean soup is the additional spices, saltiness, and umami flavor, but use what you have! 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Stovetop

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Sweet Potato Breakfast Hash appeared first on Sweet Simple Vegan.