Vegan Teff Coffee Cake

Sign up for our newsletter and always be in the know!
Share this:

A soft and moist coffee cake enriched with Maskal Teff® flour and topped with a walnut streusel topping is one you cannot simply refuse. Enjoy a slice with your coffee!

Vegan Teff Coffee CakeCoffee Cake with Maskal Teff®

Author: Tina Dawson, Love Is In My Tummy

Serves: 4-6 people, makes an 8″ cake


Streusel Topping:

  • ¼ cup Maskal Teff® ivory flour
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon cinnamon, ground
  • A handful of walnuts, chopped (substitute with Gluten Free quick rolled oats)
  • 2 tablespoons dairy-free butter, chilled and cut into pieces


  • 1¼ cup unsweetened non-dairy milk, room temperature (soy is preferred)
  • 1 tablespoon apple cider vinegar (or any other vinegar)
  • 1½ cup Maskal Teff® ivory flour
  • ½ cup almond meal
  • 1 cup all-purpose flour (substitute Bobs Red Mill Gluten Free 1:1 Baking Flour)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar, granulated
  • ½ cup olive oil
  • ¾ cup dairy-free yogurt, room temperature
  • 2 teaspoons pure vanilla extract


Prepare the streusel topping

  1. In a bowl, combine the teff flour, brown sugar, cinnamon, chopped walnuts, and dairy-free butter. Using your fingers, crumble the butter with the flour until the mixture resembles coarse sand. Refrigerate it while you make the cake batter.

Make the cake batter

  1. Line an 8” square cake tin with parchment paper.
  2. Preheat oven to 350°F. Set oven rack to the middle position.
  3. In a bowl, combine the non-dairy milk with apple cider vinegar. Let it sit for a few minutes to curdle. It will look gritty and grainy, as opposed to clumpy.
  4. In another medium-sized mixing bowl, combine the dry ingredients: teff flour, almond meal, all-purpose flour, baking powder, salt, and sugar. Stir well to distribute the ingredients.
  5. Make a well in the center and add the wet ingredients: olive oil, dairy-free yogurt, vanilla, and curdled milk.
  6. Quickly fold using a spatula until combined. Transfer the batter to the prepared cake tin. It’s important you work fast, because once the vinegar hits the baking powder, it starts to raise the batter.
  7. Top with the streusel mix and bake in the preheated oven at 350°F in the middle rack for 30 minutes, or until a skewer inserted into the center comes out clean.
  8. Transfer to a wire rack to cool in the tin, then remove cake from tin and let cool completely on the wire rack. Slice and serve.


Store in a clean, airtight container in the fridge for up to one week.


Share this: