This vegan coffee cake with cashew sour cream is a classic! It’s so tender, with an irresistable ribbon of cinnamon sugar running through the center and big, buttery crumbs of vegan streusel topping. The cake is made with homemade, plant-based cashew sour cream, which contributes to its moist texture.
We’re nearing the end of the first week of 2024.
Many folks have returned to their offices or places of work this week.
Others are busy planning and strategizing for the year ahead.
Parents might have their hands full looking after kids who are still on winter breaks from school.
Whether it’s focused on getting back to work, extending family time from the holidays, or catching up on the things that got pushed aside in December, the first week of the new year usually feels busy.
In the midst of that, I thought it might be sweet—literally!—to slow down, pause, and share this recipe for vegan coffee cake with you.
I actually made the coffee cake earlier in the fall, as a way to welcome cooler mornings. It was my plan to share the cake right away, but 2023 was a year in which my fantasy timelines were often upended.
They say that things happen in the right time, even if it doesn’t feel…