Morning made simple

The Forager Project Dairy-free Sour Cream makes this Vegan Sour Cream Coffee Cake extra moist.  This coffee cake is layered with a cinnamon, sugar and walnut streusel, giving it delicious flavor throughout.  If you love cinnamon, make extra streusel filling to top your cake with after it comes out of the oven.  The warming smell of cinnamon will make your entire kitchen smell wonderful when you bake this cake.


  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12oz container of Forager Project Dairy-free Sour Cream
  • ½ cup avocado oil
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 flax eggs (2 tablespoons ground flax seeds plus 5 tablespoons water)
  • 1 cup walnuts, chopped
  • 1 ½ teaspoons cinnamon
  • ¼ cup brown sugar


  • Preheat the oven to 350 degrees. Line an 8 x 8 inch baking pan with parchment paper and set aside.
  • To make the flax eggs, mix 2 tablespoons of ground flax seeds with 5 tablespoons of water and let the mixture thicken.  Meanwhile, in a large bowl, sift together flour, baking soda, and salt. In a medium-sized bowl, combine the Forager Project Dairy-free sour cream, oil, sugar, vanilla, and flax eggs. While whisking, gradually add the wet ingredients to the flour mixture until just combined.
  • Next, work on the streusel. Chop the walnuts, or briefly pulse in a food processor, and combine with cinnamon and brown sugar.
  • You’re now ready to start building your cake: pour half the batter in the baking pan and spread evenly. Next, sprinkle half the streusel on top. Continue with a layer of the remaining batter, and finish off with the streusel. Bake for 45-50 minutes. Insert a toothpick into the cake to check it is cooked through. When cool, slice into square pieces and enjoy.