This decadent vegan chocolate coffee cake will be a must make no matter the time of year! It's easy, soft, moist and the fudgy center filling will ensure this is your new go to vegan cake recipe to serve others!
Preheat oven to 350 degrees F. Grease lightly a 9" round cake pan and line with a round piece of parchment paper
For the filling
Add the sugar and cocoa powder to a small bowl and whisk together. Set aside along with the chocolate chips.
For the crumble topping
In a bowl, whisk the flour, sugar, cocoa powder, powdered sugar, and salt. Add cubed butter and vanilla. Use a fork to gently cover all the butter and then, work butter into mixture until a sand like texture forms. Stir in ¼ cup chocolate chips. Set aside.
For the cake
In a large bowl, add the flour through the espresso powder (if adding). Whisk to combine. Add in the cubed vegan butter and using a mixer, mix for 2 minutes until a sand like texture forms.
Add applesauce and vanilla and beat until a thick mixture forms. Add in chocolate milk and vinegar and mix until a smooth consistency. Careful not to overmix.
Assembling
Pour half the batter into the prepared cake pan and spread out to the edges. Sprinkle the filling evenly over the batter, then the reserved ¼ cup chocolate chips.
Pour remaining batter and carefully spread to the edges. Okay if a little filling gets mixed in. Tip: We find that dollaping the remaining mix helps here instead of pouring all the the center.
Sprinkle crumble topping all over the batter.
Bake for 45-55 minutes. A toothpick should come out mostly clean. Remove and allow to sit for 20 minutes before cutting to allow the cake to set.
Store at room temperature. Can be frozen.
Video
Notes
Nutritional facts are only estimates. Please utilize your own brands for accuracy.