Elderflower Pluot Coffee Cake

Dairy free, vegan optional, quick easy treat from Katie Raquel’s kitchen
Servings 4-6 people
Prep Time 10 minutes
Cook Time 20 minutes


Cake batter
  • 2 eggs (or vegan egg substitute)
  • 1 cup sugar
  • 1 cup almond milk or other plant based milk
  • 4 tbsp oil
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 2 tbsp coconut oil
  • 2 tsp cinnamon sugar
  • 1 tbsp Elderflower Pluot Preserves [BUY NOW]


  1. Preheat oven to 375. For the batter: Mix together the dry. Mix together the wet. Blend but don’t overmix. Pour the batter into 4 greased ramekins or greased square glass pyrex. In a separate bowl mix together the topping. Pour the topping into the batter and lightly swirl it in. Bake at 375 for 20 minutes. Top with a little cinnamon-powdered sugar and an extra dollop of pluot preserves.