Vegan coffee cake, great to indulge yourself! It is so easy to make, absolutely delightful, and made with ingredients you have on hand.
You're going to fall in love with this fluffy vegan coffee cake. It is such an easy recipe that you'll want to enjoy it every week! Perfect to have as a snack, dessert, or a weekend breakfast or brunch.
It's so fantastically moist, sweet, and heavenly cinnamon-flavored. Feel free to serve it with your comforting morning cup of coffee. I love its soft texture and wonderful flavor!
Start your day off right with a delectable vegan breakfast featuring mouthwatering options like vegan blueberry muffins, vegan banana bread, and vegan pancakes. These plant-based delights are sure to make your mornings extra special.
What is coffee cake?
Coffee cake is a cake meant to be served as a dessert or snack with coffee or tea and a streusel topping.
Ingredient notes
- Brown sugar: feel free to use other types of sugar, like granulated, cane, or coconut sugar. Make sure the sugar you’re using is vegan.
- Vegan butter: I strongly suggest you make your own vegan butter at home, but feel free to use it store-bought.
- Unsweetened plant milk: any type of unsweetened non-dairy milk will work, but soy milk is my favorite one for baking.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
Dietary variations
- Make it gluten-free: I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour, such as whole wheat flour. Feel free to use a gluten-free flour blend for a gluten-free coffee cake!
- Make it soy-free: lots of store-bought kinds of vegan butter contain soy, so use soy-free vegan butter if needed. Know that our homemade vegan butter is soy-free! You can also use oil instead.
How to make vegan coffee cake
For the cinnamon layer:
- Mix all the ingredients in a small bowl until well combined. Set aside.
For the streusel:
- Add the brown sugar, flour, cinnamon, and salt to a medium bowl. Whisk together then add the vegan butter.
- Use your clean fingers to press and crumble the butter into the dry mixture. Set aside.
For the batter:
- Preheat the oven to 350ºF or 180ºC and lightly grease a 9x13 inch cake pan (about 23×33 cm).
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes.
- In the meantime, add the vegan butter, sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, but the electric mixer is the easiest and most convenient and you will save time and effort.
- Add the milk and vinegar mixture and beat again until combined.
- Incorporate all the remaining ingredients and mix until well combined.
- Pour half of the batter into the prepared cake pan.
- Sprinkle the cinnamon layer over the batter in the pan, then pour the rest of the cake batter on top.
- Finally, top with the cinnamon streusel and bake for about 50-55 minutes.
- Allow it to cool in the pan for 20 minutes before cutting.
- Serve your vegan coffee cake immediately.
How to store
- Fridge: store the leftovers in an airtight container in the fridge for 3 to 5 days.
- Freezer: keep it in an airtight container in the freezer for up to 1 month. Transfer from the freezer to the fridge one day before decorating/serving.
Does coffee cake have coffee in it?
No, this dessert does not contain coffee among its ingredients. It is called coffee cake because it tends to be paired with a cup of coffee.
Looking for more vegan dessert recipes?
Did you make this vegan coffee cake recipe?
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Vegan Coffee Cake
Vegan coffee cake, great to indulge yourself! It is so easy to make, absolutely delightful, and made with ingredients you have on hand.
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Servings:
Ingredients
For the cinnamon layer:
- ½ cup brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
For the streusel:
- 1 cup brown sugar
- 1 cup all-purpose flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter
For the batter:
- 1 and ½ cups unsweetened plant milk, I used soy milk
- 4 tablespoon apple cider vinegar, or lemon juice
- ½ cup vegan butter
- 1 and ½ cups granulated sugar
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
For the cinnamon layer:
- Mix all the ingredients in a small bowl until well combined. Set aside.
For the streusel:
- Add the brown sugar, flour, cinnamon, and salt to a medium bowl. Whisk together then add the vegan butter.
- Use your clean fingers to press and crumble the butter into the dry mixture. Once you get a crumbly mixture, set aside.
For the batter:
- Preheat the oven to 350ºF or 180ºC, and lightly grease a 9x13 inch cake pan (about 23×33 cm). Set aside.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- In the meantime, add the vegan butter, sugar, and vanilla extract to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer, but the electric mixer is the easiest and most convenient and you will save time and effort.
- Add the milk and vinegar mixture and beat again until combined.
- Incorporate all the remaining ingredients (flour, baking powder, and salt) and mix until well combined.
- Pour half of the batter into the prepared cake pan.
- Sprinkle the cinnamon layer over the batter in the pan, then pour the rest of the cake batter on top.
- Finally, top with the streusel and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.
- Allow it to cool in the pan for 20 minutes before cutting.
- Serve your vegan coffee cake immediately or store the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze it for up to 1 month. Transfer from the freezer to the fridge one day before decorating/serving.
Notes
- Feel free to use other types of sugar, but make sure the sugar you’re using is vegan.
- I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour. Feel free to use a gluten-free flour blend for a gluten-free vegan coffee cake!
- Any type of salt is okay.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 63.6g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 3.5g | Sodium: 172mg | Fiber: 1.2g | Sugar: 38.1g
Tried this recipe?Leave a comment below and let me know how it was!
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