This post contains affiliate links. Please see our disclosure policy.
Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option. Jump to Recipe
You all have been making that Chocolate chip cake everyday! In many formats, with many additions (coconut, berries, vegan marshmallows!). The batter from the cake is very versatile. Make it slightly thicker for loafs, thinner for cake pan cake, add fruits and nuts for muffins!
I use almost the same batter today for this Super Easy Coffee Cake. The smooth batter comes together quickly. It is topped with a simple cinnamon streusel that bakes up beautifully. Use other spices in the streusel for variation. Add nuts or fresh or dried fruit to the batter and streusel.
This Coffee Cake is just the right decadent, and just enough sweet to stand as a bakery version without going overly sweet. It is amazing as is. Add a simple icing for events and such. Lets make this Easy, Delicious, Versatile Cake.
More Cakes and Bakes from the blog
- Cinnamon Swirl Cake
- Eggnog Pound Cake
- 1 Bowl Banana Apple Bread.
- Peanut Butter Chocolate Marble Cake
- Lemon blueberry pound cake
Gluten-free
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
This Cake is Everyone Approved! We’ve served it to a mixed crowd and everyone has asked for the recipe. If you make, do let me know how it worked out in the comments or tag me on Instagram.
NOTE: Coffee Cake is a term for regular cake with a streusel, other toppings that is served in a coffee shop or served with coffee. It does not usually contain coffee itself. A cake which contains coffee is also called coffee cake, but here this is a streusel cake to be served with coffee or tea. 🙂
The cake can be made without oil and without gluten. See notes for options.
Vegan Coffee Cake Recipe Cinnamon Streusel Cake
Ingredients
Wet:
- 1 cup non dairy milk, such as almond or soy
- 1 tbsp applesauce or non dairy yogurt or more non dairy milk, (applesauce or yogurt work best)
- 1 tsp vinegar
- 1/3 cup sugar, 1 tbsp more for sweeter
- 1/4 cup neutral oil, , or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- a few drops of almond extract, (optional but wonderful)
Dry:
- 1.5 to 1.75 cups of flour, (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose), see GF option in notes
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Streusel:
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/3 to 1/2 tsp salt
- 2 tsp cinnamon
- 1 tbsp vegan butter, or use oil
- 1.5 to 2 tbsp oil, , refined coconut or other neutral like safflower
Instructions
- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
- Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month
- To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would it be possible to make the batter ahead of time and not cook it until the next day?
The cakes ages well so you are better off baking ahead and serving at room
Temperature the next day. The spices and sweetness get more pronounced
I’ve made this many times, excellent. All your recipes have been great! Thank you!
Delicious & simple Recipe! I definitely try Vegan Coffee Cake recipe to make a birthday cake for my sister. The process you used looks quicker. Thank you!
what a sweet treat for her
Hi! Quick question—for the oil-free streusel, are we adding another 1/4 cup brown sugar to the 1/3 cup sugar originally called for? Or are we reducing the amount of sugar from 1/3 to 1/4?
thanks for the question – there is no 1/4 cup of sugar. The wet batter calls for 1/3 c sugar, and also the streusel calls for it’s own 1/3 c sugar. (so 2 diff. amounts/ measurements / portions of sugar for different parts of the recipe.
This cake is AMAZING! The topping is beyond good.
I made it just once with the topping and found that the sugar is just a bit too much for my way-too-sensitive body. Not so for my boyfriend, though, who gobbled up a bunch of the cake and pronounced it utterly delicious.
Now I make this recipe as muffins with various pieces of fruit in them. I use just a little brown sugar and agave syrup to coat walnuts (and sometimes toasted coconut) and put the mixture on top of the muffins before baking. This gives just enough sweetness to make me feel like I’m having a treat while not sending me flying around the house from a sugar high. LOL
I’m never without a bunch of the muffins in the freezer, so I can have a treat whenever I want. Thank you so much for this recipe! It’s a treasure.
I have a batch of dough for your vegan rolls/hamburger buns proofing in the kitchen as I type this. I can’t wait to see how they come out.
Thanks again!
thank you so much Carla – balanced sweetness is a good thing, right? I love your enthusiasm
Best. Coffee cake. Ever. I’ll be making this again and again and again! Baked for 40 min in a loaf pan. I ate a quarter of it last night and had to stop myself from eating more! The cake itself has the perfect texture.
i’m impressed by your self control – I won’t say how fast mine went. thank you!
I would love to give this 10 stars!! Absolutely wonderful! It’s so light and utterly delicious. Thank you so much for all your recipes, Richa!
my pleasure . 10 stars haha- fabulous
I love this recipe! It has become my go-to for any variation of streusel cake. I have layered berries, cherries, peaches and apricots between the cake and the streusel layers, and I cannot wait to make it with apples in the autumn.
I usually double the streusel ingredients to make sure the fruits are completely covered, and I sometimes leave out the cinnamon if I feel like it doesn’t go with the fruits (e.g. the peaches and apricots – I was going for a summer cake with those).
Thank you so much for this recipe! It is truly fool-proof, simple, and vegan and non-vegan approved.
wow – a real fruit salad. thank YOU for this amazing review Julia
Oh, I used different fruits at different times. Not all at once. 🙂 Point is, this recipe is super versatile!
Thank you for this recipe, as well as all so many others. 🙂 🙂 🙂
Love this recipe and I make it often when family (non-vegans) come over. They love it too 🥰
hooray! I’m glad, thank you
Hi, I just wanted to clarify what form of sugar you meant for the sugar ‘dressing’
Thank you!
Hi Jodi! powdered sugar or confectioners sugar (same thing)
How did you make the icing?
Here you go! It’s hidden at the end of the recipe. Enjoy!
Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I usually like a syrup dressing as it keeps the cake moist for longer. (3 tbsp sugar+ 1 tbsp water)