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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.
It rose nicely in the oven but when I took it out, it was a became considerably dense.
Does adding nuts make it heavier and not good enough for a rise? I made this today with 100% wheat flour exactly the way I had made it before (It had come out alright) except this time I added 1/4th cup of sunflower seeds and used banana milk since I ran out of other milks, and it came out a little denser. At first I thought it might be because of me using 2 teaspoons of apple cider vinegar instead of 1, since your ingredients list doesn’t specify if it’s white vinegar or apple cider, I put in 2 tsp apple cider as a replacement for 1 tsp white vinegar.
PS the flavor and taste were still great. Maybe I just shouldn’t have used banana milk, which is why it came out dense, in my opinion. One important question, when you say 1.5 to 1.75 cups of flour, please specify if it’s 1.5 or 1.75. I think that too might’ve made a difference.
It was prob the milk. It might have added more moisture than what the flour could absorb during baking. If the cake rises and then falls and gets dense it’s usually means there was too much moisture in the batter. Even if the batter is thick there can be extra moisture that releases later during baking. For eg, applesauce or mashed banana will make thick batters in cakes but they release a lot of moisture later so those batters need to be quite stiff before they go into baking.
The range of flour is provided for the different ingredients used. Depending on the non dairy milk used and the. Flour used you’ll need a bit more or less flour. Start with 1.5, then add flour 1-2 tbsp at a time to make slightly thick batter
I made the cake today using 100% wheat flour and it came out wonderfully! I realized I was adding too much milk to give the batter a flowy smooth consistency, which it doesn’t really need. It got baked in exact 37 mins in my 28L samsung convection microwave. I always used to wonder why does it take an hour while the recipe just says 30 to 40 mins.. now I know.. so not adding any extra milk from now on. Thanks so much and you didn’t clarify if you use 1 teaspoon white vinegar or apple cider vinegar? If white, should I use 2 teaspoons of apple cider in place of it? Thanks!
Use just 1 tsp vinegar, whichever it is. Yes too much moisture means the flour can’t absorb enough and you might get a gummy result
Can i use banana milk for vegan milk? And mashed banana in place of applesauce?
Can I use only 100% wheat flour? Will the wheat flour measurement be different?
not with this recipe
i made this recipe last week and loved it! remaking tomorrow as muffins to bring to neighbors i haven’t met yet, because i’m confident they’ll make a good first impression. <3
perfect welcome gift
This cake is just as delicious as it looks, and it is so easy to make.
I didn’t have applesauce or yogurt, so I took a risk and subbed in tofutti sour cream, which worked out great.
This will definitely be my new go-to for when I’m craving cake.
good to know – thanks
Very easy and tasty! I didn’t have apple sauce and it didn’t make a difference! Still very good.
Thanks
Hi, what size pan? Will 9″ round work, or too small? Thanks.
I use 8 by 8 inch brownie pan. 9 inch round will be fine
Hi Richa- Can I use tapioca starch instead of the potato starch for gluten free?
that would be fine
This was SO good! I’ve made it for my coworkers a few times and it’s been a hit. Very soft, moist, not very sweet. It’s delicious!
Awesome
Very good cake; thank you Vegan Richa. I made it with the whole wheat & all purpose flour combination and it came out great. I am wondering — is there a way to get the topping to melt into the cake a little more and caramelize on top? Thanks again.
Ellen
Add more vegan butter