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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.
This is my first time to your website and first recipe I’ve made of yours. I cannot believe how good this came out. I didn’t have any almond extract or applesauce so I omitted the AE and used extra soymilk and used vegetable oil. I also used an 8 x 8 pan and baked for 45 minutes. The cake was very good and cooked all the way through. I will be making this again for sure and will check out your other recipes!
Welcome! Thank you for taking the time to comment.
I added blueberries to this and it was lovely! I found it needed a bit longer (45-50 mins but may have been my oven). Really lovely recipe thank you!
Glad it worked out!!
I have a question. It’s my friend’s birthday and she LOVES coffee cake. She’s from New York and there the streusel topping is usually as thick as the cake part! Could I double the streusel recipe? If so, should I bake it longer or will that make the cake part dry?
Bake time would increase probably just a few minutes. Add some vegan butter and a flax egg so that the streusel doesn’t get too dry
I usually make this as a coffee cake but today I made muffins and added fresh blueberries, blackberries, & raspberries. I also made the topping with peanut butter for the first time. The overall taste was like peanut butter & jelly.
Sounds delicious!!
This is our favorite family coffee cake. I always make it when guests come over.
That’s good to hear. Thank you!
This was excellent. And I made it with your gluten free blend listed in the notes (this is one of the best gluten free blends I’ve ever used. The crumbs were perfect). And I used no oil. Instead I used applesauce in the cake and in the topping. So good, easy to make and not overly sweet.
Thanks for sharing!
I am not much of a baker but this turned out fantastic. Followed the recipe exactly as listed and it was delicious. Non vegans had no clue it was vegan. This is definitely going to be regular in this house
Yay! Glad it worked out.
Awesome recipe! Second time making this and resulted in a fluffy and light cake. Not too difficult to make.
I used 1/2 tsp of almond extract instead of vanilla. I also added 1 tsp of cinnamon to the cake mixture but next time I’ll add more as it didn’t come through (I like a strong flavour).
Hi,
Can I make this ahead of time and store it in the freezer? Thanks!
yes!
Made this last night using refined coconut oil instead of vegan butter. Baked in a 6” springform pan & it was ready at the 42 minute mark. Thank you for this incredible recipe. Will be trying other baked goods this week from your site 🙂
yay!
So easy & delicious! It’s in our rotation now as we navigate dairy & egg & peanut allergies. Thank you!
yay! thank you!