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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.
Can I serve this for dessert to a crowd at a party?
Would it need something else like icecream to go with it?
Yes vanilla ice cream or whipped coconut cream (there are brands you can buy, its frozen and is like light fluffy ice cream) , will work well for an event.
Thank you for the ideas. Should the icing be added just before serving? I’m planning on making this one day ahead.
yes add an icing just before serving else it will get absorbed
I followed the recipe but used Pamela’s blend which is a gluten-free flour mix. I often weigh my ingredients and found the weight listed in your recipe seemed to be considerably less for the volume listed. This may have impacted the final product. The batter seemed a tad dryer then expected. The flavor was nice but the texture was a bit sticky. Which was surprising considering the dryness of the mix. I also added cream of tartar to help give it some rise. I was told it was reminiscent of an Asian bread dish but they put beans on it.
Gluten-free baking mostly doesnt work with direct substitutes. I mention the mix that i use in the recipe which was tested. Other flour blends mostly will need adjustment. I checked pamela’s blend and its rice flour based. i havent had good luck with rice flour based blends for baking cakes. They tend to dry out too much.
Hi Richa!
Super tasty coffee cake! I used Apple sauce instead of oil, and it made the batter very yummy. But after baking my cake for 43 minutes, the inside doesn’t seem fully baked… is this normal? It seems a little sticky, and I’m not sure why. Tips?
apple sauce sometimes can have a bit more moisture, so you might need to add 1-2 tbsp more flour and bake for a few mins longer. if its sticky-ish in th middle, it prob needed more bake time. Sometimes the pan etc also matter in terms of even heating.
I made this for non-vegan family members, using vanilla cashew yogurt and canola oil. It was light, fluffy and delicious. Everyone from kids to grandparents loved it. People couldn’t stop talking about it! I will definitely be making it again for the next family brunch.
yay!!
This was delicious. I made it using the oil option and the cake was so fluffy. My streusel wasn’t super crumbly but the flavor was outstanding and the perfect mix of sweet and salty. I made it in an 8×8 pan and it was done at exactly 35 minutes. This will be my go-to coffee cake recipe.
This cake is so yummy. It’s moist, fluffy and smells like home. I added some chocolate chips and fresh cherries.
Thank you so much for another tasteful plant-based recipe. They help to convince people that a plant-based diet is delicious
yay
Delicious, light and fluffy. My batter was a little thick, so just added about 1/4 more of all the wet ingredients.
awesome! Yes flours and measuring can add a bit of here and there with the batter. Adjust away
Thank you for this deliciousness! I have made this recipe 5 times in the last two weeks (haha!). It turned out a little dry for me the first time, likely because I followed the longer baking time. So when I baked it again, I added 1 more tablespoon of apple sauce and baked it for the shorter amount of time. Perfection! I also froze some to eat later, and it was delicious! Thank you, thank you!! 🙂 🙂
awesome!
Super excited for this! For those adding some fruit, how much would you suggest? My 7yo has been begging for rhubarb cake, and this looks like a perfect base for it
1.5 cups , and add more if you think its not enough
I’ve made this twice already. It’s a great recipe. I’ve used the applesauce/no oil route one time, and the dairy-free yogurt/no oil route the other time.
FYI anyone who’s looking to sub the oil in the streusel with a little less fat: I used applesauce stirred in with a little bit of warmed sunbutter to replace the oil and it worked out fine. One time I added a little splash of maple to the streusel mixture also, and it was extra delicious.
IMO the addition of almond extract in the batter adds so much, it’s a trick I often use with other recipes for vegan vanilla cakes and it always makes everything more delicious. 🙂
Oh, I’m making it for a brunch this week, along with a vegan frittata and probably a fruit salad. Thank you for the recipe!
awesome!