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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.
Made this morning for my newly vegan teenager and our non-vegan family. They loved it, but I felt it was really quite tasteless. I used Earth Balance vegan butter sticks and avocado oil. The cake had little taste despite three drops of almond flavoring (which I love, but it can’t be overdone or it’s nasty, so I hoped the suggestion was accurate). Streusel was not crumbly at all. It was like sand. Maybe I should have used all vegan butter in it instead of the oil? The cake texture was lovely — soft and easy to slice, moist. I wouldn’t make it as it’s written again, but might try it with some of the suggestions following it.
yes use vegan butter for the streusel as it holds it better than just oil. you might have needed more sugar. usual cakes use a lot more sugar in general while i use less, the right amount of sugar and salt tot your taste preference might add the flavor you are accustomed to.
Hi Richa,
I’d love to make your coffee cake and I’m wondering if, for the gluten-free option, the rice flour could be subbed out? Thank you in advance.
can you usee oat flour?
Hello,
I want to say thank you for this wonderful recipe. I tried it and wow I got so many compliments! I made sure to thank you Vegan Richa. I recommend this recipe it’s a simple one to be fair. Vegan is the future and it’s looking pretty sweet ⭐️
Thanks!
I want to turn these into coffee cake muffins. How long should they be in the oven?
check at 22 mins. i usually bake muffins for 22 to 25 mins . with the streusel it might need another 2-3 mins
Thank you so much! ❤️
I love this recipe!! I have made it several times with the different variations. I’ve even made it with cranberries during the holiday season and it is amazing!
awesome!
So I made that cake today and I have to say I did really like it. But I had a little problem with the streusel cause it felt like I was chewing on sugar. I used the right amount of sugar though. Any tips on that?
Thanks for the recipe!!
Maybe use a finer sugar and add a bit more oil/vegan butter. sometimes the crystal sizes are different. You want some txture but not too much of it
This was SO good! I’m about to make another batch so we have some for the next few weekday breakfasts. I subbed out the flour and subbed in equal parts oats blended and added the optional 2T of almond flour. So glad I did — I made for a really great texture. The oats make this more dense, but still amazingly delish. I also used coconut sugar throughout the recipe. I used 1/2 t of salt in the streusel – I find I like salt more than most, but I think I’ll use 1/4 t in the streusel topping next time. It was a family favorite! The kids are already asking to make this for Santa — 2 months away. ha! 🙂
awesome!
I make this quite often for the family and everyone loves it. Thanks for the great recipe!
thanks!
Just letting you know that I just made this coffee cake for the third time. My partner requested it as his birthday cake! It’s been perfect every time. We are very thankful for you in this vegan household. Last week, we used a Vegan Richa recipe every day of the week. Thanks for doing what you do! Fulfilling your dharma!
Yay! Thank you this wonderful note Leigha!! So glad you love everything you try!
My (non vegan) boss loves cinnamon and coffee so I made this for his birthday. It was a hit! Thank you so much. Perfectly moist and just the right amount of crunch on top. 🙂 I will be back for more recipes!!
yay!