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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 this be made in a loaf pan?
Yes just check to see if it’s done, might need to add a bit of time.
This recipe was so good!! My family devoured most of it before I even got to try some myself lol I used applesauce instead of oil for the cake, but used canola oil with the streusel topping. It sort of melted into the top of the cake but it was delicious!!
thanks! nice swap
I followed this recipe exactly. The flavour is great, though I would probably put less salt next time, and it didn’t grow at all. Any idea as to why that happened?
mayb the baking powdr is old or the mix nedd a bit more flour(or a bit less liquid)
Hello, I can’t wait to make this! What type of vinegar? Regular white? Apple cider? Also does this cake freeze well?
Thank you so much! Stay well!
Any vinegar will work and yes it will freeze well.
This was a huge success, not just with my vegan daughter but with my meat and potatoes husband, too. Loved the added almond taste. Can’t wait to try your other recipes!
Fantastic vegan coffee cake! Very quick and just like “regular” coffee cake. Can’t recommend enough!!
Can we use coconut sugar instead of brown sugar for the streusel?
yes, you might need more vegan buttr for binding
This cake was moist and the streusel looked right, but it was particularly salty on this occasion. The streusel topping was indeed quite dry, and in future I may alter the proportion of flour to make it sweeter and a bit more moist. It may have been a mistake I made in measuring any one of the powder ingredients or salt out, hence 4* to acknowledge that everything else went well. Thanks for sharing!
OMG, the house smelled amazing while this was baking! The cake part came out a little spongy. Any suggestions? I added more vegan butter to the crumb topping and that part was delicious!
I used the optional almond flour. I think that may be responsible for the sponginess.
i am not sure thats the right term maybe?. the cake should be cakey and not too dense like a pound cake and not too light like a bread. what texture did you get and what do want want it to be like?
I think it’s somewhere between bread and cakey, so a little more cakey would be great. I don’t know if the sponginess of the almond flour may contribute or that I used 4 tbsp of applesauce instead of 1 tbsp applesauce and 3 tbsp oil. I have no problem using oil but I opened the applesauce and didn’t want to waste it. What does the almond flour add? It was optional for texture but I’m not sure what that means. The only problem is that I’m eating the whole thing!
Thank you!
its the applesauce. That will add more moisture and hence more bread like result. oil adds the fat that makes it more cake like. Almond flour adds a bit of texture and structure, cake like.
Everyone loved this cake! Followed directions exactly and came out perfect.