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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.
Hi, Can I make this as muffins, do you think? My son really likes muffins! 😉
oops..meant to put a happy face..tyoing without my glasses 🙂 lol
☺️😊☺️
Fabulous idea!! go for it
Awesome, thank you! Same bake time do you think? Glasses on now. lol 🙂
Check at 25 mins.
Ok thanks!
Tried this tonight but it came out to be quite rubbery in texture. I used applesauce instead of the oil and I’m guessing maybe thats why.
Didn’t enjoy it much and it wasn’t sweet enough either.
Hopefully I can make it better next time, hard luck!
Oh no! I think the batter might have got over mixed. Over mixing usually will make it rubbery. Did the cake rise well? If it didn’t then its either old baking powder or it needed more flour. These errors get amplified in no oil baking. Lots of people have made it without oil witb great results. Do Check the above 3 issues as well next time.
Fantastic! I have made it twice, perfect both times. I used half almond flour and half buckwheat flour, which kept it gluten free. And coconut oil. It is addictive but also freezes well if you can stand to put a few pieces away.
Great idea! Glad you enjoyed this!
Thank you Richa! You saved me on Father’s Day. This turned out very moist and delicate. I used 1.5c white flour and added walnuts to the crumble. My non vegan dad ate basically the whole thing 😆
Just in time!! that’s amazing!! thank you
I made this when stuck at home as it was the only recipe where all the ingredients were already in my cupboard, it was fluffy, tasty and not too sweet for breakfast when I ran out of muesli! I can also imagine it works well as a base cake for lots of variations
Awesome!
Hi Richa,
I was wondering how to go about incorporating actual coffee into the cake AND streusel into the recipe? Should I use instant coffee powder or espresso (liquid) and if so, should I alter any of the other ingredients quantity? I don’t want to mess up the wet/dry balance of the ingredients and have it not turn out perfectly.
Thanks for your help!!
Great cake. And really easy to make. The beautiful smell of cinnamon wafting through our flat was almost unbearable. If you want to sell your house this is the cake to bake before potential buyers arrive😀. Very tasty and goes well with tea or coffee. Followed the recipe exactly, used rapeseed oil instead of vegan butter.
I use cake flour, yoghurt for the applesauce and sweetened applesauce to replace oil, as thats the only applesauce i have and reduced sugar to 30gm. Also added instant coffee to the milk. Cant really taste the coffee but smelled very good while baking. Baked in an 8in round pan, finished the cake on my own in 2 days.
epic. two days of cinnamon joy!! keep on treating yourself girl
This recipe is as good as the non vegan one my mom made for me when I was little. I use the applesauce version for the cake, and it’s moist, fluffy, and has a light vanilla touch. My husband couldn’t help himself and did an espresso at 9PM to accompany the cake since it was THAT GOOD! Thanks Richa ✨
That’s great to hear! Thanks for stopping by!
This was super easy and turned out great overall but the streusel was too salty, making it all taste a little undersweetened. I used Miyoko’s butter and about 1/3 tsp salt
I think some butters can be extra salty. So it could have added the extra salt. Use 1/4 tsp or less next time. You can add a simple sugar icing to balance. Just some powdered sugar plus water and drizzle
Using an actual bread glass pan for this any idea how much more time to add to bake seeing it’s taller ?
glass cooks a little faster than metal, so start with 40 minutes, and check at that point.