Vegan Richa

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Vegan Coffee Cake Recipe – Cinnamon Streusel Cake

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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 

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 #veganricha

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.

Vegan Coffee Cake on a small white plate on wood table

More Cakes and Bakes from the blog

Gluten-free 

Vegan Coffee Cake ingredients for the streusel and coffee cake cake batter in cake pan
Vegan Coffee Cake just baked cake in cake pan
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 #veganricha
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.

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 #veganricha

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 #veganricha
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4.91 from 75 votes

Vegan Coffee Cake Recipe Cinnamon Streusel Cake

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.Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Vegan
Keyword: cinnamon streusel coffee cake, coffee cake recipe, how to make coffee cake
Servings: 9
Calories: 259kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1 cup (244 ml) 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 (66.67 g) sugar 1 tbsp more for sweeter
  • 1/4 cup (56 ml) 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 (187.5 g) 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 (0.25 tsp) baking soda
  • 1/2 tsp (0.5 tsp) salt

Streusel:

  • 1/2 cup (62.5 g) flour
  • 1/3 cup (73.33 g) brown sugar
  • 1/3 to 1/2 tsp (0.5 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.

Notes

Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch,  1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. For streusel use a mix of rice flour and almond flour.
 
Oil-free: Use apple sauce for the batter.
Use 1/4 cup nut butter for the streusel, Also use 1/4 cup brown sugar and add  few tsp maple syrup as needed to make a crumbly mixture.
Variations: Add seasonal berries, dried fruit or nuts with the dry ingredients of the batter.
Swirl in some softened peanut butter into the batter.
Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I usually like a syrup dressing as it keeps the cake moist for longer. (3 tbsp sugar+ 1 tbsp water) 
 
Nutrition is for 1 serve (1 slice)

Nutrition

Nutrition Facts
Vegan Coffee Cake Recipe Cinnamon Streusel Cake
Amount Per Serving
Calories 259 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 321mg14%
Potassium 152mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 60IU1%
Calcium 97mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Hi there,

    I’ve made this twice and it will not rise or bake through. The topping is very hard too. What size pan did you use?

    Reply

    • Maybe the baking powder is old. Does it rise as then fall ? Then there’s too much moisture in the batter. The topping is hard because the cake is not rising and adding some of its moisture to the top. Did you change anything

      Reply

      • I thought it could be the baking powder so I got a new one. I am using a sugar alternative instead of sugar, the Truvia stevia blend, but it says on the bag that the measurement is exactly 1 to 1. So i haven’t changed any measurements. I am using an 8×8 pan and it still comes out flat.

        Reply

        • It’s the sugar. Sugar is an integral part of the cake and esp vegan cakes and baking which can’t rely on eggs which usually manage the structure even with some changes here and there. Most likely the trivia is adding a lot more moisture or not helping provide structure.

          Reply

          • 5 stars
            I agree with Richa. For
            Me adding 1/4 cup more flour to my basic cake when using Splenda helps. ( my youngest is type 1 so I experiment a lot and have to tweak. If it’s falling for me a bit more flour works

          • Thanks so much for your input. Do you think adding extra flour would help? I’m determined because this cake sounds and looks delicious.

  2. I tried 2 recepies and this one was by far the better one in mho. It’s a keeper, added it to my recepies, so tyvm! I followed all the steps with the only exception of the tbsp of applesauce/yougurt because I didn’t have any but I had vegan sourcream ( I know, the irony) so I figured that was close enough and crossed my fingers. Great recepie, thanks again!

    Reply

  3. 5 stars
    I made this recipe tonight and it’s delicious! It’s not overly sweet which I really love. It also is fluffy and moist. Would be amazing as muffins! I will definitely be baking this again.

    Reply

  4. 5 stars
    I made this yesterday to take to a friends house who has been cooped up for the last few months. I baked it in my Cuisinart toaster oven (these run HOT) at 325• in a disposable aluminum pan for 35 minutes. This came out delicious and moist with the amazing crumble using all ingredients as listed with coconut yogurt in the wet ingredients and grape seed oil.

    Anyone who loves coffee cake like I do should definitely try this recipe, it will be what I use moving forward when I want coffee cake. Next time I make this I will share this on my Instagram and tag your account.

    Reply

  5. Hi there,
    I’m so excited to try this! I have two questions for you.
    1) I have all-purpose gluten free flax and ancient grain flour. I’ve read you can sub GF all purpose for regular all purpose at a 1:1 ratio. Could I sub this 1:1,
    2) If not, do you think it’d work to use brown rice flour instead of white rice flour in your GF flour suggestion?

    Thanks, can’t wait to try.

    Reply

    • 1. Try that gf blend plus almond flour , 1:1
      2. Brown rice flour doesn’t work for me in terms of flavor. It also makes it just slightly more heavier and drier

      Reply

  7. 5 stars
    This was amazing, and the almond extract was definitely a wonderful addition – if you’re able definitely add that in!!

    Reply

  8. This sounds amazing and I really want to try it out…will it be okay if I use dairy versions of the ingredients that are listed…I’m not vegan so that’s alright with me.

    Reply

    • I make vegan versions of foods to show that you dont need dairy to get the same result. Dairy is a result of torture and death of millions of baby calves and mothers, uses up huge land and water resources, is one of the largest producers of green house gasses, and is also environmentally unsustainable.

      Reply

  10. 5 stars
    I have made this several times now (I double it or it won’t last long lol) and it is the best coffee cake I have ever had. I love the topping, how it is crumbly and it overall is not too sweet. The cake part is light and fluffy and it is just the best!!

    Reply

  11. 5 stars
    Very good cake; thank you Vegan Richa. I made it with the whole wheat & all purpose flour combination and it came out great. I am wondering — is there a way to get the topping to melt into the cake a little more and caramelize on top? Thanks again.
    Ellen

    Reply

  12. 5 stars
    This was SO good! I’ve made it for my coworkers a few times and it’s been a hit. Very soft, moist, not very sweet. It’s delicious!

    Reply

  16. 5 stars
    This cake is just as delicious as it looks, and it is so easy to make.

    I didn’t have applesauce or yogurt, so I took a risk and subbed in tofutti sour cream, which worked out great.

    This will definitely be my new go-to for when I’m craving cake.

    Reply

  17. 5 stars
    i made this recipe last week and loved it! remaking tomorrow as muffins to bring to neighbors i haven’t met yet, because i’m confident they’ll make a good first impression. <3

    Reply
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