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    Home » dessert

    Vegan Coffee Cake Recipe – Cinnamon Streusel Cake

    Published: Aug 29, 2018 · Modified: Feb 24, 2019 by Richa 284 Comments

    Jump to Recipe   Print 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. 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

    • 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

    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
    Print Recipe
    4.92 from 92 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.

    Video

    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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    « Peanut Butter Balls with Rice Krispies Or Oats – No Bake
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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Catherine

      September 07, 2022 at 2:46 pm

      Hi Richa Support, Is this something that I can just double to bake in a bundt pan? My dear ol’ ma makes a similar streusel cake that has a layer of streusel in the bottom, middle and top of the bundt pan so when you flip it out you have 3 layers of streusel and 2 layers of cake. You take a butter knife and swirl the streusel layers through the cake batter for the bottom and middle layers. Very pretty. Hope you see this so I can put my bundt pan to use!

      Reply
      • Vegan Richa Support

        September 11, 2022 at 12:51 pm

        Yes! That sounds delicious – let me know how it turns out.

        Reply
    2. Ellie

      July 08, 2022 at 6:18 pm

      5 stars
      It’s perfect & delicious! I wish i could add a photo ! Love it!

      Reply
      • Vegan Richa Support

        July 09, 2022 at 12:24 pm

        good to hear – I’m sure it came out lovely

        Reply
    3. Sophia

      January 23, 2022 at 9:26 am

      5 stars
      Great recipe ! Delicious & easy !

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:09 am

        yay!

        Reply
        • Pat B

          January 26, 2022 at 2:50 pm

          5 stars
          I have oat milk but no almond milk. Would oat milk work well in this cake? Looks delicious.

          Reply
          • Richa

            January 26, 2022 at 4:01 pm

            Yes!

            Reply
    4. Y

      December 14, 2021 at 11:24 pm

      This recipe is so good and the cake is unbelievably soft! I used cardamom instead of cinnamon with a rosewater glaze. So addictive!
      Thank you so much for the recipe 🙂

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:30 am

        thanks Y!

        Reply
    5. Gabija

      November 05, 2021 at 5:25 am

      Inspired by the ‘coffee cake’ in the title, I did mix 1-2 teaspoons of instant coffee into the batter. It didn’t taste like coffee at all; my guests were trying to guess, ‘Is this a chestnut cake?..’ Haha. This recipe is terrific! Thank you! The no-oil (I used fatty soy yoghurt) version turned out spectacular.

      Reply
      • Vegan Richa Support

        November 05, 2021 at 1:44 pm

        yay!

        Reply
      • hailey

        May 19, 2022 at 4:56 am

        coffee cake is actually meant to be dipped in coffee or eaten with coffee, it has no coffee flavor in the actual cake

        Reply
      • Tina Kaufman

        June 23, 2022 at 10:10 am

        Looks great! What size pan do use use?

        Reply
        • Vegan Richa Support

          June 27, 2022 at 7:19 pm

          “Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan”

          Reply
    6. NIranjan

      October 04, 2021 at 10:36 pm

      5 stars
      Love this
      Thanks for sharing Niranjan

      Reply
      • Vegan Richa Support

        October 06, 2021 at 10:11 am

        thanks for popping in

        Reply
    7. j

      September 29, 2021 at 11:02 am

      I followed the recipe exactly, (used 1tbsp applesauce, used 1.5c flour) and found the texture of the cake to be very chewy/spongey. For the streusel I didn’t add flour or salt, so used less coconut oil and less brown sugar, and it was still way too sweet for me. Texture of the cake just didn’t do it for me, but my guests enjoyed it.

      Reply
      • Richa

        September 29, 2021 at 11:46 am

        Chewy and spongey are very different terms. I am not sure what happened there. If it was chewy then the batter got over mixed . Over mixing cake batters can easily make them chewy esp with vegan cakes. You want to mix till just about combined.

        The topping without the flour will be sweeter as it’s just sugar then. Use a mix of chopped nuts and 2 tbsp sugar

        Reply
    8. Kaizeen Gandhi

      July 10, 2021 at 3:47 am

      5 stars
      Great recipe! Lovely texture and flavor. Folded a grated apple sprinkled with cinnamon into the batter. The streusel was a bit too sweet for my taste, but the cake was perfect. Also, somehow my topping didn’t really brown as nicely as is shown here!

      Reply
      • Vegan Richa Support

        July 10, 2021 at 9:55 am

        yummy! thank you

        Reply
    9. Faye

      April 14, 2021 at 8:52 am

      5 stars
      This is SOOOO delicious! Add the couple drops of almond extract. It does make a difference! I also drizzled a little glaze on the second one I made! Thank you!!

      Reply
    10. Marchus Shane

      April 10, 2021 at 1:05 am

      5 stars
      Thank you so much for sharing the recipe. My mother and I had a great time with this delectable and softy Coffee Cake.

      Reply
      • Vegan Richa Support

        April 12, 2021 at 7:51 pm

        sounds lovely, thank you

        Reply
    11. Amy

      April 06, 2021 at 6:39 am

      5 stars
      Perfect coffee cake! I used oat milk, and added blueberries and a little lemon zest. The whole family (vegan and non vegans included) loved it. It’s the perfect amount of sweet. I did make it in a 9″ cake round and it took about 35min. Thanks for the recipe!

      Reply
      • Vegan Richa Support

        April 06, 2021 at 12:39 pm

        sounds fabulous! thank you

        Reply
    12. Lynn M

      April 04, 2021 at 5:17 pm

      5 stars
      Made this for Easter Brunch today.
      Oh my, so good! It was a hit.
      And so easy to pull together with regular ingredients
      I did modify a bit – I mostly used the applesauce version, but did add about a tablespoon of organic extra virgin olive oil. Added the 2 tablespoons of almond flour you suggested too.
      Also instead of the icing just added a light dusting of powdered sugar.
      Despite using the applesauce, the cake texture was still excellent and not dense at all which often happens when using applesauce as a fat replacer.
      Definitely will be making this again, and again, and again. lol

      Reply
      • Vegan Richa Support

        April 06, 2021 at 12:02 pm

        sounds great!

        Reply
    13. Naomi Kawasaki

      March 29, 2021 at 5:34 pm

      5 stars
      I made this a few weeks back and it turned out delicious, light, moist, full of flavor and not sweet, it was amazing!! It you are able to have all the listed ingredients, follow each step as is and it is simple to make, you will love it!!

      Reply
      • Vegan Richa Support

        March 31, 2021 at 10:38 am

        sometimes simple is the best

        Reply
    14. Sandy

      March 22, 2021 at 2:30 pm

      5 stars
      Loved this! Tasted just perfect!

      Reply
    15. Naoise

      February 02, 2021 at 2:58 pm

      5 stars
      I was inspired to bake a coffee cake after my family and I discovered that coffee cake doesn’t ussally have coffee in it. And this one is perfect. Super moist and fluffy, not overly sweet but super light and tasty. Not vegan as I used dairy yogurt. Thank you so much for a wonderful recipe 🙂

      Reply
      • Vegan Richa Support

        February 05, 2021 at 4:21 pm

        ironic

        Reply
    16. Vaish

      February 02, 2021 at 7:59 am

      4 stars
      Hi there,
      Your cake looks so delicious!! I have allergies to eggs..so I make eggless cake..since I’ve seen this recipe I wanted to make it..can I substitute vegan milk to regular milk and vegan butter to regular butter for this recipe??

      Thank you!

      Reply
    17. Rohit Gangwani

      February 01, 2021 at 7:28 am

      It rose nicely in the oven but when I took it out, it was a became considerably dense.
      Does adding nuts make it heavier and not good enough for a rise? I made this today with 100% wheat flour exactly the way I had made it before (It had come out alright) except this time I added 1/4th cup of sunflower seeds and used banana milk since I ran out of other milks, and it came out a little denser. At first I thought it might be because of me using 2 teaspoons of apple cider vinegar instead of 1, since your ingredients list doesn’t specify if it’s white vinegar or apple cider, I put in 2 tsp apple cider as a replacement for 1 tsp white vinegar.
      PS the flavor and taste were still great. Maybe I just shouldn’t have used banana milk, which is why it came out dense, in my opinion. One important question, when you say 1.5 to 1.75 cups of flour, please specify if it’s 1.5 or 1.75. I think that too might’ve made a difference.

      Reply
      • Richa

        February 01, 2021 at 11:03 am

        It was prob the milk. It might have added more moisture than what the flour could absorb during baking. If the cake rises and then falls and gets dense it’s usually means there was too much moisture in the batter. Even if the batter is thick there can be extra moisture that releases later during baking. For eg, applesauce or mashed banana will make thick batters in cakes but they release a lot of moisture later so those batters need to be quite stiff before they go into baking.

        The range of flour is provided for the different ingredients used. Depending on the non dairy milk used and the. Flour used you’ll need a bit more or less flour. Start with 1.5, then add flour 1-2 tbsp at a time to make slightly thick batter

        Reply
        • Rohit Gangwani

          February 05, 2021 at 5:56 am

          I made the cake today using 100% wheat flour and it came out wonderfully! I realized I was adding too much milk to give the batter a flowy smooth consistency, which it doesn’t really need. It got baked in exact 37 mins in my 28L samsung convection microwave. I always used to wonder why does it take an hour while the recipe just says 30 to 40 mins.. now I know.. so not adding any extra milk from now on. Thanks so much and you didn’t clarify if you use 1 teaspoon white vinegar or apple cider vinegar? If white, should I use 2 teaspoons of apple cider in place of it? Thanks!

          Reply
          • Richa

            February 05, 2021 at 1:40 pm

            Use just 1 tsp vinegar, whichever it is. Yes too much moisture means the flour can’t absorb enough and you might get a gummy result

            Reply
    18. Rohit Gangwani

      January 27, 2021 at 4:03 pm

      Can i use banana milk for vegan milk? And mashed banana in place of applesauce?

      Reply
    19. Rohit Gangwani

      January 10, 2021 at 6:52 am

      Can I use only 100% wheat flour? Will the wheat flour measurement be different?

      Reply
      • Vegan Richa Support

        January 10, 2021 at 8:19 pm

        not with this recipe

        Reply
    20. Brit

      December 30, 2020 at 1:05 pm

      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
      • Vegan Richa Support

        December 31, 2020 at 10:30 am

        perfect welcome gift

        Reply
    21. Brandy Gibson

      December 26, 2020 at 3:05 pm

      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
      • Vegan Richa Support

        December 27, 2020 at 5:05 pm

        good to know – thanks

        Reply
    22. Mary Jane mccloskey

      December 25, 2020 at 11:48 am

      5 stars
      Very easy and tasty! I didn’t have apple sauce and it didn’t make a difference! Still very good.

      Reply
      • Richa

        December 25, 2020 at 5:52 pm

        Thanks

        Reply
    23. Maria

      December 21, 2020 at 11:38 am

      Hi, what size pan? Will 9″ round work, or too small? Thanks.

      Reply
      • Richa

        December 21, 2020 at 11:45 am

        I use 8 by 8 inch brownie pan. 9 inch round will be fine

        Reply
    24. Apoorva

      December 21, 2020 at 5:47 am

      Hi Richa- Can I use tapioca starch instead of the potato starch for gluten free?

      Reply
      • Vegan Richa Support

        December 23, 2020 at 6:42 pm

        that would be fine

        Reply
    25. Veep

      December 16, 2020 at 9:10 am

      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
      • Richa

        December 16, 2020 at 9:21 am

        Awesome

        Reply
    26. Ellen

      December 13, 2020 at 7:59 am

      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
      • Richa

        December 13, 2020 at 9:51 am

        Add more vegan butter

        Reply
    27. Laurie

      November 22, 2020 at 1:42 pm

      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
      • Vegan Richa Support

        November 24, 2020 at 1:23 pm

        wow – the best?? you’re too kind! thank you so much.

        Reply
    28. Emily

      November 19, 2020 at 9:44 am

      Is this recipe easily doubled? If so, would a 9 x 13 pan work best?

      Reply
      • Vegan Richa Support

        November 20, 2020 at 10:10 am

        that will work just fine

        Reply
      • Kelsey

        March 28, 2021 at 1:49 pm

        Hi!

        What do you recommend as an applesauce substitute? Also, what do you recommend for making it less moist? I have one family member who loves it more dry she one more moist so might have to try many options. I’ve made this recipe before and it’s my FAVORITE! Thank you!

        Reply
        • Richa

          March 28, 2021 at 6:38 pm

          Use more non dairy milk or non dairy yogurt. With non dairy milk it will be less moist

          Reply
    29. Sarah

      November 13, 2020 at 4:43 am

      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
      • Vegan Richa Support

        November 13, 2020 at 9:49 am

        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
    30. Spencer

      November 07, 2020 at 8:30 am

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

      Reply
    31. Ronak Mehta

      October 28, 2020 at 11:52 pm

      5 stars
      The cake looks perfect and fabulous to bake for a special day. Yes, it’s definitely the best coffee cake. Lovely!!

      Reply
    32. Sam

      October 27, 2020 at 1:55 am

      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
      • Richa

        October 27, 2020 at 9:20 am

        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
    33. Babsy Eats

      October 22, 2020 at 5:43 am

      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
      • Vegan Richa Support

        October 22, 2020 at 1:01 pm

        wow! that’s great – Tag me, sure – that would be appreciated

        Reply
      • Ellie

        December 20, 2020 at 3:38 pm

        I am making this for Xmas morning. What size pan should I use ? Thank you!!

        Reply
        • Vegan Richa Support

          December 22, 2020 at 12:29 pm

          “Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan”

          Reply
    34. Lexi

      October 14, 2020 at 6:37 pm

      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
      • Richa

        October 14, 2020 at 8:09 pm

        Awesome

        Reply
    35. Liz

      October 09, 2020 at 5:21 pm

      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
      • Richa

        October 09, 2020 at 5:22 pm

        Yes sour cream Works too!

        Reply
        • Liz

          October 09, 2020 at 6:26 pm

          5 stars
          Wish I knew how to post a pic. Managed to capture one before it all disappeared lol

          Reply
          • Richa

            October 09, 2020 at 10:13 pm

            🙂

            Reply
    36. Alina

      October 08, 2020 at 9:12 pm

      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
      • Richa

        October 08, 2020 at 9:43 pm

        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
        • Angelica Loera

          October 09, 2020 at 3:51 pm

          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
          • Richa

            October 09, 2020 at 4:09 pm

            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
            • Roxana

              October 14, 2020 at 2:47 pm

              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

            • Alina

              October 16, 2020 at 5:39 pm

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

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