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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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4.9 from 65 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.


⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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  1. 5 stars
    I made this recipe tonight and it is SO GOOD! And I am not a vegan! This cake does not disappoint! Everyone will love this cake

    Reply

  2. 5 stars
    This was really great! Well received by everyone in my family. I’m coming back to use that struesel recipe on an apple pie!

    Reply

  3. 4 stars
    This is a well written recipe. Thank you for the parchment suggestions and detailed instructions. My vegan friends loved this. I also appreciated that most of the ingredients were easy enough to get. Next time, I would try putting some walnuts in the streusel. I was also wondering if it’s been tried with more oil (1/3 cup?). It was very dry, and one friend put the vegan butter on top to moisten his piece.

    Reply

  4. Very yummy! The cake itself was not sweet so it was just the perfect sweetness with the streusel on top. Thanks for the easy and delicious coffee cake!

    Reply

  7. 5 stars
    The best! It actually looks like the picture and tastes even better! One question, for us folks with tender mouths, do you have any suggestions how I can make the crumb topping a little softer?

    Reply

  8. 5 stars
    Husband and I both loved the recipe!! I put half the dough in the pan and topped it with a few spoonfuls of the sugar topping then put the rest of the dough in and put the remaining sugar on it. Turned out great!! Thanks for the great recipes

    Reply

  9. 5 stars
    So good & easy! Turned out great!
    I feel this would also be great with apple – if added cubed apple would I need to reduce the liquid/ cook longer..?

    Reply

  10. 5 stars
    Love this recipe!! Husband said it was “delectable & delicious…could eat it every day” haha:) can’t wait to bake it again xo

    Reply

  12. 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!

    Reply

      • 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?

        Reply

        • 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!

          Reply

          • 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.

  13. 4 stars
    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!

    Reply

  15. 5 stars
    Fantastic vegan coffee cake! Very quick and just like “regular” coffee cake. Can’t recommend enough!!

    Reply

  16. 5 stars
    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!

    Reply

  17. 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!

    Reply

  18. 4 stars
    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?

    Reply

  19. 5 stars
    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!!

    Reply

  21. Hi! I tried using all almond flour but the cake has been in the oven for about 50 minutes and it’s still very batter-y and about half of the pan absorbed the streusel topping. Is this because of the almond flour? Is there not enough? Other than the flour I followed the recipe perfectly.

    Reply

    • yes , almond flour needs very last moisture. That’s why in my gf mix there are other flours along witb it. Just almond flour won’t work and all that moisture will either just stay in the batter or get absorbed by streusel. You prob need a quarter amount liquid and also add atleast 2 tbsp starch for binding witb almond flour

      Reply

  24. Would it make any difference if I use normal milk and yogurt?
    Will it give a different taste and texture?

    Reply

  28. 5 stars
    OMG this is amazing!! I substituted the applesauce with aquafaba since I had some I needed to use. I was worried it wouldn’t turn out and it’s amazing!! I try to follow recipes exactly as I’m new to the vegan world. Thank you for sharing this recipe!

    Reply

  30. 5 stars
    Happy 5 year anniversary Vegan Richa! Ms. Richa your site has upped my cooking game! I made this yesterday and it is fabulous. It’s half gone so I didn’t post a pic! I have a plant-based diet so I subbed the flours like so: 1/2c tiger nut, 1/4c cassava, and the rest almond flour. I had to add a little more applesauce bc tiger nut flour soaks up moisture pretty quickly. I added walnuts to the streusel just because. It was all perfect. Thanks!!🙏🏽

    Reply

  31. 4 stars
    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

    Reply

    • 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

      Reply

      • Using an actual bread glass pan for this any idea how much more time to add to bake seeing it’s taller ?

        Reply

        • glass cooks a little faster than metal, so start with 40 minutes, and check at that point.

          Reply

  32. 5 stars
    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 ✨

    Reply

  33. 5 stars
    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.

    Reply

  34. 5 stars
    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.

    Reply

  35. 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!!

    Reply

  36. 5 stars
    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

    Reply

  37. 5 stars
    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 😆

    Reply

  38. 5 stars
    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.

    Reply

  39. 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!

    Reply

    • 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.

      Reply

        • Here you go! It’s hidden at the end of the recipe. Enjoy!
          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)

          Reply

  43. 5 stars
    I love this recipe! It has become my go-to for any variation of streusel cake. I have layered berries, cherries, peaches and apricots between the cake and the streusel layers, and I cannot wait to make it with apples in the autumn.
    I usually double the streusel ingredients to make sure the fruits are completely covered, and I sometimes leave out the cinnamon if I feel like it doesn’t go with the fruits (e.g. the peaches and apricots – I was going for a summer cake with those).
    Thank you so much for this recipe! It is truly fool-proof, simple, and vegan and non-vegan approved.

    Reply

      • Oh, I used different fruits at different times. Not all at once. 🙂 Point is, this recipe is super versatile!
        Thank you for this recipe, as well as all so many others. 🙂 🙂 🙂

        Reply

  44. 5 stars
    I would love to give this 10 stars!! Absolutely wonderful! It’s so light and utterly delicious. Thank you so much for all your recipes, Richa!

    Reply

  45. 5 stars
    Best. Coffee cake. Ever. I’ll be making this again and again and again! Baked for 40 min in a loaf pan. I ate a quarter of it last night and had to stop myself from eating more! The cake itself has the perfect texture.

    Reply

  46. 5 stars
    This cake is AMAZING! The topping is beyond good.

    I made it just once with the topping and found that the sugar is just a bit too much for my way-too-sensitive body. Not so for my boyfriend, though, who gobbled up a bunch of the cake and pronounced it utterly delicious.

    Now I make this recipe as muffins with various pieces of fruit in them. I use just a little brown sugar and agave syrup to coat walnuts (and sometimes toasted coconut) and put the mixture on top of the muffins before baking. This gives just enough sweetness to make me feel like I’m having a treat while not sending me flying around the house from a sugar high. LOL

    I’m never without a bunch of the muffins in the freezer, so I can have a treat whenever I want. Thank you so much for this recipe! It’s a treasure.

    I have a batch of dough for your vegan rolls/hamburger buns proofing in the kitchen as I type this. I can’t wait to see how they come out.

    Thanks again!

    Reply

  47. Hi! Quick question—for the oil-free streusel, are we adding another 1/4 cup brown sugar to the 1/3 cup sugar originally called for? Or are we reducing the amount of sugar from 1/3 to 1/4?

    Reply

    • thanks for the question – there is no 1/4 cup of sugar. The wet batter calls for 1/3 c sugar, and also the streusel calls for it’s own 1/3 c sugar. (so 2 diff. amounts/ measurements / portions of sugar for different parts of the recipe.

      Reply
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