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 (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.
Tori says
January 11, 2020 at 8:45 pmI 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
Richa says
January 11, 2020 at 8:58 pmawesome! thanks!
Joy says
January 17, 2020 at 12:50 pmThis was really great! Well received by everyone in my family. I’m coming back to use that struesel recipe on an apple pie!
Wendy C. Nielsen says
January 21, 2020 at 11:11 amThis 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.
Richa says
January 21, 2020 at 11:24 amgreat, yes a /3 cup will be fine.You can add more vegan buter to the streusel, bake a few mins less, and add an icing for moisture
Melissa Y says
January 24, 2020 at 9:20 pmVery 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!
Monica says
January 28, 2020 at 5:58 pmEverything about this was perfect. This was the first time I was able to execute a dessert perfectly. Thank you!
Sapna says
February 7, 2020 at 1:10 pmHi Richa, I have not made this yet, but it looks amazing! Do you think it would bake well as a donut?
Richa says
February 7, 2020 at 3:49 pmyes, check at 18 mins for regular donut pan
Holly says
April 14, 2020 at 6:54 amHiya,
Just followed your recipe and the cake is great!
However, looking back I see that there is no coffee in the coffee cake?
Richa says
April 14, 2020 at 8:32 pmA coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it
Anjali says
May 4, 2020 at 11:15 pmWill it be OK if I add a tspn of coffee and cinnamon in Tha cake batter itself????
Richa says
May 4, 2020 at 11:22 pmYes you can add the cofeee to the batter
Richa says
February 7, 2020 at 3:50 pmalthough the streusel will tend to fall out, so swirl it in the batter (poured into the donut pan) a bit and the batter will hold it
Jo says
February 19, 2020 at 9:22 pmThe 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?
Richa says
February 19, 2020 at 9:28 pmadd more butter and use a mix of powdered sugar and cane sugar
Jo says
February 20, 2020 at 1:35 pmGreat!! Now if I can just keep myself from eating the whole cake LOL!
Gabby says
March 4, 2020 at 12:12 pmHusband 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
Ella says
March 11, 2020 at 7:05 amSo 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..?
Richa says
March 11, 2020 at 3:44 pmyoumight need to cook a few mins longer. check from the center with a toothpick
Ash says
March 12, 2020 at 7:17 pmLove this recipe!! Husband said it was “delectable & delicious…could eat it every day” haha:) can’t wait to bake it again xo
Ronit says
March 21, 2020 at 10:32 amEveryone loved this cake! Followed directions exactly and came out perfect.
Shari says
March 29, 2020 at 12:03 pmOMG, 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!
Shari says
March 29, 2020 at 3:43 pmI used the optional almond flour. I think that may be responsible for the sponginess.
Richa says
March 29, 2020 at 10:14 pmi 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?
Shari says
March 30, 2020 at 11:25 amI 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!
Richa says
March 30, 2020 at 2:16 pmits 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.
Ashley says
March 31, 2020 at 9:48 amThis 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!
Rachel Lai says
April 2, 2020 at 10:29 amCan we use coconut sugar instead of brown sugar for the streusel?
Richa says
April 2, 2020 at 11:41 amyes, you might need more vegan buttr for binding
Elana says
April 4, 2020 at 2:36 pmFantastic vegan coffee cake! Very quick and just like “regular” coffee cake. Can’t recommend enough!!
Mari says
April 10, 2020 at 9:17 amThis 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!
ariel reiner says
April 11, 2020 at 9:13 amHello, 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!
Richa says
April 12, 2020 at 11:00 amAny vinegar will work and yes it will freeze well.
Vanessa says
April 12, 2020 at 11:53 amI 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?
Richa says
April 13, 2020 at 5:27 pmmayb the baking powdr is old or the mix nedd a bit more flour(or a bit less liquid)
Reina says
April 18, 2020 at 9:40 amThis 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!!
Vegan Richa Support says
April 18, 2020 at 11:36 amthanks! nice swap
Natisha says
April 25, 2020 at 6:28 amCan this be made in a loaf pan?
Vegan Richa Support says
April 25, 2020 at 9:10 pmYes just check to see if it’s done, might need to add a bit of time.
Alexis says
April 30, 2020 at 3:54 pmHi! 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.
Richa says
April 30, 2020 at 4:19 pmyes , 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
Daniel says
May 3, 2020 at 7:33 pmWhat type of vinegar should you use?
Vegan Richa Support says
May 3, 2020 at 8:16 pmPlain white vinegar will do the trick
Michele says
May 4, 2020 at 7:13 amOutstanding, delicious and easy to make. It was the best coffee cake I ever had!
Vegan Richa Support says
May 4, 2020 at 10:58 amthe best?!?! Wow – thank you – I”m so pleased that you enjoyed it!!
Priyanka Bulla says
May 4, 2020 at 1:46 pmWould it make any difference if I use normal milk and yogurt?
Will it give a different taste and texture?
Priyanka Bulla says
May 4, 2020 at 9:35 pmHi,
Can I use Oat non-dairy milk?
Anjali says
May 7, 2020 at 4:49 amAlso can I substitute oil with butter
Anjali says
May 7, 2020 at 7:54 pmCan I substitute oil with butter??
Colleen says
May 10, 2020 at 10:47 amOMG 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!
Simon says
May 20, 2020 at 8:36 pmFantastic recipe! Thank you for offering variations so I could use what I had on hand.
Vegan Richa Support says
May 21, 2020 at 11:39 amI’m so glad you enjoyed this!
KSA says
May 22, 2020 at 6:44 amHappy 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!!🙏🏽
Vegan Richa Support says
May 23, 2020 at 4:49 pmThank you!!! I’m so happy to hear that. =). =) Thank you for your support
Avni says
May 23, 2020 at 9:06 pmThis 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
Richa says
May 23, 2020 at 11:40 pmI 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
Sandrine Messier says
May 24, 2020 at 11:28 amThis 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 ✨
Vegan Richa Support says
May 24, 2020 at 12:18 pmThat’s great to hear! Thanks for stopping by!