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.
Love this
Thanks for sharing Niranjan
thanks for popping in
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.
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
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!
yummy! thank you
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!!
Thank you so much for sharing the recipe. My mother and I had a great time with this delectable and softy Coffee Cake.
sounds lovely, thank you
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!
sounds fabulous! thank you
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
sounds great!
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!!
sometimes simple is the best
Loved this! Tasted just perfect!
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 🙂
ironic
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!
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.
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
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!
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
Can i use banana milk for vegan milk? And mashed banana in place of applesauce?
Can I use only 100% wheat flour? Will the wheat flour measurement be different?
not with this recipe
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
perfect welcome gift
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.
good to know – thanks
Very easy and tasty! I didn’t have apple sauce and it didn’t make a difference! Still very good.
Thanks
Hi, what size pan? Will 9″ round work, or too small? Thanks.
I use 8 by 8 inch brownie pan. 9 inch round will be fine
Hi Richa- Can I use tapioca starch instead of the potato starch for gluten free?
that would be fine
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!
Awesome
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
Add more vegan butter
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!!
wow – the best?? you’re too kind! thank you so much.
Is this recipe easily doubled? If so, would a 9 x 13 pan work best?
that will work just fine
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!
Use more non dairy milk or non dairy yogurt. With non dairy milk it will be less moist
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.
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.
This was amazing, and the almond extract was definitely a wonderful addition – if you’re able definitely add that in!!
The cake looks perfect and fabulous to bake for a special day. Yes, it’s definitely the best coffee cake. Lovely!!
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.
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
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.
wow! that’s great – Tag me, sure – that would be appreciated
I am making this for Xmas morning. What size pan should I use ? Thank you!!
“Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan”
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.
Awesome
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!
Yes sour cream Works too!
Wish I knew how to post a pic. Managed to capture one before it all disappeared lol
🙂
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?
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
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.
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.
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.