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
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
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