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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
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 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 sugar, 1 tbsp more for sweeter
- 1/4 cup 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 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 baking soda
- 1/2 tsp salt
Streusel:
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/3 to 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe! I made this today without any extras and it was great but I look forward to adding some walnuts and blueberries next time. Maybe even some lemon juice/zest. Thank you for the recipe!
awesome! yes build up the flavors and additions!
I just made this for the first time for a family dinner and it was a big hit!! I made a couple of small changes because I’m incapable of just following a recipe :-D. I added 3 tsp of powdered vanilla jello pudding mix, and doubled the yogurt. I also added the milk and vinegar first and gave it a minute to turn more into buttermilk. I reduced the salt a little just based on my tastes.
I doubled it and baked in a 9×13 pan and it doubled very well.
Thanks for another amazing recipe!!
Jello is not vegan.
I know this comment is months late, but many of the Jello pudding mixes are considered “accidentally” vegan as the thickener in the pudding mix is usually cornstarch. Jello gelatin, however, is not vegan of course!
I added chopped pears so the cake and it turned out amazing!! I’m not vegan but I have vegan friends in my flat so I tried making this and everyone loved it. Thank you for this recipe!
PERFECTION! I am such a fan of your recipes, and couldn’t wait to try this. Trying to eat healthier with less (refined) sugar, so I used coconut sugar in the cake. And I LOVE the use of almond butter in the topping ( with only 1/4 cup brown sugar). I used less oil and no vegan butter ( only enough to hold together) and threw in a rounded tablespoon of flax and a couple of tablespoons of almond flour).
While most ALL baking recipes must be followed exactly, I love that there are variations and options. Like I said ….. PERFECTION! Thank you!
yum!!
Seriously great! Did the lower amount of surgar the first time making this, but next time I will probably do the larger amount, since I tend to like my coffee cake a little sweeter.
I live in a high altidue and it still was fluffy, soft, and did not dip in the middle without any adjustments.
In the ingredients the all purpose flour plus the whole wheat flour equals 1 3/4 cups. In the directions it says whisk 1 1/2 cups flour with the other dry ingredients. Which is the correct amount?
you will need 1 1/2 to 1 3/4 cups of flour. It depends on the flours used. Just mix the flours and add 1 1/2 cups first and add more as needed. Teh ingredients also says 1 1/2 to 1 3/4 cups
I just made this as vegan and gluten-free, using King Arthur’s all-purpose gluten-free baking mix (it included xanthan gum) in place of flour throughout, and used refined coconut oil. It was delicious, and had a great light/fluffy texture. Really simple. I added some drops of berry jam inside the cake batter as I layered it in, and added crushed pecans in the streusel. My 2-yr old helped mix powdered sugar and lemon to drizzle glaze on top. I eyeballed everything, no precise measuring, so it was a forgiving recipe. Everyone loved it, vegans and non- alike. Thank you for a great recipe!
I was confused about the parchment reference, as there’s obviously no parchment shown in your pan? Also, my batter came out SUPER lumpy. Should I keep mixing until lump free? I couldn’t smooth the lumps out with folding in alone.
Its there under the cake but was smaller paper that came up on the side of the batter. Batter rose, so you can’t see it on the side of the streusel. Not a good idea 🙂 use a longer paper. easier to get the cake out by just lifting the paper. use a whisk for faster mixing. You can also add a bit more flour. Sometimes the thinner batter with more moisture takes longer to mix in.
Thanks for the reply! It also didn’t rise and was super rubbery. Wondering if I mixed too long? I used coconut oil in the crumble and it melted, too. Any tips there? Thank you!
hmm maybe the baking powder was old? or it didnt mix in into the flour. Mix the baking powder into the flour in another bowl and add in. if t dint rise much, that would explain the rubberyness.
It’s so amazingly good!! Success! Wonderful recipe! Thank you – I made it in 9 inch cake pan .
I was in desperate need of sweets and I have been deprived for SOOO long being a recent vegan convert. I don’t know if you are a chef or an Angel sent from heaven but I followed your well written, and detailed instructions and OMG. This is the best thing I have eaten in a long time. THANK YOU!! Definitely using this for the holidays!! happy dance!!! Did I say thank you??
p.s. I followed the directions perfectly, used coconut oil in the topping and a tiny bit of almond flavoring as suggested. Its so good.
Awesome!