The best Vegan Coffee Cake ever, and it’s SO easy to make! Perfect for holiday celebrations or weekend breakfasts.
Along with my 1 Hour Vegan Cinnamon Rolls and Vegan French Toast Casserole, this Vegan Coffee Cake should be at the top of your list to make for holiday mornings!
It’s such an easy recipe with no fuss at all! It’s moist, fluffy and full of cinnamon streusel goodness.
How to make vegan coffee cake
The full recipe is at the bottom of the post, but let me show you how easy it is.
- Make the coffee cake batter, and pour half into a lightly greased cake pan. It doesn’t have to be exactly half, just estimate half.
- Make the streusel (it’s just combining cinnamon and brown sugar). Sprinkle half of it on the batter, then pour the rest of the cake batter on top. It won’t cover the streusel completely, and that’s okay.
- Sprinkle the rest of the streusel on top.
- Drizzle 2 tablespoons of melted vegan butter on top of the streusel, then bake for 40-45 minutes.
That’s it! The vegan butter may still look wet, but it will get crunchy with the brown sugar/cinnamon in just a couple of minutes of cooling. Serve warm with a cup of coffee!
Special Tips & Substitutions
- This recipe makes a lot (about 16 servings) so if you don’t want that much, cut the ingredients in half and make it in an 8 x 8 inch pan.
- Oil free option: Replace the oil with applesauce in the cake, and leave out the vegan butter drizzle.
- Whole grain: Use white whole wheat or whole wheat pastry flour instead of white flour.
- Gluten free: Use a quality gluten free all purpose flour blend.
Want more vegan holiday breakfast ideas?
- 1 Hour Vegan Cinnamon Rolls
- Vegan Caramel Monkey Bread
- Vegan Blueberry Scones
- Easy Vegan Quiche
- Vegan French Toast Casserole
- Cinnamon Sugar Vegan Donuts
- Best Ever Vegan Waffles
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Vegan Coffee Cake
The best Vegan Coffee Cake ever, and it’s SO easy to make! Perfect for holiday celebrations or weekend breakfasts.
Ingredients
Coffee Cake
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil OR melted coconut or avocado oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
Cinnamon Streusel
- 1 1/2 cups brown sugar
- 1 tablespoon cinnamon
For drizzling on top
- 2 tablespoons vegan butter
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.
- Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.
- In a large mixing bowl, stir the flour, baking powder, salt and sugar with a large spoon until well combined.
- To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. Stir until combined. Pour half of the batter into the prepared cake pan.
- Make the Cinnamon Streusel: In a small bowl, mix the brown sugar and cinnamon together.
- Sprinkle half of the cinnamon streusel over the batter in the pan, then pour the rest of the cake batter on top. Sprinkle with the rest of the streusel.
- Drizzle with melted vegan butter.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.
- Serve with a cup of coffee, if desired and enjoy!
Notes
- May substitute a different milk such as coconut, almond, cashew or oat milk.
- This recipe makes enough for a crowd, so feel free to cut the ingredients in half and make it in a 8 x 8 inch pan if you'd like.
- Oil free: I don't think it tastes great with no oil at all, but if you must you could use all applesauce in place of the oil, and leave out the vegan butter drizzle on top.
- Gluten free: I haven't tried it, but I think a quality gluten free all purpose flour should work quite well. Simply subbing almond or coconut flour will not work.
Nutrition
Calories: 297kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 157mg | Fiber: 1g | Sugar: 33g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Hi, I saw in the comments that you can add extra oil to substitute the applesauce however could you replace it with aquafaba?
I haven’t tried replacing the applesauce with aquafaba in this recipe but it should work. Whipping the aquafaba until it’s light and fluffy should give you the best results!
Dear Nora, I loved this cake!
I followed the measurements but the batter was too thick like a dough and I ended up eyeballing more soy milk and oil to get the right consistency for that type of cake. This is the second time it happens (previously red velvet cake). Before I had no issue with any (best chocolate cake, cheese cake, carrot cake). Any advice?
Hi Maria. It sounds like the batter might have been overworked or not enough liquid was added if it was really thick/dense. Still, I’m happy you still loved the cake!
Perfectly moist with wonderful flavor. Not too sweet. Thanks for another amazing recipe!!
You are welcome, Colleen! Thanks for your wonderful feedback and review!
Can you make this into cupcakes?
They would probably be more like muffins, but yes you could I think. They would need much less time to bake, probably around 15 minutes I’m guessing.
The first time I made it it rose very high and was fluffy. The next two times it wasn’t very high and is dense. I checked the ingredients twice so I know I added everything. Any idea why it’s not rising?
Often a dense cake (or muffins, etc) happen from over mixing the batter. Only mix until combined, and don’t be too rough with the batter. Also make sure you are measuring everything correctly. It’s possible it has something to do with a brand of flour that isn’t as good as the first time you made it, but I generally buy a variety of flour and haven’t had problems.
Making it now!
Enjoy!
Hi Nora!
Great simple recipe. I am wondering if the Apple Sauce is an egg replacer, I am wanting to make this today & regrettably I have zero Apple Sauce. Any suggestions? I do have an egg replacer if that would work? Thank you so much, I can’t wait to try this!
Hi Sarah. I’m glad you are enjoying the recipe! You can always omit the applesauce and add an extra 1/4 cup of oil if it seems dry. I hope this helps!
Do you think this could be baked in a bread pan?
Yes, I would halve the recipe for a loaf/bread pan. I’m not sure how long it will take to bake, probably 45 minutes or so. Check it often with a toothpick so you don’t overbake it. It should work well!
This was delicious, easy to make, and smelled incredible! The only thing I wasn’t crazy about, is that the edges were kind of burnt (I think this happened with the brownies too). Is there something specific you would use to grease the pan? I usually just use vegan butter. I don’t think this is the best option and would love to know if you have another suggestion. Thanks!
You might want to check your oven temperature, as ovens can run too hot. When I moved into my new house, things were burning so I got a manual thermometer, and sure enough the oven runs about 50 degrees hotter than it says. So I adjust for this. I use non-stick spray most often to grease pans, but using vegan butter is fine. Also, make sure to bake everything in the center rack of your oven, for more even baking. Hope that helps!
We made this for Christmas morning and it was a big hit. Highly recommend
I’m glad to know the coffee cake was a hit! Thanks for your wonderful feedback!
Another hit! My 7 year old has been asking me for this cake everyday since we finished it 🙂 He claims it’s the best cake of his entire life!
That’s so wonderful to hear! Thank you for your fantastic review!
I made this over Christmas for extended family; none are vegan and are suspicious of my desserts. I overheard my brother tell a friend that it was “stupid good”—and was it ever. I suspect I left it in the oven a tad too long, and we ate it hot out of the oven. The next day it was moister and even tastier, and also quickly devoured. Guess I’ll just have to try it again (oh darn) and see if I can get the baking time right. I’m with Charlie—you don’t miss!
Do you think this could be turned into a layered cake?
I made this for my coworkers & everyone loved it & couldn’t believe it was vegan!
Is this freezer friendly? I would love to have this on weekends occasionally!
Hi Amy. I’m glad the cake was a hit with your coworkers! Yes, this cake freezes well. Thank you for your wonderful feedback!
We loved it! Made it for Christmas morning and it was devoured by the kids and hubby. Thank you!
You are welcome, Laura! I am so glad you guys loved the coffee cake! Thank you for sharing your wonderful feedback!
Can you cut pieces and warm in the microwave when ready to eat ? Which is better room temperature or warmed ?
You can heat the pieces up a bit if you want in the microwave. It’s very good at room temperature as well, so it’s a matter of preference.
Hello! I want to make this for Christmas morning but I don’t want to be baking in the morning. Could I make it in advance? How do you recommend I do that – making just the batter and waiting to bake it, or baking it and then reheating the morning of? Thanks for your help!
Hi Claire. Yes, you can definitely make it in advance. You can put the batter in the pan (without the streusel) and leave it covered overnight in the fridge, or bake the cake as normal, wrap it well, and store it in the fridge overnight. Hope this helps!
I brought this coffee cake to my work where I am the only vegan. They LOVED it! I loved it too! I even had a couple coworkers ask for the recipe. 🙂 I can’t wait to make this multiple times over the holiday. Thank you for yet another killer recipe. You do not ever miss.
Hi Charlie. Your fabulous feedback makes my heart happy! Thank you for sharing! I am really glad the coffee cake was a hit with your coworkers! Happy cooking!