The best Vegan Coffee Cake ever, and it’s SO easy to make! Moist, fluffy, and layered with a sweet cinnamon streusel, it’s perfect for holiday celebrations or weekend breakfasts.
Want more vegan cake recipes? Try my Apple Upside Down Cake, my Pumpkin Spice Latte Cake, and my 1 Bowl Vegan Carrot Cake next.
Put the coffee on because we’re making Vegan Coffee Cake! This is such an easy breakfast or dessert recipe with no fuss at all. Even better, it’s moist, fluffy, and full of cinnamon streusel goodness.
This is the BEST vegan coffee cake ever because it’s made with not one but two layers of cinnamon streusel (in the middle and on top), a sweet vanilla glaze, and the fluffiest cake. To me, there’s no better dessert or breakfast to pair with a hot cup of coffee.
Along with my 1 Hour Vegan Cinnamon Rolls and my Vegan French Toast Casserole, it should be at the top of your list to make for holiday mornings!
⭐⭐⭐⭐⭐
“Made it a million times – incredibly delicious, a big hit with non-vegans, and tastes like the middle part of a cinnamon roll to me!” – Daria
Why you’ll love this coffee cake recipe
- Twice the cinnamon streusel – I wanted double the cinnamon streusel goodness here, so I layered it in the middle and on top of the coffee cake. Every slice tastes just like a cinnamon roll.
- Easy breakfast or dessert – It’s so easy to make! Whisk the batter, layer it with the cinnamon streusel, and bake.
- Serve with coffee or tea – The moist and fluffy cake and warm cinnamon spices make this the best treat to pair with a mug of coffee or tea. ☕
If you love this coffee cake, you should try my Pumpkin Coffee Cake or my Blueberry Coffee Cake next!
How to make vegan coffee cake
Find the complete recipe with measurements in the recipe card below.
Make the cake batter: Stir the milk and apple cider vinegar together. Set aside.
Next, stir the flour, baking powder, salt, and sugar together in a large bowl. To the same bowl, add the milk/vinegar mixture, oil, applesauce, and vanilla. Stir to combine.
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 streusel over the cake batter in the pan.
Pour the remaining batter over top, then top with the rest of the streusel.
To finish, drizzle melted vegan butter all over the top.
Bake the coffee cake: Bake the cake until a toothpick inserted in the middle comes out clean.
Meanwhile, make the vanilla glaze by whisking the powdered sugar, vegan cream/milk, and vanilla together until smooth.
Decorate and serve: Once the coffee cake is cool, drizzle the vanilla glaze all over the top.
Slice and serve the cake with a hot cup of coffee or tea. Enjoy!
Frequently asked questions
Despite its name, coffee cake surprisingly contains no coffee. It’s called coffee cake because the warm spices and sweet flavors go so well with a cup of coffee (or tea).
I haven’t tried it myself, but you should be okay to replace the all-purpose flour with a quality gluten-free all-purpose flour blend.
16 servings of cake is quite a lot, so if you don’t want that much, cut the ingredients in half and assemble the cake in an 8 x 8 inch pan instead.
Sure. Assemble the cake in the pan (without the melted butter on top) and keep it covered in the fridge for up to 1 day. Drizzle the butter on top before baking.
To keep it from drying out, store the leftover coffee cake on the kitchen counter (covered) for 2 to 3 days. The streusel won’t be as crisp after sitting, but the cake will still be moist and delicious.
Yes! Wrap the baked and cooled cake in a layer of plastic wrap and a layer of foil to prevent freezer burn, then freeze for up to 2 months.
Vegan Coffee Cake
Ingredients
Coffee Cake
- 1 1/2 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
- 3/4 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, before baking
- 4 tablespoons melted vegan butter
Vanilla Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons vegan cream or soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.
- Combine the 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 spoon on the rest of the cake batter, spreading it gently with a spoon. The batter may not reach the edges or cover all the streusel, and that is okay. Sprinkle with the rest of the streusel.
- Drizzle with the melted vegan butter, then place in the oven and 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.
- Make the Optional Vanilla Glaze: Meanwhile, whisk the powdered sugar, vegan cream/milk, and vanilla extract together until smooth. Drizzle the glaze over the slightly cooled 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.
Hoping to make this in a pinch! Out of applesauce, any sub recommendations?
Thanks!
You could use a few flag eggs instead, or plant based yogurt perhaps. Thanks!
Hi Nora- does the coffee cake freeze well?
Yes, this cake freezes well!
I’ve made this recipe twice and it’s been great both times, but I’ve had some trouble with the consistency of my batter. It’s too thick to truly “pour.” And when I add half, it doesn’t cover the bottom of the pan, so I have to add more. Both times now I’ve ended up needing to swirl the two cake layers and first layer of streusel together. It still tastes amazing, but sometimes I want those layers. I’m just not sure what I’m doing wrong. Followed directions exactly, no substitutions, and I weigh all my ingredients. Maybe I just need a bit more milk, or a smaller pan. Thank you for the delicious recipe!
it was great i changed some things so it’s my fault but it came out gummy
I have learned through trying probably close to 100 of Nora’s recipes, if. It not more, that if you follow her recipes to the T, they will turn out perfect and absolutely amazing. This coffee cake is hands down a 5 star recipe- I encourage you to give it a chance as written of you’re able. You’ll be in heaven! Enjoy!
Thank you for your recipe love and support, Carrie! I’m so glad you are loving my recipes!
Made it a million times – incredibly delicious, a big hit with non-vegans, and tastes like the middle part of a cinnamon roll to me!
Hi Daria. I’m so glad that you are loving the coffee cake recipe! I love your description about the middle part tasting like a cinnamon roll! Thank you for taking time to share your glowing review! Happy baking to you!
Like all of your recipes, this was a huge hit! Followed directions exactly as written. Wondering if you store it in an airtight container on the counter or if you refrigerate.
Thanks!
I prefer storing it on the counter, because it will get dry in the fridge. So glad it was a hit!
I made this with 2/3 whole grain flour freshly ground and only agave nectar and coconut sugar. It’s spectacular.
Hi Susie. Thank you for sharing your recipe experience and fantastic review! I’m thrilled that the coffee cake turned out wonderful for you! Happy cooking!
Hi! This is my go-to dessert for a crowd, including tonight’s. Is there a way I can calculate how to evenly distribute the layers? My eye test is still errant.
Hi Howie. I’m glad that you are loving the coffee cake recipe! I agree this is a great recipe for a crowd! To evenly disperse, you could put the completed mix in one measuring cup, and the streusel mix in another measuring cup and just take exactly half of each for each layer. Just an idea! I hope this helps, and hope you have a wonderful gathering! Happy baking!
Absolutely love this recipe! I threw in a handful of frozen blueberries to each layer before the streusel and used a 8×8 pan. So thick and yummy.
Hi Mary. This sounds yummy with the added blueberries! I’m so glad the recipe turned out well for you, and that you loved it! Thanks for sharing your recipe idea, experience, and glowing review! Happy cooking!
I used mash banana. Instead of apple sauce worked amazing
Thank you for sharing your recipe experience and fantastic feedback! I’m so glad that you love the recipe!
Absolutely divine! I used coconut sugar in the streusel, and it was so good. I feel I could probably cut the sugar down a bit next time, for the sake of the calories LOL
Hi Nicola. I’m so glad that you are enjoying the coffee cake recipe! Thank you for sharing your terrific review!
Not my first bake of this amazing recipe. Today I tried it with sourdough discard and it gave the cake more flavor complexity. A very good recipe to use up some discard. Thank you again Nora for this amazing recipe 💛
You are welcome, Monika! I am glad you are loving the coffee cake, and it’s fun to learn different ways you are experimenting with the recipe! Thank you for sharing your recipe experience and fantastic review! Wishing you lots of happy cooking!
What a wonderful idea. Do you mind if I ask how much discard you used and what other adjustments you made to the recipe?
Hi Nora, ok so I’ve repeated my comments ! But this coffee cake has become a favorite. Your cinnamon rolls are always a big hit!
Thank you, Patrick
Hi ah, theres no coffee in the receipe?…….is there supposed to be coffee added or is it have with a cup of coffee??!!
Coffee cake does not usually contain coffee, it is supposed to be enjoyed alongside a cup of coffee.
I’ve made this a couple times now and am not getting a “pour” consistency to the batter. It’s more of a “pat” consistency. I’m cutting the recipe in half for a 9×9 pan, but that shouldn’t matter. I’ve also tried two different flours (both gf). Not sure what I’m doing wrong. (It’s still delicious, though).
Just prepared this recipe and experienced the same thing. I added a little soy milk to loosen it a bit bit was worried about adding too much so it’s definitely more of a dollop and pat consistency! I’ll see how it turns out in 40 minutes!
Hi Nora!
I’m hosting a baby shower and the whole theme is coffee … bean. I’m wondering if I could make this recipe in muffin wrappers. Easier to grab and go.
Thanks!
Sure, you can make coffee cake muffins instead. I’d bake the muffins for around 20 minutes. That sounds really fun and cute, enjoy!
I love this idea! Suggestions if I want to use a 9×5 pan? I thought I could do less batter and eyeball it then use whatever is leftover for muffins. Would it be about half the recipe in the pan? Rough bake time for that?
I’ve made this several times, absolutely delicious! I do add additional cinnamon, sooo good!
Hello,
May I please find out if this can be made in a Bundt pan? I have a 15 cup Bundt pan. Thank you so much!
You probably could, though I don’t think this recipe makes enough batter for a pan that big. You may want to double it, but I haven’t tried this myself. It will likely need a bit longer in the oven, maybe up to an hour, but again I’m not 100% sure without testing it myself.
I’ve made this in a Bundt pan several times and it works great. Also added pecans!
I’m thrilled you are loving the coffee cake, Cathy! How fun to bake in a Bundt pan! Thank you for sharing your recipe idea and a terrific review! Happy cooking!
Did you double the recipe for the Bundt pan or use as is? I’d like to make it for Easter. Thanks!