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
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!
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!
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).
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’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!