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.
Can I use a bundt pan?? Do you know how long I would cook it for?
You could, probably about 50 minutes. Enjoy!
Please suggest a good gluten free flour
I haven’t personally tested this recipe with it, but I usually have good luck with Bob’s Red Mill 1:1 Flour.
Mine turned out chewy. The batter was definitely not pourable, but I thought it might still work. Could it be the cassava flour? Any idea how much cassava to use? Sometimes I can use 1:1, but not always. Thoughts?
I’ve honestly never used cassava flour but I know it works very differently and I really don’t know how much you would use. I’ve only tested it with all purpose flour.
Hi, this recipe looks great. Can I substitute vegan unsweetened cashew yogurt for the applesauce?
I bet it would work!
Made this yesterday and my non vegan family finished the whole thing within a day! So good
That’s so great!
Amazing!! The whole family loved it.
That’s so great!
I made this and used only 1/4 cup avocado oil and rest applesauce. It was delicious and very quick to make! Thank you!
You’re welcome!
Yummy, but less sugar next time!
This is hands down the best coffee recipe I’ve ever used. Vegan or otherwise.
Thanks so much!
hi
for the soy milk it’s 1 cup +1/4 cup ?
have a good day
That is correct.
Do I change the bake time at all for halfed recipe?
Yes, it would probably only need about 30 minutes.
Can I sub coconut sugar for the white sugar ?
You probably could, but I’ve never tried it and it will change the color and flavor of the cake.
Do you think I could use coconut milk or oatmilk? We don’t use soy milk usually. Thanks!
Yes either would be just fine. Thanks!
Is there a substitute for the applesauce ?
More oil would work. Or try a couple of flax eggs or other egg sub.
Can I substitute the apple cider vinegar?
Try lemon juice or white vinegar!
Just curious – shouldn’t coffee cake have coffee?
It’s called coffee cake because it’s typically meant to be enjoyed with a cup of coffee.
I halved the recipe but my batter is thick and not pourable. Should it be?
It’s okay if it’s a bit thick, just place it in the pan and spread it out the best you can, as well as over the streusal.
Just made this for my family in Australia. It was lovely & moist! I added a 1/4 extra applesauce, but still had a bit more than 1/4 coconut oil. I also decreased the sugar to 2/3 & used rapadura sugar.
My 10 year old daughter just made this and it was AMAZING!! Best coffee cake I have ever had and SUPER simple to make. Thank you!
So easy and so good. This is my second time making it during the Quarantine ?
I’m so glad to hear that!
I made this coffee cake this morning for my family. We love it! Thank you, Nora!
You’re welcome!
So delish! I subbed in vegan butter for the oil and I added a crumb topping ad-hoc (mixed the remaining brown sugar and cinnamon mixture with a little cold vegan butter and flour). This recipe is delish! My oven may be strong but it was done at 30 minutes and I’m so glad I took it out when I did! This recipe is def a repeat. Thanks, Nora!
You’re welcome! So glad it was good!
Do you think this could be made in a cast iron skillet?
It could, yes, as long as it’s big enough! I love cooking and baking in mine. 🙂
Was so moist and delicious ? everyone loved it!!
So glad !
Made this on Saturday night for Easter brunch and it was absolutely perfect! I tasted it that night, but I think it was even better the next day. The non-vegans in my family were blown away by the quality, taste, and simplicity of this coffee cake! It didn’t last long and they are already asking when I will make it again. Thanks for a staple recipe!
I’m so glad everyone enjoyed the coffee cake, thank you!
So I got sidetracked when I was halving the recipe and halved everything but the oil, applesauce, and vanilla which was full recipe. I baked for 37 minutes and it came out super moist and delicious! Amazing! Probably will make the same ‘mistake’ when I make this again. 🙂
Just made this yesterday. It’s very good. And came out moist and fluffy. I LOVE the extra layer of cinnamon and sugar in the middle. Thank you Nora
You’re welcome! So glad it was good!