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.
Hi Nora – we love your dessert recipes, they are always a hit! I don’t have a 9×13 pan and was wondering if I could bake this in a loaf pan or make large texas-sized muffins? If so, how long would you suggest in both the loaf pan and as muffins? Would temp remain the same? Thanks!
I think you could but I’m not sure on times as I’d have to test it myself. I think it would make more like two loaf cakes, probably somewhere around 55 minutes for baking. Muffins will take less time, but jumbo muffins? I’m not sure. Perhaps around 30-40 minutes. I’d watch them closely and do a toothpick check. Thanks for loving my recipes! I’m sure whatever way you bake this, it will turn out great!
I’ve been making this recipe in loaf pans with no problem, same cooking time/instructions.
Nora, this cake was absolutely delicious. I love your recipes! you are the best 🙂
Aww, thank you Vanessa! I’m so glad you are loving my recipes! This coffee cake is one of my favorites! I appreciate your sharing your encouraging review and comments! Happy cooking!
Thank you Nora! I made this for the first time yesterday and it’s SO good! Easy, moist, sweet and cinnamon flavored. Love that the recipe makes such a large amount as I gave most of it away to friends – they all shared positive reviews. I enjoyed the last of it this morning with a cup of coffee and it’s still perfectly moist and delicious. Will be making it again for our upcoming eclipse party! 😎
You are welcome, Mary! I love this cake with a cup of coffee! How fun to have this for an eclipse party! Thanks your sharing your fabulous review and feedback! Happy baking!
I am making this yummy cake for the 8 th time. It smells amazing baking in the oven. I adore this recipe and Nora is my favorite go to for recipes!!!!!!
Fantastic! I added chocolate chips in the middle and on top. So yummy!
This was soooooo delicious and even better the next day!
Curious, do you think it would with a blueberry type filling instead of the cinnamon sugar?
I’m glad you enjoyed it! I actually have a Blueberry Coffee Cake recipe you might enjoy.
I have made this countless amounts of times but it sounded good so what better time to make it than 10pm on Saturday night! I did not feel like making applesauce so used 2 flax eggs instead. I kinda guessed on that amount but it was roughly 1/2 cup so hopefully it will work out! Nothing like a Saturday night alone eating the best coffee cake ever while watching Cougar Town. This may seem like a bit of self degradation but my kids are all moved out and this is the exact kind of thing I was looking forward to being able to do. Thanks Nora!!!
I have made this cake several times and it has turned out wonderful each and every time.
Nobody could believe that this coffee cake didn’t have eggs in it! I think that the clabbered milk achieves that. And you are right, it is perfect with coffee or a strong cup of tea! My cakes sometimes come out too dry, but this one was perfect. My first time trying it, and I will definitely make this one again!
I’m thrilled you loved the cake, Brynn! Thanks for sharing your wonderful review!
Another excellent recipe, Nora! So quick and easy to make and so delicious when it’s done. I added finely chopped walnuts to the streusel mix on top of the cake.
Hi Dee-Dee. Thanks for your positive feedback on the coffee cake! I’m so glad you loved it!
Fabulous recipe! Great taste and texture! I made a half batch, substituted a flax egg for applesauce, and it turned out delicious! Thank you for the recipe!
I’ve made this several times over the holidays, it’s so good! I prefer to soften the vegan butter and add it to the strusel mixture instead of drizzling it at the end. I’m making it today and think I’ll throw in some pecans.
Thank you Nora. You are one of my top go-to for vegan recipes!
Thank YOU, Laurie, for your wonderful words of encouragement and review! I appreciate yo using my recipes! Happy cooking!
I made this yesterday for Christmas and it turned out really yummy! I used a ceramic dish and had to bake it for 65 min to get the right consistency. I also used 1 cup sugar for struesel instead of 1.5 and it is still plenty sweet. My favorite thing about this recipe is that it is super easy! This was my first attempt at coffee cake and I would def use this recipe again.
Thank you for sharing your fantastic review, Sadiya! I’m thrilled the coffee cake turned out wonderful for you!
Made this for Christmas breakfast- it’s outstanding! Thanks Nora!
Hi Nora, I’m making your delicious coffee cake again, Thanking you for all the wonderful vegan recipes.
Excellent Gluten Free Version!! Incredible fits best! Thank you
Thank you very much Liz; I was concerned about this. You are a Lifesaver.
What can I sub for the oil
You could substitute the oil with applesauce. Enjoy!
Nora –
Can you make this in advance? Make on Christmas Eve for Christmas morning? Thank you!
Hi Paula. The cake will be just fine if made a day before you serve it. If desired, you could warm it back up in the oven, covered, but not for too long or it will dry out. Happy baking!
Delicious! I ran out of applesauce so I mixed 1/4 a banana with a little water – had a slight banana bread essence to it but we love banana bread. Even my “I don’t like sweets” husband said it was delicious!
Is there a substitute for applesauce? Chronic GI illness won’ t allow apples in my diet. Thanks.
Sure, you could use vegan yogurt or even more oil if you want. Flax eggs would probably work as well (2 tbs ground flax mixed with 5 tbs water).
I tried this with flax egg instead of applesauce — and subbed a good quality gluten free 1:1 all purpose flour. The cake part was fabuluous ! Not too moist or gummy as can happen sometimes with gluten free cake. Nor was the texture dry. Thank you.
Your recipes are consistently yummy and not complicated or expensive. Your blog is great!
this is such a good recipe!! i love nora’s in general, but this is a favorite, no matter how many variations i’ve made.
as stated is amazing, i’ve made it gluten free & it’s a bit drier, but still amazing. also made it with no applesauce but added fresh apples, my favorite variation yet. about to try it with fresh cranberries added, im sure it’ll be amazing too!
Hi Alissa. Oooh, cranberries in this cake sounds delicious! I have to say this is one of my favorites as well! Thanks for sharing your stellar review and feedback!
Hi Nora! This recipe looks delicious! I was wondering what the proper measurements are for making it in a 8 x 8 inch pan? I’m not really sure how to half the Ingredients.
And what else can you substitute applesauce for? Thanks!
Thanks, I hope you love it! Everything is pretty easy to cut in half (for example, 1/2 becomes 1/4 cup). The milk would be 5/8 cup, which is a little awkward but it works. You could use more oil instead of applesauce, or vegan yogurt, or maybe even a flax egg or two but I haven’t tested it.
Made according to recipe. It came out perfect!
Do you know if cooking it in a glass pan instead of metal will work OK?
Hi Liz. It will work in a glass pan. I suggest checking at 35 minutes with a glass pan and increase time as needed. Enjoy!
Thanks! Turned out great and everyone loved it. Will definitely make it again!
Hi Nora, We used to make this cake once a week as a perfect comfort food during the hardest pandemic months, and we still love it now. Thank you.
We tweaked the recipe a bit: we substitute some of the brown sugar for chopped almonds, skip the vegan butter drizzle, and sometimes mix instant Espresso coffee with the brown sugar.
I like your substitution ideas! Thank you for sharing them, as well as your great review!