Vegan Coffee Cake

4.90 stars (179 ratings)

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.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition