This is the perfect vegan coffee cake recipe your whole family will love, made with basic ingredients you'll likely have in your pantry. It has a delicious crumb cake, cinnamon sugar mixture in the middle, topped with a delicious streusel crumb topping. You won't want to miss this vegan classic coffee cake.

When it comes to vegan coffee cake I am a little picky. I like it with the drizzle in the middle and the yummy streusel topping. There are SO many good coffee cake recipes out there!
I made this vegan coffee cake for us one Sunday morning, and by the afternoon, our little family of 4 had devoured it. I had planned on bringing some to our neighbor, but nope, gone.
If you're looking for some other delicious cinnamon and sugar vegan treats check out these; Vegan Cinnamon Rolls, Vegan Cinnamon French toast roll-ups, or Vegan Cinnamon Biscuits.
Why you'll love this recipe
- It's an easy recipe.
- It tastes so good! It has a really good cinnamon/brown sugar flavor.
- It's the perfect breakfast sweet treat.
- This is a perfect treat paired with your favorite warm beverage or just by its lonesome self, which is how I prefer it.
- It's the perfect combination riding the line of both light and dense.
- It's made with simple ingredients.
Jump to:
Ingredients and Substitutions


- Vegan butter- this adds the best flavor. You can use whichever is your favorite brand.
- White sugar and Brown sugar- I like using the combination of both of these sugars for the best result.
- Vegan milk- almond milk, soy milk, whichever non-dairy milk you love.
- All purpose flour- this works best. You can make a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
- Vegan buttermilk- 2 teaspoons white vinegar or apple cider vinegar added to the milk, let sit for 5 min.
- Vanilla extract- this brings a good flavor to the cake.
- Baking powder and Baking soda- yes, both they work for different reasons in the cake.
- Neutral oil- like vegetable oil or canola oil. You can also use all vegan butter if you would rather.
- Ground cinnamon- this is a must for this cinnamon cake.
How to make the best vegan coffee cake

Step 1- Preheat your oven to 350 degrees. Lightly grease an 8x8 pan with cooking spray and set aside.

Step 2- Make your buttermilk- By putting 2 teaspoons of white vinegar in a glass liquid measuring cup, then fill it the rest of the way to ¾ cup with non-dairy milk. Stir, set aside, and let sit until you're ready to use it ( this will thicken up a bit).

Step 3- Make your coffee cake batter-Take your stand or hand mixer and a large mixing bowl and cream together the butter and sugars from the cake recipe area then add in the 2 TB milk, and 1.5 teaspoon vanilla mix until incorporated; you may need to scrape down the sides.

Step 4- Let's add the dry ingredients- Add the baking powder, baking soda, and salt, mix. Then add in your flour and buttermilk mix until incorporated and set aside.

Step 5- Take half of the batter and spread an even layer in the 8x8 cake pan, this is sticky and not the easiest to work with. Set aside.

Step 6- Make your layer of streusel. Get a small bowl and mix your filling together by adding the ingredients together. Take the filling and drop it all over the batter in the 8x8 pan.

Step 7- Spread the remaining batter- Then try your best to spread it evenly, again sticky- wet hands or wet spatula again. Set aside.

Step 8- Now make the final layer of streusel. Take your now empty filling bowl and make your topping by taking the flour, brown sugar, and cinnamon together, then cut in the 3 TB cold butter with a pastry cutter until coarse crumbs.

Step 9- Add the sweet streusel topping and spread evenly. Then sprinkle the topping mixture over the top.

Step 10- Bake time it for 35-45 minutes until a toothpick comes out clean. Do not overbake.

Step 11- Place the cake dish on a cooling rack. Let it cool to room temperature before serving, although I have been known to dig in and eat this hot.
Expert Tips and Tricks
- Your batter will be really sticky. If wetting your hand or spatula isn't working, then take some parchment paper or plastic wrap, spray it with some cooking spray, and then pat down the dough.
- Try to get the batter even for the bottom and the top so the filling can go evenly in the middle of the cake.

Recipe FAQS
Store this on the counter with plastic wrap making it sealed tight. This will store up to a few days.
Yes, you can freeze this. I prefer it fresh, but it does freeze well. Once it's fully cooled I would wrap it in plastic wrap and then place it in an airtight container or freezer bag and place it in the freezer for no longer than 3 months.
More delicious breakfast vegan recipes...
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.

The best vegan coffee cake
Ingredients
Cake
- 1 stick vegan butter softened
- ½ cup white sugar
- ¼ cup brown sugar
- 1.5 teaspoons vanilla extract
- 2 tablespoons oat milk or whatever milk alternative
- 2 cups flour
- ¼ teaspoon salt
- ¾ cup vegan buttermilk 2 teaspoons white vinegar added to the milk, let sit for 5 min
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Filling
- 3 tablespoons neutral oil or more vegan butter, melted
- 1 tablespoon ground cinnamon
- ¼ cup flour
- ½ cup brown sugar
Topping
- ¼ cup flour
- ¼ cup brown sugar
- 3 tablespoons cold vegan butter
- 1 TB ground cinnamon
Instructions
- Preheat your oven to 350 degrees. Lightly grease an 8x8 pan with cooking spray and set aside.
- Make your buttermilk by putting 2 teaspoons of white vinegar in a glass liquid measuring cup, then fill it the rest of the way to ¾ cup. Stir, set aside, and let sit until you're ready to use it ( this will
thicken up a bit). - Take your stand or hand mixer and cream together the butter and sugars from the cake recipe area then add in the 2 TB milk, 1.5 teaspoon vanilla mix until incorporated you may need to scrape down the sides. Add the baking powder, baking soda, and salt, mix. Then add in your flour and buttermilk mix until incorporated and set aside.
- Take half of your batter and spread it in the 8x8 pan, this is sticky and not the easiest to work with. If you wet your hands or a spatula it will make spreading easier. Set aside.
- Get a small bowl and mix your filling together by adding the ingredients together. Take the filling and drop it all over the batter in the 8x8 pan. Then try your best to spread it evenly, again sticky- wet hands or wet spatula again. Set aside.
- Take your now empty filling bowl and make your topping by taking the flour, brown sugar, and cinnamon together, then cut in the 3 TB cold butter with a pastry cutter until coarse crumbs. Set aside
- Add the remaining batter topping and spread evenly. Then sprinkle the topping mixture over the top.
- Bake for 35-45 minutes until a toothpick comes out clean. Do not overbake. Let it cool before serving.
Notes
- Your batter will be really sticky. If wetting your hand or spatula isn't working, then take some parchment paper or plastic wrap, spray it with some cooking spray, and then pat down the dough.
- Try to get the batter even for the bottom and the top so the filling can go evenly in the middle of the cake.
Heather says
Super tasty coffe cake. It did not last more than 2 days. Highly recommend this recipe.
Annelise says
I cannot reccomend this recipe enough. Everyone in our family, including non vegans, said it was the best coffee cake ever! The batter is a little fussy but it is so worth it. The recipe is also really clear and well written.
Melissa says
I don't have earth balance butter sticks. Do you know how much it equivalents in cups? Thank you!
Courtneys Homestead says
That’s okay! You don’t have to have earth balance. It’s half a cup. I hope that helps! Thanks for stopping by! ❤️
Melissa says
Awesome thank you! Cannot wait to try it 🙂
Courtneys Homestead says
You’re so welcome Melissa! ❤️
Suzanne says
Love this recipe. Tweaked a bit. Used coconut oil instead instead of Earth balance. Replaced white sugar with Monkfruit sweetener. Replaced flours with blend of organic spelt and oat flours. Thank you!!
Courtneys Homestead says
Thanks so much Suzanne for letting me know about your substitutions! I love your subs of making it more healthy! Thanks again for your comment! ❤️❤️
Andy W says
I saw your recipe on Pinterest this weekend and decided to try it. It was delicious! And easy to make. I will definitely make this again. My only complaint was all the dishes! LOL. If you ever create a one-dish version of this cake let me know!
I'm not really a coffee girl either. I drink it, but it has to have lots of vegan milk and sugar. I usually drink herbal tea. Rooibos tea is my favorite.
Thank you for the coffee cake recipe and I look forward to discovering more of your recipes.
Courtneys Homestead says
Andy, thanks so much for your sweet comment! I am SO glad you enjoyed it and I totally feel you on the dishes! I need to work on that =) I don't think I have ever tried Rooibos tea, I need to put that on the list! I am a big fan of chai teas, but the sweet ones ;). Thank you again for stopping by and if I can make it work with one bowl, you'll be the first to know! <3