Vegan Coffee Cake

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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!

But most require using a ton of butter and sugar.

I am all for the vegan butter and sugar.

I mean, it's cake, after all (delicious coffee cake, at that), so it's not like I am expecting it to be in the healthy category.

But I did choose to get away with using the least amount of butter/sugar I could but still have a delicious vegan coffee cake, and I think this is just that.

It's the perfect combination riding the line of both light and dense.

It has a really good cinnamon/brown sugar flavor.

It is pretty quick to whip up, but I can say- it's not the friendliest in the dishes department, Ughh... dishes, don't even get me started. 

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.

This is a perfect treat paired with your favorite warm beverage, or not, or just by its lonesome self, which is how I prefer it.

You see, I don't drink coffee. I think the coffee flavor is gross, I wish I did like it, but that's a hard no.

My husband, on the other hand, loves some morning coffee.

He loves a slice of this sweet cake with a cup of coffee.

Do you drink coffee or any other people out there that can't stand it? Let me know in the comments; I would love to chat with you! <3

Recipe Q&A

Can I make this a gluten free coffee cake?

Yes, you can make a gluten free version by using a gluten free flour blend instead of all-purpose flour.

How do you store any leftover cake?

Store this on the counter with plastic wrap making it sealed tight. This will store up to a few days.

Can I freeze this?

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.

My batter is really sticky how do I get it to be an even layer?

If wetting your hand or spatula isn't working then take some parchment paper and spray it with some cooking spray and then pat down the dough.

What do you need for this easy vegan coffee cake recipe?

• vegan butter
• white sugar
• brown sugar
• vanilla extract
• vegan milk (almond milk, soy milk, whichever non dairy milk you love)
• all purpose flour
• salt
• vegan buttermilk (2 teaspoons white vinegar or apple cider vinegar added to the milk, let sit for 5 min)
• baking powder
• baking soda
• neutral oil ( like vegetable oil or canola oil)
• ground cinnamon

How do you make the best vegan coffee cake?

Here's the full recipe- and it's an easy recipe with simple ingredients.

Preheat your oven to 350 degrees.

Get the baking dish ready-

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 with non-dairy milk.

Stir, set aside, and let sit until you're ready to use it ( this will thicken up a bit).

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, 1.5 teaspoon vanilla mix until incorporated you may need to scrape down the sides. 

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.

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.

If you wet your hands or a spatula it will make spreading easier. Set aside.

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.

Spread the remaining batter-

Then try your best to spread it evenly, again sticky- wet hands or wet spatula again. Set aside.

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. Set aside

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

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

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.

Want more delicious breakfast vegan recipes?

• Classic vegan cinnamon rolls
• Chocolate vegan coffee cake
• Vegan Cinnamon French toast roll-ups
• Banana Crumb vegan muffins

The best vegan coffee cake

This coffee cake is perfectly sweet, has great texture and tastes so delicious!

4.84 from 6 votes

Print Pin Rate

Course: All Recipes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 9

Calories: 372kcal

Author: Courtney Hunter

Ingredients

Cake

• ▢ 1 stick Earth Balance 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
• ▢ 1 tablespoon ground cinnamon
• ▢ ¼ cup flour
• ▢ ½ cup brown sugar

Topping

• ▢ ¼ cup flour
• ▢ ¼ cup brown sugar
• ▢ 3 tablespoons cold earth balance 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. 

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 61g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Sodium: 360mg | Fiber: 2g | Sugar: 32g

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