Vegan Coffee Cake

Published: Feb 21, 2019 · Modified: Nov 29, 2023 by Courtney Hunter · This post may contain affiliate links · 12 Comments

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.

Ingredients and Substitutions

All the ingredients for vegan coffee cake batter in small bowls with black writing for labels.

All the ingredients for vegan coffee cake center and topping in small bowls with black writing for labels.

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

8x8 pan with foil overhang and cooking spray on it on a marble background.

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

A small pyrex liquid measuring cup with vegan buttermilk in it.

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).

A kitchen aid metal bowl with vegan butter and sugar creamed with a paddle attachment.

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.

A kitchen aid metal bowl with batter mixed with a paddle attachment.

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.

An 8x8 glass pan with half the dough pressed in it with plastic wrap over it.

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.

An 8x8 glass pan with half the dough pressed in it with a cinnamon sugar topping on it.

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.

An 8x8 glass pan with half uncooked layers of the vegan coffee cake.

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

A bowl with the coffee cake topping it looks like shaggy dough with cinnamon and sugar and vegan butter.

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.

Precooked but ready to go in the oven vegan coffee cake in an 8x8 glass pan.

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

Cooked vegan coffee cake in an 8x8 glass pan on a cooling rack.

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

Cooked and sliced vegan coffee cake with a cup of coffee.

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.

Vegan coffee cake sliced on plates and on a serving pie spatula.

Recipe FAQS

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.