This easy Vegan Coffee Cake recipe is a rich, buttery cake with a vegan streusel topping infused with cinnamon crumbles. It’s perfect for breakfast especially when paired with a cup of coffee or hot tea.
I live my days with tiny obsessions. I fixate on things like chai-flavored foods. For example, I’ve got Chai Chocolate Cake and Chai Muffins. I even started a Chai-Themed Pinterest board so I could take that obsession to the next level. I’m not messing around here, people! 🙂
My only saving grace is there’s a reason I fixate on these things, and it’s not just about how good they taste. The thing is the seasonings in Chai are so good for you – cinnamon, cardamon, chives, ginger, and nutmeg — these are more than spices. They’re superfood powerhouse spices!
I used to think coffee cake meant cake and coffee…together. That’s it. End of explanation. Once I learned it was so much more than that, I was hooked. Of course, that meant I had to figure out a way to make a coffee cake vegan!
Turns out, that’s pretty darn easy. So, that means this easy coffee cake recipe is equal parts dairy-free and scrumptious!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Coconut sugar — I used coconut sugar because I think it’s a bit healthier than some sugars and has a nice caramel flavor. You can substitute granulated sugar.
- Vegan butter — Use either Earth Balance or Miyoko’s or use your own dairy-free butter.
- Flour — Use either all-purpose or whole wheat pastry flour (which is different than whole wheat flour), or even a quality gluten-free baking flour.
- Pumpkin seeds — This is optional but adds a bit of crunch to the topping. Substitute chopped walnuts or pecans.
- Granulated sugar
- Plant-based Milk
- Ground flaxseed
- Apple cider vinegar
- Baking powder + Baking soda
How to Make Vegan Coffee Cake
- Make the crumble topping by stirring together the brown sugar, cinnamon, pinch of salt, and vegan butter. Then stir in the flour and set aside.
- Cream vegan butter and sugar, then add the plant-based milk, ground flax meal, cornstarch, and apple cider vinegar.
- Stir together the dry ingredients and then stir this in with the milk mixture.
- Pour the batter into a prepared pan and top with the crumble topping and bake for about 25 to 30 minutes, until a toothpick inserted in the middle of the cake comes out clean.
It’s so easy to make vegan coffee cake without eggs or dairy. Let’s go through this step-by-step.
Step One: Make the Streusel Topping
I like to make the streusel topping first because that way once the cake batter is made, we can add the topping immediately and get it into the oven. This helps take advantage of the learners in the batter to get a nice, fluffy cake.
So, begin by combining the vegan streusel topping ingredients and stirring them together.
Step Two: Cream Butter and Sugar
Next, prepare the coffee cake batter by beating together vegan butter and sugar until light and fluffy. You can do this by hand or use a mixer. Next you’ll add the milk, flaxseed, cornstarch, and vinegar. Give that a stir to get it incorporated into the butter mixture.
Step Three: Combine Dry Ingredients
In a separate bowl combine the flour, baking powder, baking soda, and salt. Then pour the flour in with the butter mixture and stir until just combined.
Step Four: Prepare the Batter
Pour the flour mixture in with the butter ingredients and stir to combine. I like using a whisk here to help break up any large clumps of flour. Mix the batter until just combined.
Step Five: Pour and Bake
Pour the coffee cake batter into the prepared baking pan and sprinkle the crumble topping and pumpkin seeds over the top. Bake for 25 to 30 minutes until the edges of the cake are golden brown and a tester inserted in the center comes out clean.
Cover coffee cake or transfer slices to an airtight container. It will keep at room temperature for up to 3 days or in the fridge for up to 7 days. It can also be frozen for up to 2 months.
- Make sure the butter is softened by leaving it out on the counter for about 30 minutes
- You can double the crumble topping if you like more streusel
- Add 1 cup of peeled, sliced apples to the batter to make vegan apple coffee cake
- To make vegan coffee cake muffins, pour the batter into greased or papered muffin tins and then distribute the crumble topping evenly over each muffin before baking.
- Make vegan blueberry coffee cake by adding 1/4 to 1/2 cup fresh or frozen blueberries to the coffee cake batter
- I think this simple coffee cake would be delicious baked as donuts in a donut pan. Can you imagine vegan coffee cake donuts, because I sure can!
- Make this into a sugar-free coffee cake by using Swerve sweetener. It bakes 1:1 like sugar.
More Vegan Pastries
Vegan Coffee Cake
For the Crumble Topping:
- Heat your oven to 350°F. Spray a 9×9 pan with vegetable spray.
- For the Crumble Topping: combine the brown sugar, cinnamon, a pinch of salt, and vegan butter in a bowl. Stir to combine. Add the flour and stir until combined. Set aside.
- For the coffee cake: in a large bowl cream together the 3/4 cup of vegan butter and 1 cup of sugar. You can use a spoon here, but stir vigorously until light and fluffy. Add the plant-based milk, ground flax meal, cornstarch, and apple cider vinegar. Stir to combine.
- In a medium-size bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine. Add the flour mixture to the milk mixture. Stir until just combined.
- Pour the batter into your prepared baking dish. Evenly distribute the crumble topping across the batter. Sprinkle the top with pumpkin seeds. Bake for about 25 to 30 minutes, until a toothpick inserted in the middle of the cake, comes out clean. The crumble topping should be nice and golden brown as well.
- When done, remove from the oven and allow to cool slightly before serving.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
That’s it for this vegan coffee cake recipe!