Vegan Coffee Cake

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.

A slice of Vegan Coffee Cake on a plate. A fork is beside it. A cup of creamy tea is behind it.

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!

Looking down on a baking dish with vegan coffee cake topped with pumpkin seeds.

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.
  • Cinnamon
  • 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
  • Cornstarch
  • Apple cider vinegar
  • Baking powder + Baking soda
  • Salt

How to Make Vegan Coffee Cake

  1. 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.
  2. Cream vegan butter and sugar, then add the plant-based milk, ground flax meal, cornstarch, and apple cider vinegar.
  3. Stir together the dry ingredients and then stir this in with the milk mixture.
  4. 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.

Dry ingredients, like flour, in a glass bowl.

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.

Storage Tips

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.

Marly’s Tips

  • 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

Looking down on a slice of crumble pastry with a fork and a mug of creamy tea is beside it.
Pumpkin Seed Coffee Cake

Vegan Coffee Cake

This is the Best Vegan Coffee Cake ever starting with a soft cake in the center with a crispy, crumbly topping with pumpkin seeds to finish it off. It may be the best way to start out the day!
5 from 2 votes
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Calories: 361kcal
Author: Marly

Ingredients

For the Crumble Topping:

  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • ¼ cup vegan butter , softened
  • ¾ cup all-purpose flour
  • ¼ cup pumpkin seeds

For the Coffee Cake:

  • ¾ cup vegan butter
  • ¾ cup granulated sugar
  • 1 cup unsweetened almond milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 teaspoon apple cider vinegar
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • 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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Nutrition Facts
Vegan Coffee Cake
Amount Per Serving
Calories 361 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g20%
Sodium 398mg17%
Potassium 149mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 960IU19%
Calcium 81mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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!

14 Responses to Vegan Coffee Cake

  1. Avatar thumbnail image for MarlyAbby @ The Frosted Vegan Reply

    That topping..YES! I tend to obsess over things too until I get sick of them..for a while it was cinnamon rolls, then brownies and now THIS!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad to know I’m not the only one. Hmm…I may need to consider that cinnamon roll obsession! 🙂

  2. Avatar thumbnail image for MarlyClaudia @Breakfast Drama Queen Reply

    This looks so good! Mmm… streusel crumble topping (definitely my favorite part of these types of cakes!)

    • Avatar thumbnail image for MarlyMarly

      I agree Claudia! Life is better with a little streusel topping! 🙂

  3. Avatar thumbnail image for MarlyMaria Reply

    But there is no coffee in this coffee cake….. :D:D:D

    • Avatar thumbnail image for MarlyMarly

      Hee hee!

  4. Avatar thumbnail image for MarlySusie Reply

    Hi Marly,
    I made this last night and brought it to work for food day. They have been very well received! I baked it in an 8×8. It passed the toothpick test at 25 minutes so I took it out. After 10 minutes, I cut a small corner and out flowed some raw dough! This was 9:30 at night and I was out of options so I stuck it back in for 7 minutes, and then another 7. It is one hardy coffee cake! It withstood all of that and ended up a big hit.

    • Avatar thumbnail image for MarlyMarly

      Well, I’m glad it came through ok in the end!

  5. Avatar thumbnail image for Marlykathy patalsky Reply

    Yum yum yum cozy and lovely 🙂

    • Avatar thumbnail image for MarlyMarly

      Thanks, Miss Kathy. Cozy, lovely food is the only way to go! 🙂

  6. Looks fabulous! Beautiful photos. I’ve never used vegan butter before but I’m looking forward to giving it a try!

    • Avatar thumbnail image for MarlyMarly

      Thanks Michelle! My favorite is Earth Balance. If you give it a try, let me know what you think. 🙂

  7. Avatar thumbnail image for Marlygabriela Reply

    Does the recipe have coffee?

    • Avatar thumbnail image for MarlyMarly

      I love this question Gabriela! I know it seems like coffee cake would have coffee in it, but come to find out, it’s simply a cake typically served with coffee. That’s how it got the name. However, I could definitely see adding coffee to this recipe if you’re into that sort of thing. I’m a tea person myself, but only because I have a medical condition that doesn’t allow me to have much caffeine and so I never adapted to the taste of coffee. Hope you enjoy this recipe!

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