Vegan Chocolate Coffee Cake

Indulge in an unforgettable treat with this decadent vegan chocolate coffee cake recipe! Try this easy-to-make dessert that’s sure to satisfy everyone’s sweet tooth. It’s a chocolate twist on the classic vegan breakfast cake that I think you’ll love!

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This delicious coffee cake recipe combines the best of both worlds—rich and creamy chocolate and cinnamon. I love cinnamon for breakfast. These vegan muffins with cinnamon as a perfect example of this. So good!

If you’d rather have coffee baked right in, you’ll love these vegan coffee cookies. Imagine chocolate chip cookies with luscious coffee flavor in every bite!

But when it comes to coffee cake, try this easy-to-make cake for a sweet, chocolate-filled treat that won’t disappoint. Serve it with coffee to get your sugar and caffeine fix today!

Key Ingredients

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.

Flour — You can use all-purpose flour or whole wheat pastry flour.
Cocoa — You’ll need a couple of tablespoons cocoa powder. use dutch-process cocoa powder for an even richer flavor and color.
Cinnamon — We’ll add ground cinnamon.
Butter — We’ll be using vegan dairy-free butter, but you can substitute refined coconut oil.
Chocolate Chips — Use my guide to find the best dairy-free plant-based chocolate chips.
Leaveners — We’ll combine baking powder and baking soda to create a fluffy cake. Is baking soda for baking? Learn more about it and how to use it in your plant-based kitchen.
Salt
Sugar — You’ll need three kinds of sugar for this recipe: granulated, brown, and powdered sugar.
Vegetable oil
Vinegar — 1 tablespoon of apple cider vinegar.
Almond milk — We’ll thin the icing with some almond milk.
Extract — A bit of vanilla extract can add more flavor to the icing.

How to Make Vegan Chocolate Coffee Cake

Mix the streusel ingredients in a bowl. Stir together and then set aside.

In a medium-sized bowl, add the dry ingredients from the flour to the salt. Stir to combine.
In a separate bowl, stir together the wet ingredients. Pour this in with the flour mixture and stir until just combined.
Pour half of the batter into the prepared pan. Spread the chocolate chips on top and half of the streusel over the batter. Then repeat with the remaining batter, followed by the remaining streusel.
Bake the cake for 45 to 50 minutes until a toothpick inserted in the center comes out mostly clean. When done, remove the cake from the oven and set a timer for 10 minutes. Once the 10 minutes is up, invert the cake onto a serving plate.
Prepare the glaze by combining powdered sugar with almond milk and vanilla. Stir together. Add another teaspoon of almond milk to thin the glaze out enough to drizzle it over the cake.

Chocolate Coffee Cake with Coffee Icing

You can use the simple vanilla glaze provided in the recipe card below or spice things up with coffee icing. It’s so easy to do! Simply add 1/2 to 1 teaspoon of instant coffee to the almond milk and stir until it’s dissolved. Then add this to the powdered sugar along with some vanilla extract.

Frequently-Asked Questions

What are cakes that go well with coffee or tea?

Coffee cake is a favorite dessert to pair with hot beverages like coffee or tea. Combining the cinnamon streusel and the sweet, fluffy cake makes any breakfast special.

Should chocolate coffee cake be served hot or cold?

You can serve any coffee cake at room temperature or cold, but the flavors and aromas really shine when you serve it warm. To heat up cold coffee cake, place a slice on a plate in the microwave and cook in 15-second increments until heated through.

Serving Chocolate Chip Coffee Cake

When it comes to serving your coffee cake, I suggest keeping it simple. Individual slices can be paired with fresh fruit such as blueberries or raspberries. This adds color to the plate and makes a beautiful presentation.

You can make your coffee cake look beautiful by adding edible flowers on top. Some favorite edible flowers are roses, lavender, pansies, and violets.

Storage Tips

You can store leftovers in an airtight container at room temperature for up to 2 or 3 days or in the fridge for up to 5 to 7 days. To freeze it, cut it into slices and transfer them to a freezer-safe container or bag. Then freeze for up to 2 months.