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–+ servings
Looking down on a coffee cake on a plate with several slices cut out and sitting beside the cake.
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Vegan Chocolate Coffee Cake

This vegan chocolate coffee cake recipe delivers soft, buttery cake infused with chocolate cinnamon filling. Don't forget that vanilla glaze on top for the ultimate coffee cake experience!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Servings 14 slices
Calories 426kcal
Author Marly McMillen

Equipment

Ingredients

Vegan Chocolate Streusel

Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ⅓ cup brown sugar
  • ½ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 ¼ cup almond milk

Cake Glaze

  • 1 cup powdered sugar
  • 1 tablespoon almond milk
  • 1/4 teaspoon vanilla extract (optional)
Cups - Metric

Instructions

  • Preheat oven to 350°F/175°C. Generously grease a 9-inch bundt pan. Dust the inside of the pan with flour and tap the sides of the pan to remove any excess.

For the Streusel:

  • Mix the streusel ingredients in a bowl. Stir together and then set aside.
    Streusel ingredients, such as cocoa powder, brown sugar, flour, and butter, are in a bowl.

For the Cake:

  • In a medium-size 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.
    Wet ingredients are being poured into a bowl with flour ingredients.
  • Pour half of the batter into the prepared pan. Spread half of the streusel over the batter. Then repeat with the remaining batter, followed by the remaining streusel.
    A hand distributes chocolate streusel over cake batter in a bundt pan.
  • 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.
    A hand holds a spoon drizzling vanilla icing over a coffee cake.

Notes

Measuring Flour

Sift the flour, spoon it into a measuring cup, then use a butter knife to level off the excess. This is the best way to ensure you don't get too much flour.

Mocha Drizzle

If you prefer your chocolate coffee cake with coffee icing, it's easy to do! Add 1/2 to 1 teaspoon of instant coffee to the almond milk and stir to combine. Then add it to the powdered sugar and stir until you get a spreadable consistency. 

Nutrition

Calories: 426kcal | Carbohydrates: 67g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 206mg | Potassium: 204mg | Fiber: 2g | Sugar: 37g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 2mg