Gorgeous and delicious, this vegan coffee cake is perfectly decadent. A layer of rich cinnamon-brown sugar is sandwiched between two layers of fluffy, moist cake, finished with a crisp streusel topping and an optional sweet glaze for a dairy-free, egg-free treat everyone will love.
What Makes This Recipe So Good
- The cake is incredibly moist and tender, while the streusel bakes up crisp, creating an irresistible contrast of textures. The result is a cake that practically melts in your mouth.
- It’s elegant enough for special occasions and holidays, yet simple enough for a weekday dessert or a weekend brunch. Enjoy it with your morning coffee or as an after-dinner sweet.
- Because the recipe is vegan, it contains no dairy or eggs and can easily be adapted to be gluten-free or lower in added sugars, making it suitable for a variety of dietary needs.
Key Ingredients
All-Purpose Flour – Use regular all-purpose flour for the best texture. To make this recipe gluten-free, substitute a gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn’t include xanthan gum, add ½–¾ teaspoon to the 3 cups of flour to help the cake hold together.
Sugars – This recipe uses several sugars: granulated sugar, brown sugar, light brown sugar, and powdered sugar for the glaze. Swap granulated sugar for brown sugar in the batter for a warmer, richer flavor. To reduce added sugar, use alternatives like coconut sugar or erythritol-based sweeteners (measure according to the product’s conversion guidelines).
Chef’s Tips
- Ovens vary, so begin checking the cake around 25 minutes. Insert a toothpick or butter knife into the center; if it comes out clean or with a few crumbs, the cake is done. The cake continues to set slightly as it cools, so avoid overbaking.
- Store leftovers in an airtight container in the refrigerator for up to two weeks, though it rarely lasts that long. At room temperature, keep it covered and consume within 3–5 days for best quality.
- The basic recipe is nut-free, depending on the non-dairy milk you choose. For added crunch and flavor, fold finely chopped walnuts into the streusel topping.
- To make a vegan blueberry coffee cake, gently fold ¾–1 cup fresh blueberries into the batter before layering it in the pan.
- To make muffins, divide the batter into a lined muffin tin, adding the cinnamon-sugar filling between two batter layers and topping with streusel. Bake 15–25 minutes, checking for doneness starting at 12 minutes.
More Vegan Recipes You’ll Love
- Vegan Peach Cobbler
- Vegan Key Lime Pie
- The BEST Vegan Chocolate Chip Cookies
- Vegan Banana Pudding
- Vegan Biscuits and Gravy
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Vegan Coffee Cake with Streusel Topping
Cheryl Malik
Ingredients
For the Cinnamon-Sugar Filling
- ¾ packed cup brown sugar (see Notes)
- ½ cup all-purpose flour
- 1 tablespoon cinnamon
For the Streusel Topping
- 6 tablespoons vegan butter
- 1 packed cup light brown sugar (see Notes)
- 1 cup all-purpose flour
For the Coffee Cake
- 3 cups all-purpose flour
- 1½ cups granulated sugar (see Notes)
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ½ cup coconut oil, melted
- 1¾ cup unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
For the Glaze (Optional)
- ¼ cup powdered sugar (see Notes)
- 1 tablespoon unsweetened non-dairy milk
- 1 teaspoon vanilla
Equipment
- Oven
- 9×13 baking dish
- Parchment paper
- Small bowls (2)
- Hand mixer
- Large bowls (2)
- Whisk
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
- In a small bowl, combine the brown sugar, ½ cup flour, and cinnamon to make the cinnamon-sugar filling. Set aside.
- In another small bowl, use a hand mixer to combine the vegan butter, light brown sugar, and 1 cup flour to form the streusel topping. Set aside.
- In a large bowl, whisk together the wet ingredients: applesauce, vanilla, melted coconut oil, non-dairy milk, and apple cider vinegar. Let rest 5 minutes.
- In a separate large bowl, whisk the dry ingredients: 3 cups flour, granulated sugar, baking powder, and salt.
- After 5 minutes, slowly add the wet mixture to the dry ingredients and stir until just combined.
- Pour half the batter into the prepared pan, then spread the cinnamon-sugar filling evenly over the batter.
- Pour the remaining batter over the filling and crumble the streusel evenly across the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Remove from the oven and allow the cake to cool completely in the pan. While it cools, whisk together powdered sugar, non-dairy milk, and vanilla to make the glaze if desired.
- When cooled, drizzle the glaze over the cake, cut into squares, and serve.
Notes
- Sugar: Some refined sugar is filtered through bone char, which may not be vegan. Choose organic or sugar labeled vegan if this is a concern.
- Make it Added-Sugar Free: Substitute appropriate granular, brown, and confectioners’ sugar alternatives according to package conversions.
- Make it Gluten Free: Use a gluten-free all-purpose flour blend that contains xanthan gum.
1 square = 1 serving. Recipe yields approximately 16 servings; actual number depends on how large you cut the squares.
Nutritional values are estimates based on the ingredients listed and one serving out of 16. Actual values will vary with brands and portion sizes.
To calculate the weight of one serving, weigh the finished cake (excluding the container) and divide by 16.
Nutrition Information
|
Calories: 398 kcal
|
Protein: 4 g
|
Fat: 11 g
|
Carbs: 72 g
Serving counts and nutrition are approximate and will vary by ingredient brands and portion sizes.