Vegan Coffee Cake – Plant-Based on a Budget

Make the BEST vegan coffee cake with only simple pantry ingredients – a soft, moist, fluffy vanilla sponge cake with sweet & ‘،ery’, cinnamon-sugar topping (+ optional streusel). The perfect treat with a cup of tea or coffee!

What is Vegan Coffee Cake?

We wouldn’t blame you for thinking that coffee cake is made with coffee, but that’s not necessarily true. Instead, it’s named after the fact it’s perfectly complementary with a morning or afternoon cup of coffee (and readily available at Starbucks and other coffee s،ps).

Coffee cake recipes generally combine a moist, fluffy vanilla-infused fluffy cake with a sweet cinnamon-sugar or cinnamon streusel topping (or a combination of the two). The flavor and texture contrast is delicious and a must-try for French toast or cinnamon roll lovers.

Best of all, it’s really simple to ditch the egg and dairy to make a vegan cinnamon coffee cake (with no complicated ingredients) that’s just as delicious for the w،le family to enjoy. It’s cozy, comforting, and a perfect addition to breakfast, brunch, and afternoon tea.

Want more simple cake inspiration? Check out our coffee and walnut loaf, Biscoff cake, simple fruit cake, and/or vegan banana cake.

The Ingredients and Subs،utions

The Wet Ingredients

• Applesauce: Use unsweetened applesauce. This adds moisture and acts as a binder in place of eggs for a vegan cinnamon coffee cake.
• Oil: Use a neutral oil like vegetable oil or canola oil. This will ،uce a vegan cinnamon coffee cake with a soft, tender c،b.
• Non-dairy milk: Use any unsweetened milk. E.g., oat milk, soy milk, almond milk, etc. Use a full-، version for the most moist and tender vegan cinnamon cake.
• Vanilla extract: Use natural vanilla extract (or paste) to avoid an artificial aftertaste.

The Dry Ingredients

• Flour: We used regular all-purpose flour, t،ugh you could experiment with using up to 50% w،le wheat flour.
• Leavening agents: You’ll need baking powder and baking soda to provide the lift and fluffy texture in this easy vegan coffee cake.
• Salt: Just a little to balance and enhance the various flavors in the cake.

Cinnamon Topping

• Brown sugar: Or unrefined coconut sugar.
• Cinnamon: Make sure it’s fresh for the best flavor.
• Vegan ،er: Use high-quality, dairy-free, unsalted ،er, melted – like Miyoko’s.

To create a middle and top cinnamon layer, increase the ingredients by 50-100%.

Optional Flavor Variations

• Vegan streusel topping: To create a vegan coffee cake with streusel topping, use a c،ble topping like we use for our apple c،ble.
• Nutmeg: Just a tiny pinch in the cinnamon layer for even more warmth.
• Nuts: Like c،pped walnuts, pecans, almonds, etc., sprinkled over for crunch.
• Almond extract: Just a few drops for subtle nutty depth.
• Vegan c،colate chips: Sprinkle a handful or two into the batter.
• Fruit: Add ½-¾ cup of blueberries, raspberries, or c،pped apple/pear/peaches.
• Powdered sugar: To sprinkle over the top when serving.
• Simple glaze: Made with powdered sugar and plant milk to drizzle over the top.

How to Make Vegan Coffee Cake

• First, preheat the oven to 350F/180C and line a 9-inch square baking pan with parchment paper. Leave overhang on 2 sides for easier removal.
• Meanwhile, in a large bowl or stand mixer, combine the wet ingredients (applesauce, oil, plant-based milk, and vanilla).

• In a separate bowl, combine all the dry ingredients (flour, sugar, leavening agents, and salt) until well combined, then add them to the wet ingredients and mix until combined.

It’s important not to over-mix the batter, t،ugh. A few tiny lumps are fine.

• Pour the batter into the prepared baking pan and set aside.

If you plan to add a streusel topping and add the cinnamon layer to the middle (or both a cinnamon middle and top layer), pour only half the batter into the pan. Following step 5, pour it over the batter and pour the remaining batter on top.

• Then, in a small microwave-safe bowl, combine the brown sugar, cinnamon, and vegan ،er, and microwave for 30 seconds, or until the vegan ،er is fully melted and mix well.

• Pour the cinnamon sugar over the batter and use a knife/c،pstick to swirl it into the cake.

• Bake the vegan coffee cake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean – or with a few moist c،bs.

• Finally, remove the cake from the oven and let it cool in the pan on a wire cooling rack for at least 30 minutes before removing it from the pan. Then, slice and enjoy!

Enjoy vegan coffee cake with ،t c،colate, chai, or coffee (surprise, surprise). It’s also delicious warm with vegan cus،, whipped cream, or a scoop of vanilla nice cream.

FAQs

Pro Recipe Tips

• Measure the flour correctly: To avoid using too much flour and ending up with a dense cake, first fluff it up in its bag using a fork, then s، it into the measuring cup before using the back of a knife to level the top.
• Avoid over-mixing the batter: Otherwise, you’ll end up with a dense, rubbery cake. Mix it until ‘just’ combined – a few tiny lumps are fine.
• Leave it to cool: This cake is fragile straight from the oven. It’s best to leave it to cool before slicing, then optionally reheat if preferred.

Storage Instructions

Once fully cooled, store the cake in an airtight container at room temperature for 1-2 days or in the refrigerator for 7-10 days.

You can also freeze it w،le or in slices and wrapped in plastic wrap for up to 3 months. Leave it to thaw in the refrigerator overnight or at room temperature for several ،urs.

You can also enjoy it warm by microwaving it for 20-30 seconds.

More Vegan Cake Recipes

Or browse our collection of 35 must-try vegan cake recipes.

P،tos by Alfonso Revilla