Vegan Coffee Cake Recipe

Olivia Ava

Uncover the truth about vegan coffee cake with tips and secrets for a deliciously moist treat. Join the celebration of flavor and fun!

Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 260 kcal

1 ½ cups all-purpose flour – Provides the cake’s structure. White whole wheat flour or a gluten-free blend can also be used.
¾ cup cane sugar – Sweetens the cake naturally. Coconut sugar is a great alternative.
1 tbsp baking powder – Ensures the cake rises well and stays light.
½ tsp baking soda – Combines with the vinegar for extra fluffiness.
½ tsp salt – Enhances flavors and balances sweetness.
1 tsp ground cinnamon – Adds a warm comforting spice that complements coffee.
1 cup unsweetened almond milk – Any plant-based milk oat, soy, or coconut works.
1 tsp apple cider vinegar – Reacts with the baking soda for a tender texture.
⅓ cup neutral oil – Canola sunflower, or melted coconut oil keeps the cake moist.
2 tsp vanilla extract – Deepens the sweetness and aroma.

½ cup all-purpose flour – Forms the base of the crumbly topping.
⅓ cup brown sugar – Gives a rich caramelized sweetness.
1 tsp ground cinnamon – Reinforces the classic spiced flavor.
¼ cup melted vegan butter or coconut oil – Helps hold the crumb topping together while adding a rich buttery flavor.
Pinch of salt – Offsets the sweetness for a well-rounded taste.

Chopped walnuts or pecans – For extra crunch and nuttiness.
Dairy-free chocolate chips – A decadent twist on traditional coffee cake.
Crumbled vegan cream cheese – Adds a creamy lightly tangy touch for more flavor complexity.

Preheat your oven to 350°F (175°C).
Lightly grease an 8x8-inch baking pan or line it with parchment paper. This makes removing the cake much easier after baking.

Combine 1 cup of unflavored almond milk and 1 teaspoon of apple cider vinegar in a small vessel, stirring gently to initiate the curdling process.
Let it sit for 5–10 minutes. This curdling process mimics buttermilk and helps the cake rise better.

In a large mixing bowl, whisk together:
1½ cups all-purpose flour
¾ cup cane sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
This dry mix forms the base of your vegan coffee cake, keeping the crumb soft and flavorful.

To the bowl of dry ingredients, add:
The almond milk mixture
⅓ cup of mild-flavored vegetable oil (sunflower or liquefied coconut oil work ideally)
2 teaspoons vanilla extract
Stir until just combined. Mix with restraint—excessive stirring develops gluten, resulting in a less delicate texture.

In a separate bowl, combine:
½ cup flour
⅓ cup brown sugar
1 teaspoon cinnamon
Pinch of salt
Add ¼ cup melted vegan butter or coconut oil and mix with a fork until large crumbs form.
This is the signature topping that gives vegan coffee cake its bakery-style texture.

Transfer the batter to your greased baking dish, using a spatula to create a uniform layer across the entire surface.
Sprinkle the crumb topping over the batter, covering the surface.
Optional: Add chopped nuts or vegan chocolate chips to the topping if you’d like extra texture or richness.

Bake in the center of the oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the topping starts to brown too quickly, lightly cover with foil during the last 10 minutes of baking.

Let the cake cool in the pan for 10–15 minutes.
Slice and serve warm or at room temperature.Enjoy it unadorned, or elevate it with plant-based yogurt or a light glaze drizzle for added indulgence.

Recipe Details

Keyword vegan coffee cake