This delicious vegan coffee cake recipe comes together with simple ingredients in just under 1 hour. It's moist, soft, and perfectly sweet with a crunchy cinnamon streusel topping. Enjoy it for breakfast, an afternoon snack, or dessert!
Cake for breakfast, anyone? If you've got a sweet tooth like me, this recipe is for you! Coffee cake actually doesn't contain any coffee, but it's great served with a hot cup of joe. It's truly a delightful way to start your day!
Why you'll love this recipe
- Allergy friendly: Just like all of my recipes, this is dairy free and egg free. It can easily be made gluten free with a 1 simple swap.
- Feeds a crowd: Coffee cake is a fantastic option for weekend brunch or holiday celebrations. As written, it serves 12, however you can slice the cake into smaller or larger portions.
- Unbelievable texture: Using vegan yogurt is the best secret for perfectly soft and fluffy cake! Paired with my super simple crumb topping, it's a match made in heaven.
Ingredients
Here's what you'll need to make this sweet treat, plus my recommended substitutions.
- Dairy free milk: Use your favorite non-dairy milk to mix with apple cider vinegar, this will make a simple vegan buttermilk. I suggest using soy milk, almond milk, oat milk, or coconut milk.
- Flour: This recipe calls for all purpose flour. If you're gluten free, use your go-to gluten free flour mixture.
- Baking powder: No egg replacer needed! Just a touch of baking powder will help this eggless coffee cake rise beautifully.
- Oil: Use neutral tasting oil of choice such as canola oil, vegetable oil, olive oil, or refined coconut oil. Alternatively, you can substitute melted plant based butter instead.
- Vegan yogurt: Be sure to use unflavored and unsweetened vegan yogurt! I typically use almond yogurt, but use what you like. We're using dairy free yogurt as a substitute for sour cream, which is used in classic coffee cake.
- Sugar: This recipe calls for both granulated sugar and brown sugar. You'll use the granulated sugar in the cake portion and brown sugar for both the cinnamon sugar layer and crumb topping.
- Cinnamon: Ground cinnamon is the star of the show in this sweet cake. If you don't have cinnamon, substitute with pumpkin spice which includes cinnamon, nutmeg, cloves, and ginger.
- Vegan butter: Melted vegan butter is needed for the crunchy topping!
How to make vegan coffee cake
The full directions for this recipe are in the printable recipe card below.
Step 1: Stir the batter together
In a large bowl, stir the dry ingredients together. Add the wet ingredients and stir until just combined, being careful not to over-mix the batter.
Step 2: Assemble the coffee cake
Pour half of the batter into a greased baking dish or cake pan, sprinkle the cinnamon sugar filling over top, then add the remaining half of the batter. Top with the streusel topping.
Step 3: Bake to perfection
Place baking dish in the preheated oven and bake at 350F for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10 minutes. Slice into 12 portions and serve warm.
Baking tips
- Do not over-mix the batter! Over-mixing results in a chewy, dense cake.
- Want extra sweetness? Drizzle a sugar glaze on top of the crumb cake just before serving. Do this by whisking together ½ cup powdered sugar with 1-2 tablespoons of water.
- Expect a thick coffee cake batter. Because of this, when you layer the cinnamon sugar, the top layer can be a little tricky to spread. Don't stress, it doesn't need to be perfect since the cinnamon crumble topping will cover it up. However, if it's easier, just use a knife to swirl the batter and cinnamon sugar together.
How to store coffee cake
To make coffee cake ahead of time, let cake cool completely, then cover in an airtight container or bag.
- Store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Enjoy at room temp, chilled from the fridge, or microwave for a few seconds to warm.
- Freeze coffee cake in an airtight container or freezer bag for up to 3 months. Let thaw in the fridge overnight.
Related recipes
Want more vegan desserts? Try these recipes next:
- My better than Starbucks vegan lemon loaf cake is bursting with fresh citrus flavor.
- This vegan olive oil cake looks impressive but is actually really easy to make.
- These vegan vanilla cupcakes are a veganized classic.
- My vegan banana bread is super simple to make with common ingredients.
- This vegan oatmeal cookie recipe is highly rated by readers.
- These vegan madeleines are perfectly light and fluffy.
- My vegan mocha bundt cake is a crowd favorite with a hint of coffee flavor.
I hope you love this vegan coffee cake recipe as much as we do! If you give it a try, please let me know what you think by leaving me a rating and comment below.
Dairy Free & Egg Free Coffee Cake
Ingredients
Vegan Coffee Cake
- 1 ¼ cup dairy free milk unsweetened and unflavored
- 1 tablespoon apple cider vinegar or lemon juice
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ cup canola oil or other neutral tasting oil
- ½ cup vegan yogurt unsweetened and unflavored
- 1 tablespoon vanilla extract
Cinnamon Sugar Filling
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
Streusel Topping
- 1 cup all purpose flour
- 1 cup brown sugar
- 2 tablespoon ground cinnamon
- ½ cup vegan butter melted
Instructions
- Preheat the oven to 350F and grease a 9x9-inch or 9x13-inch baking dish.
- In a small bowl, stir the dairy-free milk and apple cider vinegar together. Set aside.
- Make the cinnamon sugar filling by whisking the brown sugar and cinnamon together in a small bowl. Set aside.
- Prep the streusel topping by stirring the flour, brown sugar, cinnamon, and vegan butter together in a medium bowl until the mixture is crumbly. Set aside.
- In a large mixing bowl, stir the flour, baking powder, sugar, and salt together. Pour in the dairy-free milk and apple cider vinegar mixture. Add the oil, vegan yogurt, and vanilla. Stir together until just combined, do not over-mix the batter.
- Pour half of the batter into the prepared baking dish. Evenly sprinkle the cinnamon sugar filling over the top. Add the remaining half of the batter on top of the filling. Top with the streusel topping.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes. Slice into 12 squares and serve.
Notes
Nutrition
Amanda says
I made the vegan coffee cake for Easter and it was SO GOOD! Easy to make and everyone was asking when I was making it again.
Jenna Urben says
YAY!!! I'm so happy to hear that, Amanda 🙂
Gemma Coon says
So good!! First time making it and it turned out great. I skipped the yogurt because I didn’t have any on hand and had no issues with that. My husband loved it so definitely making this again!
Jenna Urben says
Hi Gemma, thanks so much for sharing 🙂 I can't wait to hear what you think when you try it with the "yogurt". Have a wonderful weekend!
Janean Crossno says
I am constantly thought about this, appreciate it for putting up.
Jenna Urben says
Hope you make it soon 🙂