Best Ever Vegan Coffee Cake

This vegan coffee cake is the best ever! Wholesome and satisfying, this delectable treat is the perfect option for whenever you're craving something sweet with your morning coffee. The whole family will love this delicious morning pastry.

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Want a recipe for the perfect vegan coffee cake? Look no further because this sweet cake is super easy to make and perfect for any occasion including breakfast, brunch, and even dessert. Buttery with a cinnamon filling, this vegan coffee cake is delicious and satisfying.

This is the best coffee cake I've ever had! A gooey center mixed with a homemade crumble topping creates a classical combination that is both luscious and enjoyable.

So easy to make–you will have this sweet cake recipe in less than an hour! This recipe is perfect for whenever you are looking for something simple, satisfying, and comforting. When I'm craving sweet cake for breakfast, this is the recipe I turn to.

If you're wanting to switch things up, try this yummy vegan coffee cake.

Recommended Ingredients & Equipment

This simple dessert doesn't take much! All you need are just some basic ingredients from the kitchen. If you do not already have these ingredients, then it should be very easy to find them at any local grocery store!

Here is what you need.

Ingredient Notes

• Coconut and Granulated Sugar – For a sugar free optin, check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend using all coconut sugar.
• Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
• Dairy-Free Milk – I recommend soy milk because it curdles the best. Almond milk, oat milk, and flax milk will often curdle but not as well.
• Flax Egg – This is the binder of the recipe. You could replace it with 1 mashed banana, 1 cup of pumpkin puree, or a variety of other egg replacers.
• Apple Cider Vinegar – Apple cider vinegar is commonly used in vegan baking to curdle the dairy-free milk for a vegan buttermilk alternative. Want to learn more? Check out this helpful article.
• Vegan Butter - Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.

Recommended Equipment

For this vegan coffee cake, you will need mixing bowls, basic kitchen utensils, and an 8x8 baking pan. (<<affiliate links)

Step-by-Step Instructions

Step One – Make the Cake

First, preheat the oven to 350 degrees Fahrenheit. Line an 8x8 square pan with parchment paper and set it aside.

In a small bowl combine the ground flax seeds with 3 tablespoons of water. Mix together until the flax seeds are thick and gelatinous. They should be a similar consistency to whipped eggs. Set aside.

In a large bowl, combine the flour, baking powder, cinnamon, and sugar. Add the vanilla extract, flax egg, melted coconut oil, milk, and apple cider vinegar to the dry ingredients and mix until the batter is evenly hydrated and thick.

Pro Tip: Mix until the batter just comes together. Do not over-mix or your cake will become dense and gummy.

Step Two – Make the Filling

In a small box, mix the coconut sugar and cinnamon together.

Spread half the batter in the prepared pan. Next, sprinkle the filling evenly over the cake batter. Add the rest of the cake batter over the top and spread evenly.

Step Three – Make the Crumble

In a bowl add the flour, coconut sugar, and melted butter. Mix together with a spoon or your fingers until it has formed large crumbs. Do not overmix or you will lose the crumb texture.

Step Four – Assemble and Bake

Finally, sprinkle the crumble over the cake batter.

Bake the cake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the middle. The toothpick should come out clean or with a few crumbs. Remove from the oven and let cool for 20 minutes before cutting and serving.

Serving and Storing

Serving – Serve this yummy vegan coffee cake warm or at room temperature. I like to serve this coffee cake for breakfast, after weeknight dinners, and even a snack.

Storing – Store this cake in an airtight container at room temperature for up to 4 days, in the refrigerator for five to seven days, or in the freezer for up to three months.

Frequently Asked Questions

More Sweet Brunch Recipes

• Classic Vegan Waffle Recipe
• Pumpkin Coffee Cake
• Vegan Monkey Bread
• Chocolate Chip Scones
• Easy Cinnamon Rolls

Check out all my Vegan Breakfast Recipes for more sweet morning pastries!

Vegan Coffee Cake

This vegan coffee cake is the best ever! Healthy and satisfying, this sweet delectable treat is the perfect option for whenever you're craving something sweet with cinnamon! The whole family will love this soft and sweet cake!

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 9 servings

Calories: 419kcal

Author: Sarah McMinn

Cost: $10

Ingredients

Coffee Cake

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ cup coconut oil, melted
• 1 cup + 2 tablespoons non-dairy milk
• 1 tablespoon ground flax
• 3 tablespoon water
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

Filling

• ½ cup coconut sugar
• 2 tsp. ground cinnamon

Crumb Topping

• ½ cup all-purpose flour
• ½ cup coconut sugar
• 6 tablespoons vegan butter, melted

US Customary - Metric

Instructions

• Preheat the oven to 350 degrees F. Line an 8×8 square pan with parchment paper and set aside.
• Begin by making the cake. In a large bowl, add all the dry ingredients and mix well. Once well combined, add in all the wet ingredients and mix until you have a uniform thick batter. Set aside.
• Next, make the filling. In a small bowl, mix together the coconut sugar and the cinnamon.
• Spread half the batter into your lined pan. Sprinkle the filling over the top. Add the other half of the batter over the filling and spread evenly.
• In a bowl add the flour, coconut sugar, and melted butter. Mix together with a spoon or your fingers until it has formed large crumbs (see photo above).
• Top the cake evenly with the crumb topping and bake the cake for 30-35 minutes, or until a toothpick comes out clean. Once a toothpick comes out clean, remove the cake from the oven. Let cool completely at room temperature before cutting and serving.

Notes

Serving and Storing – Serve this yummy vegan coffee cake warm or at room temperature. I like to serve this coffee cake for breakfast, after weeknight dinners, and even a snack. Store this cake in an airtight container at room temperature for up to four days, in the refrigerator for five to seven days, or in the freezer for up to three months.

Recipe Tips

1. Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
2. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cake. You can check for doneness after 30 minutes.
3. Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.

Variations  - Bake this coffee cake into muffins by dividing the batter among a lined cupcake pan.

Nutrition

Calories: 419kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 116mg | Potassium: 187mg | Fiber: 2g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg