Vegan Coffee Cake
This deliciously moist vegan coffee cake is perfect for breakfast, brunch, or a cozy snack anytime. It’s topped with a cinnamon-sugar streusel crumble that brings just the right amount of sweetness and crunch. Plus, it’s gluten-free and vegan, so everyone can enjoy a slice (or two).
Why You’ll Love This Vegan Coffee Cake
- Classic Flavor with a Twist: The warm cinnamon streusel topping perfectly complements the soft, tender cake.
- Gluten-Free & Vegan: Made with all-purpose gluten-free flour and no dairy, this cake is allergy-friendly and plant-based.
- Simple to Make: With minimal steps and ingredients, you can whip up this coffee cake in no time.
What You Need to Make the Vegan Coffee Cake
For the Streusel Topping
- ¾ cup all-purpose gluten-free flour
- ½ cup light brown sugar
- ¼ cup organic cane sugar
- 1 tablespoon ground cinnamon
- ¼ cup soy-free vegan butter or canola oil
For the Cake
- 2 cups all-purpose gluten-free flour
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsweetened plain oat milk
- ½ cup canola oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons alcohol-free vanilla extract
How to Make the Vegan Coffee Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish to prepare for the batter.
Step 2: Make the Streusel Topping
- In a bowl, combine the gluten-free flour, brown sugar, cane sugar, and cinnamon. Whisk to mix thoroughly.
- Add the vegan butter or oil and stir with a spoon or spatula until the mixture is crumbly and combined.
- Set the streusel in the refrigerator while you prepare the cake batter.
Step 3: Prepare the Cake Batter
- In a large mixing bowl, whisk together the flour, cane sugar, brown sugar, baking soda, baking powder, and salt.
- Add the oat milk, canola oil, apple cider vinegar, and vanilla extract to the bowl. Mix with a spatula until the batter is smooth and well combined.
- Pour the batter into the greased baking dish and spread evenly.
Step 4: Add the Streusel & Bake
- Sprinkle the streusel crumble over the top of the cake batter, making sure to cover the entire surface. Lightly press the streusel into the batter.
- Bake for 40 minutes, then cover the top of the cake with an inverted baking sheet. Continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool & Serve
Remove the cake from the oven and let it cool completely in the baking dish. Once cool, slice into 12 pieces and serve!
Tips for Making the Best Coffee Cake
- Streusel Crunch: Lightly pressing the streusel topping into the batter before baking helps it stick to the cake and creates a delicious crunchy topping.
- Check for Doneness: The cake is done when a toothpick inserted in the center comes out clean, ensuring a moist but fully baked cake.
- Make It Your Own: Try adding chopped nuts, like pecans or walnuts, to the streusel for extra crunch and flavor.
Frequently Asked Questions
Can I use a different type of milk?
Yes, any unsweetened plant-based milk can work in this recipe. Almond, soy, or coconut milk are great options.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it covered at room temperature and slice when ready to serve.
How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Vegan Coffee Cake
Ingredients
- Streusel Topping:
- ¾ cup all purpose gluten free flour
- ½ cup light brown sugar
- ¼ cup organic cane sugar
- 1 tablespoon ground cinnamon
- ¼ cup soy free vegan butter or canola oil
- Cake:
- 2 cups all purpose gluten free flour
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup unsweetened plain oat milk
- ½ cup canola oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons alcohol free vanilla extract
Instructions
- Preheat the oven 350 F. Light grease an 8×8 baking dish. Bake for 40-50 minutes.
- For the streusel topping add the flour, brown sugar, sugar, cinnamon to a bowl, whisk to combine all of the ingredients. Add the butter and mix with a spatula or spoon until everything is combined. Set in the refrigerator while you prepare the rest of the cake.
- For the cake at the flour, can sugar, brown sugar, baking soda, baking powder, and salt to a bowl and whisk to combine. Add the milk, oil, apple cider vinegar and vanilla to the bowl and mix everything with a spatula until well combined. Transfer to prepared baking dish.
- Add the streusel crumble to the top, cover the top completely with the crumble and lightly press it into the cake batter. Bake for 40 minutes. Cover the top with an inverted baking sheet and bake for an additional 10 minutes. The cake is ready when a toothpick inserted into the middle comes out clean. Remove the cake from the oven and let cool completely.
This vegan, gluten-free Coffee Cake is perfect for a cozy morning treat or a sweet afternoon pick-me-up. With its soft, tender crumb and cinnamon-sugar streusel, it’s a delightful treat for any time of day! Enjoy with your favorite hot drink, and savor every bite.
Thank you for this incredibly scrumptious recipe! Will be perfect for an upcoming visit from my parents!