This moist cinnamon flavored eggless coffee cake with a buttery streusel crumble is a cozy fall breakfast or snack. With a cinnamon-flavored filling and maple icing drizzled on top, this vegan coffee cake pairs perfectly with a hot cup of coffee or tea on a chilly day.
This post was originally published on August 29, 2020 and has been updated on October 10, 2022.
Why You’ll Love this Eggless Coffee Cake
Its officially fall which means blankets, candles, sweaters, warm cups of afternoon tea …and anything maple or cinnamon flavored.
This Easy Eggless Coffee Cake combines cinnamon and maple into a cozy treat. Here a few of the reasons I LOVE this recipe:
- Moist Vanilla & Cinnamon Flavored Cake
- Flavor Packed with Fall Spices
- Buttery Cinnamon Streusel Crumble Topping
- Completely Eggless & Vegan but tastes just like traditional coffee cake!
What is Coffee Cake?
Despite the name, coffee cake isn’t coffee flavored, but is meant to pair with your morning cup of coffee or tea.
If you’re a coffee lover looking for a coffee-flavored cake, I have a delicious Vegan Coffee and Walnut Loaf Cake that you can bake up! It uses instant coffee powder for an intense coffee flavor.
To make this eggless coffee cake, you’ll need the following simple ingredients:
- vegan butter: I prefer Country Crock Plant Butter or Earth Balance Buttery Sticks
- dairy free yogurt: I prefer Silk Unsweetened Almond Yogurt
- granulated white sugar
- dairy free buttermilk: this is plant milk (like almond milk, soy milk or oat milk) mixed with vinegar
- pure vanilla extract: also called vanilla essence
- all purpose flour
- oats: for the streusel
- baking powder & soda: these are the leavening agents that help create a fluffy cake
vegan crumb cake components
This coffee cake has four main components:
- the vanilla cinnamon flavored cake
- the maple-cinnamon filling
- the streusel topping
- and the maple drizzle on top
Ingredient Notes & Substitutions
- Maple syrup: adds the perfect amount of sweetness. Maple syrup can be subbed for another liquid sweetener.
- Cinnamon: to bring in some warm fall vibes. Cinnamon can be subbed for apple pie spice or pumpkin pie spice blends.
- Vegan Butter: adds tons of moisture to the cake. It can be subbed 1 for 1 with dairy based butter or vegetable oil.
- Flaxseed: replaces the eggs in the cake. If you don’t have ground flaxseed you can try one of the substitutions listed in this Vegan Egg Substitute Guide.
📌 TIP: If you’re looking for some additional maple flavor, I recommend using maple extract! This adds way more flavor than you get from just maple syrup.
- Baking Dish or Cake Tin
- Small Bowl: to mix the streusel ingredients
- Large Bowl: to make the cake batter
- Rubber Spatula: to spread the thick cake batter
Exact ingredient quantities are listed in the recipe card below!
STEP 1: Preheat the oven and prep the baking dish by greasing it.
Make the Cinnamon Filling & Streusel
STEP 2: For the filling, combine the maple syrup, all purpose flour, white sugar, and cinnamon in a small bowl until a powdery crumble forms.
STEP 3: For the streusel, combine the melted butter, flour, oats, brown sugar, maple syrup, and cinnamon in a small bowl. The mixture should form large crumbles.
Make the Cake Batter
STEP 4: In a large mixing bowl, beat the vegan butter, flax eggs, and sugar together.
STEP 5: Then, add the non-dairy yogurt, non-dairy buttermilk, maple syrup, and vanilla. Mix until combined.
STEP 6: Add the dry ingredients to the same mixing bowl with the wet ingredients (flour, baking powder, baking soda, salt, and cinnamon). Use a fork to combine the flour mixture, then mix the wet and dry ingredients together until combined and a very thick batter forms.
Assemble the Cake
STEP 7: The first layer is made of half the batter, followed by the maple-cinnamon filling sprinkled on top of the cake batter. Then, you’ll spread the rest of the batter over the filling and top it all off with the streusel crumble.
STEP 8: Bake the cake for 40-45 minutes!
While the cake is baking, make the drizzle by combining the powdered sugar and maple syrup together in a bowl. The consistency should be thin enough to be pourable or spoonable. (See the image above.)
📌 TIP: Let the cake cool for 20-30 minutes before drizzling the maple glaze on top. This will prevent the icing from melting.
This cake is amazing the next day or even after storing it in the freezer.
- Fridge: wrap the cake in plastic wrap or place it in an airtight container and store in the fridge for 2-3 days.
- Freezer: after 3 days, I recommend freezing individual slices of the coffee cake to help lock in the moisture. Wrap the slices with plastic wrap and place them in a freezer proof baggie. Freeze for 2-3 months.
- Thawing: the cake can be defrosted in the fridge overnight, or it can be left at room temperature for a few hours.
Baking Tips for a Moist Eggless Coffee Cake
Traditional non-vegan coffee cakes often use buttermilk or sour cream to maintain a super moist texture. We can achieve a similar texture with a few dairy free and egg free ingredient swaps!
- Use dairy free yogurt and some super easy-to-make vegan buttermilk: these two ingredients create a thick, dense batter that will keep the cake moist once baked.
- Use softened vegan butter (over oil) and flax eggs: these keep the cake from being too dry and crumbly.
Vegan Coffee Cake FAQ
Yes! This cake batter is very thick. This is what helps keep it moist.
To make this vegan coffee cake egg-free, I’m using flax eggs! To make the flax eggs, all you need is ground flaxseed and some water. You’ll mix the two together and let them thicken for 5 minutes. This acts as the binder in the recipe.
You certainly could, however I have not tried this and can’t recommend exact baking times. You’ll most likely want to decrease the baking time to be closer to 20 minutes.
The dairy free yogurt, vegan buttermilk, and vegan butter can be substituted 1 for 1 with dairy-based ingredients. Dairy free yogurt can be subbed for normal or greek yogurt. The vegan buttermilk can be substituted for whole milk mixed with 1 tbsp of lemon juice or vinegar.
Get ready to curl up with a slice of this delicious Coffee Cake, a cup of coffee (or a cup of tea), and a good book. This moist, flavorful, spiced cake makes for a perfect fall breakfast, brunch, or snack.
Want more baking ideas? Check out these Eggless Cakes:
- Eggless Chocolate Cake with Lava Center
- Eggless Apple Cinnamon Cake
- Vegan Red Velvet Cake with Cream Cheese Frosting
Did you make cinnamon eggless coffee cake recipe?
I’d love to know! Leave a star rating and comment below!
- ½ cup softened vegan butter, cubed
- ½ cup dairy free yogurt, unsweetened or sweetened, room temperature
- 3 flax eggs, (3 tbsp ground flaxseed mixed with 6 tbsp water)
- ½ cup granulated white sugar
- ¾ cup dairy free buttermilk, (mix ¾ c. nondairy milk with 1 tbsp apple cider vinegar) room temperature
- ⅓ cup maple syrup
- 1 ½ tsp pure vanilla extract
- 2 ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tbsp ground cinnamon
- ¼ tsp salt, omit if using salted vegan butter
Maple Cinnamon Filling
- 2 tbsp maple syrup
- ⅓ cup white granulated sugar
- ¼ cup all purpose flour
- 1 tbsp ground cinnamon
- 3 tbsp vegan butter, melted
- 2 tbsp maple syrup
- ¼ cup brown sugar
- ⅓ cup all purpose flour
- ⅓ cup old fashioned oats
- 2 tsp cinnamon
Maple Drizzle (Optional)
- ¼ cup maple syrup
- ½ cup powdered sugar
- ½ tsp maple extract
- Preheat the oven to 350F or 175C.
- Prep a 9x13” (23cm x 33cm) baking dish by greasing it.
Make the Cinnamon Filling & Streusel:
- To make the filling: Combine the maple syrup, all purpose flour, white sugar, and cinnamon in a small bowl until a powdery crumble forms.
- To make the crumble topping: Combine the melted butter, flour, oats, brown sugar, maple syrup, and spices in a small bowl. The mixture should form large crumbles.
Make the Cake Batter:
- In a large mixing bowl, beat the vegan butter and sugar together. To make the flax eggs, mix the ground flaxseed and water. You’ll mix the two together and let them thicken for 5 minutes. Then, add the flax eggs to the butter and sugar mixture.
- Add the non-dairy yogurt, non-dairy buttermilk, maple syrup, and vanilla. Mix until combined.
- Add the dry ingredients to the same mixing bowl with the wet ingredients (flour, baking powder, baking soda, salt, and cinnamon). Use a fork to combine the flour mixture, then mix the wet and dry ingredients together until combined and a very thick batter forms.
Assemble the Cake
- Spread half the batter into the bottom of the greased pan.
- Sprinkle the maple cinnamon filling evenly onto the batter.
- Spoon the other half of the batter on top of the filling. Use a spatula or your fingers to evenly spread the batter across the top.
- Sprinkle the streusel topping onto the batter.
- Place the pan in the oven and bake for 40-45 minutes.
- While the cake is baking, make the drizzle by combining the powdered sugar and maple syrup together in a bowl. The consistency should be thin enough to be pourable or spoonable.
- Let cool for 20-30 minutes before drizzling the maple glaze on top.
What can I substitute for dairy free ingredients?
The dairy free yogurt, vegan buttermilk, and vegan butter can be substituted 1 for 1 with dairy-based ingredients. Dairy free yogurt can be subbed for greek yogurt. The vegan buttermilk can be substituted for whole milk mixed with 1 tbsp of lemon juice or vinegar.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 13gSodium: 571mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 5g
Nutritional info is an estimate.
Want to Save this Recipe for Later? Pin it to Pinterest!
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!