We’re just a few days away from September, so I’m ready for all things Fall. That means blankets, candles, sweaters, warm cups of tea…and anything maple or cinnamon flavored. This easy Cozy Vegan Cinnamon Maple Coffee Cake combines two of my favorite flavors into one delicious morning treat.
the ingredients
To make this vegan cinnamon coffee cake recipe, you’ll need the following ingredients:
- vegan butter
- non-dairy yogurt
- ground flaxseed
- sugar
- non-dairy buttermilk
- maple syrup
- molasses
- vanilla
- flour
- oats
- baking powder & soda
- spices! (cinnamon, clove, ginger, allspice)
how to get a moist vegan coffee cake
Traditional non-vegan coffee cakes often use buttermilk or sour cream to maintain a super moist texture. Today, I’m subbing in non-dairy sweetened yogurt and some super easy-to-make vegan buttermilk. To make vegan buttermilk, all you need to do is mix together the non-dairy milk and a little apple cider vinegar- easy peasy! These two ingredients create a thick, dense batter that will keep the cake moist once baked. I’m also opting to use softened vegan butter (over oil) and flax eggs to keep the cake from being too dry and crumbly.
vegan crumb cake components
This coffee cake has four components. The actual cake, the maple-cinnamon filling, the streusel topping, and the maple drizzle on top. Maple syrup throughout the cake adds the perfect amount of sweetness for a morning meal or snack. And cinnamon, allspice, and a pinch of ground ginger bring in some warm fall vibes.
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.
After making all the components, you’ll want to assemble the coffee cake in layers. The first layer is made of half the batter, followed by the maple-cinnamon filling sprinkled on top. Then, you’ll spread the rest of the batter over the filling and top it all off with the streusel crumble.
vegan coffee cake tips & tricks
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.
Get ready to curl up with a slice of this cozy Vegan Cinnamon Maple Coffee Cake, a cup of coffee, and a good book. This moist, flavorful, spiced cake makes for a perfect fall breakfast, brunch, or snack.
Looking for some more cozy breakfast inspiration?
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Did you make this recipe? I’d love to know! Leave a rating and a comment below!
Vegan Cinnamon Maple Coffee Cake
Curl up with a slice of this vegan spiced maple coffee cake. This moist, flavorful, spiced cake makes for a perfect cozy fall breakfast, brunch, or snack.
Ingredients
Cake Batter
- 1/2 cup vegan butter, cubed room temperature
- ½ cup non-dairy yogurt, sweetened vanilla-flavored, room temperature**
- 3 flax eggs, (3 tbsp ground flaxseed mixed with 6 tbsp water)
- 1/2 cup granulated sugar
- 3/4 cup non-dairy buttermilk, (mix 3/4 c. nondairy milk with 1 tbsp apple cider vinegar) room temp.
- 1/3 cup maple syrup
- 1 tsp molasses
- 1 ½ tsp vanilla
- 2 ½ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 tbsp cinnamon
- 1/4 tsp allspice
- ¼ tsp salt, omit if using salted vegan butter
Maple Cinnamon Filling
- 2 tbsp maple syrup
- â…“ cup sugar
- ¼ cup flour
- 1 tbsp cinnamon
Streusel Topping
- 3 tbsp vegan butter, melted
- 2 tbsp maple syrup
- ¼ cup brown sugar
- 1/3 cup flour
- 1/3 cup oats
- 2 tsp cinnamon
- â…› tsp clove
- 1/4 tsp ground ginger, or add ½ tsp if you prefer more spice
Maple Drizzle (Optional)
- ½ cup powdered sugar
- 1/4 cup maple syrup
- 1/2 tsp maple extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9X13” baking pan.
- Beat the vegan butter, flax egg, and sugar together.
- Add the non-dairy yogurt, non-dairy buttermilk, maple syrup, molasses, and vanilla. Mix until combined.
- Add the dry ingredients to the same mixing bowl (flour, baking powder, baking soda, salt, and spices). Mix until combined and a very thick batter forms.
- Make the maple cinnamon filling by combining the maple syrup, flour, sugar, and cinnamon until a powdery crumble forms.
- 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.
- To make the streusel topping, in the same bowl that you mixed the batter in, combine the melted butter, flour, oats, brown sugar, maple syrup, and spices. The mixture should form large crumbles.
- 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.
Notes
**If using unsweetened non-dairy yogurt, add 2 tablespoons of granulated sugar or 2 tablespoons of additional maple sugar to the batter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 13gSodium: 571mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 5g
Nutritional info is an estimate.
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