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This vegan coffee cake is fluffy, sweet, and layered with warm cinnamon flavor. Finished with a crunchy maple streusel and light drizzle of icing, it’s the kind of cozy bake that is perfect on a fall morning or served alongside an afternoon cup of coffee.
And if you’re in the mood for more vegan baked goods, be sure to try out my Pumpkin Banana Bread and these Pumpkin Cinnamon Rolls next!
This post was originally published on August 29, 2020 and has been updated on November 5, 2023.
Why You’ll Love this Vegan Coffee Cake
Its officially fall which means blankets, candles, sweaters, warm cups of afternoon tea …and anything maple or cinnamon flavored. This Easy Vegan Coffee Cake combines both cinnamon and maple into a cozy treat. Here are a few of the reasons I LOVE this recipe and you will too:
Emily’s Recipe Notes:
- Flavor: Vanilla, cinnamon and warm fall spices.
- Texture: Moist and tender cake crumb with a buttery cinnamon streusel crumble topping.
- Pros: This cake is completely eggless & dairy free but tastes just like traditional coffee cake!
- Time: Just over an hour – most is baking time!
What is Coffee Cake?
Despite the name, classic coffee cake isn’t coffee flavored, but is meant to be the perfect treat to pair with your morning cup of coffee or tea.
If you’re a coffee lover looking for a coffee-flavored treats, I have a delicious Vegan Coffee and Walnut Loaf Cake and these espresso flavored cookies that you can bake up! They use instant coffee powder for an intense coffee flavor.
The Ingredients
Vegan Butter
I prefer Violife, Country Crock Plant Butter or Trader Joe’s Vegan Butter in this recipe. You can learn more about which vegan butter brands are the best for baking here!
This adds tons of moisture to the cake. It can be subbed 1 for 1 with dairy based butter. You could also use vegetable oil or melted coconut oil.
Dairy-free Yogurt
This replaces the eggs in the recipe. Replaces the eggs in the cake. If you don’t have vegan yogurt you can try one of the substitutions listed in this Vegan Egg Substitute Guide.
However, in cakes like this I definitely prefer Forager’s Unsweetened Vegan Yogurt or Silk Unsweetened Almond Yogurt. I use Forager in almost all my cakes from this Classic Vegan Vanilla Cake to my Vegan Pound Cake.
This can also be swapped for this homemade dairy-free sour cream.
Dairy-free Buttermilk
This is non-dairy milk (like almond milk, soy milk or oat milk) mixed with apple cider vinegar.
Maple Syrup
Adds the perfect amount of sweetness. Maple syrup can be subbed for another liquid sweetener.
📌 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.
Old Fashioned Oats and All Purpose Flour
The base of the cake and the streusel topping. I used King Arthur’s All Purpose Flour.
How to Make Vegan Coffee Cake
Exact ingredient quantities are listed in the recipe card below!
Make the Cake Batter
In a large mixing bowl, beat the vegan butter and sugar together.
Then, 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
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.
Bake the cake for 40-45 minutes!
Serving
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.
📌 TIP: Let the cake cool for 20-30 minutes before drizzling the maple glaze on top. This will prevent the icing from melting.
Storage Tips
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): This keeps the cake from being too dry and crumbly.
Common Questions + Tips
Yes! This cake batter is very thick. This is what helps keep it moist.
To make this vegan coffee cake egg-free, it uses dairy free yogurt! This acts as the binder and egg replacer in the recipe.
You certainly could, however I recommend making these vegan sour cream coffee cake muffins instead!
More Cinnamon Recipes
Vegan Coffee Cake with Cinnamon Streusel
Rate this RecipeIngredients
Cake Batter
- ¾ cup unsweetened soy milk, room temperature – or oat milk
- 2 tsp apple cider vinegar , or white vinegar
- ½ cup salted vegan butter, softened at room temperature
- ½ cup granulated cane sugar, 100g
- ¾ cup unsweetened dairy-free yogurt, 180g – room temperature
- ⅓ cup pure maple syrup, 100g
- 1 tbsp pure vanilla extract
- 2 ½ cups all-purpose flour, 300g
- 2 tsp baking powder, 9g
- ½ tsp baking soda, 3g
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Cinnamon Filling
- ⅓ cup light brown sugar
- ¼ cup all-purpose flour
- 1 tbsp ground cinnamon
Streusel Topping
- 3 tbsp salted vegan butter, softened
- ¼ cup brown sugar
- ⅓ cup all purpose flour
- ⅓ cup old fashioned oats
- 2 tsp ground cinnamon
- ½ tsp maple extract, optional
Instructions
- Preheat the oven to 350°F or 170°C. Prep a 9×13” (23cm x 33cm) baking dish by greasing it.
- To make the filling: Combine the all purpose flour, brown sugar, and cinnamon in a small bowl until a powdery crumble forms. Set aside.⅓ cup light brown sugar, ¼ cup all-purpose flour, 1 tbsp ground cinnamon
- To make the crumble topping: In another small bowl, combine all of the streusel topping ingredients. The mixture should form large crumbles. Set aside.3 tbsp salted vegan butter, ¼ cup brown sugar, ⅓ cup all purpose flour, ⅓ cup old fashioned oats, 2 tsp ground cinnamon, ½ tsp maple extract
Make the Cake Batter
- Make the vegan buttermilk: Combine the soy milk with the apple cider vinegar. Set aside to curdle for 3-5 minutes.¾ cup unsweetened soy milk, 2 tsp apple cider vinegar
- In a large mixing bowl, beat the softened vegan butter and sugar together.½ cup salted vegan butter, ½ cup granulated cane sugar
- Add the non-dairy yogurt, vegan buttermilk, maple syrup, and vanilla. Mix until combined.¾ cup unsweetened dairy-free yogurt, ⅓ cup pure maple syrup, 1 tbsp pure vanilla extract
- Add the dry ingredients to the same mixing bowl with the wet ingredients. Use a fork to combine the flour mixture, then mix the wet and dry ingredients together until combined and a very thick batter forms.2 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 2 tsp ground cinnamon, ¼ tsp nutmeg, ¼ tsp salt
- Spread half the batter into the bottom of the greased pan. Sprinkle the prepared cinnamon sugar filling evenly onto the batter. Spoon the other half of the batter on top of the filling. Use a spatula to evenly spread the batter across the top. Sprinkle the streusel on top.
- Place the pan in the oven and bake for 40-45 minutes or until it is golden brown on top.
- While the cake is baking, make the drizzle (see notes below) by combining the powdered sugar, maple syrup, and maple extract 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.
Video
Recipe notes
- 2-3 tbsp maple syrup
- ½ cup powdered sugar
- ½ tsp maple extract
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Categories:
Baked Goods, Fall Recipes, Seasonal, Vegan Breakfasts, Vegan Cakes, Vegan Dessert Recipes, Vegan Recipes, Winter,
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