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This vegan coffee cake recipe features a fluffy vanilla cake with a warm cinnamon filling and a sweet cinnamon streusel topping. It’s moist, flavorful, and perfect with your next cup of coffee!
If you want delicious vegan cake recipes, try my vegan chocolate cake, vegan birthday cake, vegan lemon cake, and vegan strawberry cake next.
Cake and coffee go hand in hand, so why not pair the two to make the perfect dessert?
Granted, there’s no actual coffee in my vegan coffee cake recipe, but I can’t think of a better pairing with coffee than a delicate, cinnamon-infused cake with a tender crumb and sweet glaze on top.
Table of Contents
Why I love this recipe
- Simple ingredients. Like my vegan birthday cake, there are no niche ingredients or vegan substitutions needed.
- Perfect for cinnamon lovers. Cinnamon is baked into the batter AND the crumble topping.
- Surprisingly easy to make. Granted, there a few steps are involved, but I promise everything is simple.
★★★★★ REVIEW
“This was such a good coffee cake. Made it using gluten-free flour, and it was perfect.” – Gordo
Ingredients needed
- All-purpose flour. Sifted to remove any clumps. Use gluten-free flour if needed.
- Sugar. I used white sugar, but you can use brown sugar or coconut sugar. Just note the cake will be darker in color.
- Baking soda. Gives the cake some rise and fluffiness.
- Salt. Amplifies the other ingredients.
- White vinegar. Interacts with the baking soda to replace eggs and help the cake rise. I tried apple cider vinegar and wasn’t thrilled about the flavor, so I used white vinegar.
- Vanilla extract. A must for any good cake recipe!
- Oil. Use a neutral flavored oil, like vegetable oil, canola oil, or refined coconut oil.
- Non-dairy milk. I used unsweetened almond milk, but coconut milk, soy milk, or oat milk all work.
- Cinnamon. For the cinnamon sugar filling! Use a strong flavored cinnamon, like Saigon cinnamon.
For the crumble topping:
- Butter. I recommend using vegan butter from a block, not a spread. The latter often has water added to it, which can affect the texture of the crumb topping.
- All-purpose flour. Use gluten-free flour if needed.
- Coconut sugar. You want the sugar for the crumble topping to be darker so it has a more robust flavor. I used coconut sugar, but you can use brown sugar.
- Cinnamon. Always room for more cinnamon!
- Glaze. I used a mixture of powdered sugar and water.
How to make vegan coffee cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a 9×13-inch baking dish with parchment paper.
Step 2- Make the filling and crumb topping. In a small bowl, combine the cinnamon filling ingredients. In a separate bowl, combine the crumble topping ingredients and mix until a coarse texture remains.
Step 3- Make the cake batter. In a large mixing bowl, add the dry ingredients. Stir in the wet ingredients until combined.
Step 4- Layer. Spread half of the coffee cake batter into the prepared pan. Sprinkle the cinnamon filling over it. Pour the remaining cake batter on top and top the batter with the crumble topping.
Step 5- Bake. Bake the cake for 30-35 minutes or until a toothpick comes out clean.
Step 6- Add glaze. Let the cake cool completely. Once cool, whisk the glaze ingredients together and drizzle over the top.
Arman’s recipe tips
- Feel free to use only brown sugar. Just note the cake will be darker in color.
- Keep an eye on the cake. Since oven makes and models differ, yours might take more or less time than mine. If you’re uncertain, check the cake with a toothpick every 5 minutes after the 25-minute mark.
- But try to avoid overbaking it. The cake should be pulled from the oven when a toothpick comes out ‘just’ clean.
- Enhance the flavor. Add a little nutmeg and cloves to the cinnamon mixture. It won’t detract from the cinnamon, rather, it’ll intensify it.
- Add coffee! While traditional coffee cake doesn’t have coffee in it, that doesn’t mean we can’t get creative! Replace ¼ cup of milk with cooled coffee, or add one teaspoon of espresso powder.
Storage instructions
To store: Leftover coffee crumb cake should be stored in an airtight container at room temperature for up to three days or in the fridge for up to two weeks.
To freeze: Transfer cake slices to a freezer-ready container and freeze for up to six months.
More vegan desserts to try
Vegan Coffee Cake
Ingredients
For the cake
- 3 cups all purpose flour gluten free, if needed
- 2 cups sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 teaspoon white vinegar
- 1/2 cup + 2 tablespoons oil of choice vegetable, canola, etc.
- 2 cups milk I used unsweetened almond milk
For the cinnamon sugar filling
- 3/4 cup coconut sugar can use brown sugar * See notes
- 1 tablespoon cinnamon
For the crumb topping
- 6 tablespoon vegan butter melted
- 1 cup coconut sugar
- 1 cup all purpose flour gluten free, if needed
- 1 tablespoon cinnamon
For the glaze
- 1/4 cup powdered sugar
- 1-2 tablespoon water
Instructions
- Preheat the oven to 180C/350F. Line a 9 x 13 inch pan and set aside.
- In a small bowl, mix together the coconut sugar and cinnamon and set aside. In another bowl, make your crumble topping. Mix the vegan butter, coconut sugar, flour, and cinnamon together, until a coarse texture remains.
- Prepare the cake. In a large mixing bowl, add the flour, sugar, baking soda, and salt. Then mix in the vanilla, vinegar, oil, and almond milk.
- Spread half the cake batter into the lined pan. Sprinkle the cinnamon filling all over the top. Carefully pour the other half of the cake batter on top. Evenly sprinkle the top with the crumble topping.
- Bake the cake for 30-35 minutes, or until a toothpick comes out clean. Once a toothpick comes out clean, remove from the oven.
- Let the cake cool completely. Once cool, prepare the glaze by whisking together the powdered sugar with water. Drizzle over the top.
Notes
Nutrition
Originally published September 2020, updated and republished June 2024
Ive made this recipe a few times it is so delicious and everyone loves it. Only issue is that the middle filling always spreads out to the sides. Any ideas why?
I made this last night and I agree with everyone else, this is DELICIOUS. I am not vegan either, but didn’t want to use up our eggs so I’m glad I found this. It is so darn good! The cook time was definitely longer for us too, but I looked at comments ahead of time so knew what to expect with that. It took about an hour I’d say, but totally worth it.
This coffee cake is so moist and delicious! I used to make it for Christmas morning along with a non-vegan coffee cake, but we all loved this one so much that I now only make it! It’s quite big too, so it serves a lot of people.
This is now my go-to coffee cake recipe! I lower the sugar by quite a bit, just because I like less sweet baked goods (omit the icing, reduce amount of sugar in each component). I also bake it in a smaller 9×9 pan because I like a thicker cake. It does take a bit longer to bake though (an hour or more) but it’s so worth it.
This cake is amazing! I have made it 4 times and it is always perfect! It comes out the same every time and everyone loves it!
I am not vegan but coffee cake sounds amazing.
This is amazing sweet for having coffee break. Thanks!
Why is this recipe vegan? Because it doesnt have eggs or dairy?
Correct
Wonderful!
Thanks, Judy!
Tried the recipe for the coffee cake (No butter, milk, or eggs) and it was delicious! I used all coconut sugar and did not think it was too sweet. Just a great recipe and it was DF which was diet friendly for
some family members. Would HIGHLY recommend:)
This was such a good coffee cake. Made it using gluten free flour and it was perfect.
So glad to hear that!
Wonderful! I make it GF and sometimes with coconut sugar and it’s just lovely. Thank you!
This cake was delicious. I used brown sugar rather than coconut.
next time, I would not melt the butter for the topping and just use softened butter so i get more of a crumble rather than a paste. I also had to leave it in the oven for more like 40 minutes and I wish I had covered the edges with tin foil after 20 because the edges got a bit over cooked by the time the center was cooked!
Could I use coconut oil instead of vegan butter for the crumb topping?
soooo good, reminds me of a cinnamon muffin i’ve bought before, the only thing is that i used too small of a pan and it overflowed noo (i made this friday)
This is AMAZING! I thought your vegan brownies were the greatest ever, but now I’m conflicted! All I know is that I’m eating too much cake!
Thank you for sharing your wonderful recipes…..this site is always my ‘go to’.
This recipe is delish! But I keep having a problem with the cook time. I’ve had to leave it in over an hour and still not fully cooked. Maybe it’s because I’m in Florida and the humidity is so high? I’ll keep trying.
Oooo that is so odd- It could be the issue or are you using an older oven?
I had the same problem. I turned it up to 400 for an extra 15 minutes to get it to cook fully
Excellent, but takes more than twice as long to bake as the recipe states. I used 350 on convection so it should have been faster than advertised, and it took more than an hour. I’ll definitely make it again but I’ll plan on 60+ minutes baking time.
This was really good and baked up beautifully…it was just SO Overpoweringly sweet! I will make again but decrease the amount of sugar in all the stages by at least half!
Cake is delicious, but I had a problem with my crumble topping. It ended up being the consistency of mush. Definitely not a crumble. What did I do wrong? This happens to me anytime I make a crumble topping. Is it the butter I’m using? I mix the dry ingredients first like the sugar and flour then add the melted butter.
Can almond flour substitute the wheat flour in this recipe?
Not that I’ve tried.
Very easy to make and really yummy, but a little on the sweet side, so I would play around with the sugar content in the future.
I made this for my son’s birthday BBQ. He is lactose intolerant and turned 11 so he was not happy that he couldn’t have his usual cake & ice cream. When he said he would like a coffee cake (cause he can no longer have it from the diner we frequent) I found this 5 star recipe and it lives up to it’s rating for sure. Everyone loved it and there were no vegan guests! Saving this recipe 100%!
I made this for my son’s birthday BBQ. He is lactose intolerant and turned 11 so he was not gait he couldn’t have his usual cake & ice cream. When he said he would like a coffee cake (cause he can no longer have it from the diner we frequent) I found this 5 star recipe and it loves up to its rating for sure. Everyone loved it and there were no vegan guests! Saving this recipe 100%!
Be advised everyone trying this recipe, it takes a full 60-65 minutes for me, which is not uncommon a timeframe given the viscosity and amount of this batter. Don’t even open up your oven door before the 45 minute mark, it’s still very loose in the middle.
I kept out the cinnamon and crumble elements and left it simple with a lot of lemon zest in the batter, and poured a simple lemon juice-powdered sugar glaze on top while it was still warm. Thanks! The texture is really great for vegan.
Love this recipe but the only thing I would change is the sugar and cinnamon in the middle. It makes the cake super doughy. The cake recipe is really moist and delicious.
Also it took my dumb oven 55 minutes to cook.
I love this moist delicious recipe. I had 2 change 2 things. 1 I used apple cider vinegar and instead of oil, I used apple sauce. It taste amazing. Thank you
This recipe is fabulous! i can’t have dairy, and my brother can’t have dairy or eggs, so i figured i’d give it a whirl, and we were NOT disappointed
This turned out sooo good for me. Love that the crumble turned out perfectly which is my favorite part of coffee cake. I did read the comments that said to leave it in for 45 minutes vs 35 and I found them to be accurate!
Love that!
I’m glad I wasn’t the only one that noticed the need to increase the baking time. I thought maybe I was doing something wrong.
Such a yummy recipe! My family love it and only my husband is vegan.
This was delicious. We choose the add-in option, using diced rhubarb. Also, used vanilla concentrate and a vegan European creamery-style butter. Went with the suggested unsweetened almond milk. Did leave off the glaze. Thinking of making this again with chopped apples mixed in and diced walnuts in the topping in two 8×8 pans to speed up baking in our older oven.
Love this coffee cake! Whole family, both vegans and carnivores, devoured it. Didn’t use the glaze just dusted with powdered sugar. Great!!!
Just so others are aware I’ve baked this twice in two different ovens and the baking time was 45-50 minutes not 30 to 35minutes.
Very good and I’m happy bc I try some other vegan options are not! This would also be great if you like raisins to add to sugar cinnamon mixture in middle or a layer of peeled and sliced apples before middle layer, maybe even peaches…Also some chopped nuts in crumb topping might be another nice variation. Very good and will be share and definitely bake again!
Thank you! This recipe was incredible. Pretty much the best thing I’ve eaten since going gluten and dairy free
This cake was awesome!! Thanks so much for the great recipe. Even my husband loved it, and he is definitely not vegan! 😊