Vegan Coffee Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 270kcal

Author Arman Liew

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

TO STORE: Leftover 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.

Nutrition