Vegan Coffee Cake
A soft and tender vegan coffee cake with cinnamon streusel topping! This delicious and easy-to-make crumb cake will satisfy your cravings for a “buttery” cake. The recipe is plant-based (dairy-free, egg-free), gluten-free, can be made refined sugar-free, and is perfect for dessert or breakfast.
Vegan Coffee CakeCourse: Main
Dry Cake Ingredients:
1 cup (90 g) oat flour gluten-free if needed
1/2 cup (80 g) rice flour (*see notes)
2 tbsp (16 g) cornstarch or potato starch
1/3 cup (70 g) Erythritol or sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
Wet Cake Ingredients:
3/4 cup (180 ml) almond milk or any other dairy-free milk
2/3 cup (160 g) applesauce unsweetened
2 tbsp (28 g) oil (*see notes)
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 cup (80 g) rice flour or regular flour, if you’re not gluten-free
1/2 cup (60 g) almond flour or shredded unsweetened coconut
1/4 cup (40 g) coconut sugar or brown sugar
2 tbsp (28 g) oil
2 tbsp (40 g) maple syrup or any other liquid sweetener
2 tsp cinnamon
1/4 tsp sea salt
- recommend measuring the ingredients in grams on a kitchen scale.
- Start by lining a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15×23 cm).
- Make the streusel topping: Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside and preheat oven to 350 degrees Fahrenheit (ca. 180 °C).
- Add all dry cake ingredients into a large mixing bowl and stir with a whisk. You could also add the dry ingredients to a food processor and blend for a couple of seconds.
- Next, add the wet cake ingredients and stir with a whisk. You can also use a hand mixer.
- Assemble: Pour about half of the batter into the lined baking dish. Then add half of the cinnamon streusel. Pour the remaining batter on top of the streusel and finally add the remaining streusel.
- Bake in the oven for about 35-40 minutes or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn’t be wet). The baking time can be a few minutes less or more depending on your oven and the size of the pan. Let cool completely, then drizzle with icing (optional). Check the recipe notes below for the icing. Enjoy!
- Store the coffee cake in an airtight container in the refrigerator for up to 6 days or freeze for up to 2 months.
- Oil: I used coconut oil but canola oil should be fine too. You can also use softened vegan butter. For an oil-free version, I would suggest increasing the amount of applesauce. The texture will be different though. To replace the oil in the streusel, you could experiment with vegan cream cheese or nut butter.
- Flour: You can also make your own oat flour from rolled oats (or instant oats) in a blender or electric coffee/spice grinder. A gluten-free all-purpose flour (or regular flour if not gluten-free) instead of oat flour and rice flour should work fine, I haven’t tried it though.
- Icing: To make the icing, simply add a few tablespoons of powdered Erythritol (or powdered sugar) and a little plant-based milk to a small bowl. Stir with a whisk until combined.
- Step-by-step photos are above in the blog post.
- Recipe serves 9. Nutrition facts are for one serving.
- Vegan Coffee Cake: Amount Per Serving, Calories 257Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 1g5% Carbohydrates 36g12% Fiber 3g12% Sugar 8g9% Protein 4g8%