The best Vegan Coffee Cake ever, and it’s SO easy to make! Perfect for holiday celebrations or weekend breakfasts.
Along with my 1 Hour Vegan Cinnamon Rolls and Vegan French Toast Casserole, this Vegan Coffee Cake should be at the top of your list to make for holiday mornings!
It’s such an easy recipe with no fuss at all! It’s moist, fluffy and full of cinnamon streusel goodness.
How to make vegan coffee cake
The full recipe is at the bottom of the post, but let me show you how easy it is.
- Make the coffee cake batter, and pour half into a lightly greased cake pan. It doesn’t have to be exactly half, just estimate half.
- Make the streusel (it’s just combining cinnamon and brown sugar). Sprinkle half of it on the batter, then pour the rest of the cake batter on top. It won’t cover the streusel completely, and that’s okay.
- Sprinkle the rest of the streusel on top.
- Drizzle 2 tablespoons of melted vegan butter on top of the streusel, then bake for 40-45 minutes.
That’s it! The vegan butter may still look wet, but it will get crunchy with the brown sugar/cinnamon in just a couple of minutes of cooling. Serve warm with a cup of coffee!
Special Tips & Substitutions
- This recipe makes a lot (about 16 servings) so if you don’t want that much, cut the ingredients in half and make it in an 8 x 8 inch pan.
- Oil free option: Replace the oil with applesauce in the cake, and leave out the vegan butter drizzle.
- Whole grain: Use white whole wheat or whole wheat pastry flour instead of white flour.
- Gluten free: Use a quality gluten free all purpose flour blend.
Want more vegan holiday breakfast ideas?
- 1 Hour Vegan Cinnamon Rolls
- Vegan Caramel Monkey Bread
- Vegan Blueberry Scones
- Easy Vegan Quiche
- Vegan French Toast Casserole
- Cinnamon Sugar Vegan Donuts
- Best Ever Vegan Waffles
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Vegan Coffee Cake
The best Vegan Coffee Cake ever, and it’s SO easy to make! Perfect for holiday celebrations or weekend breakfasts.
Ingredients
Coffee Cake
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil OR melted coconut or avocado oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
Cinnamon Streusel
- 1 1/2 cups brown sugar
- 1 tablespoon cinnamon
For drizzling on top
- 2 tablespoons vegan butter
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.
- Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.
- In a large mixing bowl, stir the flour, baking powder, salt and sugar with a large spoon until well combined.
- To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. Stir until combined. Pour half of the batter into the prepared cake pan.
- Make the Cinnamon Streusel: In a small bowl, mix the brown sugar and cinnamon together.
- Sprinkle half of the cinnamon streusel over the batter in the pan, then pour the rest of the cake batter on top. Sprinkle with the rest of the streusel.
- Drizzle with melted vegan butter.
- Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.
- Serve with a cup of coffee, if desired and enjoy!
Notes
- May substitute a different milk such as coconut, almond, cashew or oat milk.
- This recipe makes enough for a crowd, so feel free to cut the ingredients in half and make it in a 8 x 8 inch pan if you'd like.
- Oil free: I don't think it tastes great with no oil at all, but if you must you could use all applesauce in place of the oil, and leave out the vegan butter drizzle on top.
- Gluten free: I haven't tried it, but I think a quality gluten free all purpose flour should work quite well. Simply subbing almond or coconut flour will not work.
Nutrition
Calories: 297kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 157mg | Fiber: 1g | Sugar: 33g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Hi Nora – we love your dessert recipes, they are always a hit! I don’t have a 9×13 pan and was wondering if I could bake this in a loaf pan or make large texas-sized muffins? If so, how long would you suggest in both the loaf pan and as muffins? Would temp remain the same? Thanks!
I think you could but I’m not sure on times as I’d have to test it myself. I think it would make more like two loaf cakes, probably somewhere around 55 minutes for baking. Muffins will take less time, but jumbo muffins? I’m not sure. Perhaps around 30-40 minutes. I’d watch them closely and do a toothpick check. Thanks for loving my recipes! I’m sure whatever way you bake this, it will turn out great!
I’ve been making this recipe in loaf pans with no problem, same cooking time/instructions.
Nora, this cake was absolutely delicious. I love your recipes! you are the best 🙂
Aww, thank you Vanessa! I’m so glad you are loving my recipes! This coffee cake is one of my favorites! I appreciate your sharing your encouraging review and comments! Happy cooking!
Thank you Nora! I made this for the first time yesterday and it’s SO good! Easy, moist, sweet and cinnamon flavored. Love that the recipe makes such a large amount as I gave most of it away to friends – they all shared positive reviews. I enjoyed the last of it this morning with a cup of coffee and it’s still perfectly moist and delicious. Will be making it again for our upcoming eclipse party! 😎
You are welcome, Mary! I love this cake with a cup of coffee! How fun to have this for an eclipse party! Thanks your sharing your fabulous review and feedback! Happy baking!
I am making this yummy cake for the 8 th time. It smells amazing baking in the oven. I adore this recipe and Nora is my favorite go to for recipes!!!!!!
Fantastic! I added chocolate chips in the middle and on top. So yummy!
This was soooooo delicious and even better the next day!
Curious, do you think it would with a blueberry type filling instead of the cinnamon sugar?
I’m glad you enjoyed it! I actually have a Blueberry Coffee Cake recipe you might enjoy.
I have made this countless amounts of times but it sounded good so what better time to make it than 10pm on Saturday night! I did not feel like making applesauce so used 2 flax eggs instead. I kinda guessed on that amount but it was roughly 1/2 cup so hopefully it will work out! Nothing like a Saturday night alone eating the best coffee cake ever while watching Cougar Town. This may seem like a bit of self degradation but my kids are all moved out and this is the exact kind of thing I was looking forward to being able to do. Thanks Nora!!!
I have made this cake several times and it has turned out wonderful each and every time.
Nobody could believe that this coffee cake didn’t have eggs in it! I think that the clabbered milk achieves that. And you are right, it is perfect with coffee or a strong cup of tea! My cakes sometimes come out too dry, but this one was perfect. My first time trying it, and I will definitely make this one again!
I’m thrilled you loved the cake, Brynn! Thanks for sharing your wonderful review!
Another excellent recipe, Nora! So quick and easy to make and so delicious when it’s done. I added finely chopped walnuts to the streusel mix on top of the cake.
Hi Dee-Dee. Thanks for your positive feedback on the coffee cake! I’m so glad you loved it!
Fabulous recipe! Great taste and texture! I made a half batch, substituted a flax egg for applesauce, and it turned out delicious! Thank you for the recipe!
I’ve made this several times over the holidays, it’s so good! I prefer to soften the vegan butter and add it to the strusel mixture instead of drizzling it at the end. I’m making it today and think I’ll throw in some pecans.
Thank you Nora. You are one of my top go-to for vegan recipes!
Thank YOU, Laurie, for your wonderful words of encouragement and review! I appreciate yo using my recipes! Happy cooking!
I made this yesterday for Christmas and it turned out really yummy! I used a ceramic dish and had to bake it for 65 min to get the right consistency. I also used 1 cup sugar for struesel instead of 1.5 and it is still plenty sweet. My favorite thing about this recipe is that it is super easy! This was my first attempt at coffee cake and I would def use this recipe again.
Thank you for sharing your fantastic review, Sadiya! I’m thrilled the coffee cake turned out wonderful for you!
Made this for Christmas breakfast- it’s outstanding! Thanks Nora!
Hi Nora, I’m making your delicious coffee cake again, Thanking you for all the wonderful vegan recipes.
Excellent Gluten Free Version!! Incredible fits best! Thank you
Thank you very much Liz; I was concerned about this. You are a Lifesaver.
What can I sub for the oil
You could substitute the oil with applesauce. Enjoy!
Nora –
Can you make this in advance? Make on Christmas Eve for Christmas morning? Thank you!
Hi Paula. The cake will be just fine if made a day before you serve it. If desired, you could warm it back up in the oven, covered, but not for too long or it will dry out. Happy baking!
Delicious! I ran out of applesauce so I mixed 1/4 a banana with a little water – had a slight banana bread essence to it but we love banana bread. Even my “I don’t like sweets” husband said it was delicious!
Is there a substitute for applesauce? Chronic GI illness won’ t allow apples in my diet. Thanks.
Sure, you could use vegan yogurt or even more oil if you want. Flax eggs would probably work as well (2 tbs ground flax mixed with 5 tbs water).
I tried this with flax egg instead of applesauce — and subbed a good quality gluten free 1:1 all purpose flour. The cake part was fabuluous ! Not too moist or gummy as can happen sometimes with gluten free cake. Nor was the texture dry. Thank you.
Your recipes are consistently yummy and not complicated or expensive. Your blog is great!
this is such a good recipe!! i love nora’s in general, but this is a favorite, no matter how many variations i’ve made.
as stated is amazing, i’ve made it gluten free & it’s a bit drier, but still amazing. also made it with no applesauce but added fresh apples, my favorite variation yet. about to try it with fresh cranberries added, im sure it’ll be amazing too!
Hi Alissa. Oooh, cranberries in this cake sounds delicious! I have to say this is one of my favorites as well! Thanks for sharing your stellar review and feedback!
Hi Nora! This recipe looks delicious! I was wondering what the proper measurements are for making it in a 8 x 8 inch pan? I’m not really sure how to half the Ingredients.
And what else can you substitute applesauce for? Thanks!
Thanks, I hope you love it! Everything is pretty easy to cut in half (for example, 1/2 becomes 1/4 cup). The milk would be 5/8 cup, which is a little awkward but it works. You could use more oil instead of applesauce, or vegan yogurt, or maybe even a flax egg or two but I haven’t tested it.
Made according to recipe. It came out perfect!
Do you know if cooking it in a glass pan instead of metal will work OK?
Hi Liz. It will work in a glass pan. I suggest checking at 35 minutes with a glass pan and increase time as needed. Enjoy!
Thanks! Turned out great and everyone loved it. Will definitely make it again!
Hi Nora, We used to make this cake once a week as a perfect comfort food during the hardest pandemic months, and we still love it now. Thank you.
We tweaked the recipe a bit: we substitute some of the brown sugar for chopped almonds, skip the vegan butter drizzle, and sometimes mix instant Espresso coffee with the brown sugar.
I like your substitution ideas! Thank you for sharing them, as well as your great review!