This perfect Vegan Coffee Cake is rich, crumbly, and will be the star at your next brunch!
I have fond memories of coffee cake! There’s a local shop restaurant in my hometown that sells coffee cake and it’s AMAZING. I still remember the day my sister brought me there and made me try their coffee cake. At that time in my life, I was picky about what kind of cakes I eat, just because I was in sports and needed to be in tip-top shape. But she insisted and I never looked back. (Thank you sister!!!!)
I remember eating there at least once a month with my high school friends, sometimes just ordering the coffee cake. There’s something about brown sugar and cinnamon that get’s you addicted. Am I right?
Anyways, I’m taking my baking to the next level and decided to make vegan coffee cake. This recipe tastes absolutely the same as the coffee cake I used to eat. Give it a try and let me know in the comments how it goes for you!
If you like this recipe, try these ones too:
Watch the complete tutorial in the video below:
Coffee Cake - Vegan & Dairy Free
Ingredients
Crumb Topping
- 1 ¼ cups all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup cane sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
- ½ cup vegan butter
Cake Wet Ingredients:
- ½ cup almond milk
- ½ cup canola oil
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
Cake Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Line an 8x8 inch pan with parchment paper, then preheat your oven to 325 degrees F.
- To make the crumb topping, in a large bowl mix together the all-purpose flour, brown sugar, cane sugar, ground cinnamon, salt, and vegan butter. Mix until crumbly and set the bowl aside.
- To make the cake, in a medium-sized bowl, mix the almond milk, canola oil, apple cider vinegar, and vanilla extract until combined. Set this bowl aside
- In a large bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt. Next, add the wet ingredients into the dry ingredients and mix until combined. Don't overmix!
- Pour into pan and bake for 35-40 minutes. Allow the cake to cool for at least 15 minutes.
- Enjoy with a cup of coffee or hot chocolate.
Awesome recipe! Yumminess and goodness in one!
awww, thank you so much, Glendale!! Sorry for the late response. I would love to see some pictures of your vegan coffee cake version. Please tag me when you bake this. 🙂
When do you add the crumb topping?
Yeah, I noticed both the video and recipe failed to state when you add the crumb topping. I added it on top of the batter before putting it in the oven as that’s what I have done with other recipes for similar coffee cake. I guess no one proof-[checked this before publishing the recipe. Good Luck!
Hi Elizabeth,
You can add that after you pour the batter into the pan. Thanks for catching that! 🙂
I tried this recipe tonight and it’s the best i’ve ever had! Thank you
Yaaay! I’m glad to know that. You’re welcome, Maria! Thank you also for swinging by. Have you tried my other recipes? They’re great too. 🙂