Vegan Coffee Cake

This vegan coffee cake is incredibly soft, tender, and packed with cinnamon flavor! It’s quick and easy to prepare and requires only a handful of basic pantry staples. Enjoy it with your favorite coffee or tea beverage for the perfect afternoon treat.

With its bakery-style flavor and texture, you won’t believe how straightforward this vegan coffee cake recipe is to make. If you’re looking for another baking classic, try my vegan sponge cake recipe!

Why I Love This Recipe

Whenever I have guests over, plant-based or not, I always bake a batch of this crowd-pleasing vegan coffee cake. The combination of apple sauce and soy milk creates an ultra-soft, tender crumb that’s absolutely irresistible.

The cinnamon crumb topping adds the perfect crunch and slight spice, and the optional glaze makes the cake even more moist and sweet. Plus, all the ingredients are budget-friendly and easy to find in any grocery store! Now, that’s a winner in my books.

Ingredient Notes

Here’s a breakdown of everything you’ll need for this vegan coffee cake recipe:

• All-Purpose Flour: Gives the cake structure while maintaining a tender texture.
• Sugar: Use white sugar for a traditional flavor or coconut sugar for a more caramel-like taste.
• Baking Powder: Helps the cake rise, creating a fluffy texture.
• Soy Milk: Adds moisture, giving the cake a characteristic tender texture. Use unsweetened soy milk to keep the cake from being too sweet.
• Apple Sauce: Acts as an egg replacer here, adding moisture and a hint of sweetness.
• Avocado Oil: Adds richness and keeps the cake moist. The neutral flavor of avocado oil makes it perfect for baking.
• Vanilla Extract: Adds a warm, sweet aroma and enhances the flavor of the cake.
• Apple Cider Vinegar: Helps the cake rise and makes it even more tender.
• Coconut Sugar: Adds a rich, caramel-like flavor to the crumb topping and glaze.
• Cinnamon Powder: Provides a warm, spicy flavor that’s classic in coffee cake. Use Ceylon cinnamon powder, not cassia cinnamon.
• Vegan Butter: Adds richness to the crumb topping. Use your favorite plant-based brand!

Substitutions

• All-Purpose Flour: You can use whole wheat flour if you prefer. Just note that it will make the cake denser. Use a 1:1 ratio, but sift it well to avoid clumps.
• Soy Milk: You can also use oat, cashew, hemp, pea, or almond milk in a 1:1 ratio.
• Apple Sauce: If you don’t have apple sauce, try mashed banana, sweet potato puree, or vegan yogurt.
• Avocado Oil: You can also use the same amount of light olive oil.
• Apple Cider Vinegar: If you don’t have apple cider vinegar, replace it with white vinegar or lemon juice. Use the same amount.
• Coconut Sugar: In the glaze, you can swap sugar for agave or maple syrup. Use half the amount of sugar called for.

How to Make

To make this vegan coffee cake recipe, all you have to do is mix, combine, and bake! Just follow my tips and tricks for the best results every time. 

Preparation

Preheat the oven to 350 degrees Fahrenheit and grease a 9x9 non-stick baking pan with some avocado oil.

Cooking

Step 1
In a small bowl, mix the coconut sugar and cinnamon powder. In another bowl, sift the flour, and add the remaining dry ingredients, mixing them thoroughly. Whisk together the soy milk, apple sauce, avocado oil, and vanilla extract in a separate bowl until well combined.

Step 2
Pour the wet ingredients into the dry ingredients while whisking until everything is well combined. Lastly, add the apple cider vinegar and give the batter another quick whisk. Use an electric whisk for a smoother, more evenly mixed batter.

Step 3

Pour half the batter into the prepared baking pan. Evenly sprinkle half the prepared cinnamon crumbs over the batter and drizzle with a tablespoon of melted vegan butter. Make sure the butter is melted to form a deliciously crunchy layer.

Step 4

Carefully layer the remaining batter over the crumb layer. Sprinkle the rest of the cinnamon crumbs evenly on top and drizzle with the remaining melted vegan butter. Gently spread the batter to avoid disturbing the crumb layer underneath.

Step 5

Bake the cake for 40-45 minutes until a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool completely before serving.

Step 6
While your vegan coffee cake cools, prepare the glaze by whisking the powdered sugar and water. Drizzle the glaze over the cooled cake before serving. You can adjust the thickness of the glaze by adding more or less water to achieve your desired consistency.

Expert Tip

The key to the perfect vegan coffee cake texture lies in the batter and crumb topping distribution. Make sure the crumb topping is evenly distributed and drizzled with melted vegan butter for a crunch that contrasts perfectly with the moist cake.

Insert a toothpick into the center of the cake to check for doneness — it should come out clean or with only a few crumbs attached. Once baked, let your cake cool completely before slicing to help it set properly and maintain its structure.

Baking Tips

• Room Temperature Ingredients: Ensure all the wet ingredients are at room temperature for a smoother batter and even baking.
• Sift The Dry Ingredients: Sifting the flour and other dry ingredients helps to aerate them, resulting in a lighter, fluffier cake.
• Don’t Overmix: Mix the batter until just combined to avoid overworking the gluten, which can make the cake dense. This is especially important if you use an electric mixer.

Frequently Asked Questions

Storing & Reheating

If you have leftover vegan coffee cake, let it cool to room temperature before storing it to maintain the best texture and flavor.

Fridge
This cake can be stored in the fridge in an airtight container. It should last for up to 5 days.

Freezer
Freezing is also an option. Wrap your vegan coffee cake tightly in plastic wrap, then place it in a freezer-safe container or bag. It can be stored for up to 2 months.

Reheating
Vegan coffee cake is best enjoyed at room temperature, but if you prefer it warm, you can reheat individual slices in the microwave for 10-15 seconds.

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