This vegan version of classic coffee cake is outrageously delicious! It uses the same mixture for the cinnamon sugar filling and crumb topping, which bakes into a crunchy streusel on top and a gooey layer of cinnamon sugar through the center of the batter.
Like my other CopyCat coffee shop recipes (vegan pumpkin bread, iced lemon loaf, and gingerbread loaf), it makes the perfect sweet treat for breakfast, brunch, dessert, or as a little pick-me-up with your afternoon coffee.
🧾 Ingredients
Here's everything you need to make this vegan coffee cake recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Light & Dark Brown Sugar: The only difference between light and dark brown sugar is how much molasses is present. If you have to choose just one, I suggest reaching for light muscovado, but any soft light brown sugar will work. You can also use coconut sugar if you want a slightly less refined option.
Vegan Butter: Make sure to use block-style butter rather than the spreadable kind from a tub. You'll need cold butter for the streusel, but room temperature butter to make the cake batter.
Non-Dairy Milk: This is mixed with apple cider vinegar to form vegan buttermilk. Soy milk is best, but you can also use oat milk or almond milk.
Greek-Style Dairy Free Yogurt: I use Apro Protein yogurt/skyr, but you can also use vegan sour cream or very thick coconut yogurt.
Baking Powder & Baking Soda: You'll need both kinds of raising agents to make sure your dairy-free coffee cake comes out perfectly.
🥣 Instructions
Here are step-by-step images showing how to make vegan coffee cake from scratch. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Start by making the cinnamon crumb, which is what gives the cake its crunchy top and gooey center. Mix light and dark brown sugar with flour and cinnamon, then rub in cold butter until it appears crumbly and sandy.
Using grated butter makes this even easier and gives you a more uniform texture.
Next, make the base batter. Cream the softened butter and sugar in a bowl until light and fluffy, then whisk in the yogurt and vanilla extract.
You'll be adding the flour mixture and vegan buttermilk to the wet ingredients in two rounds.
Gently fold everything together, but take care not to overmix. You're aiming for a smooth batter with no visible flour streaks, but still light and tender.
Spoon a third of the batter into your prepared pan and smooth it out. It doesn't need to be perfect, just spread to the edges.
Then scatter over half of your cinnamon crumb mixture to form a sweet, spiced middle layer.
Carefully spread the remaining batter on top (a small offset spatula or the back of a spoon helps here), and to finish, sprinkle the remaining crumble on top.
Bake until the top is golden and crisp. Let the cake cool completely, as this helps the crumble set properly and keeps your glaze from melting straight off.
Once cool, drizzle with a simple vanilla glaze and you're done!
💭 Recipe Tips
Creaming Vs. Melting Butter. I tested this recipe with melted vegan butter, but the batter was on the thinner side. Creaming the butter created a thicker batter, perfect for layering. This helps to prevent the crumble from sinking into the cake!
Chill the crumble topping. I recommend setting it aside in the fridge if your kitchen is warm.
Don't Overmix. While you want to make sure your batter is well-incorporated and streak-free, you also don't want to overdo it. Overmixing causes more gluten strands to form, which won't give you that beautiful, tender crumb.
Gently squeeze the crumble mixture between your fingers to create larger chunks of streusel.
Do the toothpick test. Insert a toothpick or skewer right down into the center of the cake. It should come out with a few moist crumbs but no wet batter.
💬 FAQs
I haven't tried this, I'm afraid. If you do feel like giving it a go, make sure you use an all-purpose GF blend such as King Arthur's Measure-For-Measure for the best chance at success.
Unlike in Ireland, where coffee cake often contains coffee, in many other parts of the world, coffee cake isn't actually coffee-flavored. It's called "coffee cake" because it's usually enjoyed alongside a cup of coffee (or tea if you prefer!).
So while it doesn't contain actual coffee, it's meant to enhance your coffee-drinking experience with a bit of sweet indulgence on the side.
Store in an airtight container at room temperature for up to 5 days. You can also keep it in the fridge for up to a week. I recommend taking it out of the fridge 1-2 hours before serving to help it soften back up.
To freeze this cake, place it in an airtight container for up to a month and defrost it for a couple of hours before serving.
🍂 More Fall Desserts
📖 Recipe
The Best Vegan Coffee Cake (Starbucks CopyCat)
Equipment
Ingredients
Cinnamon Crumb
- 60 g (¼ cup) light brown sugar I use light muscovado
- 60 g (¼ cup) dark brown sugar I use dark muscovado, *see note
- 1 tablespoon ground cinnamon reduce to 1 tbsp if preferred
- 100 g (¾ cup + 2 tsp) all-purpose flour
- 80 g (2.82 oz) vegan butter (block-style) cold
Batter
- 118 ml (½ cup) soy milk
- 2 teaspoons apple cider vinegar
- 200 g (1 cup) granulated sugar
- 115 g (4 oz) vegan butter (block-style) room temperature
- 160 g (½ cup + 2 tablespoons) vegan Greek-style yogurt or vegan sour cream
- 1 tablespoon vanilla extract
- 240 g (2 cups) all-purpose flour sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
Glaze
- 90 g (¾ cup) powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons soy milk
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F.Lightly grease an 8" cake pan with some oil or vegan butter and 2 strips of parchment paper. Leave some overhang in the parchment so that you can easily lift the cake out later. To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a jug, stir, and allow to sit for 10 minutes.
- Make the cinnamon crumb: Add the light and dark brown sugar, flour, and cinnamon to a medium bowl and whisk to combine. Grate the cold butter into the bowl (or dice it into small cubes) and rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside (in the fridge if your kitchen is warm).
- Mix the wet ingredients: Add the room-temperature butter and granulated sugar to a large mixing bowl and cream the ingredients together for 2-3 minutes using an electric whisk or stand mixer. Whisk in the yogurt and vanilla extract. Keep the vegan buttermilk in a separate jug for now.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make the batter: Alternate between adding the buttermilk and dry ingredients to the bowl of wet ingredients in 2 increments each - carefully folding them into the wet ingredients each time using a spatula. Stop folding once there are no visible pockets of flour - don't be tempted to overmix! The batter will be quite thick.
- Assemble: Add around ⅓ of the batter to the prepared cake pan and smooth out the top of it with a spatula or spoon. Sprinkle half of the cinnamon crumb mixture on top in an even layer.Carefully add the remaining batter on top, smoothing it out so that it reaches all the edges. Sprinkle the remaining cinnamon crumb mixture on top.
- Bake: Bake for 35-40 minutes until the top of the cake is golden brown. Check the cake is done by piercing it with a toothpick or a knife, the knife should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 15-20 minutes and then very carefully lift it out using the parchment sling onto a cooling rack to cool further.
- Make the glaze: Meanwhile, add the powdered sugar, vanilla, and soy milk to a bowl and whisk until smooth. Drizzle the glaze over the cake once completely cooled.
- Storage: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. I recommend taking it out of the fridge 1-2 hours before serving to help it soften back up.You can also freeze this cake in an airtight container and defrost it a couple of hours before serving.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. Instead, include a link to this post for the recipe. Thank you!
