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, or as a little pick-me-up with your afternoon coffee.
🧾 Ingredients Needed
Here’s everything you need to make this easy coffee crumb cake:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- 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.
- Plant-Based 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.
- Vegan Greek-Style 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:
Step 1: In a small bowl, whisk together light and dark brown sugar, all purpose flour, and ground cinnamon. Grate the cold butter into the bowl or dice it into small cubes. Rub it into the dry ingredients until you have a crumbly mixture.
Step 2: In a large bowl cream the softened butter and granulated sugar, then whisk in the vegan yogurt and vanilla extract. Mix together the dry ingredients in a separate bowl.
Step 3: Add the buttermilk and dry ingredients to the butter mixture in 2 parts each. Carefully fold the ingredients together after each increment. Stop folding once there are no visible pockets of flour.
Step 4: Add around a third of the coffee cake batter to a square cake pan lined with parchment paper. Smooth out the top of it with a spatula or spoon.
Step 5: Sprinkle half of the cinnamon crumble on top in an even layer.
Step 6: Carefully spread the remaining batter on top, smoothing it out so that it reaches all the edges.
Step 7: Sprinkle the remaining cinnamon crumb mixture on top and bake until golden brown.
Step 8: Let the cake cool completely before drizzling vanilla sugar glaze over the top.
💭 Expert 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 together to create larger bits of cinnamon streusel.
💬 FAQs
Traditional coffee cake is typically made with eggs, butter, and sour cream, meaning it is not suitable for vegans. This egg-free and dairy-free coffee cake recipe is totally vegan, though!
Unlike for example 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
Description
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 (⅔ cup) 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.
Nutrition
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