I made this vegan coffee cake for my neighbor’s brunch last weekend. The cinnamon crumb topping made the kitchen smell like a bakery, and she said it was better than the coffee shop version she usually buys.
Easy Vegan Coffee Cake Recipe
This coffee cake features a moist, flavorful base made with plant-based ingredients, topped with a crunchy cinnamon crumb. The cake is perfect for serving alongside a cup of coffee or tea, making it an ideal option for gatherings or cozy brunches. The recipe serves about 8 people and can be made in under an hour.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup all-purpose flour (for crumb topping)
- Vegan butter or oil (for greasing the pan)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with vegan butter or oil.
- Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the almond milk, oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Prepare the Crumb Topping: In a small bowl, mix together the brown sugar, cinnamon, and flour. Add melted vegan butter if desired to help form the crumbs.
- Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle half of the crumb topping over the batter. Pour the remaining batter on top and finish with the remaining crumb topping.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before slicing and serving. Enjoy your vegan coffee cake!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 28g
I keep the cake covered at room temperature for up to two days, or in the fridge for up to four days. The crumb topping stays crisp, and I let chilled slices sit out for ten minutes before serving.
