Scrumptious Vegan Coffee Cake for a Delightful Morning

Are you a coffee lover on the hunt for delicious vegan treats? Look no further than this vegan coffee cake recipe! With its soft and moist texture, flavorful spice mix, and sweet crumble topping, this coffee cake is the perfect addition to your breakfast or afternoon snack. The best part? It’s made with simple and easy-to-find vegan ingredients that won’t break the bank. This recipe is perfect for everyone, whether or not you’re vegan or gluten-free.

In this article, I will guide you through each step of this recipe to make sure that you come away with a tasty and moist treat. So put on your apron, grab your favorite mug, and let’s get started!

Why You’ll Love This Recipe

Vegan Coffee Cake
Vegan Coffee Cake

Looking for an indulgent yet healthy vegan coffee cake recipe? Look no further! This vegan coffee cake is moist, fluffy and loaded with delicious flavors that will make your taste buds dance. Made with a perfect blend of cinnamon and ginger, this cake is sweetened with brown sugar and vanilla extract to satisfy all your cravings.

But there’s more to this recipe than just its mouth-watering taste. It’s dairy-free and uses egg substitutes, making it completely vegan-friendly. Plus, it’s gluten-free making it a perfect choice for those on a gluten-free diet. This recipe is so versatile that it can accommodate different dietary needs without compromising on the taste.

You’ll love this recipe because it’s also incredibly easy to make. Simply mix all the ingredients together and pour the batter into a baking dish. The addition of walnuts and pecans gives the cake an extra crunch, making it perfect for a satisfying breakfast or dessert.

Not only is this coffee cake vegan and gluten-free, but it’s also much healthier than your average store-bought coffee cake. There are no preservatives or artificial sweeteners – just pure and simple ingredients that you can feel good about eating.

In fact, you’ll love this recipe so much that it might just become your go-to dessert for any occasion. It’s better than Starbucks’ cakes and you don’t even need their long lines just to grab a slice.

So why not give this vegan coffee cake recipe a try? You won’t regret it!

Ingredient List

“A slice of heaven, and it’s vegan too!”

Flour and Leavening Agents

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp baking soda
  • 2 tsp arrowroot starch


  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • ¾ cup coconut sugar


  • 1 ½ cups soymilk, mixed with 1 tablespoon of lemon juice
  • ⅔ cup canola oil
  • 2 tablespoons apple cider vinegar

Extracts and Spices

  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt

Coffee Cake Toppings and Mix-ins


  • 1 ½ cups all-purpose flour
  • ½ cup coconut sugar
  • ½ cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ½ cup vegan butter


  • 1 cup chopped walnuts or pecans

Note: If gluten-free, use gluten-free flour mix with xanthan gum instead of all-purpose flour.

The Recipe How-To

“Coffee and cake, the perfect duo”

Now that we have gone through the ingredient list, let’s begin making our vegan coffee cake!

Step 1: Preheat and Prepare

Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking pan with canola oil or cooking spray.

Step 2: Prepare the Streusel Topping

In a medium bowl, whisk together brown sugar, cinnamon, and walnuts or pecans. Add melted butter and stir until crumbly. Set aside.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until well combined.

Step 4: Make Egg Substitute

In a separate small bowl, mix together 1 tablespoon of apple cider vinegar with 1 tablespoon of water. Set aside for several minutes to create the egg substitute.

Step 5: Mix Wet Ingredients

In another mixing bowl, whisk together the prepared egg substitute, 1 cup of soymilk, ⅔ cup of vegetable oil, and 2 teaspoons of vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined. Do not over mix.

Step 7: Assemble the Cake

Pour half of the cake batter into the greased pan. Spread half of the streusel topping over it. Then pour in the remaining batter followed by another layer of streusel topping.

Step 8: Bake

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Allow the cake to cool for 10-15 minutes before serving.

Now you have successfully made a delicious and flavorful vegan coffee cake! Feel free to spruce up the recipe by adding in your favorite fruits or nuts.

Substitutions and Variations

“Vegan never tasted so good”

There are several ways to make this vegan coffee cake your own. Here are a few substitutions and variations you might want to try:

1. Gluten-free: To make this coffee cake gluten-free, use gluten-free all-purpose flour instead of regular all-purpose flour. You can also replace the walnuts and pecans with your favorite gluten-free nuts.

2. Egg substitute: For an egg substitute, mix 1 tablespoon of arrowroot starch with 2 tablespoons of water. This mixture replaces one egg in the recipe.

3. Nut-free: If you have a nut allergy, omit the walnuts and pecans from the recipe. You can replace them with sunflower seeds or pumpkin seeds for added texture.

4. Milk options: Instead of soy milk, try almond milk or coconut milk for a different flavor profile.

5. Cinnamon sugar variation: To add more sweetness and a different texture, sprinkle cinnamon sugar over the top of the coffee cake batter before baking.

6. Lemon streusel variation: Replace the brown sugar in the streusel topping with granulated sugar and add 1 tablespoon of lemon juice for a tangy twist on the classic streusel topping.

7. Chocolate chip variation: For a chocolatey twist, mix ½ cup of vegan chocolate chips into the batter before pouring it into the baking dish.

Experimenting with substitutions and variations is a great way to personalize this vegan coffee cake recipe to your liking!

Serving and Pairing

“Indulge guilt-free with this vegan treat”

Once you have baked this delicious vegan coffee cake, it’s time to think about how to serve and pair it. First, let me tell you that the best way to enjoy this cake is by pairing it with your favorite cup of coffee. The delicate coffee aroma and the soft texture of the cake will make you feel like you’re in a cozy café with every sip and bite.

If you’re serving this vegan coffee cake for breakfast or brunch, consider adding a dollop of whipped coconut cream or non-dairy yogurt on top. You can also sprinkle some chopped nuts, such as walnuts or pecans, to add more texture and flavor to the cake.

For an afternoon snack or dessert, a dusting of powdered sugar will do wonders for presentation. To take it up a notch, drizzle some vegan caramel sauce or chocolate syrup over the top. Not only will it make your vegan coffee cake look extra fancy, but it’ll also taste fantastic!

Finally, when it comes to pairing this vegan coffee cake with other dishes, I recommend serving it alongside fresh fruits such as strawberries, blueberries, or raspberries. The sweet and slightly tart taste of fruit complements the subtle spices and fragrant aroma of coffee in the cake. Or if you’re feeling indulgent, serve it with a scoop of non-dairy ice cream.

With these pairing suggestions in mind, your vegan coffee cake is sure to shine on any occasion!

Make-Ahead, Storing and Reheating

“This coffee cake is worth waking up early for”

One of the perks of this vegan coffee cake recipe is that it can be made ahead of time and reheated to enjoy at any time of the day. The cake will stay moist and flavorful for a couple of days when stored properly.

If you plan on making this vegan coffee cake recipe ahead of time, you can bake it up to 2 days before serving. Once the cake has cooled completely, wrap it tightly with plastic wrap or store it in an airtight container at room temperature. To serve, reheat in the microwave or oven until warmed through.

Storing this vegan coffee cake recipe is easy too. Keep leftovers at room temperature for up to 2 days in an airtight container. If you want to store it for longer, refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen cake in the refrigerator overnight before serving.

Reheating the vegan coffee cake is simple and can be done in two different ways. First, you can reheat individual slices in the microwave by wrapping them loosely with a damp paper towel and heating them on high for 15-20 seconds. Second, you can heat up the entire cake in the oven by preheating your oven to 350°F and placing the cake on a baking sheet for about 10-15 minutes. This will help return the moisture to the cake and make it taste just like it was freshly baked!

Overall, whether you want to make this vegan coffee cake recipe ahead of time, store leftovers or simply reheat it later – this recipe is quite versatile and will not disappoint!

Tips for Perfect Results

“Brew a cup of coffee and enjoy this vegan delight”

When it comes to baking, there are always ways to improve and achieve the perfect dish. Here are some tips to ensure that your vegan coffee cake turns out soft and fluffy, with a delicious cinnamon aroma that will fill your kitchen.

Firstly, it is essential to have all ingredients at room temperature before beginning the recipe. This allows for better incorporation of ingredients into the batter, resulting in a more consistent texture in the final product.

To make your vegan coffee cake moist and tender, use a combination of soymilk and lemon juice instead of dairy milk. The acid in the lemon juice reacts with the baking powder and baking soda, making the cake lighter and fluffier while keeping it moist.

In addition to this, don’t overmix the batter as it can cause gluten formation leading to dense cake texture. Mix using minimum strokes until all ingredients incorporate evenly into a smooth thick mixture.

When it comes to mixing the cinnamon streusel, try not to mix everything into a homogeneous paste. Instead, crumble it with fingers lightly for small morsels that will soften in texture as they bake.

For extra crunchiness or nutty flavor, add walnuts or pecans on top of the cinnamon sugar. This gives both an aesthetic appeal and some add crunchiness with every bite.

Lastly, Once baking is done immediately remove from pan and let it cool down completely on wire rack or else cake will turn out sticky on bottom.

Based on these tips, your vegan coffee cake should surely turn out perfect – warm or cold!

Bottom Line

In summary, this Vegan Coffee Cake recipe is a must-try for coffee and cake lovers alike. Not only is it an incredibly delicious treat, but it is also filled with plant-based ingredients that promote overall health and wellbeing.

By using egg substitutes like soymilk and apple cider vinegar, this recipe faces no limitations in taste or texture compared to traditional cakes. In fact, it may even be better than its non-vegan counterparts!

Whether you lead a vegan lifestyle or not, this recipe will tantalize your taste buds and leave you wanting more. It’s perfect for all occasions and can be paired with your favorite hot beverage and enjoyed as dessert or as breakfast on the go.

So why not give this Vegan Coffee Cake a try? Not only will you be indulging in a luscious treat, but you’ll also be contributing to a healthier planet by reducing your carbon footprint. Trust me; you won’t regret it!

Vegan Coffee Cake

Vegan Coffee Cake Recipe

This is a recipe from one of my Mom's cookbooks.
No ratings yet
Prep Time 40 mins
Cook Time 0 mins
Course Dessert
Cuisine Vegan
Calories 765.5 kcal


  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 cup brown sugar
  • 3/4 cup unbleached cane sugar
  • 3/4 cup canola oil
  • 1 cup walnuts or 1 cup pecans
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons egg substitute, with
  • 2 tablespoons water
  • 1 cup soymilk
  • 3 teaspoons lemon juice


  • Preheat oven to 350.
  • Mix flour salt, 1 tsp of cinnamon, ginger, both sugars and oil together in a large mixing bowl.
  • Remove .75 cups of that mixture, and add to this the other tsp of cinnamon, the nuts, and then set aside to use as a topping. (Optionally, you can add some more flour, oats, or other ingredients for topping).
  • To the remaining flour mixture, add baking soda, baking powder, egg-replacer mixture, and milk- mix to combine well (some small lumps are ok).
  • Add the batter to a well greased 9inch by 13inch baking dish, and sprinkle on the topping.
  • Bake for 35-45 minutes uncovered.

Add Your Own Notes


Serving: 149gCalories: 765.5kcalCarbohydrates: 93.3gProtein: 9.9gFat: 41.3gSaturated Fat: 3.3gSodium: 502.1mgFiber: 3.5gSugar: 52.4g
Keyword < 60 Mins, Breads, Breakfast, Brunch, European, Healthy, Low Cholesterol
Tried this recipe?Let us know how it was!

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