This recipe for Vegan Coffee Cake is incredibly delicious and so easy to make! Even without any butter, milk or eggs, you can still enjoy a classic coffee cake that is super fluffy and moist.
Vegan Coffee Cake is one of my all-time favorite cakes. In case you were wondering… No, there’s NO coffee in coffee cake.
It’s a simple vanilla cake topped with streusel, a crumble topping made with butter, flour and brown sugar. Additional spices, fruits and nuts can be added to enhance the flavor. I personally love to make mine with added cinnamon, nutmeg and pecans!
I supposed it’s called “coffee” cake because it is often served with coffee. Unlike traditional cakes, coffee cake doesn’t have a frosting, and is not overly sweet. As a result, coffee cakes make a wonderful breakfast food that go so well with a cup of morning coffee. Of course, you can enjoy this cake any time of the day, whether it be a mid-afternoon snack or an after-dinner dessert.
What ingredients you need
Here is a list of the ingredients you will need to make vegan coffee cake.
(This recipe makes 9 pieces, in a 20x20cm / 8x8inch baking pan)
For the cake:
- Plant-based milk
- Apple cider vinegar
- Non-dairy yogurt
- Coconut oil
- Vanilla Extract
- Baking Powder
- Baking Soda
For the streusel/crumble topping:
- Brown Sugar
- Pecans (optional)
- Vegan butter
For the icing (optional):
- Powdered sugar
A detailed recipe with measurements is in the recipe card below.
Plant-based milk and Apple Cider Vinegar – One of the defining traits of coffee cake is the addition of sour cream or buttermilk in the batter for a slightly tangy flavor. You can make vegan buttermilk by combining plant-based milk and apple cider vinegar. I use soy milk, but you can use other types of non-dairy milk, like almond or oat milk. If you don’t have apple cider vinegar, use lemon juice or white vinegar.
Flour – I use cake flour (weak flour) for the cake, and all-purpose flour for the streusel topping. If you don’t have cake flour, you could use all-purpose flour for both the cake and the topping.
Sugar – Brown sugar works best for the streusel. For the cake, I use cane sugar but any type of granulated sugar will work.
Pecans – I love adding pecans in the streusel for added flavor and texture, but it isn’t a must. You can replace it with a different type of nut, or simply make the crumble topping without any nuts.
Vegan butter – vegan butter or vegan margarine will both work for the crumble topping.
How to make Vegan Coffee Cake
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It’s extremely easy to make this cake!
- Prepare the buttermilk. To make vegan buttermilk, mix apple cider vinegar and non-dairy milk, and set it aside for 10 minutes.
- Make the batter and the streusel. In separate bowls, combine all the ingredients for the batter and the streusel, crumble topping.
- Bake in the oven. Pour the batter into a greased baking pan, and sprinkle the streusel on top. Bake in the oven for 35~40 minutes.
- Make the icing (optional). The cake is not overly sweet. If you want added sweetness, mix water and powdered sugar to make the icing. Drizzle icing over the baked cake.
That’s it. I told you it was easy! Preparation time for this cake takes less than 15 minutes.
How to Serve and Store
Vegan coffee cake is best served warm. That’s one of the great things about this cake, you can enjoy it right out of the oven. Unlike other cakes, you don’t need to wait for it to cool before serving.
Also, this cake is not overly sweet, and pairs perfectly with a hot cup of coffee. However, if you prefer a sweeter dessert-like cake, drizzle icing or sprinkle powdered sugar on top.
Store the cake in an airtight container for up to one week in the refrigerator, or for two months in the freezer.
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Coffee Cake
- 200 ml soy milk (or any non-dairy milk) room temperature
- 1 tsp apple cider vinegar can be subbed with lemon juice or vinegar
- 1 tbsp non-dairy yogurt plain
- 1 1/2 tbsp coconut oil melted
- 2 tsp vanilla extract
- 200 grams cake (weak) flour can be subbed with all-purpose flour
- 110 grams cane sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- a pinch of salt
Streusel / Crumble Topping
- 50 grams all-purpose flour
- 50 grams brown sugar
- 50 grams pecans roughly chopped
- 25 grams vegan butter or vegan margarine
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- a pinch of salt
- 3 tbsp powdered sugar
- 1 tsp water
- Preheat the oven to 190C/375F. Lightly grease a 20x20cm (8x8inch) baking pan.
Make the Batter
- Make buttermilk by mixing soy milk and apple cider vinegar in a bowl. Let it sit for 10 minutes. After 10 minutes, add the rest of the wet ingredients to the buttermilk and mix well.
- In a separate bowl, combine all of the dry ingredients and mix well. Pour in the wet mixture and mix until just combined. Be careful not to over mix.
- Pour the batter into the greased baking pan
Make the Streusel Topping
- In a bowl, add all the ingredients for the streusel and mix well. Use your hands to incorporate the butter well (the streusel should be crumbly). Spread over the cake batter.
Bake the Cake
- Cover the baking pan with tin foil and bake in the oven for 25 minutes. Remove the foil and bake for another 10 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is done. If you need to cook it longer, cover with tin foil and cook for an additional 5 minutes.
- If you want to add icing, let it cool for 10 minutes before drizzling icing. Serve while warm. Enjoy!
- 豆乳 200ml
- アップルサイダービネガー 小さじ1 リンゴ酢またはレモン汁でもOK
- 豆乳ヨーグルト 大さじ1
- ココナッツオイル 大さじ1.5
- バニラエキストラクト 小さじ2
- 薄力粉 200g
- てんさい糖 110g
- ベーキングパウダー 小さじ1
- ベーキングソーダ（重曹） 小さじ1/4
- 塩 ひとつまみ
- 強力粉 50g
- ブラウンシュガー（黒砂糖） 50g
- ピーカンナッツ 50g 粗く刻む
- ヴィーガンバター 25g ヴィーガンマーガリンでもOK
- シナモン 小さじ2
- ナツメグ 小さじ1/2
- 塩 ひとつまみ