Moist Vegan Coffee Cake with Crumbly Streusel Topping
Jan 19, 2021 (Last updated Feb 13, 2026) by Hannah Sunderani
This vegan coffee cake recipe is a must-try! It’s sweet, moist, and cinnamony with a gorgeous streusel topping. Pretty much, it’s everything you’re looking for in a delicious coffee cake.
This is the ultimate cake to serve for brunch or afternoon tea with, well – a cup of coffee! Mr. Two Spoons absolutely LOVED this cake; eating three slices in one day! Needless to say, it didn’t last very long in our home.
Best of all, it’s an easy cake to make. I’ve kept the ingredients simple and classic, to bring you a traditional recipe that rivals Starbucks coffee cake. I can promise you it’s as delicious as you remember it from your childhood.
So, let me tell you exactly how to make this gorgeous vegan coffee cake.
The ingredients
This vegan coffee cake is made with a sweet and simple vegan batter: all purpose flour, coconut yogurt, vegan butter and cane sugar. Topped with a crumbly streusel topping of brown sugar, cinnamon and vegan butter.
How to make Vegan Coffee Cake
Making vegan coffee cake couldn’t be simpler! Here’s what you’ll do. (See the recipe card below for full details on measurements).
- Combine the cake ingredients in a mixing bowl and pour half the mixture into a rectangle baking tray.
- Prepare the streusel topping ingredients in a small bowl. Using your hands, sprinkle half the mixture on top of the cake batter.
- Pour remaining batter on top of the streusel layer using a spatula to disperse into the corners, nooks and crannies.
- Sprinkle with the remaining streusel topping and bake at 350 for 50 minutes.
- Let cool slightly (10-15 minutes), cut into squares, and enjoy!
So there we have it! A gorgeously sweet, moist, fluffy and coffee cake that you can share with your loved ones, be it for breakfast or afternoon tea. Served of course with a cup of coffee. It’s a classic and simple recipe that rivals the Starbucks coffee cake, and it’s vegan of course! I know you’re going to love this recipe as much as we do!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations. Enjoy!
Vegan Coffee Cake
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour + 2 tablespoons
- 1 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup vegan butter , melted + 1 tablespoon
Cake
- 1 1/2 cups coconut yogurt
- 1 tbsp apple cider vinegar
- 3/4 cup vegan butter soft
- 1 1/2 cups cane sugar
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350F/180C. Make the streusel topping by mixing together the flour, brown sugar, cinnamon and sea salt in a small mixing bowl. Pour in the vegan butter and mix everything to combine. Set aside.
- In a small bowl, combine the coconut yogurt and apple cider vinegar to make a "sour cream." Whisk to combine and set aside.
- In a large mixing bowl, cream together the vegan butter and cane sugar using a hand mixer until fluffy. Add the sour cream and vanilla extract and mix to combine. Sift the all-purpose flour into the mixture, bit-by-bit, while mixing on low-speed. Then add the baking soda, baking powder and salt. Mix to combine, being sure not to over mix the batter.
- Lightly grease a 13 x 9-inch baking dish and pour in half of the batter. Sprinkle lightly with a layer of streusel topping. Then pour in the remaining half of the batter to top and smoothen it as best you can to make an even layer, (it's okay if it's a bit rustic). Finish by sprinkling the top with the remaining streusel to cover. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean. Let cool and cut into squares.
Notes
Approvals
Nutrition
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Absolutely love this recipe, so so good! My non-vegan family members were beyond impressed 😉
So glad you enjoyed it zuzu!! Thanks for the kind comment!
This was amazing. I cannot wait to make it again. For sure one of the best vegan baked goods i’ve ever made!
Oh Sherry I’m thrilled that you enjoyed it so much!!
I made this, and I’m a menace in the kitchen, but it turned out GREAT! Hubs loved it, will make again – what is the icing you have on it?
This is a great afternoon snack and goes perfectly with a bit of ice cream!
I agree 1000%! So glad you love this recipe too. 🙂