Jan 19, 2021 (Last updated Aug 17, 2022) by Hannah Sunderani
This vegan coffee cake recipe is a must-try! It’s sweet, moist, and cinnamony with a gorgeous strusel 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.
I said it once, but I’lll say it again! This recipe is:
And did you know that coffee cake actually doesn’t have any coffee in it at all!? The idea is to serve it alongside a cup of coffee, but there isn’t a drop inside! Since it’s caffeine free, it also makes my recipe kid-friendly. And it makes WAY more sense why this was Mr. Two Spoons favourite childhood cake.
I find coffee cake to be so sweet and inviting. And totally rivals the Starbucks version. Bake up a batch of this vegan recipe to enjoy through the week instead. Your wallet will thank you I’m sure.
Oh that’s right. This recipe will also keep for one week! Stash in the fridge and grab yourself a slice whenever you fancy.
The recipes makes up a big batch, so you can also freeze portions of it to save for later. Let thaw to room temp before eating.
So, with all this talk about simple and classic ingredients; you might be wondering what makes up this coffee cake? I’ve listed the ingredients for the batter and topping. As you’ll see, it’s pretty straight forward – all made vegan of course with simple substitutes on the classics.
Making vegan coffee cake couldn’t be simpler! We’ll start by making the streusel topping followed by the batter. The trick to getting the classic layered affect is to pour half the batter into your baking dish (13 x 9-inch), followed by a thin layer of the streusel topping. Then top with the remaining batter and finish with the remaining streusel topping.
One thing to note is that I tried making this recipe in a smaller rectangle dish and the centre pieces didn’t cook. It’s important to use a big rectangle cake pan (13 x 9-inches) for a perfect bake. My favourite cake pan is by Cuisinart. (affiliated link – I only recommend products I use and love).
Taste of Home also has some useful tips for making coffee cake, which are helpful to consider whenever you’re baking cake. Such as, avoiding under-mixing and over-baking.
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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!
Save this recipe for later. Pin it on Pinterest!