Vegan Coffee Cake with Cinnamon Streusel Recipe
Introduction
This vegan coffee cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. With a cinnamon swirl and crumbly streusel topping, it offers a delightful combination of textures and rich, comforting flavors.
Ingredients
- 1/2 cup (65g) all-purpose plain flour
- 1/4 cup (50g) packed brown sugar (or sugar of choice)
- 2 1/2 tablespoons (35g) vegan butter (or coconut oil, melted and cooled)
- 1 teaspoon ground cinnamon
- 1/3 cup (65g) packed brown sugar
- 1 tablespoon ground cinnamon
- 2 1/3 cups (290g) all-purpose plain flour
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt (optional)
- 1 cup (250g) dairy-free milk
- 2/3 cup (145g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Step 1: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square tin with parchment paper.
- Step 2: Make the streusel topping by mixing 1/2 cup flour, 1/4 cup brown sugar, 2 1/2 tablespoons vegan butter, and 1 teaspoon cinnamon in a small bowl until it resembles a fine crumbly mixture. Set aside.
- Step 3: Prepare the cinnamon swirl mixture by combining 1/3 cup brown sugar and 1 tablespoon ground cinnamon in a separate bowl. Set aside.
- Step 4: In a large bowl, whisk together the dry ingredients: 2 1/3 cups flour, 1 cup granulated sugar, 3 teaspoons baking powder, and a pinch of salt if using.
- Step 5: Add the wet ingredients—1 cup dairy-free milk, 2/3 cup oil, 1 tablespoon apple cider vinegar, and 1 teaspoon vanilla extract—to the dry mixture. Whisk until smooth.
- Step 6: Pour half of the batter into the prepared pan and spread it evenly. Sprinkle all of the cinnamon sugar mixture evenly over the batter.
- Step 7: Pour the remaining batter on top and spread so the cinnamon sugar is covered. Then sprinkle the streusel topping evenly over the batter.
- Step 8: Bake for 50-55 minutes. If the top browns too quickly, tent the cake with foil. The cake is done when a toothpick inserted in the center comes out with no wet batter (some moist crumbs are fine).
- Step 9: Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- Step 10: Serve as is, or with a light dusting of powdered sugar or a thin drizzle of icing. Use a serrated knife to cut into slices.
Tips & Variations
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Use coconut oil instead of vegan butter for a subtle coconut flavor and a dairy-free alternative.
- Add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
- Try a drizzle of maple glaze for added sweetness instead of powdered sugar or icing.
Storage
Store the cake in an airtight container at room temperature for 1-2 days, or refrigerate for up to 3 days. For longer storage, freeze the cake wrapped well for up to 1 month. Reheat slices gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake nut-free?
Yes, this recipe is naturally nut-free unless you add nuts in the streusel topping. Just omit any nuts, and ensure your ingredients are processed in a nut-free facility if needed.
What can I use instead of apple cider vinegar?
If you don’t have apple cider vinegar, you can substitute it with lemon juice or white vinegar to activate the baking powder and help the cake rise properly.
Print
Vegan Coffee Cake with Cinnamon Streusel Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
This Vegan Coffee Cake is a moist and tender treat, beautifully layered with a cinnamon sugar swirl and topped with a crumbly streusel. Perfect for breakfast, brunch, or an afternoon snack, this dairy-free and egg-free cake combines warm spices and rich textures, baked to golden perfection in under an hour and a quarter.
Ingredients
Scale
Streusel Topping
- 1/2 cup (65g) all-purpose plain flour
- 1/4 cup (50g) packed brown sugar (or sugar of choice)
- 2 1/2 tablespoons (35g) vegan butter (or coconut oil, melted and cooled)
- 1 teaspoon ground cinnamon
Cinnamon Swirl Mixture
- 1/3 cup (65g) packed brown sugar
- 1 tablespoon ground cinnamon
Vanilla Cake Batter
- 2 1/3 cups (290g) all-purpose plain flour (see note 1 for gluten-free option)
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt (optional)
- 1 cup (250g) dairy-free milk
- 2/3 cup (145g) neutral flavored oil
- 1 tablespoon apple cider vinegar (optional, see note 2)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) square baking tin with parchment paper to prevent sticking and ensure easy removal.
- Make Streusel Topping: In a small bowl, combine the flour, brown sugar, vegan butter, and ground cinnamon. Mix until the mixture resembles fine, crumbly crumbs. Set this aside for topping later.
- Prepare Cinnamon Swirl Mixture: In a separate bowl, mix together the packed brown sugar and ground cinnamon. Ensure they are thoroughly combined, then set aside.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly distributed.
- Add Wet Ingredients: Pour the dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract into the dry ingredients. Whisk everything together until the batter is smooth and free of lumps.
- Layer the Batter and Cinnamon Swirl: Pour about half of the batter into your lined baking pan, smoothing the surface gently with a spatula. Evenly sprinkle the cinnamon sugar mixture over this layer.
- Top with Remaining Batter and Streusel: Pour the remaining batter over the cinnamon sugar layer, spreading it to completely cover. Finally, sprinkle the prepared streusel topping evenly over the cake.
- Bake the Cake: Place the pan in the preheated oven and bake for 50-55 minutes. If the top browns too quickly, tent the cake with aluminum foil to prevent burning. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.
- Serve and Store: Serve the cake plain, dusted lightly with powdered sugar or drizzled with icing if desired. Use a serrated knife to cut into slices. Store the cake in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- Note 1: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Note 2: Apple cider vinegar helps the cake rise and adds tenderness but can be omitted if preferred.
- Note 3: A simple icing can be made with powdered sugar and a splash of dairy-free milk or lemon juice for a sweet drizzle.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan coffee cake, dairy-free cake, cinnamon swirl cake, vegan dessert, vegan breakfast cake
