Coffee Cake Vegan Recipe [FULL GUIDE]

Oh, coffee cake – that cozy, crumbly, sweet-yet-subtle treat that pairs perfectly with your morning brew or afternoon tea! But wait… what if you’re vegan or just want a lighter, plant-based spin on this classic? No worries! Vegan coffee cake is totally doable, and trust me, it doesn’t skimp on flavor or texture.

Whether you’re a longtime vegan or just curious about cutting down on dairy and eggs, this recipe is a fantastic gateway. Imagine biting into a moist, fluffy cake with a cinnamon-sugar crumb topping that crunches just right – all without any animal products. It’s basically a hug in cake form.

In this guide, we’ll walk through everything from the ingredients you’ll need, to the science behind why they work, step-by-step how to make it, plus expert tips and fun variations to tweak the recipe your way. Ready? Let’s get baking!

Coffee Cake Vegan Recipe

Here’s the core of it – a simple, easy-to-follow vegan coffee cake recipe that’s both classic and adaptable. The star of the show is the crumbly cinnamon topping and the tender, buttery (but plant-based!) cake underneath. This recipe yields a lovely square or round cake that’s perfect for sharing… or sneaking a few slices when no one’s looking.

Ingredients Needed

Let’s break down the ingredient list, and I’ll sprinkle in some notes on why each one is important:

• All-purpose Flour (1 ½ Cups)

  • The structure builder! Flour forms the backbone of your cake, giving it body and chew.

• Granulated Sugar (¾ Cup)

  • Sweetness, obviously. Also helps with moisture retention and tender crumb.

• Baking Powder (1 ½ Tsp)

  • Leavening agent that helps your cake rise nice and fluffy.

• Baking Soda (½ Tsp)

  • Works with the acidity in vegan yogurt or vinegar to give extra lift.

• Salt (¼ Tsp)

  • Enhances all the flavors, balancing sweetness.

• Ground Cinnamon (1 Tbsp)

  • The soul of coffee cake – warm, cozy spice that infuses the cake and topping.

• Non-dairy Yogurt (plain Or Vanilla, ½ Cup)

  • Moisture and tanginess – plus it helps tenderize the crumb.

• Plant-based Milk (¾ Cup)

  • Usually almond, oat, or soy milk; adds liquid for batter consistency.

• Vegetable Oil (⅓ Cup)

  • Fat for richness and moistness without dairy butter.

• Vanilla Extract (1 Tsp)

  • Elevates the aroma and sweetness.

• Apple Cider Vinegar (1 Tsp)

  • Reacts with baking soda for fluffiness, plus adds a subtle tang.

• Brown Sugar (for Crumb Topping, ⅓ Cup)

  • Adds molasses-y depth and helps create that caramelized crispness.

• Additional Cinnamon And Flour For Crumb Topping

  • To create that signature crunchy, crumbly topping.

How To Make Coffee Cake Vegan

Here’s the step-by-step lowdown on making this beauty:

1. Preheat your oven to 350°F (175°C) and grease your baking pan (8-inch square or round).

2. Mix The Dry Ingredients

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Combine The Wet Ingredients

   In a separate bowl, mix plant milk, yogurt, vegetable oil, vanilla extract, and apple cider vinegar.

4. Combine Wet And Dry

   Pour the wet mixture into the dry and gently stir just until combined – don’t overmix! The batter should be thick but pourable.

5. Make The Crumb Topping

   In a small bowl, mix brown sugar, flour, cinnamon, and a bit of oil or vegan butter substitute until it forms coarse crumbs.

6. Pour batter into the pan, then sprinkle the crumb topping evenly over it.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
8. Cool in pan for 15 minutes, then slice and serve warm or at room temperature.

Ingredient Science Spotlight

Let’s nerd out on a few key ingredients and why they matter in vegan baking:

• Apple Cider Vinegar + Baking Soda: This dynamic duo creates carbon dioxide bubbles that help the cake rise. Since there’s no egg to trap air, this chemical reaction is crucial for a fluffy texture.
• Non-Dairy Yogurt: Beyond adding moisture, it provides acidity that reacts with baking soda and contributes to a tender crumb. Plus, it adds a slight tanginess that balances the sweetness perfectly.
• Oil vs. Butter: Oil keeps the cake moist and soft for longer than butter often does. It coats the flour proteins more thoroughly, limiting gluten development, which means a tender crumb rather than chewy.
• Brown Sugar in Topping: Contains molasses, which caramelizes during baking, giving that delicious crunchy topping with deep flavor.

Expert Tips

Here’s where the pros spill the tea – or rather, the coffee cake secrets:

• Don’t overmix! When you combine wet and dry, stop as soon as you see no more flour streaks. Overmixing can make the cake tough.
• Use room temperature ingredients for better blending and more even texture.
• For extra moistness, try adding a tablespoon of applesauce or mashed banana into the batter.
• Try chilling the batter for 15 minutes before baking – it helps the flavors meld and crumb topping stick better.
• If you want a crispier topping, toss the crumb mixture with chopped nuts or oats.
• Storage: Keep leftovers tightly covered at room temp for up to 2 days, or refrigerate for up to 5. Warm slices gently before serving.

Recipe Variations

Feeling adventurous? Here are some fun ways to customize your vegan coffee cake:

• Berry Swirl: Gently fold in fresh or frozen blueberries or raspberries into the batter before topping.
• Chocolate Chip: Toss a handful of dairy-free chocolate chips into the batter for a mocha-chocolate vibe.
• Nutty Crunch: Add chopped walnuts, pecans, or almonds to the crumb topping for extra texture and flavor.
• Pumpkin Spice: Swap cinnamon with pumpkin pie spice for a fall-inspired twist.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend, and add a bit of xanthan gum for structure.
• Maple Drizzle: After baking, drizzle warm maple syrup or vegan glaze over the cooled cake for a sticky-sweet finish.

Final Words

Vegan coffee cake is a truly wonderful treat that brings everyone together, whether you’re vegan or not. It’s approachable, forgiving, and endlessly customizable. The magic lies in understanding the simple science of ingredients and respecting the delicate balance between moist crumb and crunchy topping.

So next time you want to impress with a plant-based baked good, or just treat yourself with a cozy homemade slice, give this recipe a whirl. Trust me, your taste buds – and your coffee mug – will thank you!

FAQs

What Makes A Coffee Cake Vegan?

A coffee cake is considered vegan when it does not contain any animal-derived ingredients such as eggs, dairy, or honey. Vegan substitutes like plant-based milk (e.g., almond, soy, oat) and egg replacers (e.g., flaxseed, chia seeds, or aquafaba) are used in place of their non-vegan counterparts.

Can I Substitute Regular Flour With Whole Wheat Flour In A Vegan Coffee Cake Recipe?

Yes, you can substitute whole wheat flour for all-purpose flour in a vegan coffee cake recipe. However, the texture and flavor will be slightly denser and nuttier due to the whole wheat’s higher fiber content. You may need to adjust the liquid ingredients slightly to compensate for the added absorbency of whole wheat flour.

How Do I Make A Vegan Coffee Cake Without Eggs?

To replace eggs in a vegan coffee cake, you can use common egg substitutes such as flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), chia eggs (1 tablespoon ground chia seeds mixed with 3 tablespoons water), or store-bought egg replacers. These substitutes help bind the ingredients and add moisture.

Can I Use Coconut Oil Instead Of Butter In A Vegan Coffee Cake Recipe?

Yes, coconut oil is a popular substitute for butter in vegan baking. It provides a similar richness and texture. If you prefer a neutral flavor, you can opt for refined coconut oil to avoid the strong coconut taste that virgin coconut oil can impart.

Is It Necessary To Use A Streusel Topping On A Vegan Coffee Cake?

No, a streusel topping is not mandatory, but it adds a delicious crunchy and sweet contrast to the soft, fluffy cake. A simple streusel can be made with ingredients like oats, flour, sugar, vegan butter, and cinnamon. You can also experiment with other toppings like chopped nuts or fruit.

Can I Make A Gluten-free Vegan Coffee Cake?

Yes, you can make a gluten-free vegan coffee cake by using a gluten-free flour blend in place of all-purpose flour. Be sure to also check the other ingredients, such as baking powder and the egg substitute, to ensure they are also gluten-free. You may need to adjust the liquids slightly as gluten-free flour can sometimes absorb more moisture.

What Is A Good Vegan Milk Substitute For Coffee Cake?

Common vegan milk substitutes include almond milk, oat milk, soy milk, and coconut milk. Each provides a slightly different flavor and texture, but all can be used interchangeably in a coffee cake recipe. Choose one that fits your flavor preferences or dietary needs.

How Can I Add Flavor To My Vegan Coffee Cake?

You can add a variety of flavors to your vegan coffee cake, including spices like cinnamon, nutmeg, and cardamom. Adding vanilla extract, almond extract, or citrus zest (such as lemon or orange) can also enhance the flavor. You can mix in fruit like apples, berries, or even chocolate chips for added depth.

Can I Freeze A Vegan Coffee Cake?

Yes, vegan coffee cakes freeze well. Allow the cake to cool completely before wrapping it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. To thaw, simply leave it at room temperature for a few hours or reheat it in the oven at a low temperature.

How Do I Ensure My Vegan Coffee Cake Stays Moist?

To keep your vegan coffee cake moist, use ingredients like applesauce, mashed bananas, or plant-based yogurt, which add moisture and tenderness. Additionally, be careful not to overbake the cake; check for doneness by inserting a toothpick or cake tester into the center. If it comes out clean, the cake is ready.