vegan coffee cake

The best Vegan Coffee Cake ever, and it’s SO easy to make! Perfect for holiday celebrations or weekend breakfasts.

Vegan Coffee Cake

soy milk

apple cider vinegar

all purpose flour

baking powder

salt

sugar

canola oil (OR melted coconut or avocado oil)

applesauce

vanilla extract

brown sugar

cinnamon

vegan butter

Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch cake pan.

Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.

In a large mixing bowl, stir the flour, baking powder, salt and sugar with a large spoon until well combined.

To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. Stir until combined. Pour half of the batter into the prepared cake pan.

Make the Cinnamon Streusel: In a small bowl, mix the brown sugar and cinnamon together.

Sprinkle half of the cinnamon streusel over the batter in the pan, then pour the rest of the cake batter on top. Sprinkle with the rest of the streusel.

Drizzle with melted vegan butter.

Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. The vegan butter may still look wet in places, but it will harden as it cools and add a nice crunch to the cake.

Serve with a cup of coffee, if desired and enjoy!

Nutty, sweet and packed full of cinnamon, this Paleo coffee cake is crazy good. Make this coffee cake, or any of the 11 other Paleo breakfast ideas in this post.

Paleo Coffee Cake (and More Paleo Breakfast Ideas!)

Tigernut Flour

Cassava Flour

coconut sugar*

tsp baking soda

Tbsp coconut oil (melted)

applesauce (unsweetened)

tsp apple cider vinegar

tsp vanilla extract (vanilla powder

Tbsp coconut milk*

coconut flour

coconut (unsweetened)

maple syrup

coconut oil (solid)

Preheat the oven to 325°F and grease a square baking dish or a large loaf pan. (I used a 6x8.) Set aside.

Add the dry ingredients to a mixing bowl and give it a whisk to get out any clumps.

Separately, to another bowl, mix coconut oil, applesauce, vinegar, and vanilla.

Add wet mixture into the dry and mix well into a dough. Pour milk in as you are mixing.

Spread the batter into your prepared cake tin evenly with a spatula. Set aside.

Make the topping: In a small bowl by hand (this way you don't over-do it), whisk together all ingredients into a crumbly mixture with a fork or small whisk to get bigger crumbles.

Sprinkle the crumb mixture over the top of the cake batter with your hands, leaving the crumbs intact as you can.

Bake for 25 minutes, allow to cool and then serve!&nbsp;Optionally sprinkle your cake with sifted cassava flour (very lightly!!) for the look of powdered sugar.

Store in a closed container for a few days on the countertop or refrigerate if you want it to last longer (though it won't be as moist).

This cinnamon roll coffee cake recipe is vegan, gluten-free friendly, dairy-free, and eggless! The sweet cake is filled with a brown sugar swirl, cinnamon streusel crumble, and vanilla glaze drizzle. It's so quick and easy to make compared to homemade cinnamon rolls. Enjoy this vegan baked good as a breakfast treat, for brunch, or dessert. It's great for holidays, parties, and celebrations! #coffeecake #cinnamonrolls #veganbaking #vegancake #cinnamonroll #vegancoffeecake #eggless #veganbaker 

Cinnamon Roll Coffee Cake (Vegan &amp; Gluten-Free)

coconut milk*

vegan butter, melted**

unsweetened applesauce, room temperature

lemon juice

tbsp vanilla extract

all-purpose flour

cornstarch

tsp baking powder

tsp salt

brown sugar, packed

tbsp cinnamon

+ 1 tbsp brown sugar, packed

pecans

coconut milk

tsp vanilla extract

Prep

Preheat the oven to 350 degrees F. Line an 8&#215;8-inch square baking dish with parchment paper (or grease with vegan butter or coconut oil).

Cinnamon Sugar Filling

In a small bowl, add brown sugar, granulated sugar, and cinnamon. Mix together.

Cinnamon Crumble

In a small bowl, add flour, brown sugar, melted vegan butter, chopped pecans, cinnamon, and salt. Mix together until evenly combined. If needed, use clean hands to incorporate the ingredients.

Coffee Cake

In a large bowl, combine canned coconut milk, melted vegan butter, applesauce, lemon juice, and vanilla extract. Whisk together. Add flour, granulated sugar, cornstarch, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until combined; do not overmix the batter.

Assemble

Using clean hands or a spatula, spread half of the coffee cake batter across the bottom of the pan. Top with an even layer of the cinnamon sugar filling. Again, using clean hands or a spatula, add the remaining coffee cake batter over the cinnamon sugar filling. It’s okay if it doesn’t cover every inch of the filling and there are gaps throughout. Finally, add the cinnamon crumble over the top.

Bake

Bake coffee cake for 40-45 minutes or until an inserted toothpick comes out nearly clean. Remove from the oven and let cool inside the baking dish.

Vanilla Glaze

In a small bowl, add powdered sugar, coconut milk, and vanilla extract. Whisk together until smooth.

Glaze and Slice

Once the coffee cake has cooled, gently lift the parchment paper to remove it from the baking dish. Drizzle the vanilla glaze on top. Slice into 16 bars. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1683424541/hvtlectj6pdj7k3h3kwm.mp4

Cinnamon roll coffee cake is easy, vegan, dairy-free, eggless, and gluten-free friendly! The sweet cake is filled with a brown sugar swirl, cinnamon streusel topping, and vanilla glaze drizzle. It's moist, tender, fluffy, and perfectly spiced with cinnamon. Enjoy this vegan baked good as a breakfast treat, for brunch, or dessert!

Cinnamon Roll Coffee Cake (Vegam & Gluten-Free)

Insanely delicious vegan coffee cake. This isn't just a cake to eat with your coffee, this is a decadent coffee flavored cake!

All Purpose Flour ((375 grams))

Brown Sugar ((300 grams))

tsp Baking Soda

Cinnamon

Salt

Tbsp Instant Coffee Powder (or Instant Espresso Powder)

Soy Milk ((360 milliliters)

tsp Vanilla Extract

Canola Oil ((180 milliliters) or Vegetable Oil)

Tbsp Apple Cider Vinegar

Powdered Sugar ((480 grams))

Vegan Butter ((112 grams))

Coffee Liqueur ((60 milliliters))

Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with circles of parchment paper. 

Sift all purpose flour into your mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant coffee powder. Mix together. 

Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don't overmix. 

Divide the batter evenly between the two prepared 8-inch cake pans and smooth down. 

Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. 

Let the cakes cool for a few minutes before removing them from the cake pans and placing onto a wire cooling rack to cool completely before frosting. 

Add powdered sugar, vegan butter, coffee liqueur, instant coffee powder and vanilla extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. 

When the cakes have cooled completely, frost them and then place the frosted cake into the fridge for an hour for the frosting to set. 

Vegan Pumpkin Coffee Cake is the best fall treat! Perfect for fall and holiday gatherings. It&#039;s tender, moist, and loaded with pumpkin and spice. The crisp streusel topping and drizzle of sweet glaze take it over the top! Includes gluten-free and oil-free options.

Vegan Pumpkin Coffee Cake

all purpose flour (regular

pumpkin spice (see Note 1 for alternative)

baking soda

fine sea salt

pumpkin (for homemade see Note 2)

neutral oil

non-dairy milk (I used plain unsweetened soy milk)

almond flour

water

milk

Preheat

Preheat the oven to 360°F (182°C) and line an 8-inch square metal baking pan with parchment paper.

In a large mixing bowl whisk together the dry cake ingredients (flour, spices, baking powder and soda, salt). In a separate bowl, combine the wet ingredients (pumpkin, sugar, maple syrup, oil, milk, vanilla, and vinegar). Don&#39;t combine dry and wet just yet.

Combine

To make the streusel topping, in a small bowl stir together the almond flour, brown sugar, and cinnamon. Add the tablespoon of water and stir with a fork until the mixture looks clumpy and is uniformly moist.

To make the batter, pour wet ingredients into dry, and stir until there is no visible dry flour. Transfer the batter to the prepared pan and smooth the top. Sprinkle the streusel mixture on top, and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean or if the center lightly bounces back when pressed.

Cool

Let the coffee cake cool in the pan for 15 minutes, then lift out onto a metal rack to cool completely. To make the icing, stir the ingredients together in a bowl, adding another teaspoon of milk if needed. Drizzle on individual slices of coffee cake just before serving.

I enjoyed this special treat! It WAS tender and moist as you described. The streusel topping took it to another level, I did not use the icing as I am watching sugar intake. Instead, I used a caramel nice cream (dates) and it rocked! A pleasant beginning to holiday feasts!

Lori, 
Thank you for another amazing recipe.  The pumpkin coffee cake is easy to make and delicious to eat.

Jan

This was an amazing coffee cake - I loved the topping.  Mine did not bake all the way through, but that's a problem on my end.  I can't get any quick breads or cakes to bake all the way through - ever.  This cake was outstanding - fall is in the air with this coffee cake.  Fantastic fall recipe!

MAKE THIS CAKE NOW. 

It is freaking fantastic. 
I doubled it for 9x13 pan. 
We are gluten free and oil free so used the swaps Bobs 1:1 flour and applesauce for oil.
And I just used the whole 15oz can pumpkin for the 2 cups and it was fine. 
This is a keeper thank you so much for this recipe !!!! 

I’ve always been a fan and usually I do not double recipes the first time I make them just in case but I’ve made so many of yours I knew it as going to be great. And it is ! 
I do plan to cut it up and freeze the rest for future tasty snacks.

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