A soft and tender vegan coffee cake with cinnamon crumble topping! This delicious and easy-to-make crumb cake will satisfy your cravings for a ‘buttery cake’. It’s perfect for breakfast or dessert and the recipe is plant-based (dairy-free, egg-free), gluten-free, and can be made refined sugar-free.
I love all kinds of vegan crumble desserts like streusel apple pie, streusel apple muffins, or raspberry crumble bars. Now it’s the turn for this delicious vegan coffee cake with a gluten-free cinnamon streusel topping.
What is a coffee cake?
A coffee cake is a soft and moist cake that is topped with a sweet streusel topping, similar to a German coffee cake (Streuselkuchen). The topping is a crumble, often containing cinnamon, sometimes nuts and occasionally also fruit like apples). The crumb cake is served in the afternoon or morning with a cup of coffee (or tea), however, the cake actually doesn’t contain coffee (even though you can add it).
The Ingredients
This gluten-free coffee cake only contains simple ingredients, which you probably already have at home. Below are the ingredients and their substitutes that you will need for the vegan coffee cake recipe.
- Oat flour – Use regular oat flour or gluten-free oat flour if you are a celiac. You can also make your own oat flour from rolled oats in a blender or electric coffee/spice grinder.
- White rice flour – Brown rice might work fine as well. You can most likely also use 1:1 gluten-free flour (or regular all-purpose flour if you’re not gluten-free) instead of oat flour and rice flour. I haven’t tried these combos, though.
- Cornstarch – Arrowroot flour or potato starch might be used instead of cornstarch.
- Erythritol – Use Erythritol for a refined sugar-free coffee cake. However, you can use regular sugar instead.
- Applesauce – You can probably also use mashed banana instead or pumpkin purée.
- Vegetable oil – I used coconut oil, but canola oil is fine too. If you want to make the vegan coffee cake oil-free, I would suggest increasing the amount of applesauce. The texture will be different, though. Oil or vegan butter is also needed for the crumble topping, however, you could try replacing it with vegan cream cheese or nut butter.
- Dairy-free milk – Any non-dairy milk is fine. Some examples are almond milk, soy milk, oat milk, coconut milk, cashew milk, etc.
- Coconut sugar – You could also use brown sugar for the cinnamon streusel topping.
- Almond flour – To make the recipe nut-free, simply use ground shredded unsweetened coconut.
- Baking powder, baking soda, apple cider vinegar – They will help the cake rise.
- Cinnamon, vanilla extract, and salt – Used for flavor.
All ingredients AND measurements are listed in the printable recipe card below! There you will also find the nutrition facts (calories).
How To Make Vegan Coffee Cake?
You don’t need a food processor, hand mixer, or blender to make this dairy-free coffee cake. All you need is two mixing bowls, a whisk, and a baking dish. Here are the step-by-step instructions.
STEP 1: First, line a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15×23 cm).
STEP 2: Start with the cinnamon crumble topping. Simply, add all dry ingredients for the crumble to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside and preheat oven to 350 °F (ca. 180 °C).
STEP 3: Add all dry ingredients for the gluten-free coffee cake batter into a large mixing bowl and stir with a whisk. You could also add the dry ingredients to a food processor and blend for a couple of seconds.
STEP 4: Next, add the wet ingredients and stir with a whisk.
STEP 5: Pour about half of the batter into the prepared pan. Then sprinkle half of the cinnamon streusel over the batter. Pour the remaining batter on top of the streusel and finally add the remaining streusel.
STEP 6: Bake in the oven for about 35-40 minutes, or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn’t be wet). The baking time can be a few minutes less or more, depending on your oven and the size of the pan. Let cool completely, then optionally drizzle with icing/ sugar glaze (I use powdered Erythritol mixed with a little dairy-free milk) or top with a little cashew cream.
Helpful Tips And Variations
- Vegan apple coffee cake: Add a small, chopped apple and spread it over the second layer of the batter, then add the final crumb layer (streusel).
- Add more spices: You can add other spices like allspice, a pinch of ground cloves, or nutmeg for a deliciously spiced vegan coffee cake.
- Make coffee cake muffins: Simply use a muffin pan instead of a rectangular (or round) baking pan. Reduce the baking time by about 10-15 minutes (I recommend making a toothpick test) after 22-25 minutes.
- Add nuts: You can add chopped walnuts, almonds, cashews, or other nuts of choice to the batter.
How To Store Coffee Cake?
Store the vegan coffee cake in an airtight container in the fridge for up to 6 days, or freeze for up to 2 months.
Let it thaw overnight in the fridge or for a few hours at room temperature.
More Vegan Cake Recipes
If you love healthy, dairy-free cakes, make sure to check out my other delicious gluten-free and vegan cake recipes:
- Vegan Gingerbread Cake
- Pineapple Upside Down Cake
- Marble Bundt Cake
- Lemon Sheet Cake
- Upside Down Plum Cake
- Strawberry Oatmeal Bars
- No-Bake Raspberry Cheesecake
Should you give this tender vegan coffee cake recipe a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan @elavegan.
Vegan Coffee Cake
Ingredients
Dry Cake Ingredients
- 1 cup (90 g) oat flour (gluten-free if needed)
- 1/2 cup (80 g) rice flour (see notes)
- 2 Tbsp (16 g) cornstarch or potato starch
- 1/3 cup (70 g) Erythritol or sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Wet Cake Ingredients
- 3/4 cup (180 ml) almond milk or any other dairy-free milk
- 2/3 cup (160 g) applesauce unsweetened
- 2 Tbsp (28 g) oil (see notes)
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
Streusel
- 1/2 cup (80 g) rice flour or regular flour, if you're not gluten-free
- 1/2 cup (60 g) almond flour or shredded unsweetened coconut
- 1/4 cup (40 g) coconut sugar or brown sugar
- 2 Tbsp (28 g) oil
- 2 Tbsp (40 g) maple syrup or any other liquid sweetener
- 2 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale. Check the video in the post for visual instructions.
- Start by lining a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15x23 cm).
- Make the streusel topping: Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside and preheat your oven to 350 degrees Fahrenheit (ca. 180 °C).
- Add all dry cake ingredients into a large mixing bowl and stir with a whisk. You could also add the dry ingredients to a food processor and blend for a couple of seconds.
- Next, add the wet cake ingredients and stir with a whisk. You can also use a hand mixer.
- Assemble: Pour about half of the batter into the lined baking dish. Then add half of the cinnamon streusel. Pour the remaining batter on top of the streusel and finally add the remaining streusel.
- Bake for about 35-40 minutes, or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn't be wet). The baking time can be a few minutes less or more, depending on your oven and the size of the pan. Let cool completely, then drizzle with icing (optional). Check the recipe notes below for the icing. Enjoy!
Notes
- Store the coffee cake in an airtight container in the refrigerator for up to 6 days or freeze for up to 2 months.
- Oil: I used coconut oil but canola oil should be fine too. You can also use softened vegan butter. For an oil-free version, I would suggest increasing the amount of applesauce. The texture will be different though. To replace the oil in the streusel, you could experiment with vegan cream cheese or nut butter.
- Flour: You can also make your own oat flour from rolled oats (or instant oats) in a blender or electric coffee/spice grinder. A gluten-free all-purpose flour (or regular flour if not gluten-free) instead of oat flour and rice flour should work fine, I haven't tried it though.
- Icing: To make the icing, simply add a few tablespoons of powdered Erythritol (or powdered sugar) and a little plant-based milk to a small bowl. Stir with a whisk until combined.
- Step-by-step photos are above in the blog post.
- Recipe serves 9. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Paola
Hey Ela!
What can I use instead of oat and rice flour? In which stage should I add coffee? I could not find it in the recipe
Ela
Hey Paola, both of your questions have been actually answered in the blog post and recipe notes. 🙂
As regards the flour: “A gluten-free all-purpose flour (or regular flour if not gluten-free) instead of oat flour and rice flour should work fine”.
As regards the coffee: “The crumb cake is served in the afternoon or morning with coffee (or tea), however, the cake actually doesn’t contain coffee…”
Hope this helps.
Kind regards,
Ela
Suzanne
This recipe looks great – was the coffee / espresso powder left out ? Should it be in there somewhere ?
Ela
Hi Suzanne! I actually mentioned it in my blog post. I will try to make it even clearer.
A coffee cake is a very popular cake in the United States and in Germany. The name “coffee cake” comes from the fact that the cake is being served in the afternoon or morning with a cup of coffee (or tea), not because it contains coffee.
Hope this helps.
Usha
Just made this yst and love it! The texture is so soft and crumbly and its just perfect for tea time without being too sweet! I added apples and it was serious YUM!
Ela
I am glad it turned out soft and delicious! Thanks for your kind feedback, Usha. 🙂
Denise
Hi! Can I bake it in a bread pan or will the texture change? 🙂
Ela
Hi Denise, do you mean a loaf pan? It should work but it will increase the baking time. 🙂
Amanda
Really good! I used ground walnuts because I didn’t have almond flour and AP instead of rice flour.
Ela
Sounds amazing, Amanda! Thanks so much for your great feedback. 🙂
Niki
The nutrition factes is 100gr or 30gr ;;;
Ela
It’s for one piece if you cut the cake into 9 pieces, so basically 1/9 of the recipe. Hope this helps. 🙂
Marie from France
Delicious ! I had no almond flour or coconut so I used oats and the result is amazing !
Thank you Ela !
Ela
I am glad it still turned out amazing! Thanks for your feedback, Marie. 🙂
Amanda
Oh my goodness! Made this yesterday and it blew my mind. I was craving something sweet but not too sweet. Subbed vegan butter for the applesauce and this was so decadent. Will be making this on repeat!
Ela
Sounds fabulous, Amanda! I am so glad it turned out delicious. 🙂
MARIA EUGENIA URREIZTIETA
Hi Ela!!! Thank you for this so very simple easy to do and delish recipe!!!! My only concern next is to divide better the bater since I didn’t have enough for the top layer! upssss!!!
Ela
My pleasure, Maria! I am glad you loved the recipe. Btw. I also had the batter struggle the first time. 😀
Gretchen
Ela, this cake is divine! Even my boyfriend, usually a little suspicious about vegan cake, loved it. I switched the almond flour for ground walnuts, which gave it a more rustic flavour. Most definitely I’ll make that cake again.
Thank you for all your work and your amazing recipes 🙂
Ela
Aww, that’s awesome Gretchen! I am so glad you and your boyfriend loved the recipe, even with walnuts. 🙂
Lucy
Made these today and everyone loved them .
Easy recipe to follow and so delicious ! Thank you so much for sharing x
Ela
I am so glad you liked the recipe, Lucy! Thanks for your feedback. 🙂
Olivia
I made this today and it was super delicious! I added peeled & diced apple under the top strudel layer and baked it in an 8×8 glass dish. I did have to bake for an additional 8 minutes. So tasty! I can’t wait to make it again 🙂
Ela
Yay! I am so glad it turned out super delicious! Thanks for your helpful feedback, Olivia. 🙂
Sri
Can I replace all purpose flour for all the mentioned flours?
Ela
Please check the recipe notes where I write about substitutes.
D
Sounds amazing! Could I use pumpkin instead of applesauce? Thank you!
Ela
Mashed pumpkin should work fine in this recipe. 🙂
An val
Hi! Could I use quinoa flour instead of oat flour and cassava flour instead of rice flour? Thanks 🙂
Ela
Hello, I really don’t know. It might work but since I haven’t tried it myself, I cannot say for sure. The result will be definitely different from my recipe. 🙂
Cindy
I just made this and it’s amazing! So soft and moist the texture is fantastic! I made it in a round cake pan the usual size and it worked great. I didn’t do the icing but to me it didn’t need it. Great comfort food with a cup of tea!
Thank you for having such easy and wonderful recipes!
Ela
Sounds amazing! I am so glad you enjoyed the recipe, Cindy. 🙂
Anna
Ela, your coffee cake looks utterly delicious! And I just love that streusel on top! Yummy!
Ela
Thanks so much, Anna! I hope you will give it a try my dear. 🙂
Ximena
How can i substitute apple sauce?
Ela
Hello, it’s mentioned in the blog post and in the recipe notes. Mashed banana might work. 🙂
Sabrina
Very tasty. Nice and light for an early morning breakfast!
Ela
I am glad you loved the recipe, Sabrina! Thanks for your great feedback. 🙂
Andrea Stiglio
Me pareció fantástica la receta y las opciones de reemplazo que propones. Sólo que no encontré el café en la receta, voy a probar reemplazando un poco de la leche por café y con una cucharada de café instantáneo en la harina… quedará bien verdad?
Ela
Hi Andrea! I already mentioned it in my blog post and I will copy and paste it for you:
“The crumb cake is served in the afternoon or morning with coffee (or tea), however, the cake actually doesn’t contain coffee (even though you can add it).”
Hope this helps. 🙂
MARIA EUGENIA URREIZTIETA
Hola, la receta no utiliza café aunque se llame “coffee” cake. Ela solo menciona que la torta es sabrosa comertela en la mañana con un café o en la tarde para merendar. saludos
Ela
Gracias, Maria!
Rachna
Looks amazing! Can I substitute the oats flour with almond flour?
Thanks
Ela
I never tried it but I think it should work well! 🙂
Tina
Hi Rachna,
Let me know if you try this! Will you sub the rice and oat for the almond?
Thanks and thank you, Ela, Looks incredible!
Alisa
This looks so good! I want to try it tonight. I think I want to double to feed my family of 7. Do you think an 8×8 pan would work?
Ela
Hi Alisa, I think that should be fine! I hope you will enjoy the cake. 🙂