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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Another wonderful recipe. I personally think this is THE BEST coffee cake recipe out of the many I have tried, vegan or otherwise 🙂 Thanks Ela!
Wow, thanks for the compliment, Sarah! So happy you like it. 🙂
I wish you would include sodium in your nutrition info, Many people need to watch how much they take in per day.
Hi Sally, it’s difficult for most savory recipes (as some say “salt to taste”), but I could add it to my dessert recipes. It will be a lot of work, though, but I will try.
PS: Just updated the nutrition info for this recipe, it now shows sodium. Hope this helps! 🙂
I tried this one, add a bit of grounded coffee into the dough, and its delicious!
Thanks for your amazing recipes, Ela ????
Happy you liked it, Lucia! 🙂
I was looking for a vegan and gluten free coffee cake recipe for a baby shower brunch. This looks very promising.
Question: Can I bake this recipe as muffins? If so, how long should I bake them?
Hi Kate, yes, that’s possible. I actually answered this in the post. 🙂
Wow! I can’t believe how delicious this was. I used pumpkin instead of applesauce and oil. For the streusel, I used beans with a splash of water for the oil. That streusel is the best streusel I’ve ever had.
You said we could add apples in the middle. Could we add a different fruit?
Hi Mary, I am so glad you liked it. And yes, a different fruit should work too. 🙂
Absolutely fantastic! I have made this numerous times using both white and brown rice flour or a mix of the two, it has worked perfectly every time. It is a great make-ahead breakfast with some fruit too! I use coconut sugar and half the amount of that. Also, I am allergic to cinnamon so I omit that, still, it is sensational! Thank you so much for all of your amazing recipes!!
That’s really awesome, Magy! I am so glad you love this recipe. Thanks for your great feedback. 🙂
Made the cake yesterday for my mothers birthday and it was absolutely delicious! I added in a chopped apple as you recommended, used ground hazelnuts instead of almonds and added one table spoon of peanut butter in the crumble.
Everyone loved it and asked for a second serving plus no one realized that it was a “healthier” recipe and entirely vegan and gluten free! Will definitely do this again, thanks for the amazing recipe!!
Hi Vera, that’s awesome! I am so glad you liked it. 🙂
This is the best coffee cake I have ever tasted, vegan or otherwise! I just took it out of the oven a few minutes ago and had to sneak a taste before it cooled completely. I used 1 cup of light spelt flour and 1/2 cup of oat flour in the cake and it worked beautifully. I can’t wait to try more of your dessert recipes. 🙂
I am so glad you loved it, Allison! Thanks a lot for your great feedback. 🙂
How do I make the icing!? I didn’t see the instructions for it
Hi Rachel, it’s written in the recipe notes:
Thank you, I must have missed it!
No worries! 🙂
AMAZING! Everything I tried so far from your website is amazing! Thank you again for sharing!!
Aww, that’s awesome, Diana. 🙂
Hi! I made it and i loved it. The only thing was that bc I used the last of my apple cider vinegar bottle, it had all the bits, so my coffee cake has a bitter after taste. I guess I’m wondering how important the apple cider vinegar is, and do i NEED to use it next time? Thank you!!! will definitely be trying out your other recipes 🙂
Hi Tatyana! Thanks for your feedback. The vinegar is needed to activate the baking soda/powder, however, you can use less next time. 1 tsp should be enough. 🙂
Wonderful and delicious. I made muffins but will make it in a dish next time. Thank you so much.
So happy they turned out great! 🙂
Great as always , made with lots of love
Sounds lovely! Happy it turned out great. 🙂
Can i replace sugar with maple syrup
Hi! I made this recipe but it turned out really dense. Do you think this is because I subbed the rice/oat flour for whole wheat flour? My family still liked the cake but I personally found it a little too heavy.
Hi Ava, yes, I think whole wheat flour will make the cake dense because of the gluten. White rice flour is much lighter. 🙂
If I could give more stars then I would, this recipe is BEYOND amazing! I swapped out a couple of the ingredients in this recipe but it still tastes so good! I swapped out the flours in the dry ingredients for an all purpose gluten free flour blend and I swapped out the oil and applesauce with pumpkin puree since I can’t have apples. I also switched the sugar for monk fruit sweetener (I only put in half of what it asked though). Even with the switches this is by far the best sweet vegan recipe that I’ve had. Thank you so much for creating this and letting it be available to us!
I am so glad it turned out amazing! Thanks for sharing your substitutes, Shelby. 🙂
Hello from France !
The pictures were so mouth-watering. I was really looking forward to try this recipe.
It was a success! The cake didn’t last longer than one breakfast ;-). My whole family loved it (even my brother, which is not an easy thing…)! The cake is moist and soft. It is very flavourful with a perfect cinnamon taste.
I added a chopped apple as suggested (I strongly recommend it!). Next time, I might decrease slightly the amount of sugar in the streusel though.
I don’t usually bake gluten free on purpose as we don’t mind gluten at home. Yet, I find it fun experimenting with other flours and discovering new tastes and textures. I used brown rice flour and ground almonds for the crumble and it worked well.
In my oven, I baked the cake for 45 minutes.
Thanks a lot for the recipe! Have a nice day 🙂
I am so happy it was a success! Thanks so much for your helpful comment, Alia. It is very much appreciated. 🙂
Much love, Ela
Ok, Ela, when am I going to find a recipe of yours that isn’t good? I’ve never written this many reviews on one site, or even in my entire life, but I feel the shoutouts are well deserved. This coffee cake was DIVINE! I followed the recipe exactly and it’s definitely going to be in the rotation, along with all the other great breakfast/desserts recipes I’ve tried of yours. Crazy, that I’m baking more and during this time, but maintaining my weight (with exercise of course). Your dessert recipes are definitely great healthy alternatives while still satisfying my sweet tooth. Next mission—flourless brownies with sweet potato icing! (Do you have a cookbook in the works?) Again, thank you so much!! Keep doing what you do!!
Aww, thanks so much, Sommer! You are lovely! 🙂 Yes, it in the works but it takes time. I am so glad you like my recipes.
Much love, Ela
Woohoo! Glad to hear a cookbook is in the works. Much Love!
Oh my goodness this was amazing!!!! I usually make up my own recipes but this looked so good I had to try it. My husband grew up with coffee cake on Christmas morning, you know the normal kind full of gluten and eggs and sugar and dairy. All things we don’t eat now. I’ve tried so many recipes and tried my own hand at it but it’s always been disappointing. However this was the coffee cake we both remember from years past. It is perfect!!! Amazing texture and fabulous flavor. I followed the recipe exactly. The batter was really thin and I was worried but it baked up perfectly. It needed about 10 extra minutes of baking time. I didn’t do the glaze and I don’t think it needs it at all. I’m sorry for the novel I am just so beyond grateful to have found this recipe. Our Christmas morning is made!!! And also, I’m laughing so hard at these comments about when to add the coffee. Apparently coffee cake isn’t as widely known as I had thought!! ????
Aww, thanks so much for your thorough comment, Britney, I really appreciate it a lot! I am very glad my version turned out delicious and brought back your memories. That’s beautiful! 🙂
Much love, Ela
Just made this and it tastes good, but added coffee as the name denoted! It’s also no way near as thick as yours despite having the same sized pan, not sure why? Thanks for the recipe ????
I am glad you liked it, Sophie! Was your pan 6×9 inches or 8×8 inches? ????
I made this today and it is incredible! Sweet, but not too sweet, moist, crumbly, just perfect. I used all-purpose flour and added extra cinnamon and pecans. I baked it in an 8×8 glass pan and the cooking time was accurate, although I wasn’t able to layer the streusel. It goes perfect with my morning coffee and satisfies my sweet tooth without being overly full of sugar!
That’s wonderful, Erin! I am so glad the cake turned out delicious with all-purpose flour. Thanks for your great feedback! 🙂
One of my favourite recipes of yours. I can’t have oats even gluten-free ones so I substituted that flour and added more rice flour and also coconut flour but still turned out great. Have made the loaf as well as the muffins versions and love both ways. It’s difficult to find gluten-free vegan cakes and I am so glad that I can finally make my own. Thank you for sharing your recipes
My pleasure, Halima! I am so happy the cake turned out great with more rice flour and also coconut flour! If you read my comment reply, do you mind sharing how much rice flour and coconut flour you used instead of oat flour? 🙂
Much love, Ela