Jump to Recipe·5 from 28 reviews

This vegan cinnamon loaf tastes just like coffee cake! It’s a gorgeous, coffee shop worthy treat complete with a gooey cinnamon sugar layer in the center and a crunchy vegan streusel topping. Pair with your morning latte or favourite cup of tea for the full coffee shop experience.

The trick that takes it from dry to dreamy

I’ll be honest, my first few cinnamon loaves were fine, but nothing to write home about. A little dry, a little crumbly, and not nearly as soft as I wanted. After a few rounds of testing (and lots of half-eaten loaves sitting on the counter), I finally found the magic combo: just the right ratio of plant-milk and oil, and the perfect baking time to keep the crumb tender without going gummy. The result is the most perfect loaf that’s soft, fluffy, and tastes like a cozy hug.

What not to do (learn from my first loaf!)

As previously mentioned, my initials attempts at this recipe were good, not great. But to be transparent, the first cinnamon loaf trial was a bit of a disaster. Think dense center, cinnamon lava explosion, and a top that looked golden but was still a little raw underneath. Here’s what I learned so you don’t have to make the same mistakes:

  • Don’t overmix the batter. I know it’s tempting to stir until smooth, but a few lumps are totally fine! Overmixing leads to a tough, chewy loaf instead of a light, fluffy one.
  • Keep your swirl in check. Although delicious, a heavy hand that adds too much cinnamon sugar means you’ll end up with a soggy layer that sinks straight to the bottom. A thin, even layer is all you need for that perfect ribbon throughout.
  • Trust the toothpick. The top might look golden and done, but if the center’s still sticky, give it a few more minutes.
  • Let it cool (always the hardest part). Slicing into it too soon = crumb chaos. I learned the hard way- although it still tasted great.

The best part: no fancy equipment required!

Many baked goods start by creaming butter and sugar with a stand mixer or electric mixer. While you definitely can use these to speed up the mixing time, the only thing you need to make this easy cinnamon cake is a mixing bowl and spoon.

It comes together with just 10 simple ingredients – homemade streusel mixture included.

My perfect pairing

This cinnamon loaf cake makes the perfect sweet breakfast or simple dessert and it’s perfect for sharing. I love making it for the holidays or a weekend brunch with our family.

If you want a drink to go with it that is a little more exciting than plain drip coffee, haven’t try our vegan chocolate cream cold brew. For a fruity twist, this vegan berries & cream pink drink or iced blueberry latte. They all pair perfectly with this cinnamon loaf!

overhead view of both wet and dry ingredients individual cups over a wooden board.
Gather all ingredients.
overhead view of dry ingredients being incorporated to a large glass measuring cup for mixing, on a white background.
Whisk up the dry ingredients.
sugar, vanilla and oil being mixed into the milk mixture from overhead on a white background.
Combine wet ingredients.
stirring the wet and dry ingredients from overhead into a batter, on a white background.
Stir it up!
spreading the batter into a rectangle loaf pan from overhead.
Spread it in your pan.
overhead view of cinnamon loaf fully assembled before baking on a tray.
Sprinkle it on!
overhead view of the coffee cake in a rectangle cake pan, baked and ready to serve.
Slice and enjoy with some plant based butter and a cup of tea!

Loaves keep sticking to your pan? I can help!

In my opinion there’s nothing worse than excitedly pulling your loaf out of the oven and waiting for it to cool, only to realize it stuck to the pan and won’t come out in one piece!

To avoid this tragedy, generously grease your loaf tin with oil, vegan butter, or cooking spray and lay a piece of parchment paper in the bottom of the pan.

I went on a bit of a cinnamon kick…

When I find a flavour I like, I can’t be stopped! I just love a crackly cinnamon layer and what better way to get it than in my cinnamon toast crunch bagel bread! If you have some ripe bananas laying around, you have to make my vegan 2-in-one chocolate chip banana coffee cake OR banana biscoff white chocolate cloud cake.

If you’re serving a bigger crowd, try this recipe in the form of a larger cake that you can slice into squares!

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Vegan Cinnamon Loaf Cake with Streusel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 28 reviews
  • Author: Olivia Biermann
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 slices
  • Category: Loaves
  • Method: baked
  • Diet: Vegan
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Description

This vegan cinnamon loaf tastes just like coffee cake! It’s a gorgeous, coffee shop worthy loaf complete with a gooey cinnamon sugar layer and a crunchy vegan streusel topping. Pair with your morning latte or favorite cup of tea.

Ingredients

  • 1 cup non-dairy milk + 1 tbsp vinegar
  • 1/3 cup cane sugar
  • 1/3 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup brown sugar + 2 tsp cinnamon (mixed in a separate small bowl)

Streusel Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 cup vegan butter

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough.
  5. Grease a loaf tin (or if you want to use parchment paper, it is easier to remove the loaf afterwards). Spread half of the dough into the bottom, using wet or greased fingers so it doesn’t stick to you. Sprinkle on the brown sugar + cinnamon mixture. Then add the rest of the dough on top and spread with greased fingers until smooth (see video for demo).
  6. In a separate bowl, combine the flour, sugar, and cinnamon. Add the vegan butter and use a fork to cut and mix it until the mixture is crumbly. Pour on top of the loaf, pressing down slightly to make it stick.
  7. Bake in preheated oven for 42-45 minutes, until golden brown and a toothpick inserted in the centre comes out clean or with a crumb or two attached.
  8. Allow to cool before removing from pan and slicing.

Notes

Storing instructions:

Store leftover cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 1 week. It can also be frozen for up to 1 month. To freeze, tightly wrap the cinnamon loaf cake in plastic wrap, then place it in a freezer bag.

Thaw frozen loaf cake at room temperature until soft again, and enjoy!

Did you make this recipe?

Share a photo and tag me @itslivb — I can’t wait to see what you’ve made!

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