Popular, Sweets, Vegan Food

Vegan Cinnamon Loaf Cake with Streusel


This Vegan Cinnamon Loaf Cake 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.

Why You’ll Love This Recipe

  • An easy baked good for sharing – I’ve shared this cinnamon loaf cake with friends and families several times and it’s always a hit! If you’re looking for an easy vegan recipe that is easy to share with vegans and non-vegans, everyone will love this cinnamon coffee cake.
  • Made with pantry staples – While this loaf cake looks incredibly impressive, it’s easier to make than it may look! It comes together with just 10 simple ingredients – homemade streusel mixture included!
  • No fancy kitchen appliances required – Many baked goods start by creaming butter and sugar with a stand mixer or electric mixer. The only thing you need to make this easy cinnamon cake is a simple mixing bowl and a rubber spatula.

Key Ingredients and Substitutions

  • Non-dairy milk – A creamy, unsweetened plant milk is best. By mixing it with a tablespoon of vinegar, it will interact with the baking soda and help this vegan cake rise. This is incredibly important since this vegan recipe contains no eggs!
  • Sugar – In order to keep the cake neutral tasting and light in color, white sugar is the best choice. Save the brown sugar for making the cinnamon sugar swirl and vegan streusel.
  • Oil – Similar to the sugar, using a neutral, light tasting oil is best. I typically use canola oil or vegetable oil, but you can also use melted butter or coconut oil if you don’t mind a hint of coconut in your coffee cake.
  • Flour – I recommend all-purpose flour for the lightest, fluffiest cake. If you don’t mind a slightly denser cake, you can use half whole wheat flour.
  • Cinnamon – An essential for the best vegan streusel and cinnamon sugar center. Don’t skimp here!

How to Make Vegan Cinnamon Loaf Cake

  1. Make the vegan butter milk. In a small bowl, combine the non-dairy milk and vinegar. Stir to combine, then set aside to curdle.
  2. Whisk together the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Combine the wet ingredients. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir well to combine.
  4. Add the wet ingredients into the dry ingredients. Using a spatula, stir to form the cinnamon loaf cake batter.
  5. Pour half of the batter into a prepared pan. Using wet or greased fingers, smooth the cake batter until even and smooth in the loaf tin.
  6. Sprinkle on the cinnamon sugar. Combine the 1/4 cup brown sugar and cinnamon in a separate small bowl, then sprinkle it generously over the bottom half of the batter. This will end up being the center of the cake.
  7. Add the remaining batter. Spread the remaining cake batter on top of the cinnamon sugar mixture. Again, spread this batter smooth and even using wet or greased fingers.
  8. Make the vegan streusel topping. In a separate small bowl, combine the flour, sugar, and cinnamon. Cut in the vegan butter and mix until the mixture is crumbly.
  9. Top the loaf with streusel. Pour the vegan streusel topping on top of the cinnamon loaf cake, pressing it down slightly to make it stick.
  10. Bake! Bake this vegan cinnamon loaf cake for 42-45 minutes, or until the streusel topping is golden brown and a toothpick inserted in the centre comes out clean.
  11. Cool completely, then slice and serve. Allow the vegan cinnamon loaf cake to cool completely in the loaf tin before removing, slicing, and serving. Enjoy!

Ideas for Serving

This cinnamon loaf cake makes the perfect sweet breakfast or simple dessert. It’s perfect for sharing – it’s a great recipe to make if you’re hosting for the holidays or weekend brunch. Enjoy a slice of this cake with a side of fresh fruit and your favorite morning coffee.

If you haven’t tried our Vegan Chocolate Cream Cold Brew, Vegan Berries & Cream Pink Drink, or Iced Blueberry Latte, they all pair perfectly with this loaf!

How to Store

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!

Recipe FAQs

Is loaf cake the same as pound cake?

Although these two desserts are quite similar, they are slightly different. Pound cake is typically more dense and richer from the additional fat and butter. If you’re interested in trying a classic pound cake recipe, try my Lemon Pound Cake with Vanilla Glaze.

Can I make this loaf cake gluten-free?

I have not personally tested it, but a few readers have shared success replacing the wheat flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This can slightly change the texture of course, but it is the best way to make this dessert gluten-free.

How do I keep my cake from sticking to the loaf tin?

Grease the loaf tin with oil, vegan butter, or cooking spray or, lay a piece of parchment paper in the bottom of the pan. If your cakes tend to stick to your pans, this is the best route as it ensures absolutely no sticking!

Similar Vegan Dessert Recipes to Try Next

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Vegan Cinnamon Loaf Cake with Streusel Recipe

  • Author: Liv B
  • Total Time: 1 hour


This Vegan Cinnamon Loaf Cake 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.


  • 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


  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.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  1. What temperature does the oven need to be?

  2. Catherine

    Such a good recipe! Everyone loved it!

  3. Made this immediately after watching the video lol! Turned out great, but I used almond milk instead of oat. I wonder if it would work with gluten free flour??

    • If you used a baking blend 1:1 for the all purpose flour I’m sure it would still work! Texture might be sightly different of course, but should still work 🙂

      • Hi..
        This recipe is awesome!! I substituted with half cup of almond flour, Cashew-almond milk, and added a pinch of nutmeg to the cinnamon layer 😋, and it took about 35mins to bake..My new base recipe!!Thanks much 👍

  4. Have you tried making these in mini loaf pans? If so, how would the bake time change? Thanks!

    • I haven’t tried! I would say try cutting the baking time in half, then check them and add a few minutes more until they’re cooked!

  5. My sister made this for me and it was awesome! Thanks 🙂

  6. Nicole Camacho

    Just made this recipe and OMG! It tastes AMAZING, not too sweet, moist and delicious.

  7. Stephanie

    I can’t wait to try this 🙂 looks delicious! I do have a quick question for the oil ingredient, could I use coconut oil or even vegan butter? Or it has has to be canola or vegetable oil?

  8. Great

  9. Loved this! I’m not sure why my dough came out runnier than what you have, but still tasted great! Next time I Will try to get the dough like yours for a fluffier(?) texture next time.

  10. I wanted to let y’all know that this recipe works and tastes delish with Bob’s Red Mill gluten free 1-to-1 baking flour. I am remaking this recipe for sure! I love that it holds up and doesn’t flatten out like so many vegan loaf breads. Thanks for an amazing recipe, Liv!

  11. I only have a toaster oven because my real oven just broke! Is there anyway it would work in my toaster oven? What would be the difference in temperature and cooking times?

  12. Amazing flavor. Two thumbs way way up.

  13. I am making this cake for the third time this month. My family and my friends love it! I added some frozen Raspberries between the layers the last couple of times, it turned out great! Thank you so much for the recipe!

  14. Just made this, AMAZING!!!

  15. This is a wonderful dessert to have with the So Delicious Snickerdoodle ice cream! The cinnamon is perfect and my guests are always surprised that it’s vegan. 🙂

  16. Unreal! I used coconut oil, added the cinnamon directly to the batter (omitting the 1/4 cup sugar at that step) and only made half the amount of streusel topping and it was DIVINE. The loaf is so moist and delicious. Too bad I don’t have anyone to share it with right now, haha!

  17. I made this yesterday and it was AMAZING! I do have a question though. Why do you add the vinegar to the milk? I’ve seen a few recipes for bread and stuff like that, but have never seen anything with vinegar.

  18. Delicious! My family loved it 🙂

  19. Mechee Davis

    Made this in an 8×8 pan! It’s so good!

  20. Delicious! Geez Liz, your recipes have saved both dinner and my sanity more times than I should admit. Another fantastic treat to keep the kids happy without taking up my entire day. Love, love, love!

  21. Easy to make and sooo delicious

  22. I have seen that every person wants to express his feelings in his mind but he is not able to express his feelings properly in words but the content you have written in your post is very beautiful, it seems that you have expressed their feelings. Hi, you are a very beautiful post writer, similarly keep writing new posts in your life, our best wishes are with you.

  23. My father-in-law who isn’t always keen on trying my vegan cooking/baking ended up DEVOURING this. I made it a second time for my own parents, who loved it, and today my mom requested it again for her birthday cake 🙂 Don’t think twice – make this NOW. You won’t regret it!

  24. How much ml is a cup?

  25. This cinnamon loaf is what dreams are made of! I made this as a birthday treat for a non-vegan family member and let’s just say between three of us it barely lasted 24 hours.. The cake is incredibly moist, it reminds me of the ones made with sour cream from back in the day. Easily the best vegan version I have found and this will absolutely be a go to recipe for me to wow all eaters alike! Already thinking about when I could make this again.. 🙂

  26. seriously best cinnamon loaf EVER!!! so moist, soft, dreamy and utterly delicious ✨

  27. I make this all the time!!!!

  28. I made this for a family get together. Everyone loved it!! It’s the perfect combination of cinnamon bun and coffee cake. I will be making this again!!

  29. Lindsey Pegg

    I made this cake as a dessert for a vegan visitor. Easy to make and yummy. Will be making this again for sure. Great recipe!

  30. what do you do with the milk and vinegar do you put that in the same bowl as the wet ingredients and can I use butter instead of oil

  31. Wow! I like Vegan Cinnamon Loaf recipe idea! That’s so wonderful. Thanks for sharing another great recipe.

  32. Jason Kevington

    This is a wonderful dessert to have with the So Delicious Snickerdoodle ice cream! The cinnamon is perfect and my guests are always surprised that it’s vegan https://flirtymania.com/en/p

  33. What size loaf pan?

  34. I make this for almost every girls brunch I attend! It’s a CROWD PLEASER

  35. I followed the recipe and while the taste is good, it turned out pretty dry. Any suggestions on how to improve that? Just bake for less time than the recipe says?

    • Yes! Or try doing less flour – sometimes scooping flour can cause it to compact and then you end up using more than you think!

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