Jump to Recipe·5 from 8 reviews

Moist and fluffy, this vegan coffee cake is topped with a crisp vegan butter and brown sugar streusel topping. The perfect sweet treat with a cup of coffee!

overhead shot of 4 pieces of vegan coffee cake

After 15 years baking and 10 of them spent reimagining my favourite foods through a vegan lens, I’ve learned that some recipes don’t just feed you, they really restore your faith in simple joy. This coffee cake was that lesson for me! I tested this one until it was perfect – a tender interior, a caramelized cinnamon crust and the kind of aroma that hits you like walking into a bakery.

side on shot of vegan coffee cake slice

Coffee cake doesn’t taste like coffee…?

Like one of my most popular recipes– vegan cinnamon loaf– this recipe also doesn’t use coffee. That’s because coffee cake is meant to be served with coffee.

The key to the perfect crust

There’s something so satisfying about poling brown sugar and cinnamon onto batter before baking, watching it merge into a crackled top that crunches a little bit yet melts on the tongue. That contrast of the soft cake against the fragrant, caramelized crust was the thing that kept me tweaking ratios until it hit that perfect line between dessert and breakfast.

overhead view of both wet and dry ingredients individual cups over a wooden board.
Gather ingredients.
overhead view of vinegar being mixed into the plant based milk.
Make the vegan buttermilk.
overhead view of dry ingredients being incorporated to a large glass measuring cup for mixing, on a white background.
Whisk the dry ingredients.
sugar, vanilla and oil being mixed into the milk mixture from overhead on a white background.
Mix wet ingredients, then stir up the batter!
spreading the batter into a rectangle cake pan from overhead.
Spread in a pan.
overhead view of cinnamon brown sugar being incorporated to create the filling and the topping.
Mix up the topping.
overhead view of coffee cake fully assembled before baking on a tray.
Sprinkle it on!
overhead view of plant based butter being drizzled overtop of the cake to help brown and caramelize the top.
Drizzle the vegan butter,
overhead view of the coffee cake in a rectangle cake pan, baked and ready to serve.
Bake and serve!

Tiny choices with big payoffs

Years of recipe testing and many trials of this particular recipe has shown me that the best recipes are not shaped by one grand technique, but a series of tiny choices. Using oil instead of butter for vegan-friendly moisture that lasts. Vanilla extract and cinnamon for warmth. And brown sugar for that deep, almost molasses-like crumble. All of these choices add up to this cake that feels like true bakery luxury!

close up overhead shot of vegan coffee cake slice

I’ve been on a cake craze lately, and if you want something a little different than the ones I suggest in this post – you HAVE to try this blueberry chocolate chip banana bread!

Enjoy! If you make this recipe or just love the look of it and think someone else should try it, feel free to share it on Facebook or Instagram, don’t forget to tag me @itslivb! It would also make my day if you left  a comment below with a recipe rating! Thank you for browsing! 😊

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of 4 pieces of vegan coffee cake

Moist Cinnamon-y Vegan Coffee Cake (With Oil)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Olivia Biermann
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1.5 hours including cooling
  • Yield: 12-15 pieces
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Moist and fluffy, this vegan coffee cake is topped with a crisp vegan butter and brown sugar streusel topping. The perfect sweet treat with a cup of coffee!

Ingredients

  • 2 cups non-dairy milk
  • 1 tbsp white or apple cider vinegar
  • 2/3 cup white sugar
  • 2/3 cup canola or vegetable oil
  • 1 tbsp vanilla extract
  • 3 3/4 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups brown sugar
  • 4 tsp cinnamon
  • 3 tbsp vegan butter, melted

Instructions

  1. Preheat oven to 350 F. Grease a 9×13 inch pan.
  2. In a mixing bowl, combine the sugar, oil, non-dairy milk, vinegar and vanilla extract. Stir to combine then set aside.
  3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  4. Add the wet mixture to the dry and stir until just combined (don’t overmix – some small lumps are okay).
  5. In a separate bowl, mix together the brown sugar and cinnamon.
  6. Spread half of the batter into the pan in an even layer. Sprinkle on half of the brown sugar + cinnamon mixture. Then add the rest of the batter on top and spread in an even layer. Sprinkle on the other half of the brown sugar cinnamon mixture. Drizzle the melted vegan butter overtop.
  7. Bake in preheated oven for 39-42 minutes, until golden brown on top and a toothpick inserted in the centre comes out clean or with a crumb or two attached.
  8. Allow to cool for a while before slicing and serving.

Notes

Freezing and storing tips:

Store cooled cake in an airtight container in the fridge for up to 1 week or at room temperature for up to 3 days. 

After cooling completely, wrap individual slices or the whole cake tightly in plastic wrap, then again in foil or a freezer-safe bag. Freeze up to 2 months. When you’re craving a slice, thaw at room temperature for a few hours or overnight in the fridge. Warm for 10-15 seconds in the microwave to bring back that bakery-fresh softness.

Did you make this recipe?

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

Explore Recipes