Vegan coffee cake — an American-style cinnamon coffee cake made from a moist, fluffy vanilla sponge with a ribbon of cinnamon sugar through the middle and a crisp streusel topping.
This cake is easy to make using simple ingredients and is wonderfully moreish. Despite the name, coffee cake is traditionally served alongside a cup of coffee rather than containing coffee itself.
This vegan coffee cake is a perfect snack or breakfast treat. The base is a tender vanilla sponge enhanced with non-dairy yogurt and oil for moisture. A generous cinnamon-sugar layer runs through the centre, and a buttery vegan streusel adds crunch and caramelised texture on top.
Coffee cakes are often finished with a crumble-style streusel and may include a cinnamon ribbon or swirl. This recipe follows that classic format, producing a tall, satisfying cake when baked in a deep 20cm (8in) square tin.
Ingredient Details
Plain (all-purpose) flour: Use regular plain flour for the lightest texture. Wholemeal will make the cake dense. This recipe has not been tested gluten-free.
Baking powder and bicarbonate of soda: Both are required; they work together to give lift and a light crumb.
Milk: Any unsweetened non-dairy milk will work. Soy milk is recommended for baking because its higher protein content helps structure the cake.
Vinegar: Reacts with the bicarbonate of soda to help the cake rise and produce a fluffy texture.
Yogurt: Plain vegan yogurt keeps the sponge moist and adds depth of flavour. Soya yogurt is a good choice; coconut yogurt will also work.
Olive oil: A neutral oil is fine, though light-tasting olive oil works well here.
Vanilla: Use vanilla extract or vanilla bean paste for the best flavour.
Vegan butter: Needed for the streusel. Use regular (not ‘light’) vegan butter or spread, slightly softened.
Sugar: Caster or granulated sugar is used in the sponge; light brown soft or muscovado sugar is recommended for the streusel and cinnamon-sugar layer for richer flavour.
Cinnamon: Optional for the swirl but strongly recommended for the characteristic flavour.
How To Make Vegan Coffee Cake
(Full measurements and step-by-step instructions are provided in the recipe card below.)
Step 1: Make the streusel by combining plain flour, light brown sugar and cinnamon. Rub in slightly softened vegan butter with your fingertips until the mixture resembles coarse crumbs. Chill while you prepare the rest of the cake.
Step 2: Mix the cinnamon sugar for the middle layer by combining light brown sugar and cinnamon in a small bowl. Set aside.
Step 3: For the batter, whisk together vegan yogurt, non-dairy milk, oil, vinegar, caster sugar and vanilla until smooth. Add cornflour (cornstarch), baking powder, bicarbonate of soda and salt, then fold in the plain flour until no dry streaks remain. Avoid overmixing.
Step 4: Pour half of the batter into a lined 20cm square tin and level it. Evenly sprinkle the cinnamon sugar over the surface.
Step 5: Dollop the remaining batter on top and gently spread it out with a spatula or the back of a spoon. The batter won’t easily adhere to the cinnamon sugar layer, so work slowly and lift as little as possible.
Step 6: Scatter the chilled streusel evenly over the top of the cake.
Step 7: Bake at 180°C (160°C fan) / 350°F for about 35–45 minutes until the cake is firm to the touch and a skewer inserted into the center comes out clean or with a few moist crumbs (avoid wet batter).
Allow the cake to cool in the tin before slicing. It’s delicious warm or at room temperature and pairs beautifully with coffee or tea.
Top Tips
Use metric measurements with a digital scale for consistent results. Cup measures vary widely and can affect texture and rise.
Do not over-beat the batter — stir with a whisk just until the dry ingredients are incorporated to avoid a tough crumb.
Bake until the top feels springy and a skewer comes out clean. If the streusel is browning too quickly, loosely tent the tin with foil for the remaining bake time.
This cake is pictured in a deep 20cm (8in) square tin to create a taller loaf. A 23cm (9in) square tin will also work but the bake time may be slightly shorter.
To make a smaller version, halve the recipe and bake in a 2lb loaf tin. For a very thick streusel layer, increase the streusel quantities by 50%.
FAQ
Yes. The cake freezes well whole or in slices. Cool completely before wrapping to avoid freezer burn. Defrost at room temperature before serving.
Store in an airtight container at room temperature for up to 4 days. The streusel will soften over time, so it’s best enjoyed on the day it’s baked for maximum crunch.
Recipe Card
Vegan Coffee Cake
Moist vanilla sponge with a cinnamon-sugar ribbon and crisp vegan streusel. Serves 12.
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep time: 25 minutes
Cook time: 40 minutes
Servings: 12
Author: Domestic Gothess
Ingredients
Streusel
- 135g plain (all-purpose) flour (about 1 cup + 1 tbsp)
- 60g light brown soft sugar (⅓ cup)
- 1 tsp cinnamon
- 90g vegan butter, slightly softened (6 tbsp)
Cinnamon sugar
- 60g light brown soft sugar (⅓ cup)
- 1 tbsp cinnamon
Cake
- 180g plain non-dairy yogurt (¾ cup), e.g. soy
- 150ml unsweetened non-dairy milk (½ cup + 2 tbsp)
- 135ml neutral oil (approx. ½ cup + 1 tbsp)
- 1 tsp vinegar
- 1 tbsp vanilla extract
- 200g caster or granulated sugar (1 cup)
- 25g cornflour (cornstarch)
- 2 tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 300g plain (all-purpose) flour (2½ cups)
Instructions
- Preheat the oven to 180°C/160°C fan (350°F). Line a deep 20cm (8in) or 23cm (9in) square tin with baking paper.
- Make the streusel: mix flour, sugar and cinnamon. Rub in the vegan butter until coarse crumbs form. Chill.
- Mix the cinnamon sugar for the middle layer and set aside.
- Whisk yogurt, non-dairy milk, oil, vinegar, caster sugar and vanilla until combined. Add cornflour, baking powder, bicarbonate of soda and salt; then stir in the plain flour until just combined.
- Pour half the batter into the lined tin and level. Sprinkle evenly with the cinnamon sugar.
- Dollop remaining batter over the cinnamon sugar and gently spread. Scatter the streusel over the top.
- Bake for 35–45 minutes until firm and a skewer comes out clean or with a few moist crumbs. Cool in the tin before slicing.
Notes
- See the post above for tips and step-by-step photos.
- For consistent results, use metric weights and a digital scale rather than cup measures.
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