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+ servings
three slices of coffee cake

Vegan Coffee Cake

This vegan coffee cake is the best ever! Healthy and satisfying, this sweet delectable treat is the perfect option for whenever you're craving something sweet with cinnamon! The whole family will love this soft and sweet cake!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9 servings
Calories: 419kcal
Author: Sarah McMinn
Cost: $10

Ingredients

Coffee Cake

Filling

Crumb Topping

  • ½ cup all-purpose flour
  • ½ cup coconut sugar
  • 6 tablespoons vegan butter, melted

Instructions

  • Preheat the oven to 350 degrees F. Line an 8×8 square pan with parchment paper and set aside.
  • Begin by making the cake. In a large bowl, add all the dry ingredients and mix well. Once well combined, add in all the wet ingredients and mix until you have a uniform thick batter. Set aside.
  • Next, make the filling. In a small bowl, mix together the coconut sugar and the cinnamon.
  • Spread half the batter into your lined pan. Sprinkle the filling over the top. Add the other half of the batter over the filling and spread evenly.
  • In a bowl add the flour, coconut sugar, and melted butter. Mix together with a spoon or your fingers until it has formed large crumbs (see photo above).
  • Top the cake evenly with the crumb topping and bake the cake for 30-35 minutes, or until a toothpick comes out clean. Once a toothpick comes out clean, remove the cake from the oven. Let cool completely at room temperature before cutting and serving.

Notes

Serving and Storing – Serve this yummy vegan coffee cake warm or at room temperature. I like to serve this coffee cake for breakfast, after weeknight dinners, and even a snack. Store this cake in an airtight container at room temperature for up to four days, in the refrigerator for five to seven days, or in the freezer for up to three months.
Recipe Tips
  1. Don’t over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
  2. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cake. You can check for doneness after 30 minutes.
  3. Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake for the last 10 minutes.
Variations  - Bake this coffee cake into muffins by dividing the batter among a lined cupcake pan.

Nutrition

Calories: 419kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 116mg | Potassium: 187mg | Fiber: 2g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg