This spectacular coffee cake rivals any out there vegan or not! I’m from NY and I know coffee cake. I’ve grown up eating it my whole life and I’ve finally cracked the recipe for what I think is the best vegan version out there.
This cake is actually made from the batter of my amazing blueberry muffins which was already a sour cream dough. I decided not to reinvent the wheel and with a few tweaks, I had the perfect base. From there, it’s a thick layer of squidgy cinnamon filling and then it’s topped with amazing crumbs! The batter may seem thick but it’s actually perfect. You may want to invest in a small offset spatula to spread it evenly but a butter knife will work too.
This is perfect for breakfast or brunch but it also makes a great snack any time of the day. Although this uses cinnamon, I also have a festive pumpkin spice version that’s great for the fall months!
PUMPKIN SPICE VERSION: just substitute pumpkin pie spice for the cinnamon in the recipe. That’s it. Easy, but so tasty if you love pumpkin spice everything like me!
Can this be made gluten free? I don’t see why not! I’ve used premade GF flour mixes with great success so try it and let me know!
What kind of vegan sour cream do you use? I prefer Tofutti or Kite Hill brands but use your favorite.
I hope you try this delicious and easy cake. It makes an impressive presentation and is perfect to bring to a family gathering. It would be great to start Thanksgiving Day or even Christmas morning!
The Best Vegan Cinnamon Coffee Cake (with a Pumpkin Spice Version!)
18
servings20
minutes40
minutesThis is the best vegan cinnamon coffee cake you’ll ever bake!
Ingredients
- Cake Base
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted unrefined coconut oil, slightly cooled
1 cup vegan cane sugar
2 tablespoons finely ground flax seed
1/4 cup vegan milk
4 oz unsweetened apple sauce
1/2 cup vegan sour cream
1 teaspoon pure vanilla extract
- Cinnamon Filling
3/4 cup brown sugar
1/4 cup all purpose flour
2 teaspoons cinnamon or pumpkin pie spice
- Crumb Topping
2/3 cup brown sugar
1 cup all purpose flour
2 teaspoons cinnamon or pumpkin pie spice
1/2 cup (1 stick) vegan butter, chilled and cubed
Directions
- Cake Batter
- Preheat oven to 350°. Grease and flour a 9×9 square baking pan. Whisk together the flour, baking soda, and salt in a medium sized bowl and set aside.
- Combined the melted and cooled coconut oil, apple sauce, sugar, flaxseed, and alternative milk in a large bowl. Stir together to mix well and let stand for five minutes.
- Mix in the sour cream, then add the flour mixture and mix just until combined (don’t over mix). Batter will be thick. Set aside.
- Cinnamon Filling
- Mix all ingredients together.
- Crumb Topping
- Mix the brown sugar, flour and spice together. Using a pastry blender or two forks, add the cubed vegan butter and blend until you have crumbles the size of peas.
- Cake Assembly
- Add about half of the cake batter to the prepared pan and smooth evenly with an offset spatula or knife to cover the bottom completely.
- Sprinkle the cinnamon filling evenly over the base mixture. It will seem like it’s too much but add it all and shake the pan slightly to even it all out.
- Dollop the remaining batter over the top of the cinnamon filling. You can spread it out somewhat but it doesn’t need to cover the cinnamon layer completely.
- Add the crumbs evenly over the top.
- Bake for 40-45 minutes or until a cake tester or toothpick comes out clean with no wet batter sticking to it.
- Cool slightly and cut into squares and serve. You can refrigerate or freeze leftovers.
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Notes
- If you are allergic or don’t want to use coconut oil, a plain vegetable oil can be substituted.
- You can use light or brown sugar. To ensure it’s vegan, buy organic.
- Use any vegan milk you prefer just not anything too low fat.
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