April 7 is national coffee cake day so I’m combining two popular recipes into the ultimate coffee cake. It starts with my popular vegan funfetti cake then adds a big NY style crumb cake topping, then a funfetti glaze is drizzled over the cake and then sprinkles! It’s amazing.
The tender cake with the crunchy crumbs is such a satisfying and tasty treat and the cake is actually pretty easy to make. It uses my reverse creaming method with starts with the dry ingredients, coats them in fat so they don’t form gluten (which makes cakes tough) then adds the rest of the wet ingredients in one bowl! Plus it’s almost impossible to over-mix so it’s a great recipe to make with the kids!
To get that funfetti flavor you really need imitation cake batter flavor which can be found at most supermarkets. You could also use clear imitation vanilla but cake batter is the classic flavor. The crumbs are really simple to make as well as it’s just mixing the dry ingredients then adding melted vegan butter. You then bake and when cool, drizzle over a simple glaze and vegan sprinkles.
You can read my funfetti cake recipe for a more in depth dive into vegan sprinkles and the cake recipe but it’s pretty foolproof and such a great texture. I’m a sucker for anything funfetti or birthday cake flavor and if you are too then this is the treat for you! Don’t forget to rate and review if you try it!
Vegan Funfetti Crumb Coffee Cake
15
servings20
minutes35
minutesAn amazing tender coffee cake with huge crumbs and bursting with funfetti flavor!
Ingredients
- Funfetti Cake
2 1/2 cups all purpose flour
1 1/2 cups vegan cane sugar
1/4 cup cornstarch
1 1/4 teaspoons Kosher salt
1 tablespoon baking powder
1 cup vegetable oil
1/3 cup vegan sour cream
1 tablespoon cake batter extract or clear imitation vanilla
1 teaspoon almond extract
1 1/2 cups vegan milk (add 1/2 cup first then the lemon juice to the remaining 1 cup)
1 tablespoon lemon juice
1/2 cup vegan rainbow sprinkles
- Crumb Topping
1 cup vegan brown sugar, packed
1/2 cup vegan cane sugar
1/4 teaspoon kosher salt
1/8 teaspoon (or a pinch) or ground nutmeg
2 1/2 cups all purpose flour
1 cup vegan butter, melted and cooled
- Funfetti Glaze
1/2 cup powdered sugar
1-2 tablespoons vegan cream or milk
1/2 teaspoon cake batter extract or clear imitation vanilla
Directions
- Funfetti Cake
- Preheat oven to 350°. Spray or butter a 9×13 baking pan and set aside. Mix dry ingredients in the bowl of a stand mixer or in a large bowl using a hand mixer to combine and aerate for a minute. If mixing by hand, use a whisk. Add the oil, 1/3 cup vegan sour cream and 1/2 cup vegan milk and mix until combined on low speed. Scrape down bowl then continue to mix on medium speed for 1 minute.
- Mix the lemon juice into the remaining 1 cup milk and let it sit for a minute. Add the extracts and whisk to combine. Slowly add the remaining liquid to the mixture in the bowl on low speed then scrape the bowl down and mix for two minutes to combine. The great thing about this is because we use the reverse creaming method you can’t overmix this and make the batter tough because we coated all the flour with fat. Fold in the 1/2 cup sprinkles by hand just until combined. Don’t use the mixer to combine the sprinkles as it will break them up too much. Just fold them in until just combined.
- Pour batter evenly into the prepared pan, smooth the top then rap the pan on the counter a few times to smooth it out and remove any large air bubbles. Set aside while you make the crumb topping.
- Crumb Topping
- Combine all the dry ingredients in a large bowl with a fork breaking up and large clumps. Add the melted vegan butter and with a fork combine until no dry ingredients are left and crumble over the cake batter evenly in the pan.
- Bake the cake for 35-45 minutes until a cake tester comes out clean. I use a convection oven so things bake faster. Check after 35 minutes and keep rechecking every five until done. Let cool completely.
- Funfetti Glaze
- Mix all ingredients together in a small bowl until a thick pourable glaze is formed. Start with 1 tablespoon of cream or milk and add more if needed to get to the desired consistency. Glaze should pour like a ribbon onto the rest in the bowl and dissolve into it slowly.
- Drizzle glaze with a spoon or pastry bag over cooked coffee cake and top with extra sprinkles if desired.
Recipe Video
Notes
- Vegan sprinkles are sold at some grocers or can be bought online. Look for ones with no confectioners glaze (from insects) and I have a link to my Amazon store below where you can see the ones I use.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
This is seriously the best tasting coffee cake. Very moist ,great flavor and lots of crumb topping. And was a hit with all,vegans and non-vegans! It will be my go to breakfast/ brunch share!
I’m so glad you enjoyed it! It’s definitely my go-to now too!