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Vegan Coffee Cake

Name: Vegan Coffee Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 ½ cups oat flour (, gluten-free if needed ); 1 cup fine grain almond flour; 1 ½ cups cane sugar (, see note ); 4 teaspoons baking powder; ½ teaspoon sea salt; 1 ¼ cups dairy free milk; ½ cup unsweetened apple sauce; 2 tablespoons apple cider vinegar; 1 ½ teaspoons vanilla extract; ¾ cup brown sugar (, or coconut sugar ); 2 teaspoons cinnamon; ¼ cup melted butter (, or coconut oil (see note))

By Sophia DeSantis, Reviewed by Anjali Shah on April 16, 2025

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This vegan Coffee Cake has the perfect flavor and texture, you’d never guess it’s gluten-free. Every time I make it, it comes out moist and perfectly spiced, which makes it a great option for holidays, celebrations, or just enjoying on its own with a warm cup of coffee.

A tan plate with four pieces of coffee cake piled on it and speckled with cinnamon next to a white towel.

While I’m not usually a huge cake fan, this vegan coffee cake has quickly become one of my favorites. It may have even beaten my love for my vegan chocolate lava cake. Yes, that’s right! I mean, how am I supposed to resist cakes that are both gluten-free and refined sugar-free? That’s just not happening, and I know you’ll agree with me.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Delicious Cake Recipes!

📋 Recipe Card

Every time I meet a friend at a coffee shop and spot those pretty cakes on display, I can’t help but think they’re probably packed with sugar and a few too many “special” ingredients. That’s what inspired me to make my own version at home, and this plant-based coffee cake was the answer. And if you’re a cake fan, you should definitely check out this sugar-free chocolate cake recipe, it’s one you can enjoy without any guilt.

👩🏽‍🍳 Why I Love This Recipe

This vegan coffee cake became that recipe I keep coming back to. It’s funny, because like I said before, I was never really a big cake person, but once I made this and tasted the soft and tender cake with that warm cinnamon streusel on top, I was completely sold. And the fact that I made it gluten-free without losing any flavor or texture? Total WIN.

The beauty of my recipe is how simple it is to make, but still tastes like a cake you’d find at a coffee shop. First, I use a mix of oat flour and fine almond flour to keep it gluten free, then I add applesauce to keep it light and moist without needing any oil in the batter. The cinnamon streusel topping gives me that sweet flavor using just brown sugar, cinnamon, and a little melted vegan butter. So good!

I absolutely love this coffee cake recipe because I can serve it to everyone. I typically make this cake on a weekend morning or for a holiday table and know it’ll be enjoyed by all. Since I started serving it at brunch with friends, a few of them asked me for the recipe right away and of course, I shared it. Just imagine how much they’re saving by making it at home and serving it to their own kids and families. That’s the kind of thing I feel really good about, and I hope it inspires you to make it for your loved ones too.

🥘 Ingredients

To make this coffee cake both vegan and gluten-free, I swap out the usual ingredients and use whole food, plant-based alternatives instead.

Flour: I use oat flour to keep it gluten free, and fine almond flour adds a soft texture I really like when I’m baking without all-purpose flour.

Cane sugar: After testing a few options, cane sugar gave me the best flavor and texture for the cake. You can swap in coconut sugar, but just know it’ll make the cake darker and slightly less sweet.

Dairy-free milk: I use whatever plant milk I have on hand, almond, oat, or cashew all work great here.

Unsweetened applesauce: I always go with unsweetened so I can control the sweetness of the cake myself.

Apple cider vinegar and vanilla extract: These two work together to lift the cake as it bakes and add a gentle hint of flavor throughout.

Baking powder and sea salt: A little of both is key for helping the cake rise and making sure it tastes great.

For the streusel: I combine brown sugar, cinnamon, and melted butter to make a sweet and crumbly topping.

🔪 How To Make

It’s never been easier to put together a cake like this one. With just 10 minutes of prep following my steps and 40 minutes in the oven, you’ll have a delicious cake ready to enjoy yourself or share with loved ones.

Prep the dry ingredients: I preheat the oven to 350°F or 120°C, then add the flours, cane sugar, baking powder, and salt to a medium bowl. I whisk everything together to combine and break up any clumps.

A glass bowl with flour and a whisk sitting on a kitchen scale surrounded by baking supplies on a countertop.

Add the wet ingredients: I make a small well in the center of the dry mix and pour in the milk, applesauce, vinegar, and vanilla. Then I whisk everything together until the batter is well combined.

A glass bowl with light tan batter and a whisk in it on a grey kitchen countertop surrounded by jars of sugar.

Make the streusel mix: I stir together the brown sugar and cinnamon in a small bowl and set it aside while I get the batter ready.

A hand with a whisk mixing brown sugar in a white bowl in front of a bowl of cake batter.

Add the first layer: I pour half of the batter into a prepared square pan, either 8 or 9 inches works, though 9 inches gives a slightly thinner cake.

Cake batter being poured from a glass bowl into a white cake pan sitting on a grey kitchen counter.

Add the first streusel layer: I sprinkle half of the dry streusel mixture evenly over the top of the batter.

A white cake pan on a grey kitchen counter half filled with cake batter and topped with brown sugar.

Add the second batter layer: Then, I pour the remaining batter over the streusel mix, spreading it out evenly.

Cake batter in a white cake pan on a kitchen counter in front of a white bowl and an empty glass bowl.

Finish the topping: I sprinkle the rest of the streusel mix over the batter.

A hand dropping brown sugar on top of a cake batter in a white cake pan that is on a kitchen counter.

Add: Then I drizzle the melted butter or coconut oil over the top.

A hand pouring melted butter from a glass measuring cup onto a brown sugar topped cake batter filled pan with butter covering the top.

Bake the cake: I bake it at 350°F for 38 to 40 minutes, keeping an eye on it starting around 35 minutes. I take it out when a toothpick comes out clean or with a few crumbs.

Hands holding a white baking dish with baked coffee cake in it and setting it on a tan surface with a grey towel.

Let it cool and serve: I leave the cake to cool in the pan for about an hour and then serve!

A fork getting a bite from a piece of coffee cake that is piled on a cream plate sitting on a white towel.

💭 Expert Tips

My #1 Secret Tip for making this vegan coffee cake is to let it cool completely before slicing. I know it’s tempting to dig in while it’s warm, but I’ve tested and giving it that full hour in the pan helps the inside set perfectly.

Other Tips To Keep In Mind:

Choose the right pan: I use a square baking pan, 8 inches for a thicker cake or 9 inches for a thinner one. You can also double the recipe and bake it in a 9×13 inch dish.
Prep the pan: I grease the baking dish with butter or coconut oil, or if I want it oil free, I use a nonstick pan or line it with parchment paper.
Check early and test with a toothpick: Since ovens can vary, I start checking the cake at 35 minutes. The top should feel just set, and the toothpick should come out clean or with a few crumbs.
Don’t worry if the top looks gooey: The streusel can make the top look soft even when it’s done. I always focus on the toothpick test to know when it’s ready.

📖 Variations

Some people like to get creative and stir in extra goodies to the coffee cake topping or even into the batter, and you can too. These are a few variations I’ve already tried with this recipe, and they’ve all turned out great.

Keep add-ins small: I never add more than 1/4 cup of extra ingredients or it might throw off the texture of the cake. If I’m adding chopped apples, blueberries, or nuts, I reduce the liquid just a little so the batter doesn’t get too wet.

Nuts in the topping: When I mix chopped nuts into the streusel, I don’t change anything else. It adds a nice crunch on top. Chocolate chips or dried fruit works well too.

Extra spices: Sometimes I add a teaspoon or two of cinnamon, nutmeg, or cloves to the batter for a spiced flavor.

🍽 Serving Suggestions

The best part about this coffee cake is that it’s not just for breakfast. I’ve served it as dessert after dinner plenty of times too. These are some of my favorite pairings:

For breakfast: I love pairing a slice of this coffee cake with my protein coffee smoothie or a glass of healthy hot chocolate.

As a dessert: This cake makes a perfect dessert with a side of fresh fruit salad or a scoop of tofu ice cream. I’ve served it like that more than once and it always disappears fast, especially when my kids get into it. They love it just as much as the grown-ups do.

Toppings: Sometimes I spread a little vegan Nutella or this white chocolate hazelnut spread on top. It’s a fun way to dress it up when I want something extra.

🧊 Storage Directions

Refrigeration: I place it in an airtight container and store it in the fridge. It stays good for up to a week, and I usually just slice off what I need.

Freezing: When I freeze leftovers, I seal the slices in a freezer-safe container or bag. They keep well for up to three months and are easy to grab whenever I want a treat.

Reheating: I reheat slices in the microwave for a few seconds or pop them in the oven until warm.

❓Recipe FAQs

What if I don’t have oat flour?

You can make your own by blending rolled oats in a high-speed blender until they turn into a fine, powdery flour. That’s what I usually do when I run out of the store-bought kind. It only takes a minute, and I love that I can make just the amount I need without any extra waste. Plus, it’s a great way to use up oats I already have in the pantry.

Do I need to use apple cider vinegar?

Yes, I recommend keeping it in because it reacts with the baking powder to help the cake rise. You won’t taste it, but it really helps with the texture.

Is this coffee cake recipe consider healthy?

Yes, I consider this coffee cake a healthier option, especially compared to traditional versions. It’s made with simple ingredients like oat flour, almond flour, applesauce, and dairy-free milk. There’s no refined flour, no butter in the base, it’s gluten-free and plant-based.

A white baking dish with baked coffee cake and a brown sugar streusel topping on a tan surface with a grey towel.

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