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    You are here: Home / Dessert / Cinnamon Swirl Vegan Coffee Cake

    LAST UPDATED: March 13, 2022 • FIRST PUBLISHED: March 13, 2022

    Cinnamon Swirl Vegan Coffee Cake

    Jump to Recipe Print Recipe
    Vegan Coffee Cake

    This delicious vegan coffee cake is made with a tender vanilla base, swirled with cinnamon and brown sugar, and topped with a decadent streusel topping. The perfect indulgent treat for enjoying with a big cup of coffee!

    Two Slices of Vegan Coffee Cake on a Table with Coffee and Strawberries

    What's your favorite meal? Mine is breakfast/dessert. You know, those amazing sweet dishes that can be served for either breakfast or dessert, like vegan crepes, cinnamon rolls, or this vegan coffee cake.

    Coffee cake is especially wonderful, because it's cake that's totally acceptable to eat first thing in the morning.

    So, let's talk about coffee cake for a minute. I know somebody is going to ask why this is called a coffee cake, when it doesn't contain any actual coffee. Coffee cake means different things in different parts of the world. In the United States, where I live, coffee cake is a cake that's normally served with coffee. It doesn't actually have any coffee in it!

    (If you came here looking for a cake with coffee in it, check out my mocha chocolate layer cake.)

    What it does have is a base of vanilla cake with a swirl of cinnamon sugar through the middle and a streusel topping. A drizzle of vanilla glaze on top is optional! SO GOOD!

    Ready to eat some cake for breakfast? Let's go!

    Jump to:
    • Ingredients You'll Need
    • How It's Made
    • Leftovers & Storage
    • Variations
    • Frequently Asked Questions
    • More Vegan Cake Recipes
    • Cinnamon Swirl Vegan Coffee Cake
    Partially Sliced Vegan Coffee Cake with Coffee Cup in the Background

    Ingredients You'll Need

    • Flour. We're using all-purpose flour, and I can't say if any other varieties will work, as I haven't tried them.
    • Brown sugar. Make sure to buy organic sugar, to keep the recipe vegan.
    • Salt.
    • Vegan butter. You should be able to find this near where the regular butter is sold at the supermarket. Look for brands like Earth Balance and Miyoko's.
    • Cinnamon.
    • Vegan yogurt. Any variety that's unflavored and unsweetened will work.
    • Sugar. Again, use organic.
    • Canola oil. Feel free to substitute your favorite baking oil, such as coconut oil or vegetable oil.
    • Vanilla extract.
    • Apple cider vinegar. White vinegar will also work.
    • Baking powder.
    • Baking soda.
    • Powdered sugar. Just like with the other sugars, make sure you're using organic.
    • Non-dairy milk. Just about any variety can be used. Try soy milk, almond milk, oat milk, or cashew milk.

    How It's Made

    Cake Server Lifting a Slice of Vegan Coffee Cake from a Dish

    Grab a few bowls, because this cake has multiple parts that each need to be mixed together separately.

    • Start by mixing up your filling ingredients in one bowl: brown sugar, vegan butter, and cinnamon.
    • Mix your streusel ingredients in another bowl: flour, brown sugar, vegan butter, and a bit of salt. I like to use a pastry cutter for this one, but a fork or a couple of butter knives will work as well. Set the filling aside and stick the streusel in the fridge.
    Side By Side Images Showing Hands Mixing Filling and Streusel for Vegan Coffee Cake
    • Now it's time to make the batter. Grab an electric mixer (either a hand mixer like I'm using, or a stand mixer if you're fancy) and beat together some vegan yogurt, oil, sugar, vanilla, and apple cider vinegar.
    • The dry ingredients go in next. Start beating in flour, a bit at a time.
    • When it's time to add the last of the flour, sprinkle some cinnamon, baking powder, baking soda, and salt on top. Beat the batter one last time.
    Collage Showing Steps for Making Vegan Coffee Cake Batter: Mix Wet Ingredients, Begin Adding Flour, Sprinkle Cinnamon and Leavening Agents on Flour, and Beat Ingredients Together
    • Spread half of the vegan coffee cake batter into a round springform pan.
    • Sprinkle half of the filling on top — you can gently distribute it with a spoon if you'd like.
    • Spread the remaining batter over the filling, then another layer of filling.
    • Top everything with the streusel.
    Collage Showing Stages of Assembling a Vegan Coffee Cake: Spread Batter in Pan, Sprinkle with Filling, Top with More Batter, Then Top with More Filling and Streusel
    • Pop the cake into the oven and bake it until a toothpick inserted into the center comes out mostly clean — a few crumbs sticking to it are fine, but uncooked batter is not.
    • When the cake has finished baking, transfer it to a cooling rack and let it cool completely. Before taking the cake out of the pan, be sure to run a knife along the edges to break up any caramelized filling that may stick.
    • You can serve your coffee cake as is, or top it with a drizzle of vanilla glaze for a super indulgent treat!
    Spoon Drizzling Glaze on a Vegan Coffee Cake

    Tip: This is going to sound like a weird tip, but when slicing your vegan coffee cake, start by inserting the tip of a knife into the side of the cake where you want to make your cut. Why? Some of the filling will probably have met with the inside of your pan and hardened. This part can be a little tough to cut through, so I like to break it up first with my knife to avoid mangling the whole slice while cutting.

    Leftovers & Storage

    Homemade vegan coffee cake will keep in a sealed container or wrapped in plastic at room temperature for 4 days, or in the freezer for up to 3 months.

    Variations

    • Chocolate chip coffee cake. Fold a cup of vegan chocolate chips (such as Enjoy Life brand) into the batter.
    • Spiced coffee cake. Try adding extra spices to the filling (like ginger, cloves, or cardamom), or including some nuts (like pecans or walnuts) in the topping.
    • Berry coffee cake. Fold a cup of berries into the batter, such as blueberries, raspberries, or cranberries.

    Frequently Asked Questions

    Can this vegan coffee cake be made gluten-free?

    I'm not sure! If you'd like to try it, an all-purpose gluten-free flour blend like those made by Bob's Red Mill or King Arthur Flour would be your best bet.

    Why does the sugar need to be organic?

    In the United States most granulated sugar is processed using animal bone char, so it's not considered vegan. Organic sugar is processed differently.

    How is vegan coffee cake served?

    I like it best with a (surprise!) a big cup of coffee, but it also goes great with tea, fresh fruit, and vegan vanilla ice cream.

    Can this cake be made in a square or rectangular pan?

    I'm sure it can, as long as the pan is large enough to hold all of the batter. My cake came out pretty thick (see the photos — it's about 2 inches). You may need to adjust the bake time, though I'm not sure by how much, so keep a close eye on it.

    Table Set with Slices of Vegan Coffee Cake, Coffee, and Strawberries

    More Vegan Cake Recipes

    • Vegan Chocolate Cake
    • Vegan Carrot Cake
    • Vegan Pineapple Upside Down Cake
    • Vegan Lemon Bundt Cake
    • Vegan Pound Cake

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Slice of Vegan Coffee Cake on a plate with a strawberry and fork.
    5 from 10 votes
    Print

    Cinnamon Swirl Vegan Coffee Cake

    This delicious vegan coffee cake is made with a tender vanilla base, swirled with cinnamon and brown sugar, and topped with a decadent streusel topping. The perfect indulgent treat for enjoying with a big cup of coffee!

    Course Dessert
    Cuisine American
    Prep Time 25 minutes
    Cook Time 55 minutes
    Cooling time 2 hours
    Total Time 3 hours 20 minutes
    Servings 12
    Calories 494 kcal
    Author Alissa Saenz

    Ingredients

    For the Streusel Topping

    • 1 cup all-purpose flour
    • ⅔ cup organic brown sugar
    • ¼ teaspoon salt
    • ½ cup vegan butter, chilled

    For the Filling

    • ¾ cup organic brown sugar
    • ¼ cup vegan butter, softened (almost but not quite melted)
    • 1 ½ tablespoons ground cinnamon

    For the Batter

    • 1 ½ cups unflavored vegan yogurt
    • 1 cup organic granulated sugar
    • ⅔ cup vegetable or canola oil
    • 2 teaspoons vanilla extract
    • 1 teaspoon apple cider vinegar
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt

    For the Glaze (Optional)

    • ½ cup organic powdered sugar
    • 1 tablespoon unflavored and unsweetened non-dairy milk
    • ½ teaspoon vanilla extract
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350°F and oil the bottom and sides of a 9-inch springform pan.

    2. To make the streusel, stir the flour, brown sugar, and salt together in a small bowl. Add the butter and cut it in using a pastry cutter or a couple of butter knives, until the mixture resembles coarse crumbs. Place the streusel into the fridge to chill.

    3. To make the filling, stir the brown sugar, butter, and cinnamon together in a small bowl, until uniform. Set it aside.

    4. To make the batter, begin by beating the yogurt, sugar, oil, vanilla and vinegar together in a large mixing bowl, using an electric mixer at high speed. Beat the mixture for 1 full minute.

    5. Begin beating in the flour, ½ cup at a time, fully beating in each addition before adding the next. After adding the final ½ cup, sprinkle the baking powder, baking soda, cinnamon, and salt over the flour, then beat everything together, just until mixed.

    6. Pour half of the batter into the prepared pan, distributing it evenly with a spatula.

    7. Sprinkle half the filling over the batter. You can use a spoon or spatula to even it out a bit, if needed.

    8. Spread the remaining batter over the filling, smoothing it out with a spatula.

    9. Sprinkle the remaining filling over the top layer of batter, followed by the streusel topping.

    10. Bake the cake for about 55 to 60 minutes, until a toothpick inserted into the center comes out almost clean, with just a few crumbs attached.

    11. Remove the cake from the oven and transfer it to a cooling rack to cool.

    12. While the cake cools, mix the glaze ingredients together in a medium bowl, adding a bit extra milk if it seems too thick, a bit extra powdered sugar if it seems too thin.

    13. When the cake is cool, run a knife along the outer edge to loosen it from the pan. Remove the cake from the pan, then drizzle it with glaze.

    14. Slice and serve.

    Nutrition Facts
    Cinnamon Swirl Vegan Coffee Cake
    Amount Per Serving (1 slice (1/12 of cake))
    Calories 494 Calories from Fat 221
    % Daily Value*
    Fat 24.5g38%
    Saturated Fat 4.5g23%
    Sodium 340mg14%
    Potassium 105mg3%
    Carbohydrates 66.3g22%
    Fiber 2.6g10%
    Sugar 39.5g44%
    Protein 3.7g7%
    Calcium 100mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Worcestershire Sauce
    Crispy Tofu Chicken Nuggets »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Janey says

      March 25, 2020 at 5:40 pm

      Alisa
      Can I use coconut cream instead of vegan yogurt?

      Reply
      • Maureen Cram says

        March 26, 2020 at 1:44 am

        5 stars
        I have used vegan sour cream for a coffee cake before...

        Reply
        • Janey Archey says

          March 28, 2020 at 10:04 am

          It worked ok, I had to bake it about 10 minutes longer! It is awesome!
          Thanks!
          And I did make it gf

          Reply
      • Alissa Saenz says

        March 26, 2020 at 9:05 am

        Hi Janey! I wouldn't recommend it. Coconut cream has a much higher fat content, so it can mess with the texture of baked goods.

        Reply
        • Janey Archey says

          March 28, 2020 at 10:05 am

          I used coconut milk, it cream, sorry

          Reply
    2. Katie says

      March 27, 2020 at 6:51 am

      5 stars
      We made this yesterday with coconut yogurt and Earth Balance for the vegan butter. It was delicious! Thanks for a great recipe.

      Reply
    3. Ghulam Mohyudin says

      March 27, 2020 at 8:37 am

      5 stars
      It was perfect the first time. I learn so much from you as well! Keep it up great post.

      Reply
    4. Alicia Roman Delgado says

      April 03, 2020 at 9:56 am

      5 stars
      Nailed it! Made it twice. The first one was gone the next day.
      Everyone loved it.
      This one will be gone tonite.
      Love your recipes.

      Reply
    5. katherine dulcich says

      April 05, 2020 at 1:03 pm

      Making this today. Could I sub plant milk for the vegan yogurt? Thank you!

      Reply
      • Alissa Saenz says

        April 05, 2020 at 4:43 pm

        You might be able to, but I really can't say for sure without having tried it myself. I'd love to hear how it turns out if you do!

        Reply
        • Mallory says

          November 02, 2020 at 1:53 am

          5 stars
          Made this today, and it's probably the most delicious dessert I've ever baked. The recipe was super easy to follow. I used vanilla oat milk yogurt and baked it in a glass pan, and it came out perfect. Thanks for a great recipe! I'll definitely make this again!

          Reply
    6. Lauren says

      April 06, 2020 at 4:50 pm

      I don’t have a springform pan. Will a regular cake pan work? I worry it won’t be high enough.

      Reply
      • Alissa Saenz says

        April 09, 2020 at 9:31 am

        The height should be the only issue. My cake came out to be about 2 inches high, so as long as your cake pan is a little higher than that you should be fine. You could also try a 9 x 9 square pan if you have one of those. Keep an eye on it because the cook time might be a bit different!

        Reply
    7. Christina says

      June 16, 2020 at 12:16 pm

      5 stars
      Just tried making this today - it turned out delicious! Didn't have any coconut yogurt though so I substituted it for 1 cup apple sauce and half a cup vanilla almond milk. Worked out just fine. Thanks!

      Reply
    8. Jessie says

      September 03, 2020 at 2:56 pm

      Tried to make it twice, it wouldn't bake through and caramelized on the top in places, burned in others. I'm not sure what I did wrong. :/ I followed the recipe exactly and didn't make any substitutions.

      Reply
      • Jessie says

        September 07, 2020 at 11:16 am

        5 stars
        Edit for my original comment: The second cake actually did turn out good! I was confused by the toothpick not coming out clean, but I think now it was just the filling part making it seem like there was uncooked batter. My husband "forced" me to keep it and bring it to the gathering the next day anyway, and when we cut into it, it was actually completely cooked.

        As for the top, I'm still not completely sure what happened but it may be that my springform is slightly larger than the recipe says, and so the filling bubbled out from the side on part of the cake, and caramelized/hardened a bit too much. Next time I'll just increase amounts by 1.5 and see what happens.

        Everyone loved the cake that tried it. I will definitely make it again.

        Reply
    9. lillian says

      September 04, 2020 at 11:56 pm

      This is so tasty! I cut out a 1/4 cup of sugar in the batter and omitted the icing as I don't like terribly sweet stuff and it was perfect 😋

      Reply
    10. Emily says

      November 02, 2021 at 7:24 pm

      Made this for the first time. Thought I would comment. I did not have a springform pan. I used a deep dish pie pan that is ceramic. Worked fine. Didn’t need more than 55 minutes. I did not have yogurt. I used what the other reviewer recommended one cup applesauce and a half cup nondairy milk. Worked perfect. I also used probably a few tablespoons under the full amount of required oil to make up for the more liquidy milk. everything was perfect. However, the filling, is not enough really to cover enough expanse in the center of building the coffee cake. I actually doubled the filling and it worked out better and gave it more flavor inside. Also I ran out of brown sugar so half of my crumble topping was brown sugar and half was coconut sugar. My inside filling was entirely coconut sugar because I saved the brown sugar I had left for the top. Couldn’t tell any difference. Coconut sugar though if you use that in the crumble topping does burn faster. I recommend putting a piece of foil over the coffee cake when you have about 15 minutes left. and I agree you have to put in a sharp Tip knife three or four different places to really test for done this and keep in mind the filling is meant to be gooey in some patches. You’re looking more for yellow batter. Not the dark brown filling on the knife. Also I added cinnamon to my glaze for a cinnamon glaze and it was delicious. You can also add a drop of maple extract.. be sure the coffee cake has been cooling several hours before you do the glaze because if there’s any warmth at all it will melt it and turn it invisible on top.

      Reply
    11. Yolanda Pavey says

      March 21, 2022 at 9:40 pm

      5 stars
      My daughter and I made this today. We named it crazy good coffee cake. It was soooo good.
      I did have to ad lib though because I discovered I did not have enough plain yogurt , in fact I had exactly half of what I needed. I substituted vegan sour cream and it didn't seem to have a negative effect on the end result. Also we skipped the glaze and truthfully it was not missed at all. The cake own its own is sweet and rich enough. Love, love LOVE this recipe.
      Thank you
      YPavey

      Reply

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    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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