VEGAN COFFEE CAKE
This vegan coffee cake delivers everything you love about the classic – a tender, moist crumb and a generous brown sugar cinnamon topping with just the right amount of crunch. It’s a simple, crowd-pleasing dairy free coffee cake that comes together in just 40 minutes.
MOIST & TENDER CAKE
The batter comes together quickly with vegan butter, flax egg, and a full package of vegan sour cream – and that sour cream is the secret. It bakes into a remarkably tender, moist crumb that holds together beautifully and tastes like the real thing.
CINNAMON SUGAR CRUNCHY TOPPING
Sweet, fragrant, and just a little crunchy – this brown sugar cinnamon topping is what makes this dairy free coffee cake impossible to put down. A sprinkle gets folded into the batter, and the rest goes on top, so every single bite has that warm cinnamon flavor.
WHY YOU'LL LOVE THIS...
This vegan coffee cake is the kind of recipe that earns a permanent spot in your rotation. It comes together in just 40 minutes with simple, everyday ingredients – no fancy techniques, no hard-to-find products. The flax egg and vegan sour cream do all the heavy lifting, keeping the crumb incredibly moist and tender without any dairy or eggs. Whether you’re fully plant-based or just looking for a crowd-pleasing treat everyone can enjoy, this one delivers every time.
SIMPLE STEPS TO MAKE THIS VEGAN COFFEE CAKE
Prepare Flax Egg, Assemble Cinnamon Topping Mixture, and Combine the Dry Ingredients
Combine Wet Ingredients, Add Dry Ingredients, And Mix Until Well Combined
Spray 13x9 Glass Pan with Cooking Spray, Spread the Cake Mixture, and Sprinkle on Cinnamon Topping
Vegan Coffee Cake Ingredients
STEP 1 – MAKE YOUR FLAX EGG:
- Combine ground flaxseed and water
- Stir well and set aside for 5 minutes until gel-like
STEP 2 – MIX YOUR BOWLS:
- Mix cinnamon topping ingredients in Bowl #1
- Mix dry ingredients in Bowl #2
- Cream wet ingredients in Bowl #3
STEP 3 – BRING IT TOGETHER:
- Add flax egg and dry ingredients to wet mixture
- Fold in a sprinkle of cinnamon topping
- Stir just until combined
STEP 4 – ASSEMBLE & BAKE:
- Pour batter into a greased 13×9 pan
- Sprinkle remaining cinnamon topping over the batter
- Bake at 350Β° for 30-35 minutes
STEP 5 – COOL & SERVE:
- Let cool slightly before cutting
- Best served warm
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Vegan Coffee Cake
Ingredients
- 2 tbsp Ground Flaxseed
- 6 tbsp Water
- Β½ Cup Packed Brown Sugar
- ΒΌ Cup Granulated Sugar
- 1 tsp Cinnamon
- 2 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Β½ tsp Salt
- 1 Cup Vegan Butter (Softened)
- 1 Cup Granulated Sugar
- 1 tsp Vanilla
- 1 Pkg Vegan Sour Cream (about 8-9 oz)
- Cooking Spray
Instructions
- Preheat oven to 350Β°.
- Combine flaxseed and water, stirring well. Set aside for 5 minutes to thicken - it should look gel-like when ready.2 tbsp Ground Flaxseed, 6 tbsp Water
- Mix sugars and cinnamon together until fully combined, then set aside.Β½ Cup Packed Brown Sugar, ΒΌ Cup Granulated Sugar, 1 tsp Cinnamon
- Mix dry ingredients together until fully combined. Set aside.2 Cups Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, Β½ tsp Salt
- Cream butter and sugar together until light and fluffy.1 Cup Vegan Butter, 1 Cup Granulated Sugar
- Stir the thickened flax egg, then add it to the butter mixture.
- Add vanilla and mix together until fully incorporated.1 tsp Vanilla
- Fold in sour cream.1 Pkg Vegan Sour Cream
- Add dry ingredients from Bowl #2 and a sprinkle of the cinnamon topping from Bowl #1, stirring just until combined.
- Spray a 13x9 pan with cooking spray.Cooking Spray
- Pour the batter into the pan.
- Sprinkle the remaining topping over the batter.
- Bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving - this cake is delicious served warm.
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FAQ'S FOR THIS VEGAN COFFEE CAKE RECIPE
1. Can I make this vegan coffee cake without vegan sour cream? Sour cream is what gives this cake its incredibly moist, tender crumb – so it’s worth tracking down if you can. In a pinch, full-fat coconut cream or plain vegan yogurt are the closest substitutes. The texture may be slightly different but it will still bake up beautifully.
2. How do I store leftover coffee cake? Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. This dairy free coffee cake also freezes well – wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
3. What does a flax egg do in baking? A flax egg acts as a binder, replacing the structure that a traditional egg provides. For this recipe, just 2 tablespoons of ground flaxseed mixed with water does the job perfectly. The key is giving it the full 5 minutes to thicken – you want that gel-like consistency before adding it to your batter.
4. Can I make this in a different pan size? You can, but a smaller pan like a 9×9 or 8×8 will give you a thicker cake and will need an extra 10-15 minutes in the oven. If you go this route, spread half the batter in the pan, sprinkle half the cinnamon topping over it, add the remaining batter, then finish with the rest of the topping. Always check with a toothpick in the center – when it comes out clean, your easy vegan coffee cake is done.
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