Vegan Coffee Cake

I’m a sucker for anything with a crunchy crumb topping. Or anything with sugar, really. So it’s about time I veganized some good ’ole coffee cake. This vegan coffee cake is moist and fluffy, with a layer of cinnamon sugar and toasted pecans in the middle, and a simple streusel topping. And you could even top it with a powdered sugar glaze!

If you already saw the ingredients, you might be wondering why the hell there’s no coffee in a vegan coffee cake. Well, it’s simply because it’s a dessert that’s meant to be eaten with a cup of coffee. It’s basically a crumb cake but with less streusel.

Unlike a British coffee cake, which actually contains coffee, this version is usually flavoured with cinnamon. Some add nuts to the cake or streusel, some use the streusel for both the center and top, some just top it and don’t put anything inside…you get the gist. It’s customizable. You could even opt for a spiced streusel if you want.

And fear not, if you’re not a coffee drinker, the cake is just as good on its own or even with a cup of tea. I can attest to it after having gladly consumed a fair few pieces myself at all hours of the day.

How to make vegan coffee cake

The different elements

As mentioned, there’s a few ways to make coffee cake. I opted for a cinnamon sugar and toasted pecan center with a streusel top. The sugar melts and makes for a gooey middle and the pecans add texture along with the streusel.

All the elements (including the cake) are very easy to make and don’t require any special equipment. The cinnamon sugar and streusel are very straightforward. And the cake involves whisking the dry and wet ingredients separately and then combining.

Usually the cake batter includes sour cream to add tang and moisture, so this recipe uses unsweetened vegan yogurt to replicate that. I’ve also added a bit of cornstarch to lighten the cake and make it more tender.

Assembling the coffee cake

Once the nuts are toasted and chopped, the streusel and filling are ready, and the cake batter is made, it’s time to assemble. First, half the batter goes into the lined pan.

Then evenly sprinkle the cinnamon sugar mixture, followed by the pecans. Avoid putting too much around the edges, that way the top part of the cake has a spot to fuse with the bottom layer.

Spoon the rest of the batter in dollops over the surface to make it easier to spread. Using an offset spatula or the back of a spoon, even the batter out. Then scatter the streusel all over surface and bake.

As the cake cools, it might sink a little. That’s normal. Since the center is a soft and gooey sugar layer, it’s malleable and will shift as the whole cake cools completely. Plus, it’s a large and moist cake with the weight of a streusel topping so the structure is more fragile. But if it sinks a lot that probably means your cake was underbaked.

Athough this coffee cake is delicious warm, if you want a perfect cake texture (and a clean slice) you’ll have to let it cool completely (I know, it would be easier to run a marathon). That way the crumb will set and trap in the moisture for a tender and fluffy result.

Storing

Coffee cake is best enjoyed the day it’s made so it’s still crisp on the outside but moist in the middle. But it can be kept in an airtight container at room temperature for up to 2 days, although the streusel might lose some of it’s crunch. You could also keep it in the fridge for up to a week. I would recommend letting it come to room temperature or microwaving it before enjoying!

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!