Maple & Brown Sugar Vegan Coffee Cake
This vegan coffee cake is heavenly! It's soft, fluffy, and super moist! The filling is made of cinnamon and brown sugar, the batter is sweetened with maple syrup, and the streusel topping is out of this world! This is a delicious vegan dessert that is going to impress everyone!
Ingredients
Maple & Brown Sugar Vegan Coffee Cake
- 1 cup unsweetened almond or oat milk
- ½ cup melted vegan butter
- ¾ cup maple syrup
- 2 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Sugar Filling
- 4 teaspoon cinnamon
- ¼ cup brown sugar
Brown Sugar Cinnamon Streusel
- 5 tablespoon melted vegan butter
- ¼ cup brown sugar
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 teaspoon cinnamon
Vanilla Frosting
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla
Instructions
Maple & Brown Sugar Vegan Coffee Cake
- Preheat the oven to 375.
- In a small mixing bowl, prepare the streusel topping by adding the melted vegan butter, brown sugar, flour, and cinnamon together and mixing until a crumble forms. Set aside.
- Mix the almond milk, melted vegan butter, maple syrup, vanilla, baking powder, and baking soda. Add the flour and mix until combined. Don't over-mix.
- Pour half of the batter into a greased 8 or 9 inch cake pan. Sprinkle the cinnamon and brown sugar over the batter. Then, evenly and carefully spread the remaining batter over the cinnamon and sugar. Evenly sprinkle the streusel topping over the cake and cover the cake pan with foil.
- Bake for 30 minutes, then, remove the foil and bake for another 20-30 minutes (times will vary based on material and size of pan) until you can stick a toothpick down the center of the cake and it comes out clean. While the cake is baking, option to whisk together powdered sugar, almond milk, and vanilla to make the icing to drizzle over the cake. Enjoy!
Nutrition
Serving: 1gCalories: 257kcalCarbohydrates: 35gProtein: 3gFat: 12g
Tried this recipe?Let us know how it was!
Rose says
Looks fantastic! Can I use coconut oil as a substitute for vegan butter? Are the directions the same? Thanks!
Jillian Glenn says
Hi there, yes you can!
Rose says
Can I use coconut oil instead?
Jillian Glenn says
Yes you can!
Kalena says
Can I use coconut milk instead?
Jillian Glenn says
The fat content of coconut milk is much higher than it is in almond milk. I would recommend a reduced fat coconut milk!
Rin Cece says
Cake tastes great but sadly it was not soft and fluffy as you described! The end result was a dense and heavy cake even after following the exact recipe. Maybe it could have been the gluten free flour blend I used (Bob's Red Mill 1 for 1 Gluten Free Flour) Anyway will have to try to find another way I guess :/
Jillian Glenn says
Hi Rin, be sure you used Bob's Red 1:1 All Purpose Flour (or one of the other flours that I have recommended in the recipe) and not Bob's Red 1-1 Baking Flour. Their baking flour is not an all purpose flour which is what the recipe requires and that would be why it didn't get fluffy!
Karen Cunningham says
I love your food, i am a recent vegan and was struggling to find a nice desert, yours really hit the mark, but please can you tell me how to make a coffee cake as i dont know what to use to make it really coffee like. Thank you.
JillianGlenn says
Thanks so much for trying my recipes!! I’m so happy to hear you’ve enjoyed them. Definitely check out the two coffee cake recipes I have on my website 🙂
Kim says
Could I use Oat milk instead of almond milk?
Jillian Glenn says
Absolutely!
Theresa says
The BEST coffee cake! It is a favorite in our house and on our weekly Sunday must make list!
Jillian Glenn says
So wonderful to hear this!! Thank you for trying my coffee cake recipe! So happy you and your family have enjoyed it!
Essie says
I’m going to try this for my wife’s bday this week. Looks so yummy! Have you ever tried it in a Bundt pan?
Jillian says
Can't wait to hear how she likes it! The only thing I am thinking would be challenging would be how to add the crumble topping with the bundt pan since it would need to be flipped.
Marybeth says
What is the best way to store this cake? I made it and it tastes delicious!
Jillian says
I usually keep it wrapped in plastic on the countertop 🙂 happy you enjoyed!
A_Hart_Apart says
Made this as a late night snack….oh my goodness….it’s heavenly. Light and fluffy. Just the right amount of cinnamon. I did lower the oven temp a little because I used a glass baking dish and my oven seems to be running a little on the high side. Thank you for a FANTASTIC recipe that I will make many times for certain. 🙂
Jillian says
Hi friend, so happy to hear that you enjoyed my recipe! Thank you so much for trying it!