Whole food plant-based ingredients combine to create an out of this world Vegan Coffee Cake with Apple Cinnamon Streusel topping. Moist, light, fluffy, totally indulgent and healthy too!
Who doesn’t love coffee cake? It’s literally cake disguised as breakfast, and this coffee cake is a delicious plant-based breakfast idea! If you’re looking for more of a dessert recipe using apples, you must try my vegan apple cake!
This week we’re coming up on Valentine’s Day and I wanted to make something a little special for my family. I know I could have done the usual chocolates, or cupcakes, but I thought an out of this world unexpected breakfast was in order!
And I have to admit, I’ve sorta been missing coffee cake, and was up for the challenge of creating a whole food plant-based version.
I got to work, testing, and subbing ingredients, and came up with this vegan recipe that’s refined sugar free, oil free, and refined flour free.
I included an optional powdered sugar glaze, but if I’m being totally honest, it really doesn’t need it. The recipe came out just right without it!
This vegan coffee cake is perfect to bring to a special brunch, make on the weekend to enjoy with your morning joe, but it’s also special enough to make for a bake sale, or Easter brunch! Whatever the occasion, this reimagined healthy vegan plant-based version of coffee cake will be a huge hit!
It got rave reviews from my kids and husband. I think they were all shocked when I told them I made them cake for breakfast, but they weren’t going to argue with me!
Looking for more sweet treats for breakfast? Try these vegan muffins!
Why You’ll Love this Vegan Coffee Cake…
- Whole Food Plant-Based Ingredients
- Whole Grain Flour
- Refined Sugar Free
- Oil-Free
- Moist, light, and fluffy
- A true crowd pleaser!
- Perfect for special occasions!
- Easy enough to prepare for a weekend morning treat!
Ingredients You’ll Need
Here a list of the ingredients you’ll need to gather to prepare this recipe.
For the Cake:
- cups whole wheat pastry flour
- baking powder
- baking soda
- salt
- unsweetened almond milk
- dairy free vanilla yogurt
- vanilla extract
- apple cider vinegar
- coconut sugar
- unsweetened applesauce
For the Streusel:
- blanched almond flour
- date sugar
- salt
- pumpkin pie spice or cinnamon
- unsweetened applesauce
- almond butter
Optional Glaze:
- 3 tbsp powdered sugar
- 1 tbsp unsweetened almond milk
Tools You’ll Need
How to Make Vegan Coffee Cake – Step by Step
Step 1: Preheat oven to 350 F. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
Step 2: Combine wet ingredients (almond milk, dairy free yogurt, vinegar, coconut sugar, applesauce, and vanilla extract). Whisk together until sugar is dissolved.
Step 3: Slowly add dry ingredients to wet ingredients. Stir until combined. Batter will be thin. Pour into 8×8 pan lined with parchment paper.
Step 4: In a separate bowl combine almond flour, ground dates, salt and cinnamon. Stir until combined. Add applesauce and almond butter. Incorporate with hands until you get a crumbly consistency .
Step 5: Evenly spread streusel overtop. Bake for 35 minutes at 350 F.
Step 6: Allow to cool. Carefully lift from ban and cut into 9 pieces. Enjoy!
Tips for Making Vegan Coffee Cake
- Use whole wheat baking flour, or white whole wheat flour. You can also use white flour and it will still be vegan but not whole food plant-based.
- Vinegar helps the bake rise without the need for egg. You can use apple cider or white vinegar.
- Using the parchment paper helps the cake from sticking to the pan without the need for oil or cooking spray. I use enough parchment paper on either side so that I can easily lift the coffee cake out of the pan to transfer it onto a serving tray.
What makes this coffee cake whole food plant-based?
- Whole Wheat Flour-Most vegan recipes call for white flour. While white flour is vegan it has no nutritional value. Using whole wheat flour adds fiber and nutrients.
- Refined Sugar Free-While this recipe contains sugar (how can you have a coffee cake without a little sugar) it is refined sugar free meaning there is not white or brown sugar. Instead coconut sugar and date paste create natural sweetness.
- Oil Free-Unlike other vegan coffee cakes this coffee cake is oil free. Applesauce in this recipe is used in place of oil. This reduces fat and calories and refined ingredients.
- Dairy and Egg Free-No eggs or milk are used in this recipe. Unsweetened Almond milk gives this recipe moisture, and it’s lower in calories and cholesterol than using dairy or eggs.
Is this coffee cake healthy?
Coffee cake is not a health food. But this recipe is made with natural whole food ingredients. It’s also lower in sugar, calories, and fat, while being higher in protein and fiber.
How do you make this coffee cake gluten-free?
If you’re looking for a gluten-free option use a 1:1 gluten free flour blend such as Bob’s Red Mill 1:1 Baking Flour. Some gluten-free flours do not always work the same way as others when baking. A 1:1 baking mix will be your best bet to get the most similar consistency and rise.
Check-Out these Other Vegan Breakfast Recipes!
- Pumpkin Muffins
- Vegan Baked Oatmeal with Apples
- French Toast Casserole
- Dairy Free Banana Bread
- Vegan Protein Pancakes
If you’ve tried this Vegan Coffee Cake, please rate the recipe and let me know how it turned out. Follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Coffee Cake
Ingredients
- 1 ¼ cup whole wheat pastry flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- 1 tbsp dairy free vanilla yogurt
- 1 tsp vinegar
- 1 tsp vanilla extract
- ¼ cup unsweetened applesauce
- ⅓ cup coconut sugar
Streusel
- ½ cup almond flour
- ⅓ cup date sugar
- ¼ tsp salt
- 1 tsp pumpkin pie spice or cinnamon
- 1 tbsp unsweetened applesauce
- 3 tbsp raw almond butter
Optional Glaze
- 3 tbsp powdered sugar
- 1 tbsp unsweetened almond milk
Instructions
- Preheat oven to 350 F. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
- Combine wet ingredients (almond milk, dairy free yogurt, vinegar, coconut sugar, applesauce, and vanilla extract). Whisk together until sugar is dissolved.
- Slowly add dry ingredients to wet ingredients. Stir until combined. Batter will be thin. Pour into 8×8 pan lined with parchment paper.
- In a separate bowl combine almond flour, ground dates, salt and cinnamon. Stir until combined. Add applesauce and almond butter. Incorporate with hands until you get a crumbly consistency.
- Evenly spread streusel overtop. Bake for 35 minutes at 350 F.
- Allow to cool. Carefully lift from ban and cut into 9 pieces. Enjoy!
Notes
- You can use white flour and it will still be vegan but not whole food plant-based.
- Use apple cider or white vinegar. I prefer apple cider vinegar.
- To make this recipe gluten-free sub whole wheat flour for 1:1 gluten-free flour.
- I use enough parchment paper on either side so that I can easily lift the coffee cake out of the pan to transfer it onto a serving tray.
This was so flavorful and went perfectly with my morning coffee. Thank you!!
What a lovely winter cake! It looks so moist and the spice blend sounds just wonderful! Cosy!
My dairy-free daughter (she has an allergy) thanks you for this recipe because she loves coffee cake, and it’s hard to find a good vegan version!
I love any kind of coffee dessert, and even better that it has cinnamon in/
I definitely need to try this! Coffee cake is my weakness:)