Dessert

Vegan Coffee Cake Recipe

ByRafael Mansero February 25, 2026February 25, 2026

Introduction

This vegan coffee cake is a moist and flavorful treat, perfect for breakfast or an afternoon snack. Made without dairy or eggs, it’s packed with warm cinnamon and a tender crumb that pairs beautifully with your favorite cup of coffee.

The image shows nine square pieces of cake with a thick, bumpy, dark brown cinnamon swirl layer on top covering the entire surface. The rest of the cake is a light tan color with a soft, spongy texture visible in the cut sides. The pieces sit on white crumpled parchment paper, scattered slightly and some crumbs are around them. The top cinnamon layer has a rough, crumbly look with swirls of dark brown and a shiny glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup of applesauce
½ cup of neutral oil
1 ½ cups of non-dairy milk
2 teaspoons of vanilla extract
3 cups of all-purpose flour
⅔ cups of sugar
1 tablespoon of baking powder
1 tablespoon of baking soda
½ teaspoon salt
¼ cup of packed brown sugar
1 tablespoon ground cinnamon
¼ cup unsalted vegan butter (melted)

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease and line a 9×9 inch baking dish with parchment paper and set aside.
Step 2: In a large bowl, mix the applesauce, oil, non-dairy milk, and vanilla extract until fully combined.
Step 3: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Step 4: Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared baking pan and set aside.
Step 6: In a small microwave-safe bowl, combine the brown sugar, cinnamon, and melted vegan butter. Microwave for 30 seconds or until the vegan butter is melted. Stir well and drizzle over the batter. Use a knife or chopstick to gently swirl the mixture into the batter.
Step 7: Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Step 8: Remove the cake from the oven and place the pan on a cooling rack. Let cool for 30 minutes before removing from the pan and serving.

Tips & Variations

Use maple syrup or agave instead of sugar for a natural sweetness.
Add chopped nuts or vegan chocolate chips to the batter for extra texture and flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Ensure not to overmix the batter to keep the cake light and fluffy.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

The image shows several square pieces of cinnamon swirl coffee cake with a crumbly, dark brown cinnamon sugar layer on top and a light golden cake layer underneath. The squares are placed on a white marbled surface, with a few crumbs scattered around. One piece sits on a small white plate with a rustic look, while two cups of black coffee in white cups with handles are nearby. Two silver forks rest next to one cup, and a light-colored cloth is visible in the top right corner. The scene gives a cozy and warm feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different plant-based milk?

Yes, you can use any plant-based milk such as almond, soy, oat, or coconut milk. Just choose your favorite or what you have on hand.

Is it necessary to swirl the cinnamon topping?

Swirling the cinnamon mixture creates a marbled effect and evenly distributes the flavor, but you can also spread it without swirling if you prefer a uniform layer.